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Yoshihiro Cutlery — 日本製 Proudly Made in Japan
Knife Type
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Double Edged
Double Edged
Gyuto (Chef Knife)
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Deba (Filet Knife)
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Garasuki (Boning Knife)
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Double Edged Knives
Double Edged Knives
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Single Edged Knives
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Knife Type
Double Edged
Gyuto (Chef Knife)
Kiritsuke (Multi-Purpose Knife)
Santoku (Multi-Purpose Knife)
Nakiri (Vegetable Knife)
Sujihiki (Slicer)
Petty (Utility Knife)
Paring (Utility Knife)
Bunka (Multi-Purpose Knife)
Honesuki (Butcher Knife)
Utility Kiritsuke
Cleaver
Folding Pocket Knife
Single Edged
Yanagi (Sashimi Knife)
Yanagi Kiritsuke (Sashimi Knife)
Sakimaru Takobiki (Sashimi Knife)
Deba (Filet Knife)
Usuba (Vegetable Knife)
Mioroshi (Filet Knife)
Edosaki (Eel Knife)
Funayuki (Filet Knife)
Kenmuki (Petty Knife)
Hamokiri (Eel Bone Slicer Knife)
Garasuki (Boning Knife)
Kiritsuke (Multi-Purpose Knife)
Maguro Bocho (Tuna Knife)
Knife Steel
Double Edged Knives
VG Steel
ZDP-189
HAP-40 (High Speed) Steel
R-2 / SG-2 Steel
High Performance SLD Steel
INOX & AUS-8/AUS-10 Steel
SRS13 High-Speed Steel
440C Steel
Ginsan (Silver 3) Steel
Blue Steel
White Steel
Single Edged Knives
White Steel
Blue Steel
Ginsan (Silver 3) Steel
VG Steel
INOX AUS-8/AUS-10 Steel
R-2 / SG-2 Steel (Stainless/Semi-Stainless)
SRS13 High-Speed Steel
Accessories
Cutting Boards
Saya Knife Cover
Sharpening Stones
Knife Handles
Bags and Pouches
Scissors and Kiridashi
Chopsticks and Moribashi
Pocket Knife
Other Accessories
Services
Contact Us
Sharpening Service
Handle Repair Service
Custom Engraving Service
Custom Order Service
General Support
Contact Us
Shipping
Returns and Refunds
Privacy Policy
Terms and Conditions
FAQ (Frequently Asked Questions)
About Japanese Knives
Media
Videos
Blog
Chef's Corner
News and Events
Our History
What is Sabidome?
Knife Sharpening
Knife Care and Maintenance
Japanese Knifemaking Process
Choosing your Knife Style
Blade Steel Production
Search
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Collection:
Double Edged - Sujihiki (Slicer)
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