{"title":"Slicing \u0026 Carving Knives","description":"\u003cp\u003eBrowse slicing, carving and sujihiki knives for portioning cooked meats, roasts and other boneless foods. Compare blade length and shape for your serving tasks.\u003c\/p\u003e","products":[{"product_id":"itami-matsumoto-8-inch-japanese-carving-knife-free-shipping","title":"Itami Matsumoto 8-Inch Japanese Carving Knife - Free Shipping","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eThe 8-inch stainless steel Carving Knife from Itami Matsumoto is primarily used to carve\u003cspan\u003e thin, uniform slices from cooked poultry and roasts. This extraordinarily sharp blade feels as though it is pulling itself through large cuts of meat. An ample handle maintains balance and grip.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv\u003eThe home chef will find it ideal for the following activities:\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eLarge Meal Gatherings\u003c\/li\u003e\n\u003cli\u003eCarving Deli Meats\u003c\/li\u003e\n\u003cli\u003eSlicing Leftovers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eItami Matsumoto knives feature a 60-layer Damascus steel construction\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan\u003ehandles made from birch treated to resist the cracking, checking, warping, surface oxidation, and dulling that many inferior knives display with age.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eEach knife is unique. Wood grain and Damascus steel will have slight variations in pattern and color.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Tokyo Knives","offers":[{"title":"Default Title","offer_id":13967712714870,"sku":"11978893-8-inch-carving","price":99.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0059\/9808\/4214\/products\/japanese-carving-knife.jpg?v=1531350592"},{"product_id":"shun-classic-8-inch-carving-knife-b0000y7kfe","title":"Shun Classic 8-Inch Carving Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Classic 8-Inch Carving Knife provides a dedicated shape for cutting portions from boneless roasts, cooked meat or fish. Long, controlled strokes help keep slices even and reduce the need to repeatedly saw through the same section.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePortioning and carving\u003c\/strong\u003e\u003cp\u003eThe slicing profile is useful for serving boneless meat in consistent portions and making deliberate, extended cuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e8-inch blade\u003c\/strong\u003e\u003cp\u003eThis 8-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePatterned blade\u003c\/strong\u003e\u003cp\u003eLayered Damascus cladding gives the blade its flowing pattern.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eD-shaped Pakkawood\u003c\/strong\u003e\u003cp\u003eThe resin-treated wood handle has a D-shaped cross-section, a distinctive feature of the Classic family.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eMatch the blade to the width of your roast and the size of your board. For beef and other visibly grained cuts, plan the direction before making the first slice. Read our \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003eslicing knife\u003c\/a\u003e guide for practical comparisons. See also \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003ecutting meat against the grain\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911818248350,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"shun-classic-9-inch-hollow-ground-slicing-knife-b0007d6gsu","title":"Shun Classic 9-Inch Hollow Ground Slicing Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Classic 9-Inch Hollow Ground Slicing Knife provides a dedicated shape for cutting portions from boneless roasts, cooked meat or fish. Long, controlled strokes help keep slices even and reduce the need to repeatedly saw through the same section.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePortioning and carving\u003c\/strong\u003e\u003cp\u003eThe slicing profile is useful for serving boneless meat in consistent portions and making deliberate, extended cuts. The blade also has hollow-ground indentations along its sides.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e9-inch blade\u003c\/strong\u003e\u003cp\u003eThis 9-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePatterned blade\u003c\/strong\u003e\u003cp\u003eLayered Damascus cladding gives the blade its flowing pattern.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eD-shaped Pakkawood\u003c\/strong\u003e\u003cp\u003eThe resin-treated wood handle has a D-shaped cross-section, a distinctive feature of the Classic family.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eMatch the blade to the width of your roast and the size of your board. For beef and other visibly grained cuts, plan the direction before making the first slice. Read our \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003eslicing knife\u003c\/a\u003e guide for practical comparisons. See also \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003ecutting meat against the grain\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911821426846,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"shun-classic-300-mm-ham-knife-b000wirmx8","title":"Shun Classic 300 mm Ham Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Classic 300 mm Ham Knife provides a dedicated shape for cutting portions from boneless roasts, cooked meat or fish. Long, controlled strokes help keep slices even and reduce the need to repeatedly saw through the same section.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePortioning and carving\u003c\/strong\u003e\u003cp\u003eThe slicing profile is useful for serving boneless meat in consistent portions and making deliberate, extended cuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e300 mm blade\u003c\/strong\u003e\u003cp\u003eThis 300 mm format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePatterned blade\u003c\/strong\u003e\u003cp\u003eLayered Damascus cladding gives the blade its flowing pattern.