It has an octagonal wooden handle. So — which meat slicer is right for you? Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), yanagi ba, or yanagi, is a long and thin knife used in the Japanese cuisine.It is the typical example of the sashimi bōchō (Japanese: 刺身包丁, Sashimi [raw fish] bōchō [knife]) used to prepare sashimi and nigiri sushi.. You’ll need to buy a left or right handed Yanigiba to suit your bias. $116.10 USD. The presence of the concave grind reduces drag when slicing.� Sujihiki, on the other hand, is a more versatile slicer. The kind with a special little stand for your chopsticks. The sujihiki is kind of a Western style equivalent of the traditional Yanagiba knife. A variety of regional and task-specific variations of the Yanagiba exist, including the Fuguhiki, Kiritsuke Yanagiba, Takohiki, and Sakimaru Takohiki. Sold Out. This prevents tearing of the meat/fish. Sujihiki are easier to use, easier to sharpen, and are easier to cut straight with. Arguably, the most important knife is the one you use to cut the most important (and expensive) food — fish and meat. 200mm-210mm. "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. Yanagiba are for slicing fish. If you fillet fish or meat often the sujihiki is the perfect knife. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon. Sujihiki/Yanagiba. $375.00. Similarly, the knife is also sometimes called Shobu, because the blade resembles the spear-shaped leaves of the iris plant. A Sujihiki is excellent at cutting thin, straight slices of meat and fish. QUICK VIEW. These dimensions allow for less surface area and less friction when slicing through meat. Sale. Across from where you’re sitting, there is an open sushi bar where you can see a brigade of stoic cooks calmly slicing sashimi just below the counter. HRC: 61-62. Sujihiki or yanagiba. Yoshihiro Damascus Sujihiki. $95.00. You want to look for something long, thin, and pointy. If you fillet fish or meat often the sujihiki is the perfect knife. $33.90. You catch a glimpse of one of the cook’s knives - it’s long, narrow, and pointy. Since the blades are super-thin, the skilled Japanese artisans that hand make these knives must use very hard steel to make sure they don’t chip easily. $139.00. QUICK VIEW. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. Home / Knife types / Slicer - Sujihiki - Yanagiba. Total length: 443mm. I had worn down my gyuto and found that It had become the perfect shape for me to use on the line for a wide variety of tasks. Sort. If you are not a sushi chef, a sujihiki is the better option. 99. However, they are not the same knife and in some cases, their performance and price-points can vary greatly. The Sujihiki is intended for slicing boneless protein. The rippling effect of Damascus steel is obtained by folding and hammering the steel over and over again--in the case of this knife, 46 times! The Sujihiki Knife - Blue Handle $360.00 $425.00. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. hour. If you often find yourself filleting, trimming, and finely slicing fish or meat, the Sujihiki is the perfect knife for the job. Details about Japanese santoku knife chef Yanagiba Usuba Sujihiki nakiri Gyuto Yoshihiro Bunka. Japanese yanagiba knives are made with only a single bevel. The Sujihiki knife is characterized by its narrow width and short height. This sensation takes a bit of getting used to, but the fruits of your labor are well worth it. 4 min read 0 Comments, © 2020 Knifewear - Handcrafted Japanese Kitchen Knives. Lucky Cook is still new in the kitchenware market, but it has already proven … However, the main difference is that Sujihiki is double beveled while the Yanagiba is single beveled. Les meilleures offres pour VINTAGE Japanese Yanagiba knife Sujihiki Yoshihiro Gyuto santoku nakiri Takobiki sont sur eBay Comparez les prix et les spécificités des produits neufs et d'occasion Pleins d'articles en livraison gratuite! These dimensions allow for less surface area and less friction when slicing through meat. A petty might work better, but is probably not long enough for most jobs — unless you’re filleting a sardine. Filter. It’s true! Leaving precious fish flesh on the skin of the salmon you’re filleting every day adds up fast! The reality is that if you aren’t sure if you need an expensive, high-end yanagiba, you probably don’t! If you’re not interested in becoming the next Jiro, however, a Sujihiki might be the more reasonable choice. The Sujihiki is a double beveled blade whilst the traditional version, the Yanagiba, is single beveled. Designed by Out of the Sandbox. Sale . 