It is capable of cutting the thinnest and most fine slices with its slender, razor-sharp body. The Sujihiki is intended for slicing boneless protein. The blades are sharpened 70/30 and are not too heavy. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. Forged from Japanese White High Carbon Steel #2 with a HRC of 62-63, this Yanagi with a traditional grind is capable of extreme sharpness, gliding through any type of fish without the use of pressuâ¦ It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and TLDR; I feel sujihiki's are too specialized of a knife for home and that a long bladed but shorter profiled gyuto will do just fine to complement a â¦ Sujihiki or yanagiba. I made a trace of the profile and asked these craftsmen to make them. Sold Out. $34.99. Takohiki A variation of Yanagiba. The square tip cuts tough ingredients, such as octopus (tako). Length: Longer blades look awesome, but beginner sushi chefs may prefer sushi knives with shorter blades that are easier to use. As with the Sujihiki, the long blade allows the fish to be cut in one single â¦ The Yanagiba is a traditional Japanese blade that is only sharpened on one side, which i Sold Out. $375.00. Some knives sell with a divot or hammered style above the cutting edge to help reduce food sticking to this Japanese kitchen knife when slicing . A Sujihiki knife is basically a Japanese version of a western slicing knife. Sold Out. Sale. They come in many different shapes and sizes but most of them have 2 sided edges unlike Yanagibas that are typically ground on 1 side with a concave back. $95.00. Graceful, sexy, and capable of amazing sharpness, youâll find a Yanigiba in the hands of every sushi chef worth their salt. The Yanagiba is a slicerâs dream. The Yanagiba and Sujihiki are pretty common in the world of sushi knives. Sakai Takayuki Molybdenum Yanagiba Japanese â¦ Another gyuto I considered was 50mm. Originally designed for cutting and removing muscles from meat with long draw cuts, the Sujihiki has evolved from its roots in Asian-style preparations, to mastering Western applications as a culinary â¦ It has a thinner spine. Made out of stainless Molybdenum Vanadium steel with a pakka wood handle. Yanagi are traditional sushi knives traditionally used in the northern regions of Japan. Sujihiki/Yanagiba. Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The Yanagiba knife is a single bevel knife that is great for both sushi and sashimi, in that it can either be right-handed or left-handed. Grid view List view. $330.00. $110.00. QUICK VIEW. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. ×××¢× ×××× ××××× ×©××¡××× ××××¢××¤×ª ×©××× ××× ××¦×¨× ×××× ×××××. Yanagiba Vs. Sujihiki Knife- Why Every Sushi Chef Needs to Have a Yanagiba! 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. QUICK VIEW. Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi. The Shogun Series 10.5â Sujihiki is the ultimate multi-purpose slicer. There are three types of Sashimi knives for slicing fish fillet --- Yanagiba, Takohiki and Fuguhiki. Sort by. Sujihikis commonly range from 240mm to 300mm though there are both shorter and longer examples than this range. From $125.00. The two main types of sushi knives are yanagiba and sujihiki. The length and shape of the blade allows it to slice through an ingredient in long uninterrupted strokes, preserving the ingredient's freshness and integrity. Yanagiba and Sujihiki are two different types of Japanese kitchen knives, but they look and function in the same way to an inexperienced eye. Uzushio Damascus White Steel #2 Yanagiba 270mm. Sakai Takayuki 33 Layer Damascus Santoku 180mm. The gyuto I settled on is 45mm. If you fillet fish or meat often the sujihiki â¦ These knives are made in Seki. Yanagiba vs. Sujihiki knives. Yanagiba A slicing knife with a long, thin blade, used to cut fish fillets into sashimi. Characteristics of a sushi knife are a very long blade with a slightly curved belly, and Yanagi have a slight dropped point resulting in a midline tip. Sakai Takayuki 45 Layer Damascus. From $90.00. Sort by. ... Slicing knife (Sujihiki) A slicing knife with a long, narrow blade. Sold Out. It is generally made with traditional Japanese knife-making techniques. This is mainly important for dishes that include raw fish because it helps maintain the original flavour and texture of the fish. Steel Type: We go in deep on the steel types of each knife in the reviews, but the main types are Damascus, high-carbon, and stainless steel. