Collection: Sujihiki (Slicer)

In carcass disassembly, the so-called “fillet meat” is surrounded by unwanted parts called “suji”. A long, thin knife is used to separate the fillet meat from the meat, a process known as “filleting. It is equivalent to a “fillet knife” in other countries.
It is suitable for slicing chunks of meat, cutting sushi rolls, and slicing sashimi.