934 Bathurst St. Toronto, ON M5R 3G5 Tel: 647.722.6329 SHOP HOURS Mondays: CLOSED Tuesday-Friday: 11am-7pm Saturday: 11am-4pm Sunday: 11am-4pm . $129.99 $ 129. Grid view List view. With the slicing knife being such an important tool in a chef’s kitchen, which is the better Japanese knife type in the Yanagiba vs Sujihiki battle? The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. He’s steadying his fish carefully with his left hand effortlessly gliding his beautiful knife in one gentle motion with his right. SOLD OUT. $300.00 $ 300. This knife is a very versatile size and shape. VERY thin. This knife is also useful for such things as large pieces of meat from poultry. As a result it means the Japanese sushi knife should only be sharpened on one side. But, it’s unlikely you’ll see many traditional Japanese sashimi chefs using one. Seisuke Knife Seisuke Edge Guard 240mm (For Gyuto, Sujihiki, Yanagiba) $16.90. Sujihiki/Yanagiba. I’ll be going with a Suji! If not start with the Sujihiki knife as you may find it harder to slice, clean and sharpen a single beveled knife. Type: Sakimaru yanagiba knife. $129.99 $ 129. La longue lame du sujihiki le rend parfait pour couper la viande et le poisson en tranches fines et égales. Hitohira Kikuchiyo Manzo White #3 Kiritsuke 240mm. Sale. Amazon's Choice for sujihiki knife. Edit: Thanks for all the answers and input! Long story short: I've been wanting to replace my crappy knives at home for a while and finally took the plunge and got myself a Tadafusa (or Kohetsu?? Sort by. Sort by. Powered by Shopify. The Sujihiki knife is characterized by its narrow width and short height. All Sujihiki are suitable for left and right handed people. come chat with him about football, and steel! … Many Japanese chefs and cooks will own a sujihiki knife. Almost all of them will say, after caffeine and alcohol, their favourite knife is a must-have staple in the kitchen. Here we provide an explanation of 3 commonly used knives in both the home kitchen and professional restaurant, namely the Gyuto knife, Petty knife and Sujihiki knife. The sharpness and length of the blade on a sushikiri (similar to Yanagabi) allows it's holder to slice through a large piece of fish or steak in a single motion. Sort by: Glestain T type Sujihiki knife 240mm (9.4") #724TSK. It measures from 9.5 to 12 inches and is sharp. It slips through food effortlessly and crazy sharpness of the single edge means you will never struggle. Blade Material: Yasuki Shiro White Carbon Steel. Sujihiki or yanagiba. VERY thin. 99. If you familiar with the use of single beveled blade go with a Yangiba. First, let’s discuss each knife and what’s unique about it. Yanagiba Usuba Other Outdoor/ Pocket Knives Steel ... Sujihiki. From $119.00 - … It’s an incredibly sharp and articulate tool when wielded with discipline and skill. Time left: 4d 11h . The Sujihiki is usually a thinner, lighter knife with a double bevel grind. Slicer - Sujihiki and Yanagiba etc. From $119.00 - … RSK/MOE Kurouchi 270mm Yanagiba. Yanagiba & Sujihiki knives are different in design, but used frequently for the same tasks, sashimi and as a slicing knife. Like most knives sold in North America, they’re sharpened with a 50/50 grind, meaning they have the same beveling on both the left and right faces. $150.00 . FREE SHIPPING IN NORTH AMERICA ON ORDERS OVER $200, July 18, 2018 Its double-bevel and slight flexibility give it a more robust edge compared to a yanagiba. Typically, most “yanagi” are a fair bit heavier than a Sujihiki due to their thicker spine, but don’t let it fool you - the edge on a well made Yanagiba is thin. A Sujihiki knife is a type of chef’s knife that is widely used in Japanese cooking. Shop Japanese chef knives at Hasu-Seizo! Similarly, the knife is also sometimes called Shobu, because the blade resembles the spear-shaped leaves of the iris plant. The Sushikiri knife is a long sharp blade specifically built for slicing. Second knife purchase: Gyuto vs Sujihiki. Powered by Shopify. Sujihiki are slicing knives. Kai wasabi black slicing knife 23cm (9") #6723L. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. 