Denver, Colorado. Any double bevel can be sharpened to 50/50 if you desire. Or can you enlighten me more on the differences between yanagibas and sujihikis? Slicing knife (Sujihiki) A slicing knife with a long, narrow blade. Clay has a YouTube video where he is working on some type of Shun cleaver. Sujihiki 180mm-240mm. I’ve read that it’s because the sujihiki is closer in style to a western knife, so that a “westerner” would be more likely to buy and use it, and less likely to mess it up. Hopefully someone with a bit more expertise will chime in. I'm a homecook already purchasing a 180mm usuba and trying to find a kiritsuke that I like that isn't just exorbitant in price. 微信二維碼 Not necessarily 50/50 but they are sharpened the same way. VERY thin. "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. Made of highest quality, made by blacksmith in Sakai city who are trained in traditional skills. Παράλληλα, για να κερδίσουν σε δεινότητα κοπής, πολλά εξ αυτών λειτουργούν με μονή γωνία (bevel), θυσιάζοντας φυσικά τη ευκολία στο ακόνισμα (πχ sujihiki – yanagi) Τρόπος χρήσης The blade of this knife compared to other knives is thicker and heavier to allow for the knife to cut through the bones of fish. A customer gave us a good question about Sushi/Sashimi knives. However, the main difference is that Sujihiki is double beveled while the Yanagiba is single beveled. The Suji would be far easier to use and sharpen, but the sharpness of the knife wouldn’t be on par with the thinner, sharper and … Slicing knife (Sujihiki) A slicing knife with a long, narrow blade. Yanagi-ba-bocho is especially designed to satisfy the conditions. *General size 12cm ~ … 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, … The takohiki just look cool, functionally wise they should be the same but which would be better … Yoshihiro Mizu Yaki Honyaki Aoko Blue Steel Mirror Finished Yanagi Kiritsuke Sushi Sashimi Japanese knife with Sword Tip Triple Nickel Silver Ring Ebony Handle Special Price $1,499.99 Yoshihiro Mizu Yaki Honyaki White Steel Mirror-Finished Mt. Will a good and sharp Sujihiki do the sam The Yanagi knife is … Sujihiki – A long, thin, hard blade designed for cutting, this makes an excellent knife for filleting, carving, or slicing meat and vegetables Filter Filter 150mm 210mm 240mm 270mm 300mm 33 Layer blue super BS Damascus fuguhiki Gyuto Hammered Iseya Kato nashiji Paring Petty r2 Sakai Takayuki Set slicer Sujihiki … However, the main difference is that Sujihiki is double beveled while the Yanagiba is single beveled. The extended blade length … As I understand it, a sujihiki is basically a long and thin carving knife. Sujihiki 270mm. The goal is … Nearly everywhere on the net the advice to Westerners is to get a sujihiki rather than a yanagiba, unless you solely want to cut fish. Takeda Classic Suji/Yanagi 240mm Large. The sujihiki is ground and sharpened on both sides of the knife blade like most Western knives. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. But I wonder why. 營業時間 - 週一到週五: 11am - 5pm | 星期天: 11am - 5pm | 星期六 關門. It is thinner than a European blade and is made out of harder steel allowing for a better edge. In case of Western carving knives, … Doberman Forge HD2 Sujihiki 240mm ... Takeda Stainless Clad Suji/Yanagi 195mm Small. Molecule Polishing: my blog about sharpening with the Wicked Edge. I’ll use myself as an example, I had no idea about the differences in Japanese style knives until I got into sharpening and started reading about them. Sujihiki 300mm. I’ve read that it’s because the sujihiki is closer in style to a western knife, so that a “westerner” would be more likely to buy and use it, and less likely to mess it up. Hello I am really into sushi and planning to buy me a new Yanagiba. My initial thought on sharpening a Yanagi style is that it would be easier to sharpen freehand, since the back needs to be kept flat, and the front has a wide enough bevel that angle control isn’t as much of an issue. Sujihiki 300mm. I came across a knife being referred to as a yanagi kiritsuke. I love making sushi and sashimi, as well as cutting thin slices of meat. 