Sakai Takayuki Molybdenum Yanagiba Japanese Chef Knife with Black Plastic handle . A sujihiki knife is also long, thin, and slender for the same reason the yanagiba is. The sujihiki is kind of a Western style equivalent of the traditional Yanagiba knife. Shop Japanese chef knives at Hasu-Seizo! Item Information. Glestain T type Sujihiki knife 270mm (10.6") #727TSK. The idea is that the weight in the spine lets gravity take care of the downward force when slicing through delicate fish. This is a perfect combination for slicing through delicate fish in a single clean stroke, in particular for sashimi. STORE INFO. Yoshihiro is one such high-end producer. 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. 200mm-210mm. The Sujihiki blade is characterized by its narrow width and short height. QUICK VIEW. QUICK VIEW. 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! hours. Condition: Used. This is mainly important for dishes that include raw fish because it helps maintain the original flavour and texture of the fish. A sujihiki knife is also long, thin, and slender for the same reason the yanagiba is. You want to look for something long, thin, and pointy. That means it’s only ground and sharpened on one side. 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. 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. This prevents tearing of the meat/fish. Sold Out. Likewise, they are thin and also slender from top to bottom so there is little friction while slicing. They are long so the fish can be sliced in a single stroke, without “sawing” back and forth. The combination of the cutting technique and the razor-sharp edge results in very little damage to the cutting surface. This causes much less friction, thus less tearing. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and patés. Seisuke Knife Seisuke Edge Guard 240mm (For Gyuto, Sujihiki, Yanagiba) $16.90. The gyuto I settled on is 45mm. The Sujihiki knife is characterized by its narrow width and short height. Sujihiki or yanagiba. A petty might work better, but is probably not long enough for most jobs — unless you’re filleting a sardine. You are at a fancy sushi restaurant. The biggest thing to keep in mind is that this knife doesn’t really cut straight. The Sujihiki is a double beveled blade whilst the traditional version, the Yanagiba, is single beveled. Home / Knife types / Slicer - Sujihiki - Yanagiba. Hongasumi finish. The Sushikiri knife is a long sharp blade specifically built for slicing. These dimensions allow for less surface area and less friction when slicing through meat. 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! 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. If not start with the Sujihiki knife as you may find it harder to slice, clean and sharpen a single beveled knife. Sujihiki are slicing knives. QUICK VIEW. Sujihiki/Yanagiba. This knife is also useful for such things as large pieces of meat from poultry. Cette forme longue et mince est idéale pour nettoyer les graisses, tendons et autres morceaux de viande indésirables. A variety of regional and task-specific variations of the Yanagiba exist, including the Fuguhiki, Kiritsuke Yanagiba, Takohiki, and Sakimaru Takohiki. Yanagiba Usuba Other ... Sujihiki. Corrosion resistant yanagiba knives are also available in stainless. But, it’s unlikely you’ll see many traditional Japanese sashimi chefs using one. The Sujihiki is intended for slicing boneless protein. VERY thin. 00. A Yanagiba is a single bevel knife. Sale. I made a trace of the profile and asked these craftsmen to make them. A yanagiba is a high-end slicing knife often used by sushi and sashmi chefs. Like the yanagiba and other types of Japanese knives, the sujihiki is often hand-made in traditional styling. Japanese yanagiba knives are made with only a single bevel. 3.5 out of 5 stars 3. 270mm-300mm. Sakai Takayuki 45 Layer Damascus. They are long so the fish can be sliced in a single stroke, without “sawing” back and forth. 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. $116.10 USD. When slicing with a yanagiba the blade will naturally want to pull to the left on a right handed knife. 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! Sujihiki are easier to use, easier to sharpen, and are easier to cut straight with. 99. The sujihiki (translated literally as 'muscle cutter 'or 'flesh slicer') is also known as a double-bevel or Western-style yanagiba knife. Perfect for the larger cuts of meat, fruit and vegetable. This small difference makes Sujihiki much easier to use and versatile, but less sharp. But the steel is just as important, and the Yoshihiro Sujihiki doesn’t disappoint there, either: VG-10, a high-quality high-carbon stainless steel. $139.00. Subsequently a Yanagiba knife is single beveled. Sakai Takayuki. … A Yanagiba is a single bevel knife. However, they are not the same knife and in some cases, their performance and price-points can vary greatly. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. Laminating: Soft iron. This gives the knife a unique non-stick property that is absent in a sujihiki. Blade construction: Real hand forged . Grid view List view. Conversely, its edge may be more robust against chipping if you encounter small bones and such. The Sujihiki is intended for slicing boneless protein. About Us; FAQ; Shipping; Subscribe. While they are likely lower cost, their edge retention properties will likely not be as good. It has an octagonal wooden handle. not sure) Blue #2 Nashiji Santoku in 165mm last week. RSK/MOE Polished 250mm K-Tip Sujihiki. This long, narrow blade with a slim blade height makes it good for sashimi slicing and filleting/prepping fish and other protein. Originally Sujihiki knife … This … Yanagiba are for slicing fish. Many Japanese chefs and cooks will own a sujihiki knife. 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. This prevents tearing of the meat/fish. The kind with a special little stand for your chopsticks. Current bid: AU $10.50. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. The listing has ended. STORE INFO. Tearing your meat apart with a dull knife causes a great deal of moisture loss, and drastically changes its texture. An avid music lover, he plays guitar, loves Radiohead, and has probably been to about 500 concerts. The typical length of Sujihiki ranges between 210mm … They are sharpened on just one side of the blade, leaving the other side concave. Yes, there are right-handed and left-handed yanagiba knives that made specifically for a cutting orientation. The construction of a yanagiba is designed to have cut surfaces that are clean and smooth that maximizes and maintains flavor. It measures from 9.5 to 12 inches and is sharp. $129.00 USD. Close menu. Le Sujihiki offre une alternative au couteau Yanagiba. Sign up to our mailing list From … $33.90. 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?? Seki Gold Kotobuki St Sashimi Knife 240mm Ak-1106 . Sort. Regular price $95.00 — Sold Out. "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. While the “suji” is an easy-peasy knife to wield and sharpen, you probably won’t find many at that high-end sushi restaurant we were hanging at with Gordon Ramsay. It’s true! Some of the best chefs in the world, especially those who specialize in meats and fish will swear by the Yanagiba. Misono Molybdenum Sujihiki 10.5" (27cm) - Right. 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. RSK/MOE Polished 250mm K-Tip Sujihiki. The Sujihiki is suitable design for the slicing tasks. Sakai Takayuki Sakai Takayuki TUS Japanese Chef's Sujihiki Slicer Knife. This knife is also useful for such things as large pieces of meat from poultry. If you’re very serious about processing meats and fish, get a Yanagiba and learn how to use it. The sujihiki is a perfect for raw and cooked boneless protein (roasts, ham, etc.) Sort by. The Sujihiki Knife - Blue Handle $360.00 $425.00. It’s an incredibly sharp and articulate tool when wielded with discipline and skill. Tosho Knife Arts. Kai wasabi black slicing knife 23cm (9") #6723L. If not start with the Sujihiki knife as you may find it harder to slice, clean and sharpen a single beveled knife. This is mainly important for dishes that include raw fish because it helps maintain the original flavour and texture of the fish. Others Magnolia Saya Sheath for Sujihiki Knife with Plywood Pin 240mm. Sujihiki/Yanagiba. Oh, and he can most definitely beat you in a game of Street Fighter. VERY thin. 220mm-240mm. 4.2 out of 5 stars 22. Yanaigba is a typical sashimi knife. A yanagiba is a high-end slicing knife often used by sushi and sashmi chefs. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. From $119.00 - … $129.99 $ 129. Type: Sakimaru yanagiba knife. 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 sensation takes a bit of getting used to, but the fruits of your labor are well worth it. Arguably, the most important knife is the one you use to cut the most important (and expensive) food — fish and meat. The main difference between the sujihiki versus the yanagiba is the bevel. These are a professional sashimi knife used by the elite to prepare fish, however some western chefs do use these knives for other slicing duties like roast meat carving. Sakai Takayuki Tokujou. Here’s an example. Second knife purchase: Gyuto vs Sujihiki. $43.00 USD. I’ll be going with a Suji! To the untrained eye, they look almost the same, and they are used in a similar fashion. QUICK VIEW. 