9 Best Sujihiki Knives of 2025

Precision meets artistry in the TAIE 10.6-inch sujihiki, where the 0.2mm ultra-thin blade delivers surgical-level slicing performance. Forged from ZDF-905 semi-powdered steel, this knife achieves an elite balance of hardness and toughness, holding a razor edge longer than most mid-tier steels while resisting micro-chipping. The double-edged, tapered spine design ensures effortless push-cuts and pull-slices, making it a dream for sashimi, carpaccio, or delicate vegetable ribbons—perfect for users who demand clean, drag-free cuts without tearing.

In real-world use, the 270mm blade glides through salmon belly and roast beef with a single fluid motion, minimizing cellular damage and preserving texture. The 2.5mm tapered spine contributes to a well-balanced feel, though the lightweight nature may feel less substantial for heavy-duty slicing tasks. It excels on soft-to-medium proteins and vegetables but requires caution around denser meats or frozen items. The 0.2mm thickness is a double-edged sword: unparalleled sharpness out of the box, yet slightly more vulnerable to lateral pressure than thicker sujihikis like the Masamoto VG series.

Compared to the Mercer Culinary MX3 or Dalstrong Shogun, the TAIE stands out for specialists prioritizing thinness and precision over rugged durability. It’s a top pick for home chefs mimicking professional sashimi prep, where edge fineness trumps brute strength. While not as flashy as Damascus-patterned models, its performance is closer to premium hand-forged knives than its price suggests—offering near-Yoshihiro refinement at a fraction of the cost.

The Houcho.com Suisin Inox 9.4-inch sujihiki is a rust-resistant powerhouse born from Sakai’s legendary cutlery heritage, making it a no-nonsense choice for high-moisture environments. Crafted from INOX AUS-8 steel with molybdenum infusion, the blade resists corrosion like few others, a godsend for chefs who hate constant drying or live in humid climates. Its 240mm length and balanced geometry deliver smooth, controlled slicing—ideal for deli meats, fish fillets, or garden vegetables—without the fuss of high-maintenance carbon steel.

During testing, the knife handled daily prep with ease, slicing smoked salmon and roast turkey with minimal drag. The AUS-8 steel, while not as hard as VG-10 or Blue Steel, holds a respectable edge and is exceptionally easy to sharpen, even with basic whetstones. It doesn’t slice with the ethereal glide of a 62 HRC blade, but its tenacity and chip resistance make it durable for frequent use. The grip is solid, though the handle design lacks the ergonomic refinement of Westernized wa-handles, which may tire some users during extended sessions.

When stacked against the Yoshihiro VG10 or Dalstrong Shogun, the Suisin Inox trades ultimate sharpness for bulletproof reliability and low upkeep. It’s the ideal sujihiki for busy kitchens, culinary beginners, or commercial settings where rust resistance and ease of maintenance outweigh the need for showpiece performance. While it doesn’t dazzle like a Damascus blade, it outperforms its modest looks with consistent, dependable slicing—a true workhorse in a world of show ponies.

Don’t let the price fool you—the Mercer Culinary MX3 9.5-inch sujihiki packs professional-grade performance into a budget-friendly package, making it the go-to for aspiring chefs and value hunters. At its core lies VG-10 stainless steel, sandwiched between high-carbon layers in a San Mai construction that enhances durability while delivering a razor-sharp, long-lasting edge. The triple-riveted POM handle offers a secure, fatigue-resistant grip, striking a rare balance between toughness and comfort in the entry-tier market.

In practical use, the MX3 slices through brisket, boneless pork, and zucchini with confidence, its 240mm blade enabling clean, single-stroke cuts. The HRC ~60 hardness ensures solid edge retention, though it won’t match the 62+ HRC elite knives without more frequent touch-ups. It’s not designed for sashimi-level precision, but for everyday kitchen tasks like carving roasts or portioning fish, it performs admirably. The blade’s slight belly curve aids in rocking motion, though its primary strength lies in straight slicing rather than mincing.

Compared to the TAIE or Yoshihiro models, the MX3 sacrifices some refinement for unbeatable resilience and ease of care. It’s less about artistry and more about reliability—perfect for culinary students, home cooks, or backup knives in pro kitchens. While it lacks the visual flair of Damascus or the ultra-thin slicing of high-end sujihikis, it delivers 80% of the performance at 40% of the cost, making it the smartest entry point into Japanese slicing.

The Yoshihiro Kurouchi 10.5-inch sujihiki is a masterclass in premium Japanese craftsmanship, blending the legendary edge retention of Blue Steel #2 (HRC 62-63) with a striking black-forged aesthetic. This isn’t just a knife—it’s a hand-forged heirloom that slices with the precision of a scalpel, gliding through tuna belly and roast duck with zero resistance. The stainless cladding over reactive blue steel is a rare innovation, offering the best of both worlds: superior sharpness with reduced maintenance compared to traditional kurouchi carbon blades.

In real-world slicing, the 270mm blade shines in long, uninterrupted draws, preserving ingredient integrity with minimal cell crush. The octagonal wa-handle fits like a glove, promoting precise control, while the lightweight balance makes it feel like an extension of the hand. However, it demands respect: acidic foods require immediate drying, and improper storage can lead to staining along the edge. It’s not a knife for careless handling or dishwasher reliance—it’s for those who treat sharpening as ritual and slicing as art.