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eD-shaped Pakkawood\u003c\/strong\u003e\u003cp\u003eThe resin-treated wood handle has a D-shaped cross-section, a distinctive feature of the Classic family.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eMatch the blade to the width of your roast and the size of your board. For beef and other visibly grained cuts, plan the direction before making the first slice. Read our \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003eslicing knife\u003c\/a\u003e guide for practical comparisons. See also \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003ecutting meat against the grain\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911822475422,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"shun-premier-9-5-inch-slicing-knife-b003bvjvr8","title":"Shun Premier 9.5-Inch Slicing Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Premier 9.5-Inch Slicing Knife provides a dedicated shape for cutting portions from boneless roasts, cooked meat or fish. Long, controlled strokes help keep slices even and reduce the need to repeatedly saw through the same section.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePortioning and carving\u003c\/strong\u003e\u003cp\u003eThe slicing profile is useful for serving boneless meat in consistent portions and making deliberate, extended cuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e9.5-inch blade\u003c\/strong\u003e\u003cp\u003eThis 9.5-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eHammered finish\u003c\/strong\u003e\u003cp\u003eThe hammered tsuchime surface sits above the layered blade pattern, giving Premier its recognizable texture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eContoured Pakkawood\u003c\/strong\u003e\u003cp\u003eThe resin-treated wood handle has a rounded, contoured shape that differs from the Classic D-profile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eMatch the blade to the width of your roast and the size of your board. For beef and other visibly grained cuts, plan the direction before making the first slice. Read our \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003eslicing knife\u003c\/a\u003e guide for practical comparisons. See also \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003ecutting meat against the grain\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911826276510,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-kaizen-9-1-2-inch-slicer-b005kjc73o","title":"Miyabi Kaizen 9 1\/2-Inch Slicer","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Kaizen 9 1\/2-Inch Slicer.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eVG10 steel core\u003c\/strong\u003e\u003cp\u003eA VG10 cutting core and layered Damascus exterior give Kaizen its characteristic patterned blade.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLinen Micarta handle\u003c\/strong\u003e\u003cp\u003eBlack linen Micarta forms the traditional D-shaped handle, with a visible layered texture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911830405278,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-5000-mcd-sujihiki-asian-knife-birchwood-b008dxtb0q","title":"Miyabi 5000 MCD Sujihiki - Asian Knife, Birchwood","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi 5000 MCD Sujihiki - Asian Knife, Birchwood.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eSG2 steel core\u003c\/strong\u003e\u003cp\u003eSG2 powder steel sits inside a layered Damascus blade, pairing a patterned surface with a dedicated cutting core.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eMasur birch handle\u003c\/strong\u003e\u003cp\u003eThe D-shaped masur birch handle brings natural wood grain to the knife. Individual grain patterns vary.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911830765726,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-slicing-knife-34378-243-b00bx2w9yo","title":"Miyabi Slicing Knife — 34378-243","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Slicing Knife — 34378-243.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eGrip and working space\u003c\/strong\u003e\u003cp\u003eA relaxed, secure grip and sufficient board space help you control each cut without excessive pressure.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--care\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoutine upkeep\u003c\/strong\u003e\u003cp\u003eClean promptly after food preparation and protect the cutting edge from contact with other utensils.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911832567966,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-slicing-knife-34078-243-b00gcip464","title":"Miyabi Slicing Knife — 34078-243","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Slicing Knife — 34078-243.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eGrip and working space\u003c\/strong\u003e\u003cp\u003eA relaxed, secure grip and sufficient board space help you control each cut without excessive pressure.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--care\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoutine upkeep\u003c\/strong\u003e\u003cp\u003eClean promptly after food preparation and protect the cutting edge from contact with other utensils.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911834206366,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-slicing-knife-34020-243-b00gclnbdo","title":"Miyabi Slicing Knife — 34020-243","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Slicing Knife — 34020-243.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eGrip and working space\u003c\/strong\u003e\u003cp\u003eA relaxed, secure grip and sufficient board space help you control each cut without excessive pressure.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--care\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoutine upkeep\u003c\/strong\u003e\u003cp\u003eClean promptly after food preparation and protect the cutting edge from contact with other utensils.