The 5 Best Slicing Knives & How to Select The Best One

Slicer knives are specialize in cutting meat. They are suitable for removing meat threads, cutting meat into thin slices, and making meat dishes more delicious.

Slicer Knives are called “Sujihiki knife” in Japan.

Next to Gyuto and Santoku knives, Slicer knives are often purchased by people who cook meat frequently.

There are many types of Slocer knives and it can be difficult to know which one to choose.

In this article, I will explain how to choose the best Slicer knives for you, explain the differences between them and Gyuto and Yanagiba knives, and introduce some recommended Japanese Slicer knives.

What are the characteristics of Slicer knives?

Here, I will explain the uses and features of a Slicer knife and how it differs from other knives in terms of design and function.

This is a knife that is suitable for removing strands of meat to improve texture, cutting meat thinly, and making decorative cuts.
It is a must-have knife in butcher shops and restaurants, and is increasingly being used at home.

Slicer knives are classified as Western-style knives, the same as Gyuto or Petty knives, and are double-edged, so they can be used regardless of your dominant hand. The shape of the knives are like slenderized Gyuto, similar to Yanagiba knives.

The blade is long, and knives of 24cm~30cm are often used. The length of Santoku knife and Gyuto knife is generally 18cm to 20cm, so it is quite a long knife. It is also suitable for detailed work with a thin blade.

Frequently Asked Questions of Slicer Knives

Here are some questions and the answers that are asked frequently about Slicer knives.

Gyuto vs Slicer Knife

The main difference between Gyuto and Sujihiki knives is the thinness and length of the blade. Slicer knives are thinner and longer than Gyuto, so they are suitable for detailed work such as removing strips of meat, and their long blade allows you to cut large pieces of meat in a single cut.

The long blade can also be used to cut large pieces of meat in a single cut. However, the Slicer knives are not suitable for chopping vegetables, in which case the Gyuto are better all-purpose knives.

Yanagiba Knife vs Slicer Knife

Both Yanagiba and Slicer knives are long and thin, and their shapes are very similar. However, the yanagiba knife has a single edge because it is a Japanese kitchen knife, while the Slicer knife has both edges because it is a Western kitchen knife.

The Yanagiba knives are good for making a beautiful cross section when cutting sashimi. On the other hand, Slicer knives are double-edged because it needs to cut some hard parts such as meat stripes with less force.

How to Select the Best Slicer Knife for You

This section explains how to choose the perfect Slicer knife for you, in order of length, material, and handle.

Length

Slicer knives are generally characterized by their long length, ranging from 24cm to 30cm.

For home use, 24cm is recommended. If it is longer, it requires more skill to use, and if the cooking area is not large and spacious, it may be difficult to use.

For restaurant chefs, the 27cm is recommended. The 27cm is recommended for restaurant chefs, as it can cut some large pieces of meat in one go.
If you are a dedicated meat supplier, the 30cm is often used. It has the advantage of being easy to cut even quite large pieces of meat.

Material

Stainless Steel
Stainless steel is the material we recommend. Although it is not as sharp as steel, it is rust-resistant and easy to clean. It is also highly durable and maintains its sharpness, but it can be restored by sharpening it with a whetstone once every few months.

Steel
If you are particular about sharpness, steel is the best choice. However, it should be cleaned after use, dried, and handled so as not to rust. It is also important to sharpen it with a whetstone on a regular basis to maintain its sharpness.

Damascus
Damascus is a material that has both the high sharpness of steel and the rust resistance of stainless steel. The unique striped pattern is cool and popular among those who want to emphasize design. However, the cost is higher.

Handle

Stainless Steel
This is recommended for those who want to use it easily because it is rust-resistant. The stainless steel handle, which is integrated with the blade, is especially hygienic because there is no need to worry about dirt getting between the blade and handle.

Wood
The characteristic of wood is that it does not slip easily even when wet, and the more you use it, the more it becomes familiar to your hand. That said, the handle may deteriorate if left wet, so care must be taken after use. However, after many years of use, deterioration is inevitable. By replacing the handle, even wooden handles can be used for a long time.

The 5 Best Slicer Knives

Here are five Japanese Slicer Knives that I recommend based on their sales numbers on Amazon.com.

#5:Yoshihiro Hayate Inox Aus-8 Sujihiki Japanese Chefs Knife Integrated Stainless Handle (10.5” (270mm))

INOX Aus-8 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. The craftsmanship on the blade is impeccable with attention to detail that only hands on work can provide. The quality of the steel together with its’ expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.

#4:Miyabi Morimoto Edition Slicing Knife, 9.5-inch, Black w/Red Accent/Stainless Steel

• Authentic thin Japanese blade profile
• Hand-honed using the three-step Honbazuke process to 9.5 to 12 degree edge
• Special formula, high-carbon German stainless steel
• FRIODUR blade, ice-hardened to Rockwell 57
• Rounded spine and heel

#3:Misono Molybdenum Sujihiki 10.5″ (27cm) – Right

Misono 27 cm. Molybdenum Sujibiki.

#2:Tojiro DP Sujihiki Slicer – 10.5″ (27cm)

• Stain resistant slicing knife
• Usable to both left and right handed users as it’s even edged
• size 10.5″ inches

#1:Yoshihiro VG-10 46 Layers Hammered Damascus Sujihiki Japanese Slicer Knife, 9.5inch (Octagonal Ambrosia Handle)

• Grade: Damascus / Knife Type: Sujihiki (Slicer) Knife
• Steel Type: VG-10 46 Layers Hammered Damascus
• Blade: Double-Edged
• BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Ambrosia Handle
• Hardness Rockwell C scale: 60 / Saya Cover: Magnolia Saya Cover

Summary

Slicer Knives are specialized meat knives that make cooking meat dishes more delicious and easier.

They are used not only by meat suppliers, but also by professional chefs and home cooks.

When purchasing, please find the best Slicer Knife for you in terms of length and material according to your use.