Carving Knives Our Bespoke Sujihiki double-beveled knives are made for double duty. The length and large surface area of the blade is perfect for long slices that avoid the back and forth sawing motion and prevents tearing of bread, pies and cakes, but also lives up to its name as “flesh slicer” by allowing perfect thin and clean slices of brisket, roasts, hams, chicken and fish. The flat, even blade allows for cake leveling and service as well as protein positioning and movement. These showpieces are all one of a kind instruments that empower techniques other utility kitchen knives can’t. Our custom Yanagiba single-bevel knives are handmade niche knives made for one thing: precise slicing of boneless cuts of fish. Sashimi and nigiri or portioning filets of larger fish with single, even slices. If you need a single-bevel knife, these are all hand-crafted unique masterpieces that can deliver precision and durability with exceptional value.