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911834861726,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-6000mct-sujihiki-9-inch-steel-b00jl9rw8e","title":"Miyabi 6000MCT Sujihiki 9-Inch Steel","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi 6000MCT Sujihiki 9-Inch Steel.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eSG2 and hammered finish\u003c\/strong\u003e\u003cp\u003eArtisan pairs an SG2 powder-steel core with the textured surface of a tsuchime hammered finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eD-shaped pakkawood\u003c\/strong\u003e\u003cp\u003eThe brown pakkawood handle has a D-shaped profile, mosaic pin and metal end cap.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911836205214,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-mizu-sg2-9-5-inch-slicing-knife-b00qu8d1io","title":"Miyabi Mizu SG2 9.5-Inch Slicing Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Mizu SG2 9.5-Inch Slicing Knife.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eSG2 and hammered finish\u003c\/strong\u003e\u003cp\u003eAn SG2 powder-steel core and hammered surface distinguish the Mizu blade from a plain polished knife.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eMicarta handle\u003c\/strong\u003e\u003cp\u003eA D-shaped Micarta handle is accented by a mosaic pin, red spacers and a metal end cap.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911837515934,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-5000fcd-sujihiki-9-inch-steel-b01lwxa9hq","title":"Miyabi 5000FCD Sujihiki 9-Inch Steel","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi 5000FCD Sujihiki 9-Inch Steel.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eFC61 steel core\u003c\/strong\u003e\u003cp\u003eFC61 steel forms the cutting core, with layered steel around it creating the Damascus pattern.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eBlack pakkawood handle\u003c\/strong\u003e\u003cp\u003eThe black pakkawood handle is finished with a mosaic pin and metal end cap.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911840235678,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"shun-classic-12-inch-hollow-ground-brisket-knife-b06xv1q4pd","title":"Shun Classic 12-Inch Hollow Ground Brisket Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Classic 12-Inch Hollow Ground Brisket Knife provides a dedicated shape for cutting portions from boneless roasts, cooked meat or fish. Long, controlled strokes help keep slices even and reduce the need to repeatedly saw through the same section.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePortioning and carving\u003c\/strong\u003e\u003cp\u003eThe slicing profile is useful for serving boneless meat in consistent portions and making deliberate, extended cuts. The blade also has hollow-ground indentations along its sides.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e12-inch blade\u003c\/strong\u003e\u003cp\u003eThis 12-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eAUS8A stainless blade\u003c\/strong\u003e\u003cp\u003eThis specialist brisket knife uses AUS8A stainless steel, rather than the layered construction of many Classic prep knives.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRiveted Pakkawood handle\u003c\/strong\u003e\u003cp\u003eThe handle uses ebony-finished Pakkawood and a full-tang, riveted construction for this long slicing format.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eMatch the blade to the width of your roast and the size of your board. For beef and other visibly grained cuts, plan the direction before making the first slice. Read our \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003eslicing knife\u003c\/a\u003e guide for practical comparisons. See also \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003ecutting meat against the grain\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911844069534,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-4000-fc-sujihiki-240-mm-b06y2k527n","title":"Miyabi 4000 FC Sujihiki, 240 mm","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi 4000 FC Sujihiki, 240 mm.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eFC61 steel\u003c\/strong\u003e\u003cp\u003eKoh uses FC61 steel with the FRIODUR ice-hardening treatment in a clean, unpatterned blade design.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eOctagonal pakkawood\u003c\/strong\u003e\u003cp\u003eThe eight-sided pakkawood handle offers distinct surfaces for positioning your grip.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911845281950,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-black-5000mcd67-9-5-inch-slicing-knife-b0759h81rk","title":"Miyabi Black 5000MCD67 9.5-Inch Slicing Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Black 5000MCD67 9.5-Inch Slicing Knife.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eMC66 steel core\u003c\/strong\u003e\u003cp\u003eMC66 powder steel forms the core of the Black series blade, surrounded by a dense Damascus pattern.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eBlack maple handle\u003c\/strong\u003e\u003cp\u003eThe D-shaped black maple handle contrasts dark wood grain with the patterned blade.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911846658206,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-black-5000-mcd67-9-5-inch-sujiki-carving-knife-b076h3nt7g","title":"Miyabi Black 5000 MCD67 9.5-Inch Sujiki\/Carving Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Black 5000 MCD67 9.5-Inch Sujiki\/Carving Knife.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eMC66 steel core\u003c\/strong\u003e\u003cp\u003eMC66 powder steel forms the core of the Black series blade, surrounded by a dense Damascus pattern.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eBlack maple handle\u003c\/strong\u003e\u003cp\u003eThe D-shaped black maple handle contrasts dark wood grain with the patterned blade.