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. The sujihiki (or sujibiki) is a Japanese-style slicing knife with a thinner, sharper edge than Western versions. Sale. Full tang blade. What are your experiences with each knife and which would you more likely add to your collection? This provides an ultra-clean cut, making the fish more presentable to the consumer. 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 … Grid view List view. This provides little friction and ensures a nice, clean slice in the fish or meat for presentation purposes. The Sujihiki is a double beveled blade whilst the traditional version, the Yanagiba, is single beveled. 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. Carbon steel is preferred by many blacksmiths and cooks because it holds a fine edge exquisitely. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. Not everyone can use the same yanagiba! A Sujihiki is excellent at cutting thin, straight slices of meat and fish. Sale . If you often find yourself filleting, trimming, and finely slicing fish or meat, the Sujihiki is the perfect knife for the job. Home › Yanagiba/Sujihiki Yanagiba/Sujihiki. Both a yanagiba and a sujihiki are long, slender Japanese knives made for slicing fish and meat. Japanese santoku knife chef Yanagiba Usuba Sujihiki nakiri Gyuto Yoshihiro Bunka. SOLD OUT. כמעט כולם יגידו שהסכין המועדפת שלהם היא מצרך חובה במטבח. You catch a glimpse of one of the cook’s knives - it’s long, narrow, and pointy. Lucky Cook Sushi Knife. First, let’s discuss each knife and what’s unique about it. Filter. A Sujihiki is … These dimensions allow for less surface area and less friction when slicing through meat. The combination of the cutting technique and the razor-sharp edge results in very little damage to the cutting surface. Great all rounder for your carving needs. $330.00. Hitohira Kikuchiyo Manzo White #3 Kiritsuke 240mm. Sort by. 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. QUICK VIEW. 15 products. 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. Regular price $95.00 — Sold Out. Yoshihiro Ice Hardened 10.5-Inch AUS10 Stainless Steel Wa Sujihiki. Powered by Shopify. If you’re a professional at a sushi restaurant, it’s likely you already have at least one in your kit. hour. Its a true gateway knife for people wanting to get into single bevel knives and learn some cool tricks. The significant difference between yanagiba and sujihiki is that the former is Japanese-styled and western-styled. Only 3 left in stock - order soon. $10.00 shipping. Sashimi Sushi Knife 10 Inch - Perfect Knife For Cutting Sushi & Sashimi, Fish Filleting & Slicing - Very Sharp Stainless Steel Blade & Traditional Wooden Handle + Gift Box. 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. The main difference between the sujihiki versus the yanagiba is the bevel. Sujihiki, on the other hand, is a more versatile slicer. $150.00 . Lucky Cook is still new in the kitchenware market, but it has already proven … It’s hard to beat the dazzling good looks of Damascus steel. December 02, 2020 From $90.00. Misono Molybdenum Sujihiki 10.5" (27cm) - Right. 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 single bevel Yanagiba. $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. Total length: 443mm. 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. I made a trace of the profile and asked these craftsmen to make them. he has been Chef-ing in Edmonton for around 12 years but gave it up to be a human being again! HRC: 61-62. So — which meat slicer is right for you? $38.70 USD. A Sujihiki (which translates to “Flesh Slicer”) is an easy knife to use. $365.00 . As a result it means the Japanese sushi knife should only be sharpened on one side. La longue lame du sujihiki le rend parfait pour couper la viande et le poisson en tranches fines et égales. 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Lighter weight, and pointy the long blade of the iris plant one! Chef 's Sujihiki Slicer knife Takayuki Molybdenum yanagiba Japanese Chef knife with a thinner, lighter knife with a profile. Rather than being manhandled and sawed up on the other hand, is a handcrafted Japanese with! Wood Handle - with Case narrow, and they are sharpened on both sides the! 0 Comments $ 13.50 USD traditional Japanese sashimi chefs using one, high-end yanagiba, you probably ’. Reduces drag when slicing.� Sujihiki, on the other side concave very serious about processing and... Maki in the kitchen blade is characterized by its narrow width and short height of the traditional yanagiba knife Sujihiki... Fillet fish or meat often the Sujihiki is usually a thinner, sharper edge than Western versions carving,! Construction for either right or left handed ones pull a bit heavier a!