MASAMOTO AT Sujihiki Slicing Knife 9.4" (240mm) Made in JAPAN, Japanese Slicer Knife for Brisket, Meat, Sashimi, Sushi, Sharp Japanese Stainless Steel Blade, Full Tang Pakkawood Handle, Black

Finely portioning large roasts or raw fish requires a specialized Japanese slicer knife that glides without tearing delicate proteins. The MASAMOTO AT Sujihiki Slicing Knife delivers the length and geometry required to carve boneless cuts cleanly. Built for both home kitchens and culinary enthusiasts, it tackles everything from smoked brisket and tender steaks to raw sashimi, relying on a narrow profile to keep cut surfaces neat.

At the center of its performance is the 9.5-inch (240 mm) blade forged from Masamoto's Japanese high carbon Molybdenum Vanadium stainless steel. Rated at 57 HRC, this metal achieves a sensible balance between long-lasting sharpness on the cutting board and manageable ease of sharpening. Because the blade is intentionally long and slender, you can draw the knife from heel to tip in a single continuous movement. This single-stroke slicing reduces cellular damage to meat and fish fibers, preserving the look and texture of your ingredients.

Masamoto built the AT series with a western-style handle configuration to ensure everyday familiarity. The handle utilizes a heavy-duty full tang construction reinforced by an integrated stainless steel bolster. Contoured with a full curve for ergonomic hand placement, the black pakkawood scales provide a secure, non-slip hold even during repetitive portioning sessions. Whether you are skinning fish fillets or carving thin portions of roast beef, the handle construction maintains reliable balance in the hand.

The dedicated geometry of a Sujihiki comes with natural functional trade-offs. Its long, narrow blade excels at delicate draw-cuts through boneless proteins, but it is not intended for heavy chopping, cleaving, or cutting through bones and frozen items. The 9.5-inch blade length also requires adequate workspace on your cutting board, making it less nimble for fine garnishing tasks or tight prep areas.

Verdict: The MASAMOTO AT Sujihiki is an excellent investment for cooks who regularly carve large roasts, slice brisket, or prep fresh sushi and sashimi at home. If you want authentic Japanese blade craft paired with a comfortable western handle, this slicer is a dependable choice; those who primarily need an everyday all-purpose chopper should opt for a standard chef knife instead.

• Brand: MASAMOTO
• Blade length: 9.5 inches (240 mm)
• Blade material: Japanese High Carbon Stainless Steel (Molybdenum Vanadium)
• Hardness: Rockwell C 57 (HRC 57)
• Handle material: Pakkawood
• Handle construction: Heavy-duty full tang with stainless steel bolster
• Country of origin: Japan

A great fit if you:

• Frequently slice large cuts of barbecued brisket, roast meats, or boneless steaks and want smooth, unbroken edges on every slice.
• Prepare raw fish dishes at home and need a narrow Japanese blade to skin, fillet, and cleanly slice sushi or sashimi.
• Appreciate authentic Japanese steel from an established maker but prefer the comfortable grip and balance of a western-style pakkawood handle.
• Want high carbon stainless steel that holds a keen edge on the cutting board while remaining straightforward to resharpen.

Consider something else if you:

• Need a multi-purpose kitchen blade for dicing produce and mincing herbs, where an all-around chef knife or santoku is far more versatile.
• Regularly chop through bone-in meats or poultry, which demands a heavy cleaver or dedicated boning knife.
• Work on very small cutting boards where a 9.5-inch blade would feel cramped, making a shorter utility knife a better match.

Confirm on the listing:

• Check the listed blade length to ensure your cutting board and storage block have enough clearance for a 9.5-inch (240 mm) slicer.
• Check whether any blade guard or saya sheath is included in the package for safe drawer storage.
• Review the manufacturer packaging details if you plan to purchase this knife as a culinary gift.

How to compare your options: When shopping for a slicing knife, evaluate blade steel type, core hardness, and handle design. This knife offers a 57 HRC Molybdenum Vanadium stainless steel formulation, which favors both durability and simple re-edging over ultra-hard, brittle metals. Compare this with other slicers by examining whether the handle is a traditional round Japanese wa-handle or a contoured, bolster-covered full tang pakkawood grip like the one featured on this AT series knife.

Use the full length of the 9.5-inch blade to your advantage by slicing in a smooth drawing motion. Place the heel of the edge against the meat or fish and pull backward toward the tip in one steady stroke rather than sawing back and forth, ensuring clean cut surfaces with minimal cellular disturbance.

Work exclusively on friendly cutting board surfaces such as wood or soft composite boards to preserve the blade edge during extended prep work. Avoid hard surfaces like stone or glass that dull fine cutlery rapidly.

Maintain the high carbon Molybdenum Vanadium stainless steel and pakkawood handle with gentle hand washing and immediate drying after each use. Store the knife in a protective block or edge sheath to keep the sharpened edge from knocking against other metal utensils.

What is a Sujihiki knife used for?
A Sujihiki is a Japanese slicing knife with a long, narrow blade. It is designed for trimming sinew and fat from meat, portioning brisket or boneless fish, and slicing sashimi or sushi with single drawing cuts.

What type of steel is used in this knife?
The blade is crafted from Masamoto Japanese high carbon Molybdenum Vanadium stainless steel. It is rated at a hardness of 57 on the Rockwell C scale (HRC 57), offering edge retention and ease of sharpening.

What is the handle made from?
The handle is made from black pakkawood built over a full tang with a stainless steel bolster. The shape is fully curved to provide a comfortable, non-slip grip during use.

Where is the MASAMOTO AT Sujihiki manufactured?
This knife is made in Japan by MASAMOTO-SOHONTEN, a Japanese cutlery brand established in 1866.

Does the knife include a protective sheath or storage cover?
The product listing does not state whether a sheath or blade cover is included in the box. Check the current seller packaging details if you need dedicated blade protection for drawer storage.