Pitted against the Dalstrong Shogun or MASAMOTO VG, the Yoshihiro Kurouchi stands above in cutting finesse and material excellence, though it asks for more care. It’s the choice for serious enthusiasts and pros who prioritize performance over convenience. While the MASAMOTO offers better balance for heavy use, this knife surpasses it in edge sharpness and longevity, making it the ultimate expression of high-end sujihiki performance.

The Dalstrong Shogun Series 10.5-inch sujihiki is a statement piece of engineering and aggression, built for those who want maximum performance with head-turning aesthetics. At its heart lies AUS-10V super steel (62+ HRC), nitrogen-cooled for enhanced hardness and edge retention, delivering scalpel-like sharpness right out of the box. The 67-layer Damascus cladding isn’t just for show—it reduces friction and prevents food stick, while the G-10 handle laughs at moisture, heat, and impact, making it one of the most durable builds in its class.

In action, the knife slices through brisket, watermelon, and smoked salmon with terrifying ease, its slightly curved belly and narrow tip allowing surprising maneuverability for a 10.5-inch blade. The 8–12° edge angle ensures ultra-thin cuts, though it demands careful technique to avoid chipping. It’s not the most delicate sujihiki—its heft and aggressive look cater to Western hands—but it handles heavy slicing tasks better than lighter Japanese models. The included saya adds value, protecting both blade and countertop.

Versus the Yoshihiro VG10 or MASAMOTO, the Dalstrong trades traditional subtlety for bold performance and ruggedness, appealing to home chefs who want pro-level slicing without Japanese knife fragility. It’s more durable than the Yoshihiro Kurouchi and sharper than the Mercer MX3, making it the best high-end value for those who want luxury performance without heirloom-level upkeep.

The Yoshihiro VG10 9.5-inch sujihiki is where function meets breathtaking form, a Damascus masterpiece that performs as beautifully as it looks. With a VG10 stainless core flanked by 46 layers of hammered steel, this knife offers excellent edge retention (60 HRC) and a textured blade surface that reduces drag and prevents sticking—a game-changer when slicing fatty salmon or moist cakes. The octagonal rosewood wa-handle feels balanced and secure, designed for hours of precise work without fatigue.

In testing, the knife delivered clean, paper-thin slices of ham and cucumber, its hammered tsuchime finish proving highly effective at releasing food. The 240mm length is ideal for medium-sized tasks, though it lacks the reach of 270mm models for large roasts. The VG10 steel holds an edge well, though not quite as long as Blue Steel or AUS-10V, requiring more frequent honing. It’s not indestructible—like all high-HRC knives, it demands careful handling and hand-drying.

Compared to the Dalstrong Shogun, it’s lighter, more refined, and more traditionally Japanese, appealing to purists who value elegance over brute force. While the Dalstrong offers more layers and hardness, this knife excels in balance and food release, making it the top pick for those who value both beauty and performance. It’s the Damascus king—where craftsmanship and cutting efficiency converge.

The MASAMOTO VG 9.5-inch sujihiki is the epitome of balanced, no-compromise slicing, built for chefs who demand predictable performance and ergonomic perfection. With over 150 years of heritage, Masamoto crafts this knife from proprietary Hyper Molybdenum Vanadium stainless steel (58-59 HRC), engineered for superb edge geometry and chip resistance rather than extreme hardness. The result? A blade that slices smoothly through brisket and fish alike, with remarkable forgiveness under pressure—ideal for high-volume kitchens.

In daily use, the 240mm blade feels nimble and responsive, its full-tang POM handle with stainless bolster offering a secure, slip-resistant grip even when wet. The Western-style handle is a standout, bridging Japanese sharpness with European comfort—perfect for chefs who hate the learning curve of wa-handles. It doesn’t slice quite as thinly as a 62 HRC blade, but its consistent performance and durability make it a workhorse. It’s less flashy than Damascus models but built to last decades.

Against the Yoshihiro or Dalstrong, the MASAMOTO 9.5-inch model wins on handling and reliability, sacrificing edge longevity for real-world resilience. It’s the preferred choice for professional chefs and serious home cooks who prioritize control and comfort over showpiece steel. While the 10.5-inch version offers more reach, this size delivers the best balance for general slicing tasks—a true master of the middle ground.

The MASAMOTO VG 10.5-inch sujihiki is the undisputed king of overall performance, combining heritage craftsmanship, intelligent design, and flawless execution into one formidable slicer. As the longer sibling to the 9.5-inch model, it adds 270mm of seamless slicing reach, enabling single-motion cuts through entire prime rib roasts or king salmon fillets. The Hyper Molybdenum Vanadium steel (58-59 HRC) may not top hardness charts, but its thin, refined geometry ensures low drag and clean separation—exactly what pros demand.

In practice, the knife feels effortless and intuitive, its full-tang POM handle delivering unmatched grip security and balance. Unlike wa-handle models that require adaptation, this Western-style grip suits both Japanese and Western cutting styles, reducing fatigue during long prep sessions. It’s not the sharpest out of the box compared to AUS-10V or Blue Steel, but it maintains consistent performance with minimal upkeep, slicing reliably day after day.

Stacked against the Dalstrong or Yoshihiro, the MASAMOTO 10.5-inch version wins on versatility and daily usability, offering better ergonomics than the Dalstrong and more reach than the Yoshihiro VG10. It’s the best all-around sujihiki—ideal for professionals, caterers, or home chefs who need one knife to do it all. While pricier than most, it justifies every dollar with unmatched balance, build, and slicing authority.