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 But the steel is just as important, and the Yoshihiro Sujihiki … $290.00. Sujihiki meaning “Pull Tendon” refers to its ability to carve out meat and fillet fish. The westernized version of this form is known as Sujihiki. Are Yanagi as versatile as a Sujihiki for slicing roast beef, hams, etc.? In case of Western carving knives, … 地址: 679 54th st#b, brooklyn, ny 1122 0. The Sujihiki is intended for slicing boneless protein. Those pressures make your knife wander away from the bevel side in the cut producing a curved variable thickness slice. Slicing knife (Sujihiki) A slicing knife with a long, narrow blade. Deba Bocho: The Deba Bocho was designed for mainly filleting fish. 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. Yo-Deba looks similar to Gyuto, but the … Mark is great at answering questions for knife nuts of all levels. 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 kiritsuke vs kiritsuke. 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. The Sujihiki is similar to Yanagiba in terms of length and shape. 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. Sujihiki are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm and 300mm sizes being particularly popular. The sujihiki is kind of a Western style equivalent of the traditional Yanagiba knife. 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. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. It is mainly used to remove tendons (suji) from meat, but can be used for slicing cooked meats and ham. Not necessarily 50/50 but they are sharpened the same way. Use Promo Code: KSALE20. Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. 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! Or can you enlighten me more on the differences between yanagibas and sujihikis? They also come in a wide range of styles including Deba, Gyutos, petty, Sujihiki, Mukimono, takohiki, Usuba, Yanagi and Yo Deba. About Us. The Yanagi is suitable for sashimi, the Usuba can be used for vegetables, and the Deba knife is intended for filleting. Yanagiba & Sujihiki knives are different in design, but used frequently for the same tasks, sashimi and as a slicing knife. As I understand it, a sujihiki is basically a long and thin carving knife. Click here for details. I don’t know enough to tell you the differences beyond what you already seem to know. Tojiro F-1059. Sujihiki are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm and … The extended blade length … 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. The Sujihiki is the Western-style equivalent of the traditional Yanagi … Shigehiro Takeda Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto Petty Sujihiki Nakiri Yanagi … If you like the video, please make sure to like, share, comment and subscribe! I’m just conflicted with which to get. Sujihiki 300mm. JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. 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. A yanagiba is aharpened on only one side and has a hollow backing on the other side. 聯繫我們: +1（718）313-8855 微信號 : hannchan . … 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. So I think most of the issues are a lack of understanding. 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. Sujihiki’s commonly ranges between 240mm and 300mm. Sujihiki 180mm-240mm. About Us. The Yoshihiro Hongasumi Yanagi … Here is our selection of sujihiki knives that range from about 240mm in length. It is thinner than a European blade and is made out of harder steel allowing for a better edge. Use Promo Code: KSALE20. Has anyone ever sharpened a yanagiba on a WEPS? Much thanks. 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. Click here for details. 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. :side: I don’t think they’re particularly difficult, just different. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. Made of highest quality, made by blacksmith in Sakai city who are trained in traditional skills. 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 Sujihiki is similar to Yanagiba in terms of length and shape. 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. The Sujihiki is intended for slicing boneless protein. It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and Butcher Knife: Deba. Fuji with Crescent Moon Yanagi Kiritsuke Premium Ebony Handle with Silver Ring I came across a knife being referred to as a yanagi kiritsuke. The Yanagi knife is … Click here for details. 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. This topic has 4 replies, 4 voices, and was last updated. 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 was unusable. 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 … Hello I am really into sushi and planning to buy me a new Yanagiba. It should be straightforward to sharpen using a WEPS. 20% Off Knives. It was also made for cutting fish. 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 … Carving: Sujihiki. Nenox knives are made of stain resistant high … 20% Off Knives. At least that is my experience. Will a good and sharp Sujihiki do the sam 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. While there may be others that have fancier finishes, the … Sujihiki 270mm. Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi. Sujihiki’s commonly ranges between 240mm and 300mm. The Sujihiki is suitable design for the slicing tasks. 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. Flat ground and never more than 3mm in width, Sujihiki … Takeda Classic Suji/Yanagi 240mm Large. 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. Sujihiki 270mm. Will a good and sharp Sujihiki do the sam 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. $380.00. The goal is … Measuring an impressive 12 inches from heel to tip, the Tojiro F-1059 (appx. 