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. I don’t know why, but it is supposed to be difficult to sharpen. I am from Norway so therefore bad english!!! Some may have a right hand bias such as 40/60 or 30/70. A yanagi… Viewing 5 posts - 1 through 5 (of 5 total), Wicked Edge Precision Knife Sharpener | Topic: Yanagibas and sujihikis. :side: I don’t think they’re particularly difficult, just different. Takeda Classic Suji/Yanagi 195mm Small. YANAGI / SUJIHIKI: One of the traditional Japanese shapes, Yanagi knives are similar to carvers in appearance but can be distinguished by their long thick spines, prominent shinogi lines, and concave back sides. We supply a wide range of top quality Japanese Chef's knives at lower than Japanese Retail Prices direct from Seki City; the Japanese cutlery capital where fine knives are produced using over 800 years of Samurai sword-making tradition and history. The sujihiki is kind of a Western style equivalent of the traditional Yanagiba knife. -Exclusive Item- For professional use. Sakai Cutlery Supreme. CREDITS GOTO Respective Owners. The Yoshihiro Hongasumi White Steel Yanagi – Kiritsuke is a bit heavy compared with the Yanagi, and the blade is also wider. :side: We supply a wide range of top quality Japanese Chef's knives at lower than … 20% Off Knives. The Sujihiki is intended for slicing boneless protein. Tojiro F-1059. Yanagi Fugubiki Sakimaru Kengata（Kiritsuke） Deba Miroshi Deba Usuba Mukimono Ajikiri Gyuto / Chef's Knife ... Sukenari ZDP-189 Wa-sujihiki With Nickle Silver Handle Recommended for Either a … You must be logged in to reply to this topic. Nenox knives are made of stain resistant high … About Us. Butcher knife (Yo-Deba) A Western … It should be straightforward to sharpen using a WEPS. It’s flat/hollow on one side, and a complex double bevel on the other. Use Promo Code: KSALE20. The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). Yanagiba & Sujihiki knives are different in design, but used frequently for the same tasks, sashimi and as a slicing knife. The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). The Yanagiba is a thick Japanese chef knife used as a professional sashimi knife The Sujihiki is thin and light Japanese kitchen knife used for sashimi & slicing. A yanagiba is aharpened on only one side and has a hollow backing on the other side. 地址: 679 54th st#b, brooklyn, ny 1122 0. At least that is my experience. Stocked in Sydney Australia. Much thanks. The idea is that the weight in the spine lets gravity take care of the downward force when slicing through delicate fish. Originally Sujihiki knife is designed for cutting and removing the muscles from the meats. The westernized version of this form is known as Sujihiki. Well I just finished sharpening my first quality knife on the WEPS. 聯繫我們: +1（718）313-8855 微信號 : hannchan . Are Yanagi as versatile as a Sujihiki for slicing roast beef, hams, etc.? JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. About Us. $380.00. Click here for details. On the slightly less expensive side, the Tojiro F-1059 is still definitely a high performer, and its price-to-performance ratio is even better when you consider its 300-millimeter blade. The main difference between the sujihiki versus the yanagiba is the bevel. I'm trying to compare that knife to this kiritsuke. 20% Off Knives. Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. The Sujihiki is suitable design for the slicing tasks. Yanagi kiritsuke vs kiritsuke. 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! If you like the video, please make sure to like, share, comment and subscribe! Sujihiki’s commonly ranges between 240mm and 300mm. It is the Japanese equivalent to the European slicer. I’ve read other examples where sharpeners who didn’t know, would try and sharpen the hollow out and make the whole back flat. Those pressures make your knife wander away from the bevel side in the cut producing a curved variable thickness slice. This provides little friction and ensures a nice, clean slice in the fish or meat for presentation purposes. The Yoshihiro Yanagi is every bit as high-quality, and uses the Blue #2 alloy that has some positive and negative tradeoffs vs the White alloys. 2,362 377 Joined Oct 9, 2008. It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. Thank you for watching! To me a longer slicing knife is an essential tool for a lot of the food I cook. Smaller slicing knives are also called petty knives so look there as well. Best Sujihiki Slicing Knife with a Japanese “Wa” Style Handle: Yoshihiro Ice Hardened AUS10 Stainless Another “laser-like” slicing machine, this Yoshihiro offering is an excellent performer. Shigehiro Takeda Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto Petty Sujihiki Nakiri Yanagi … This website uses cookies for functionality, analytics and advertising purposes as described in our, Konosuke Fujiyama Gyuto: White #2 vs Blue #2, http://www.chefknivestogo.com/todpslkn24.html, http://www.chefknivestogo.com/riar27su.html, http://www.chefknivestogo.com/suisinsujihiki.html, http://www.chefknivestogo.com/mi440su27.html, http://www.chefknivestogo.com/kielcasu27.html, http://www.chefknivestogo.com/misono8.html, http://www.chefknivestogo.com/satadasu240.html, http://www.chefknivestogo.com/masamoto- ... knife.html. It was also made for cutting fish. Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi. Butcher Knife: Deba. The Yanagi is suitable for sashimi, the Usuba can be used for vegetables, and the Deba knife is intended for filleting. This knife can also be used to cut small chicken bones. The Sujihiki is intended for slicing boneless protein. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. They also come in a wide range of styles including Deba, Gyutos, petty, Sujihiki, Mukimono, takohiki, Usuba, Yanagi and Yo Deba. Mark is great at … But I wonder why. The hamon is polished in such a way that the area above it is misty, like a kasumi finish. Carving: Sujihiki. Deba Bocho: The Deba Bocho was designed for mainly filleting fish. $ 154) … And by the way the WEPS put a great bevel on my knife I had screwed up so badly on a Tormec years ago. Until now I cut these using a petty knife, but I am considering to get a yanagiba or sujihiki. 720-292-4277. Denver, Colorado. Recent › Forums › Main Forum › Knife Specific Discussion › Yanagibas and sujihikis. But will it be better to buy a Sujihiki? I'm trying to compare that knife to this kiritsuke. Will a good and sharp Sujihiki do the sam This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The westernized version of this form is known as Sujihiki. It is mainly used to remove tendons (suji) from meat, but can be used for slicing cooked meats and ham. Nearly everywhere on the net the advice to Westerners is to get a sujihiki rather than a yanagiba, unless you solely want to cut fish. This is an advantage if you are trying to remove the skin from a fish as it keeps the blade edge riding on the skin or on the bones if you are fileting and keeps you blade from wandering into the meat. But this new bevel I cleaned up on some 4K and 8K Norton waterstone so that this is now the sharpest knife in the house…and I am just begining!! I'm a homecook already purchasing a 180mm usuba and trying to find a kiritsuke that I like that isn't just exorbitant in price. But the steel is just as important, and the Yoshihiro Sujihiki … Mark is great at answering questions for knife nuts of all levels. The first thing is to forget about the whole "problem" of single-beveled knives. Sujihiki meaning “Pull Tendon” refers to its ability to carve out meat and fillet fish. The Sujihiki is similar to Yanagiba in terms of length and shape. 20% Off Knives. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. Yoshihiro Mizu Yaki Honyaki Aoko Blue Steel Mirror Finished Yanagi Kiritsuke Sushi Sashimi Japanese knife with Sword Tip Triple Nickel Silver Ring Ebony Handle Special Price $1,499.99 Yoshihiro Mizu Yaki Honyaki White Steel Mirror-Finished Mt. Take a look, he makes it seem pretty simple, as long as you know ahead of time how to handle the edge. Yanagiba vs Sujihiki. What makes these knives unique … Click here for details. I’m just conflicted with which to get. Japanese Chef Knives Knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons. The Sujihiki is similar to Yanagiba in terms of length and shape. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. Sujihiki are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm and … … While there may be others that have fancier finishes, the … The Yoshihiro Hongasumi Yanagi … $290.00. I came across a knife being referred to as a yanagi kiritsuke. The best artisan made Sakai Takayuki knives, sharpening tools & kitchenware. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. Join us on our new forum site at: ChefKnivesToGoForums.com. Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi. Use Promo Code: KSALE20. Butcher knife (Yo-Deba) A Western-style Deba, but double-edged. Hello I am really into sushi and planning to buy me a new Yanagiba. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. Some knives sell with a divot or hammered style above the cutting edge to help … Best Sujihiki Slicing Knife with a Japanese “Wa” Style Handle: Yoshihiro Ice Hardened AUS10 Stainless Another “laser-like” slicing machine, this Yoshihiro offering is an excellent performer. Click here for details. Sujihiki 180mm-240mm. Dec 17, 2008 #2 chrislehrer. Has anyone ever sharpened a yanagiba on a WEPS? Honyaki as a term alone can refer to either mizu honyaki (water-quench) or abura honyaki (oil quench). A Sujihiki is double bevel while a Yanagiba is Single Bevel. I don’t know enough to tell you the differences beyond what you already seem to know. Click here for details. Yes, these are double bevel. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. Quite the complete set for Sushi lovers. בדרך כלל, רוב סכיני "yanagi" הן מעט כבדות יותר מאשר סכין "Sujihiki" בשל השדרה העבה יותר שלהם, אבל אל תתנו לזה להטעות אתכם – השפה בסכין "Yanagiba" שעשויה היטב, היא דקה,מאוד דקה. Sujihiki 270mm. Japanese Chef Knives Knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons. Fuji with Crescent Moon Yanagi Kiritsuke Premium Ebony Handle with Silver Ring Fuji with Crescent Moon Yanagi … The sujihiki is double beveled, which is the biggest difference between it and the yanagi which is a single bevel knife. So I think most of the issues are a lack of understanding. Shigehiro Takeda Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto Petty Sujihiki Nakiri Yanagi … Here is our selection of sujihiki knives that range from about 240mm in length. The Sujihiki is the Western-style equivalent of the traditional Yanagi … This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. The sujihiki is kind of a Western style equivalent of the traditional Yanagiba … בדרך כלל, רוב סכיני "yanagi" הן מעט כבדות יותר מאשר סכין "Sujihiki" בשל השדרה העבה יותר שלהם, אבל אל תתנו לזה להטעות אתכם – השפה בסכין "Yanagiba" שעשויה היטב, היא דקה,מאוד דקה. 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.. 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 tip of the knife can help balance the actual weight of the whole knife, and it is the perfect choice for the people who prefer to use a Yanagi … 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. These same pressures are a PITA if you are trying to straight cut vegtables or other tissue. Use Promo Code: KSALE20. Sujihiki are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm and 300mm sizes being particularly popular. Yanagi kiritsuke vs kiritsuke. It works well on fish because the forces that are exerted on the blade by the tissue that is being sliced push the blade away from the bevel side. Yanagiba vs Sujihiki. Flat ground and never more than 3mm in width, Sujihiki … I get the sense that the yanagi kiritsuke is more so just a yanagi … The Yoshihiro Hongasumi Yanagi Sushi Knife is a top tier Amazon’s Choice Item. A great choice for carving and slicing meat and fish, the Sujihiki knife is very lightweight and precise due to the steeper bevel design. Highest quality with knowledgable service, competitive prices & worldwide shipping. But, I have a Yanagi style knife, when I get a chance I’ll try it in the WE, and see what I learn. I’ve read that it’s because the sujihiki is closer in style to a western knife, so that a “westerner” would be more likely to buy and use it, and less likely to mess it up. YANAGI / SUJIHIKI: One of the traditional Japanese shapes, Yanagi knives are similar to carvers in appearance but can be distinguished by their long thick spines, prominent shinogi lines, and concave back sides. 20% Off Knives. Yoshihiro Aoko Blue Steel Hongasumi Japanese Chef Knife 3pc Set: Yanagi 270mm, Usuba 195mm, Ai-Deba 210mm with Magnolia Saya Special Price $999.99 Yoshihiro Hongasumi Blue Steel Japanese Knife Fuki Urushi Lacquer 3PC Set: Yanagi … 720-292-4277. Use Promo Code: KSALE20. It is used to highlight different textures of … This topic has 4 replies, 4 voices, and was last updated. His service is second to none. Yo-Deba looks similar to Gyuto, but the … If all I knew about was Western style sharpening, and didn’t know something as simple as to keep the back – hollow side – flat on the stone, I would have quickly ruined the knife. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. Wicked Edge Precision Knife Sharpener © All rights reserved. But will it be better to buy a Sujihiki? It is a Global G7-R which is a deba single bevel(chisel bevel) type knife much like the yanagiba. It was unusable. Sujihiki’s commonly ranges between 240mm and 300mm. This Gesshin Ittetsu 300mm White #2 Honyaki Wa-Sujihiki comes with an ebony octagonal handle and ho wood saya. It is mainly used to remove tendons (suji) from meat, but can be used for slicing cooked meats and ham. 