Sold Out. The typical length of Sujihiki ranges between 210mm … Both a yanagiba and a sujihiki are long, slender Japanese knives made for slicing fish and meat. Skip to content. Click image to see the Top Rated Sujihiki Knife on Amazon. 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. Filter. The main difference between the sujihiki versus the yanagiba is the bevel. The Sujihiki Knife - Blue Handle $360.00 $425.00. Most yanagi (with a few exceptions) are made out of carbon steel. To the untrained eye, they look almost the same, and they are used in a similar fashion. Sujihiki are slicing knives. What are your experiences with each knife and which would you more likely add to your collection? Sale. $43.00 USD. KYOKU Samurai Series - 10.5" Yanagiba Knife Japanese Sushi Sashimi Knives - Superior Japanese Steel - Wenge Wood Handle - with Case. A sujihiki knife is also long, thin, and slender for the same reason the yanagiba is. Powered by Shopify. Sort by. If you’ve ever used a European or North American style carving knife, the Sujihiki will feel very familiar - albeit much thinner and sharper! Seki Gold Kotobuki St Sashimi Knife 240mm Ak-1106 . Lucky Cook Sushi Knife. Many Japanese chefs and cooks will own a sujihiki knife. From $125.00. 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. While they are likely lower cost, their edge retention properties will likely not be as good. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. Sale . Yu Kurosaki R2 Senko Sujihiki 270mm. When slicing with a yanagiba the blade will naturally want to pull to the left on a right handed knife. The significant difference between yanagiba and sujihiki is that the former is Japanese-styled and western-styled. $95.00. 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.. This prevents tearing of the meat/fish. 4.2 out of 5 stars 22. VERY thin. Sold Out. Sujihiki is a carver and also a slicer for various Japanese fish dishes. Sujihiki or yanagiba. Condition: Used. Amazon's Choice for sujihiki knife. The Yanagiba is generally a thicker and heavier knife with a long profile and single bevel grind. … If you familiar with the use of single beveled blade go with a Yangiba. Japanese yanagiba knives are made with only a single bevel. A sujihiki knife is also long, thin, and slender for the same reason the yanagiba is. Only 3 left in stock - order soon. This provides an ultra-clean cut, making the fish more presentable to the consumer. SUJIHIKI. Sale . Owen is another ex-chef among our ranks. Full tang blade. La longue lame du sujihiki le rend parfait pour couper la viande et le poisson en tranches fines et égales. 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. This is mainly important for dishes that include raw fish because it helps maintain the original flavour and texture of the fish. They are long so the fish can be sliced in a single stroke, without “sawing” back and forth. 200mm-210mm. QUICK VIEW. If you fillet fish or meat often the sujihiki is the perfect knife. Also available in Stainless chefs or Japanese fishmongers would feel much more comfortable handling a Sujihiki knife characterized... A yanagiba is the better option top to bottom so there is little and! 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