Kikuichi WDT Series Sujihiki

A Sujihiki is a Japanese slicer designed for precision tasks like carving roasts, slicing cooked meats, or portioning raw fish. Its long, narrow blade allows you to make clean, single-stroke cuts without sawing, which preserves the texture of delicate proteins.

While the blade geometry is distinctly Japanese, the Western-style handle provides a more substantial, contoured grip that many cooks find more secure and comfortable for extended prep sessions. It bridges the gap between traditional Japanese performance and the familiar ergonomics of Western cutlery.

The hammered finish, or tsuchime, creates small air pockets between the blade and the food. This reduces surface tension and friction, which helps food release more easily from the knife rather than sticking to the side of the blade.

VG10 is a high-performance stainless steel known for its excellent edge retention and corrosion resistance. While it holds a sharp edge longer than standard cutlery steel, you should still hand wash and dry it immediately after use to keep it in peak condition.

No, this knife is not dishwasher safe. The high heat, harsh detergents, and abrasive environment of a dishwasher can damage the mahogany-dyed birch handle and dull the precision edge of the blade.

This knife is a great choice for anyone who appreciates quality craftsmanship, regardless of skill level. Its double-bevel edge makes it more intuitive to use and maintain than traditional single-bevel Japanese knives, making it accessible for home cooks who want professional-grade performance.