Slicer, Sujihiki & Serving

Long, slender blades made to part proteins in a single clean draw. The sujihiki — the Japanese slicing knife — and Western carving knives share a low, narrow profile that slices roasts, fish and cooked meats with minimal sawing and tearing.

Add the serving tools that bring food to the table and this is the section for anyone who carves, portions or presents. Hand-forged by artisan makers and ground for long, smooth, accurate cuts.