2 stores* Image from Tosho Knife Arts
from$131
Sukehisa · Sujihiki (Slicer)
Sukehisa Nihonko Carbon Sujihiki 300mm
listed price$114 USD
at Hitohira · Japan
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Every store, in USD
Price comparison
Lowest listed price first · every store converted to USD
| Retailer | Price | Shipping | Last checked | Store link |
|---|---|---|---|---|
🇯🇵HitohiraLowest listed price | $114 USD¥17,880 at the store · you pay in JPY | Ships from Japan; import duties and taxes may applyShips to US, CA, IL | Go to store |
These are product prices as the stores listed them at the check date shown, not delivered totals: shipping, taxes and import fees depend on where you live, and stock can change after a check. Prices in other currencies are converted at the European Central Bank rate of 30 Oct 2026. Each price was matched to this exact version of the knife, listed as in stock, and checked within the last 48 hours. How we check · Terms
Other listings (not counted in the prices above)
- View listing
🇮🇱 Sakura Knives
Not yet confirmed as this exact version · last price seen $342 USD on
Average price
Average listed price across all stores, one point per month, in USD
A new point is added on the 1st of each month.
Other sizes and handles in this line
Compare with similar sujihiki knives
3 stores* Image from Carbon Knife Co
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1 store* Image from Japanese Chef's Knife (JCK)
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2 stores* Image from Seisuke Knife Portland
from$250
2 stores* Image from Seisuke Knife Portland
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1 store* Image from Globalkitchen Japan
from$439
3 stores* Image from Tosho Knife Arts
from$476
What to know before you buy
About this knife
- Sujihiki knives of this 300mm length are long: best on a large board with room to work.
- It has a Western-style (yo) handle, the kind most cooks outside Japan are used to.
- Carbon (grade not stated) is a carbon steel that rusts and stains if it is left wet, so it is wiped dry after every use.
- It is double-bevel (sharpened on both sides), so it works for left- and right-handed cooks.
Limits to know
- Carbon steel develops a patina and can rust; it is not for a knife that sits wet in the sink.
Written from this knife's catalog record (steel, handle, length, grind). Knife Fit has not tested it; see how we work.
Good to know for beginners
A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.
In the glossary: Sujihiki · Carbon (grade not stated) · Western handle
Newest price check for this knife: . Catalog data last refreshed 2 Nov 2026. Knife Fit compares prices only and does not sell knives.