Yanagiba vs Sujihiki

The Sujihiki knife and the Yanagiba knife have a lot in common. Both of these Japanese kitchen knives feature long, thin blades and are designed for precise slicing. However, despite their similarities, the Sujihiki and Yanagiba have many differences as well. Which is better: Sujihiki or Yanagiba? How are these knives similar, and how do they differ?

The Yanagiba is a traditional Japanese knife for sushi and sashimi. Its name translates from Japanese as "willow leaf," and indeed, the shape of the Yanagiba's blade resembles a willow leaf—long and narrow. The blade is usually 27-30 cm in length, which is the optimal size for a sushi and sashimi knife. The main difference between the Yanagiba and the Sujihiki is the single-bevel edge. Therefore, if you are left-handed, you should choose a Yanagiba specifically designed for left-handers. The Yanagiba is perfect for filleting and slicing fish into ultra-thin pieces. Typically, the Yanagiba has a traditional Japanese handle. Most sushi and sashimi knives are made from high-carbon steel, as it is easier to sharpen to a razor edge compared to stainless steel. However, many Japanese knife manufacturers have started producing Yanagiba knives in stainless steel, driven by demand and hygiene requirements on some professional European kitchens. To maintain the Yanagiba’s quality, it should be washed and dried immediately after use. Carbon steel knives should also be oiled with camellia oil to protect the blade from rust. Sharpening a Yanagiba is easy and convenient on whetstones.

    Unlike the Yanagiba, the Sujihiki knife has a double-bevel edge. Its long, narrow blade is designed for thinly slicing meat and removing tendons. In fact, the Sujihiki is the Japanese equivalent of the European slicer knife. Although it is less suited for filleting, it can also be used as a sushi and sashimi knife. Compared to the European slicer, the Sujihiki has a thinner blade, with the spine sometimes being as thin as 2 mm. Japanese Sujihiki knives are available with both traditional Japanese handles and Western-style handles, allowing you to choose what is most comfortable for you. Sujihiki knives are made from both stainless and carbon steel. If you want a knife with the sharpness of carbon steel that won’t rust, the best option is a Sujihiki made from VG10, a Japanese high-carbon stainless steel.

If you’re unsure whether to choose a Sujihiki or a Yanagiba, consider getting both. The Yanagiba is better suited for preparing fish, while the Sujihiki excels at slicing meat.

    Our store offers a wide selection of Sujihiki and Yanagiba knives from top Japanese manufacturers such as Tojiro, Kasumi, Seki Kanetsugu, Ryusen Hamono, and renowned Japanese blacksmiths like Yu Kurosaki, Takeshi Saji, Shiro Kamo, and others.