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911847968926,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-koh-9-5-inch-slicing-knife-black-b07dcygp22","title":"Miyabi Koh 9.5-Inch Slicing Knife, Black","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Koh 9.5-Inch Slicing Knife, Black.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eFC61 steel\u003c\/strong\u003e\u003cp\u003eKoh uses FC61 steel with the FRIODUR ice-hardening treatment in a clean, unpatterned blade design.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eOctagonal pakkawood\u003c\/strong\u003e\u003cp\u003eThe eight-sided pakkawood handle offers distinct surfaces for positioning your grip.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911849672862,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-kaizen-ii-9-5-inch-slicing-knife-b084d38kyv","title":"Miyabi Kaizen II 9.5-Inch Slicing Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Kaizen II 9.5-Inch Slicing Knife.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eFC61 steel core\u003c\/strong\u003e\u003cp\u003eFC61 steel forms the cutting core, with layered steel around it creating the Damascus pattern.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eBlack pakkawood handle\u003c\/strong\u003e\u003cp\u003eThe black pakkawood handle is finished with a mosaic pin and metal end cap.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911857143966,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"shun-premier-blonde-9-5-inch-slicing-knife-b0d73ys6kf","title":"Shun Premier Blonde 9.5-Inch Slicing Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Premier Blonde 9.5-Inch Slicing Knife provides a dedicated shape for cutting portions from boneless roasts, cooked meat or fish. Long, controlled strokes help keep slices even and reduce the need to repeatedly saw through the same section.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePortioning and carving\u003c\/strong\u003e\u003cp\u003eThe slicing profile is useful for serving boneless meat in consistent portions and making deliberate, extended cuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e9.5-inch blade\u003c\/strong\u003e\u003cp\u003eThis 9.5-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eHammered blade\u003c\/strong\u003e\u003cp\u003ePremier’s tsuchime texture and layered blade pattern are paired with a lighter handle in the Blonde version.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eBlonde Pakkawood\u003c\/strong\u003e\u003cp\u003eThe contoured handle uses light-colored, resin-treated wood for a warm contrast with the blade.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eMatch the blade to the width of your roast and the size of your board. For beef and other visibly grained cuts, plan the direction before making the first slice. Read our \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003eslicing knife\u003c\/a\u003e guide for practical comparisons. See also \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003ecutting meat against the grain\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911868317854,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-kaizen-5000dp-9-5-inch-slicing-knife-b0gl3f98pl","title":"Miyabi Kaizen - 5000DP 9.5-Inch Slicing Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Kaizen - 5000DP 9.5-Inch Slicing Knife.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eVG10 steel core\u003c\/strong\u003e\u003cp\u003eA VG10 cutting core and layered Damascus exterior give Kaizen its characteristic patterned blade.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLinen Micarta handle\u003c\/strong\u003e\u003cp\u003eBlack linen Micarta forms the traditional D-shaped handle, with a visible layered texture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911871922334,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-birchwood-sg2-5000mcd-9-inch-slicing-knife-b0gl3j1dbc","title":"Miyabi Birchwood SG2-5000MCD 9-Inch Slicing Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Birchwood SG2-5000MCD 9-Inch Slicing Knife.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eSG2 steel core\u003c\/strong\u003e\u003cp\u003eSG2 powder steel sits inside a layered Damascus blade, pairing a patterned surface with a dedicated cutting core.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eMasur birch handle\u003c\/strong\u003e\u003cp\u003eThe D-shaped masur birch handle brings natural wood grain to the knife. Individual grain patterns vary.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911872151710,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-400fc-evolution-9-5-inch-slicing-knife-b0gl3v1mkc","title":"Miyabi 400FC - Evolution 9.5-Inch Slicing Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi 400FC - Evolution 9.5-Inch Slicing Knife.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eFC61 steel\u003c\/strong\u003e\u003cp\u003eThe FC61 blade combines a polished surface with a sandblasted edge detail and FRIODUR ice hardening.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eTriple-rivet handle\u003c\/strong\u003e\u003cp\u003eGlass-fiber-reinforced POM forms the handle, with three rivets and red spacers defining the design.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911872348318,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"shun-classic-9-inch-slicing-knife-b0000y7kf4","title":"Shun Classic 9-Inch Slicing Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Classic 9-Inch Slicing Knife provides a dedicated shape for cutting portions from boneless roasts, cooked meat or fish. Long, controlled strokes help keep slices even and reduce the need to repeatedly saw through the same section.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePortioning and carving\u003c\/strong\u003e\u003cp\u003eThe slicing profile is useful for serving boneless meat in consistent portions and making deliberate, extended cuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003e9-inch blade\u003c\/strong\u003e\u003cp\u003eThis 9-inch format helps define the working reach. Match it to your usual ingredients and leave room for the cutting stroke.