270mm-300mm. For the reasons mentioned above, most American and European chefs are more comfortable handling a sujihiki due to its double beveled edge. However, in contrast the edge on a Yanagiba is made to be thin and super sharp. The sujihiki (or sujibiki) is a Japanese-style slicing knife with a thinner, sharper edge than Western versions. A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. What are your experiences with each knife and which would you more likely add to your collection? Sign up to get the latest on Blacksmith visits, parties and sales! Sakai Takayuki 33 Layer Damascus Santoku 180mm. Most yanagi (with a few exceptions) are made out of carbon steel. The sujihiki is a perfect for raw and cooked boneless protein (roasts, ham, etc.) Meanwhile, they are also a bit heavier than a Sujihiki knife due to their thicker spine. Iseya Iseya VG10 33 Layer Damascus Sashimi Slicer Japanese Sushi Chef Knife, 210mm. Sujihiki are slicing knives. Basically, it’s a heavier-yet-thinner-non-stick-super-duper-sharp knife that will glide through meats and fish like nobody’s business! השוואת סכינים: sujihiki לעומת yanagiba. First, most commonly is the…. Only 3 left in stock - order soon. This Zakuri 240mm Blue #1 Kurouchi Sujihiki is a double-beveled knife. $300.00 $ 300. It would make a great all-purpose slicer at home or a wonderful line knife for a professional cook or chef who is comfortable with carbon. Like any good chef’s knife, the blade of a sujihiki knife will be made of high-quality metal and be designed to hold a very sharp edge over time. Japanese santoku knife chef Yanagiba Usuba Sujihiki nakiri Gyuto Yoshihiro Bunka. RSK/MOE Kurouchi 270mm Yanagiba. In fact, other than sharpness, this knife is not all that different from your standard Western carving knife. QUICK VIEW. This knife is also useful for such things as large pieces of meat from poultry. Carbon steel hardened to HRC64+ is not uncommon to see in a yanagiba. Sort by. If you’re a professional at a sushi restaurant, it’s likely you already have at least one in your kit. It’s hard to beat the dazzling good looks of Damascus steel. Like the yanagiba and other types of Japanese knives, the sujihiki is often hand-made in traditional styling. Your food will also taste better if it’s cut gently, rather than being manhandled and sawed up. From $90.00. Full tang blade. This is mainly important for dishes that include raw fish because it helps maintain the original flavour and texture of the fish. hours. Current bid: AU $10.50. Sale . These could create lots of havoc with a yanagi. For comparison, a sujihiki is typically around 40mm tall at the heel. Blade construction: Real hand forged . Sale. The significant difference between yanagiba and sujihiki is that the former is Japanese-styled and western-styled. When slicing with a yanagiba the blade will naturally want to pull to the left on a right handed knife. Skip to content. Le Sujihiki offre une alternative au couteau Yanagiba. Likewise, they are thin and also slender from top to bottom so there is little friction while slicing. Hitohira Hiragana WS Sujihiki 210mm. Users can choose the length appropriate to their needs based on the product the knife will be used on and the available space in the kitchen. More than likely if you’re a home chef or you plan to slice foods other than just raw fish, a sujihiki is what you should focus your efforts on. Sakai Takayuki. Seki Gold Kotobuki St Sashimi Knife 240mm Ak-1106 . Most sushi chefs or Japanese fishmongers would feel much more comfortable with a…. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés. 220mm-240mm. Hattori Japanese Chef’s Knife, FH-14L Professional Sujihiki Knife, VG-10 Cobalt Steel Pro Kitchen Knife with Ergonomic Black Linen Micarta Handle, 11.8 inch. Les meilleures offres pour Japanese Bunka knife Chef Yanagiba Usuba Sujihiki Miyabi Gyuto Kasumi kiritsuke sont sur eBay Comparez les prix et les spécificités des produits neufs et d'occasion Pleins d'articles en livraison gratuite! Uzushio Damascus White Steel #2 Yanagiba 270mm. From $125.00. The gyuto I settled on is 45mm. $43.00 USD. Subsequently a Yanagiba knife is single beveled. Sashimi Sushi Knife 10 Inch - Perfect Knife For Cutting Sushi & Sashimi, Fish Filleting & Slicing - Very Sharp Stainless Steel Blade & Traditional Wooden Handle + Gift Box. Yu Kurosaki R2 Senko Sujihiki 270mm. I had worn down my gyuto and found that It had become the perfect shape for me to use on the line for a wide variety of tasks. Yanagiba Usuba Other ... Sujihiki. Sold Out. If you’re very serious about processing meats and fish, get a Yanagiba and learn how to use it. The Yanagiba is generally a thicker and heavier knife with a long profile and single bevel grind. 270mm-300mm. These are just a couple of the reasons that yanagibas typically make the best sushi knives. This … The double bevel requires less skill to wield such a sharp slicing knife and allows for chefs from all over the world to use it. Typically more length is preferred because it ensures that slices can be completed without resorting to sawing through the protein which can diminish the quality of the final product. Misono Molybdenum Sujihiki 10.5" (27cm) - Right. Yes, there are right-handed and left-handed yanagiba knives that made specifically for a cutting orientation. Edge Guard 240mm (For Gyuto, Sujihiki, Yanagiba) $13.50 USD. I made a trace of the profile and asked these craftsmen to make them. 15 products. STORE INFO. Grid view List view. The Yanagiba is like a carving knife on rocket boosters. There are no “Mexican Rolls” on the menu. This long, narrow blade with a slim blade height makes it good for sashimi slicing and filleting/prepping fish and other protein. The main difference between the sujihiki versus the yanagiba is the bevel. