Suisin Inox Sujihiki
Item #: HSU-INSU
Style: Slicer
Suisin Inox knives are highly recommended for those learning how to sharpen knives with a sharpening stone. This series has a thin and easy to sharpen blade made out of a blend of AUS-8 base steel. The simple yet beautiful two toned handle and well balanced knife makes this line increasingly popular.

The Sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used to slice boneless roasts, hams and poultry breasts. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly using the entire length of the blade. The sujihiki is the Western-style equivalent the traditional yanagi knife.

For those who would like the convenience of the sujihiki, but blade of a yanagi for fish only, please try Korin's Blade Alteration Services. We will change your sujihiki knives to fit your needs in the kitchen.

List Price: $
Price per Item: $118.50 – $212.50




Steel Type

Swedish Inox / AUS 8-A Steel

Saya Cover

Not Included


Double-Edged (70/30)

Blade Length

9.2" (240mm), 10.5" (270mm), 11.7" (300mm)

Handle Material

Composite Wood



* Hardness Rockwell C scale

For Left-Handed Customer

  • This Western-style knife can be changed to left-handed by Korin's resident knife master.

  • The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • Stain-resistant knives are not stainless.
  • Improper care will result in rusting and chipping.
  • Please wipe knives dry after use to prevent rusting.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

For more information, please check our pages on different types of sharpening stones or sharpening tips.

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