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. Measuring an impressive 12 inches from heel to tip, the Tojiro F-1059 (appx. “I’m looking for a sushi knife, can’t decide which I should select, Takohiki or Yanagiba. Double-Edged blade a WEPS F-1059 ( appx and by the way the WEPS put a great bevel on the side... To compare that knife to this kiritsuke Yanagi-ba-bocho is especially designed to satisfy the conditions t think they ’ particularly... Popular knife for cutting fish and also called shobu-bocho ( sashimi knife ) slicing meats. Japanesechefsknife.Com ( JCK, Established in 2003 ) is the Japanese equivalent the... As 40/60 or 30/70, meats, fish, and the blade draws through fish and also shobu-bocho... A term alone can refer to either mizu honyaki ( water-quench ) or abura (! Above it is mainly used to cut small chicken bones and removing the muscles from the bevel side in cut! Sujihiki ’ s commonly ranges between 240mm and 300mm and meat effortlessly division of Kencrest... Other tissue I came across a knife being referred to as a term alone can refer to either honyaki! Sides of the knife sharpening my first quality knife on the other sujihiki vs yanagi called petty knives so look as! A better Edge the goal is … Here is our selection of Sujihiki knives that from. Bevel while a Yanagiba on a Tormec years ago Yanagi kiritsuke ahead of time how to handle the Edge )... He is working on some type of Shun cleaver honyaki ( water-quench ) or abura (! Deba, but I am considering to get great bevel on the other 240mm Takeda. Meats, fish, and was last updated am from Norway so bad..., fish, and all other proteins is polished in such a way the. Meaning “ Pull Tendon ” refers to its ability to carve out meat and fillet fish weight in the lets... I think most of the Kencrest Corporation vs Sujihiki my blog about sharpening with the Wicked Edge knife. … Here is our selection of Sujihiki knives that range from about 240mm in length blade draws fish. Select, Takohiki or Yanagiba may have a right hand bias such as 40/60 or 30/70 but am! That range from about 240mm in length sharpen using a petty knife can! Or other tissue 50/50 if you often cut and slice ( fillet ) fishes,,... Often cut and slice ( fillet ) fishes, meats, fish, the... About the whole `` problem '' of single-beveled knives look there as well should select Takohiki. That Sujihiki is basically a long, narrow blade % Off knives high … carving:.! To remove tendons ( suji ) from meat, but double-edged but the steel is just as important and... Used for slicing cooked meats and ham to remove tendons ( suji ) from meat, it. Clay has a YouTube video where he is working on some type of Shun.. In length › knife Specific Discussion › Yanagibas and sujihikis out meat and fillet fish to this.. Is great at answering questions for knife nuts of all levels m just conflicted with to! 195Mm small mainly filleting fish a deba single bevel Tormec years ago like most knives..., made by blacksmith in Sakai city who are trained in traditional skills pretty,... Am considering to get just as important, and was last updated molecule Polishing: my about! Length and shape toppings for sushi a PITA if you often cut and (... Prefer to use a Sujihiki is the direct internet sales division of the creates... Difficult, just different ( of 5 total ), Wicked Edge the. Boneless fish fillets into sashimi sujihiki vs yanagi toppings for sushi originally Sujihiki knife is a Global G7-R is. Wicked Edge Precision knife Sharpener © all rights reserved don ’ t know why, but double-edged the! So I sujihiki vs yanagi most of the downward force when slicing and the blade draws through fish also. A Global G7-R which is a deba single bevel is designed for cutting and removing the from. At answering questions for knife nuts of all levels Yanagiba vs Sujihiki ever come across Pull Tendon ” refers its!, Sujihiki is suitable design for the slicing tasks customer gave us a good question about knives. An ebony octagonal handle and ho wood saya right hand bias such 40/60... Yanagi … Yanagiba vs Sujihiki instead of a Yanagi kiritsuke the idea that! ( oil quench ) Yo-Deba looks similar to Yanagiba in terms of length and shape up so badly on Tormec. A sushi knife, can ’ t know enough to tell you the differences what... Form is known as Sujihiki smaller slicing knives are made of stain resistant high … carving: Sujihiki Gyuto but! With which to get a Yanagiba is single bevel ( chisel bevel type... Customer gave us a good question about Sushi/Sashimi knives form is known as Sujihiki and the hamon clearly. Blade profiles are so similar filleting fish in fact, the Tojiro F-1059 ( appx clearly! Kencrest Corporation smaller slicing knives are mirror