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. QUICK VIEW. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. This causes much less friction, thus less tearing. This is very important to keep in mind because meats and fish are notorious for dulling knives very quickly. Sakai Takayuki Kasumitogi White Steel Fuguhiki Slicer Knife. There are various different knives for slicing which have different blade profiles as follows: Sujihiki – A long, thin, hard blade designed for cutting, this makes an excellent knife for filleting, carving, or slicing meat and vegetables . Here’s an example. Paring Knife (Peeling & Trimming Knives) Sujihiki (Slicers) Honesuki & Garasuki (Butchery Knives) Yo-Deba (Western Style Fish Filleting Knives) Chinese Cleaver; Single Bevel (KATABA) Yanagiba; Takohiki; Fuguhiki; Deba ; Kamagata Usuba; Edo Usuba; Unagi-saki; Kiritsuke; Sobakiri / Menkiri; Other Knives. They are long so the fish can be sliced in a single stroke, without “sawing” back and forth. Shop All Products; New Arrivals! The Sujihiki is intended for slicing boneless protein. If you fillet fish or meat often the sujihiki is the perfect knife. 200mm-210mm. The idea is that the weight in the spine lets gravity take care of the downward force when slicing through delicate fish. 4.2 out of 5 stars 22. translation missing: en.layout.general.subtotal_html, How to not ruin the most expensive part of your meal, The 150mm Petty, Your New Best Friend in the Kitchen, Knifewear - Handcrafted Japanese Kitchen Knives. Ask any chef — sushi or otherwise — what their most important tool in their kit is. Another gyuto I considered was 50mm. It’s needle-esque shape makes it ideal for easily getting under and cleaning away  unwanted fat or connective tissue off of large cuts of meat like ribeye or pork loin, and it’s length (usually anywhere from 210mm to the slightly bonkers 360mm) also makes it very easy to glide through even the largest of cuts in one single stroke. A Sujihiki is … They are sharpened on just one side of the blade, leaving the other side concave. If not start with the Sujihiki knife as you may find it harder to slice, clean and sharpen a single beveled knife. Its double-bevel and slight flexibility give it a more robust edge compared to a yanagiba. The sujihiki (or sujibiki) is a Japanese-style slicing knife with a thinner, sharper edge than Western versions. 4.2 out of 5 stars 22. KYOKU Samurai Series - 10.5" Yanagiba Knife Japanese Sushi Sashimi Knives - Superior Japanese Steel - Wenge Wood Handle - with Case. Using a properly sharpened knife is an absolute necessity in order to ensure you’re not needlessly wasting the most costly food in your kitchen. Sujihiki, on the other hand, is a more versatile slicer. Elle convient aussi très bien pour lever des filets de poisson. $139.00. Hattori Japanese Chef’s Knife, FH-14L Professional Sujihiki Knife, VG-10 Cobalt Steel Pro Kitchen Knife with Ergonomic Black Linen Micarta Handle, 11.8 inch. Specific to sujihiki knives is how thin they are. However, if you only work with fish, or if you have a passion for making Sushi or Sashimi, you might like to try a Yanagi, which is the traditional Japanese single bevel edged knife … $10.00 shipping. It is specifically designed for slicing the raw meats and fish used in making sushi and sashimi. If you’ve ever used a European or North American style carving knife, the Sujihiki will feel very familiar - albeit much thinner and sharper! They just threw someone out for pouring their own nihonshu. Sort By Sort by: Showing products 1 to 17 of 17. The typical length of Sujihiki ranges between 210mm … Amazon's Choice for sujihiki knife. Corrosion resistant yanagiba knives are also available in stainless. RSK/MOE Polished 250mm K-Tip Sujihiki. Typically, most “yanagi” are a fair bit heavier than a Sujihiki due to their thicker spine, but don’t let it fool you - the edge on a well made Yanagiba is thin. Perfect for the larger cuts of meat, fruit and vegetable. Thus needing less strength for cutting. Yanagiba roughly translates in to English as "willow-leaf blade", a simile which perfectly describes the long and slender leaf-shaped blade of the knife. 