Sakai Takayuki VG10 Nashiji Sujihiki 240mm cleaver A longer gyuto suited to

A longer gyuto suited to bigger produce

Longer than a standard paring knife

Similar in use to a funayuki it's still ground thin and so we still recommend a little care during use

Longer and thinner than a Gyuto the design allows you to cut through meat in a single stroke to avoid ripping leaving you with better

Sakai Takayuki VG10 Nashiji Sujihiki 240mm cleaver A longer gyuto suited toThe Sujihiki is the range's dedicated slicing knife, with a long, narrow, low profile for clean, single stroke cuts through proteins. Being double bevelled, it's a more accessible option than a yanagiba for carving and portioning. The VG10 core, san mai construction, nashiji finish and ebony handle carry over from the rest of the collection.