Slicing is where a long, thin Japanese blade shines. A sujihiki or a yanagiba draws through a roast, a ham or a side of fish in one smooth pass, with little drag and clean, even slices. A standard chef knife can do the job, but a longer, slimmer blade makes thin slices easier to control.
The six knives below cover Western-style slicers and traditional single-bevel options, from a roast-friendly sujihiki to a sashimi yanagiba. We have not used these knives ourselves, so confirm the blade length, steel and bevel type on the current listing before you buy. Single-bevel blades are best for right-handed use unless the listing says otherwise, and lengths differ between listings. Practice a long, smooth pull stroke, since pressing down hard is what tears slices and dulls an edge.
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What to Look For
| Feature | Why it matters |
|---|---|
| Blade length | Longer blades finish a slice in one pull |
| Bevel | Double-bevel suits most cooks; single-bevel suits sashimi work |
| Thinness | A slim blade lowers drag and tearing |
| Steel | White steel is keen but reactive; stainless is easier to keep |
| Handle | Western or wa-style handles change balance and grip |
Specs at a Glance
| Knife | Type | Steel | Notes |
|---|---|---|---|
| Tojiro DP Sujihiki | Sujihiki | VG-10 core, clad | Double-bevel, Western handle |
| Yoshihiro Shiroko Yanagi | Yanagiba | White steel | Single-bevel, wa-style handle |
| Misono 440 Sujihiki | Sujihiki | Molybdenum stainless | Double-bevel, Western handle |
| Shun Classic Slicing Knife | Slicer | Layered blade, VG-MAX | D-shaped pakkawood handle |
| Global Classic Slicer | Slicer | Stainless steel | All-steel, dimpled handle |
| Masamoto VG Sujihiki | Sujihiki | VG stainless | Double-bevel, wa-style handle |
The 6 Best Japanese Chef Knives for Slicing
1. Tojiro DP Sujihiki
A Tojiro slicer with a hard VG-10 core clad in softer stainless. The double-bevel build suits right- and left-handed cooks, and the long blade is made for roasts and cooked meats.
Suits: roasts and cooked meats. Strengths: an easy-to-use double bevel. Weaknesses: a plain look. Skip it if you want a traditional wood handle.
View Tojiro DP Sujihiki on Amazon
2. Yoshihiro Shiroko Yanagi
A traditional single-bevel yanagiba made from white steel, used for sashimi and raw fish slices. It takes a fine edge but needs careful drying, since white steel can rust.
Suits: raw fish and sashimi. Strengths: a very sharp, fine edge. Weaknesses: can rust if left wet. Skip it if you want a stainless blade.
View Yoshihiro Shiroko Yanagi on Amazon
3. Misono 440 Sujihiki
A Misono slicer in a stainless molybdenum steel that cooks use in professional kitchens. It is thin and balanced, and the finish suits a clean working knife.
Suits: professional-style slicing. Strengths: a stainless build with a fine edge. Weaknesses: less decorative than some. Skip it if you want a hammered look.
View Misono 440 Sujihiki on Amazon
4. Shun Classic Slicing Knife
A long Shun slicer with the layered blade and wood handle of the Classic line. It suits carving, and the narrow shape keeps slices even.
Suits: carving and thin slices. Strengths: a recognizable line and a comfortable grip. Weaknesses: a handle shaped for right-handed users. Skip it if you are left-handed.
View Shun Classic Slicing Knife on Amazon
5. Global Classic Slicer
An all-stainless slicer from Global with a dimpled handle and a simple build. The seamless form is easy to clean, and the thin blade keeps drag low when slicing.
Suits: everyday carving. Strengths: a seamless, easy-clean body. Weaknesses: a handle some find narrow. Skip it if you prefer a wood handle.
View Global Classic Slicer on Amazon
6. Masamoto VG Sujihiki
A sujihiki from Masamoto, a known maker of Japanese knives, with a stainless VG steel and a traditional-style handle. It is a quiet, well-regarded option for cooks who like the wa grip.
Suits: cooks who like a wa handle. Strengths: a stainless build and a long reach. Weaknesses: a handle that suits some hands better than others. Skip it if you want a Western handle.
View Masamoto VG Sujihiki on Amazon
Care and Setup
- Dry the blade right away, especially carbon or white steel.
- Slice on a wood board and let the knife do the work.
- Use a whetstone to restore a long edge.
- Store the long blade in a sheath or on a magnetic strip.
Mistakes to Avoid
- Sawing back and forth instead of using a long pull.
- Using a single-bevel knife without checking handedness.
- Slicing through bone or frozen food.
- Leaving a white-steel blade wet.
Japanese Slicing Knife FAQ
Is a sujihiki the same as a slicer?
It is the Japanese slicing knife, with a long, thin blade and a double bevel. A thin slicing blade is meant for cooked meat, fish and boneless roasts, and bone can chip the edge.
Do I need a yanagiba?
Only if you prepare raw fish; otherwise a sujihiki is more flexible.
Why is length important?
A longer blade lets you cut a full slice in one stroke.
Are carbon steels worth it?
They take a keen edge, but they need drying and some care.
The Short Version
For an easy slicer, the Tojiro DP. For sashimi, the Yoshihiro Shiroko. For a pro finish, the Misono 440. For carving, the Shun Classic. For easy cleaning, the Global. For a wa handle, the Masamoto VG.