3 min read 0 Comments, November 11, 2020 3.5 out of 5 stars 3. סכיני שף יפניים מסורתיים תשאלו כל שף , סושי שף או כל שף אחר, מהו הכלי שלהם החשוב ביותר בערכה שלהם. Only 3 left in stock - order soon. The listing has ended. Le Sujihiki est un couteau à double tranchant avec une longue lame étroite qui coupe en douceur la viande ou les légumes et préserve l'intégrité de la fraîcheur de chaque ingrédient. That means it’s only ground and sharpened on one side. It typically has a thinner spine, is lighter weight, and slightly more flexible than a yanagiba. £190.00 . Blade Thickness: 3mm. Sakai Takayuki 45 Layer Damascus. Many Japanese sujihiki knives are honed incredibly sharp. Sale. Unless you’re a professional sushi or sashimi chef, a yanagiba is more than you need and may be difficult for you to care for. Misono Molybdenum Sujihiki 10.5" (27cm) - Right. We’ll cover the differences between them and tell you which is best after that. S unlikely you ’ ll cover the differences between them and tell you which best. Friction when slicing with a yanagi suitable for left and right handed people salmon ’..., straight slices of meat from poultry it has already proven … Yoshihiro Damascus Sujihiki chefs! World, especially those who specialize in meats and slicing terrines and patés those who specialize in and! Most important tool in their kit is knife causes a great deal of moisture loss, steel. Is usually a thinner, lighter knife with a slim blade height makes it good for.... That Sujihiki is that the weight in the kitchen edge exquisitely and meat fish flesh the! Sujihiki 10.5 '' ( 27cm ) - right perfect knife Chef 's Sujihiki Slicer.... One side of the profile and single bevel edge on a right handed knife friction when slicing delicate... Slice ( fillet ) fishes, meats, hams etc, Sujihiki, on other. Mince est idéale pour nettoyer les graisses, tendons et autres morceaux de viande.! Eye, they are 270mm ( 10.6 '' ) # 727TSK a Yangiba of Japanese knives, the of... Specifically for a cutting orientation re very serious about processing meats and fish, get a yanagiba Chef 's Slicer! Iseya iseya VG10 33 Layer Damascus sashimi Slicer Japanese sushi Chef knife, 210mm gently rather. - 240mm is a double beveled blade whilst the traditional yanagiba knife Japanese sushi Chef knife with Pin! 2018 4 min read 0 Comments up to our mailing list from Dec 1st-31st we... 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Your needs he plays guitar, loves Radiohead, and slender for the same knife and in cases..., straight slices of meat from poultry to “ flesh Slicer ” ) is also useful for things... They are likely lower cost, their favourite knife is characterized by its narrow and! Knife blade like most Western knives would feel much more comfortable handling a Sujihiki is a perfect for larger! Yanagiba exist, including the Fuguhiki, Kiritsuke yanagiba, is single beveled blade go with a beveled! Double-Bevel and slight flexibility give it a more versatile Slicer s unlikely you re! Mentioned above, most American and European chefs are more comfortable with a… and purposes, Sujihiki... They look almost the same knife and which would you more likely add to your collection kai wasabi Black knife! Yanagiba the blade resembles the spear-shaped leaves of the blade creates less friction when slicing with a long sharp specifically! Who specialize in meats and fish used in making sushi and sashimi sort:! Variety of regional and task-specific variations of the cook ’ s an sharp... Takohiki, and Sakimaru Takohiki ll need to buy a left or right handed.! Samurai Series - 10.5 '' ( 27cm ) - right yanagiba, you don. Need an expensive, high-end yanagiba, is single beveled knife for sashimi slicing and the blade leaving! Is made to be a human being again incredibly sharp and articulate tool when wielded with discipline and skill is. Stand for your chopsticks filleting a sardine Chef 's Sujihiki Slicer knife not the same reason yanagiba., their performance and price-points can vary greatly, with a dull knife causes a deal... Than likely have one made of carbon steel trying to remain incognito, but it has already proven … Damascus. Its double beveled while the yanagiba exist, including the Fuguhiki, Kiritsuke yanagiba, lighter... A nice, clean and sharpen a single clean stroke, without “ sawing ” back and.... 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Some cases, their performance and price-points can vary greatly — which meat Slicer is right for sujihiki knife vs yanagiba... Knife as you may find it harder to slice, clean slice in kitchenware... But gave it up to get into single bevel grind, or inside of the fish can be sliced a!