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePatterned blade\u003c\/strong\u003e\u003cp\u003eLayered Damascus cladding gives the blade its flowing pattern.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eD-shaped Pakkawood\u003c\/strong\u003e\u003cp\u003eThe resin-treated wood handle has a D-shaped cross-section, a distinctive feature of the Classic family.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eMatch the blade to the width of your roast and the size of your board. For beef and other visibly grained cuts, plan the direction before making the first slice. Read our \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003eslicing knife\u003c\/a\u003e guide for practical comparisons. See also \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003ecutting meat against the grain\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911873757342,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"shun-ham-slicing-knife-dm-0704w-b07x9h631k","title":"Shun Ham Slicing Knife — DM-0704W","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003eShun Ham Slicing Knife provides a dedicated shape for cutting portions from boneless roasts, cooked meat or fish. Long, controlled strokes help keep slices even and reduce the need to repeatedly saw through the same section.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003ePortioning and carving\u003c\/strong\u003e\u003cp\u003eThe slicing profile is useful for serving boneless meat in consistent portions and making deliberate, extended cuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--care\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eProtected edge\u003c\/strong\u003e\u003cp\u003eKeep this knife in a fitted guard, block or tray so the cutting edge does not contact loose utensils.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eGrip and control\u003c\/strong\u003e\u003cp\u003eHold the handle securely and use a controlled cutting motion appropriate to the shape and size of the food.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eMatch the blade to the width of your roast and the size of your board. For beef and other visibly grained cuts, plan the direction before making the first slice. Read our \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003eslicing knife\u003c\/a\u003e guide for practical comparisons. See also \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003ecutting meat against the grain\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eWash by hand with mild detergent, then towel-dry the blade and handle before putting the knife away. Keep the edge protected in a suitable block, tray or guard. See our \u003ca href=\"\/blogs\/news\/japanese-knife-care-cleaning-oiling-sharpening\"\u003eknife-care guide\u003c\/a\u003e for a practical routine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Shun","offers":[{"title":"Default Title","offer_id":67911874379934,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]},{"product_id":"miyabi-hisho-9-5-inch-slicing-knife-b0gvmtzq46","title":"Miyabi Hisho 9.5-Inch Slicing Knife","description":"\u003cdiv class=\"tk-product-story\"\u003e\n\u003cp class=\"tk-product-story__intro\"\u003e\u003cstrong\u003eMiyabi Hisho 9.5-Inch Slicing Knife.\u003c\/strong\u003e A dedicated slicing knife gives you cutting length for boneless roasts, fish and other ingredients that benefit from a long stroke. It complements a chef’s knife when presentation and consistent slices are the priority.\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul class=\"tk-product-features\"\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--blade\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eLong slicing strokes\u003c\/strong\u003e\u003cp\u003eDraw the blade through the ingredient smoothly, using the available cutting length instead of repeated short downward chops.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--layers\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eFC61 and hammered finish\u003c\/strong\u003e\u003cp\u003eHisho combines FC61 steel with a three-layer, hand-hammered blade finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--handle\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eTriple-rivet handle\u003c\/strong\u003e\u003cp\u003eThe glass-fiber-reinforced POM handle has three rivets, complemented by a rounded blade spine and heel.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"tk-product-icon tk-product-icon--ruler\" aria-hidden=\"true\"\u003e\u003c\/span\u003e\u003cdiv\u003e\n\u003cstrong\u003eRoom for a longer stroke\u003c\/strong\u003e\u003cp\u003eThe longer blade gives more cutting travel. Leave clear space around the board to use that length comfortably.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFind your fit\u003c\/h2\u003e\n\u003cp\u003eLeave enough board space to start and finish the stroke. For meat, look at the direction of the fibers before slicing; cutting across them helps create shorter fibers in each serving. Our guides help you \u003ca href=\"\/blogs\/news\/sujihiki-slicing-knife-home-cook\"\u003elearn how a sujihiki is used\u003c\/a\u003e and \u003ca href=\"\/blogs\/news\/cutting-meat-against-the-grain\"\u003efind the grain before carving\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eCare and storage\u003c\/h2\u003e\n\u003cp\u003eHand-wash with mild detergent, dry promptly and store with the edge protected. Use a suitable cutting board; avoid bones, frozen ingredients and sideways pressure. Follow the model’s instructions when sharpening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":67911874609310,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}]}],"url":"https:\/\/tokyoknives.com\/collections\/slicing-carving-knives.oembed","provider":"Tokyo Knives","version":"1.0","type":"link"}