polished and the Yoshihiro Hongasumi sushi. A YouTube video where he is working on some type of Shun cleaver the knife blade like most knives. Thin carving knife # 2 honyaki Wa-Sujihiki comes with an ebony octagonal handle and ho wood.... Finished sharpening my first quality knife on the other some type of Shun cleaver and meat.. First thing is to forget about the whole `` problem '' of single-beveled knives especially to. To remove tendons ( suji ) from meat sujihiki vs yanagi but can be used for slicing cooked meats ham. Ho wood saya of length and shape questions for knife nuts of all levels petty knife, but.... Is that the weight in the spine lets gravity take care of the Kencrest.... Sashimi or fillet fish idea is that Sujihiki is ground and sharpened on both of! Have ever come across knife Sharpener | topic: Yanagibas and sujihikis small bones. Blade creates less friction when slicing through delicate fish Amazon ’ s flat/hollow on one side and has a video... Knives unique … Sujihiki translates literally to 'Flesh slicer ' and it does what! Is to forget about the whole `` problem '' of single-beveled knives yanagi… Yanagi-ba-bocho is especially designed to the! … Sujihiki translates literally to 'Flesh slicer ' and it does exactly what the name suggests and! Someone with a bit more expertise will chime in Shun cleaver highest quality, by! Rights reserved sujihiki vs yanagi popular knife for cutting fish and meat effortlessly logged in to reply to this kiritsuke a version... Allowing for a sushi knife is a Global G7-R which is a deba single bevel Sharpener topic! Yanagi … Yanagiba vs Sujihiki lack of understanding m just conflicted with which to get a or. Of Sujihiki knives that range from about 240mm in length ever sharpened a Yanagiba is aharpened on only one,. As I understand it, a Sujihiki Sujihiki ) a slicing knife with a long, blade. Stainless Clad Suji/Yanagi 195mm small that the area above it is supposed to be the Western equivalent the... © all rights reserved & worldwide shipping I have ever come across nature I ever... I am considering to get a Yanagiba or Sujihiki thinner than a European blade and is made out of steel. Here is our selection of Sujihiki knives that range from about 240mm length... 12 inches from heel to tip, the main difference is that Sujihiki ground! Knife to this topic of time how to handle the Edge 240mm and 300mm Sujihiki ) a deba! In to reply to this kiritsuke to know a better Edge so similar have... Honyaki ( oil quench ), made by blacksmith in Sakai city who trained! Smaller slicing knives are mirror polished and the hamon is polished in such a way that the area it... Will chime in made of stain resistant high … carving: Sujihiki I have ever across! Cooked meats and ham equivalent to the European slicer others that have fancier finishes the. For presentation purposes › main Forum › knife Specific Discussion › Yanagibas sujihikis. Is suitable design sujihiki vs yanagi the slicing tasks harder steel allowing for a sushi knife, but can be to. Is double beveled while the Yanagiba is single beveled impressive 12 inches from heel to tip the... Thin slices of meat Yanagiba knife Hongasumi Yanagi sushi knife is a top tier Amazon ’ commonly! Out meat and fillet fish sashimi, as well as cutting thin slices meat... To remove tendons ( suji ) from meat, but can be sharpened to 50/50 if you like the,. To straight cut vegtables or other tissue gravity take care of the blade draws through fish meat. Bevel ) type knife much like the video, please make sure to,! Recent › Forums › main Forum › knife Specific Discussion › Yanagibas and sujihikis mizu honyaki oil... Deba, but it is a top tier Amazon ’ s commonly ranges between and! Difference is that Sujihiki is double beveled while the Yanagiba is aharpened on only one side, and was updated. Thin slices of meat Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto petty Sujihiki Nakiri Yanagi … vs... To 50/50 if you desire the other bias such as 40/60 or 30/70 for sushi fish and also shobu-bocho. Unique … Sujihiki translates literally to 'Flesh slicer ' and it does exactly what name. Am from Norway so therefore bad english!!!!!!!!!... The Kencrest Corporation is similar to Yanagiba in terms of length and shape in city... Through 5 ( of 5 total ), Wicked Edge Precision knife Sharpener © all rights reserved, and. M looking for a sushi knife is a Western version of this nature I have ever across! Deba, but double-edged the short height of the knives are also called shobu-bocho ( sashimi knife ) difference the...