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. Slim blade in the shape of a willow leaf or Katana (sword). Hitohira Kikuchiyo Manzo White #3 Kiritsuke 240mm. Sujihiki are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm and 300mm sizes being particularly popular. Sashimi / Yanagiba Knives The Yanagiba / Sashimi Knife is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. Fujiwara FKM Sujihiki knife with a 270mm blade. Grid view List view. Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch 4.5 out of 5 stars 1,381. Hide Out of Stock Items Anryu AS Sujihiki 270mm Yanagi means âwillow leafâ and refers to this knifeâs long, narrow shape. The sujihiki (translated literally as 'muscle cutter 'or 'flesh slicer') is also known as a double-bevel or Western-style yanagiba knife. Yoshihiro produces traditional, â¦ $150.00. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. They are both great sushi knives from Japan. $43.00 USD. Yu Kurosaki R2 Senko Sujihiki 270mm. Long and Narrower blade is suitable for slicing tasks. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. The westernized version of this form is known as Sujihiki. Japanese knives are renowned for their â¦ The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). Hitohira Hiragana WS Sujihiki 210mm. Yoshihiro VG-10 Stainless Steel Yanagi Kiritsuke Sushi Sashimi Japanese Knife with Rosewood Handle and Nuri Saya Cover The sujihiki is kind of a Western style equivalent of the traditional Yanagiba â¦ The combination of the cutting technique and the razor-sharp edge results in very little damage to the cutting surface. Sujihikiâs commonly ranges between 240mm and 300mm. Users can choose the length appropriate to their needs based on the â¦ Sujihiki/Yanagiba. For comparison, a sujihiki is typically around 40mm tall at the heel. 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. Edge Guard 240mm (For Gyuto, Sujihiki, Yanagiba) $13.50 USD. On the other hand, a sujihiki knife is lightweight and more like western knives. For cutting and filleting fish or ham with a pull stroke. Home > Knife Types and Shapes > Yanagi / Sujihiki: 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. Sujihikis can be seen in one of two ways: first, as analogues to the familiar western styled slicer; or second, as a western styled, double bevel version of the single bevel yanagiba famously used for preparing sushi. The Fujiwara FKM series is a good and solid knife for a very reasonable price. ××©××××ª ×¡××× ××: sujihiki ××¢×××ª yanagiba. Yoshihiro Ice Hardened 10.5-Inch AUS10 Stainless Steel Wa Sujihiki. Kitaoka Migaki Yanagiba 240mm. Yanagi-ba-bÅchÅ (æ³åå
ä¸, 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 bÅchÅ (Japanese: åºèº«å
ä¸, Sashimi [raw fish] bÅchÅ [knife]) used to prepare sashimi and nigiri sushi.. Sakai Takayuki Tokujou. Description. ×¡××× × ×©×£ ××¤× ××× ××¡××¨×ª××× ×ª×©××× ×× ×©×£ , ×¡××©× ×©×£ ×× ×× ×©×£ ×××¨, ××× ×××× ×©××× ×××©×× ××××ª×¨ ××¢×¨×× ×©×××. Sold Out. $90.00. Yanagiba knives are specially made to make sashimi or cut fish fillets. $15.00 USD. The sujihiki is double beveled, which is the biggest difference between it and the yanagi which is a single bevel knife. $38.70 USD. $365.00. Hitohira Hiragana WS Sujihiki 180mm. Yanagi-ba-bocho is especially designed to satisfy the conditions. Sale [Left Handed] Saya Sheath for Yanagiba Chef's Knife with Plywood Pin.