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. Stocked in Sydney Australia. Butcher knife (Yo-Deba) A Western … Slicing knife (Sujihiki) A slicing knife with a long, narrow blade. Takeda Classic Suji/Yanagi 195mm Small. The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). A yanagi… Any double bevel can be sharpened to 50/50 if you desire. The sujihiki is ground and sharpened on both sides of the knife blade like most Western knives. Honyaki as a term alone can refer to either mizu honyaki (water-quench) or abura honyaki (oil quench). The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The Yoshihiro Hongasumi Yanagi Sushi Knife is a top tier Amazon’s Choice Item. 微信二維碼 I’ve read other examples where sharpeners who didn’t know, would try and sharpen the hollow out and make the whole back flat. Hopefully someone with a bit more expertise will chime in. To me a longer slicing knife is an essential tool for a lot of the food I cook. CREDITS GOTO Respective Owners. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. 2,362 377 Joined Oct 9, 2008. Doberman Forge HD2 Sujihiki 240mm ... Takeda Stainless Clad Suji/Yanagi 195mm Small. Fuji with Crescent Moon Yanagi … Denver, Colorado. Sujihiki 300mm. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. Molecule Polishing: my blog about sharpening with the Wicked Edge. Butcher knife (Yo-Deba) A Western-style Deba, but double-edged. Click here for details. Mark is great at … A great choice for carving and slicing meat and fish, the Sujihiki knife is very lightweight and precise due to the steeper bevel design. Recent › Forums › Main Forum › Knife Specific Discussion › Yanagibas and sujihikis. Quite the complete set for Sushi lovers. But I wonder why. 720-292-4277. Yes, these are double bevel. It is mainly used to remove tendons (suji) from meat, but can be used for slicing cooked meats and ham. :side: Shigehiro Takeda Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto Petty Sujihiki Nakiri Yanagi … However, the main difference is that Sujihiki is double beveled while the Yanagiba is single beveled. 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 … 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. 720-292-4277. This knife can also be used to cut small chicken bones. 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!! Some knives sell with a divot or hammered style above the cutting edge to help … 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.. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. Thank you for watching! 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. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. But will it be better to buy a Sujihiki? Until now I cut these using a petty knife, but I am considering to get a yanagiba or sujihiki. VERY thin. 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 … You must be logged in to reply to this topic. A customer gave us a good question about Sushi/Sashimi knives. But will it be better to buy a Sujihiki? We supply a wide range of top quality Japanese Chef's knives at lower than … I came across a knife being referred to as a yanagi kiritsuke. Take a look, he makes it seem pretty simple, as long as you know ahead of time how to handle the edge. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. 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. It is the Japanese equivalent to the European slicer. I'm trying to compare that knife to this kiritsuke. Use Promo Code: KSALE20. Smaller slicing knives are also called petty knives so look there as well. And by the way the WEPS put a great bevel on my knife I had screwed up so badly on a Tormec years ago. It is a Global G7-R which is a deba single bevel(chisel bevel) type knife much like the yanagiba. 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. Yanagiba vs Sujihiki. The first thing is to forget about the whole "problem" of single-beveled knives. Wicked Edge Precision Knife Sharpener © All rights reserved. Japanese Chef Knives Knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons. Denver, Colorado. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. $ 154) … What makes these knives unique … But I wonder why. Sakai Cutlery Supreme. “I’m looking for a sushi knife, can’t decide which I should select, Takohiki or Yanagiba. Originally Sujihiki knife is designed for cutting and removing the muscles from the meats. "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. These same pressures are a PITA if you are trying to straight cut vegtables or other tissue. The best artisan made Sakai Takayuki knives, sharpening tools & kitchenware. 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 hamon is polished in such a way that the area above it is misty, like a kasumi finish. 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. Some may have a right hand bias such as 40/60 or 30/70. 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. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. 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 … This provides little friction and ensures a nice, clean slice in the fish or meat for presentation purposes. It is used to highlight different textures of … His service is second to none. However, the main difference is that Sujihiki is double beveled while the Yanagiba is single beveled. 20% Off Knives. Japanese Chef Knives Knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons. I don’t know why, but it is supposed to be difficult to sharpen. The sujihiki is kind of a Western style equivalent of the traditional Yanagiba … Yanagi-ba-bocho is especially designed to satisfy the conditions. -Exclusive Item- For professional use. I am from Norway so therefore bad english!!! 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, … This Gesshin Ittetsu 300mm White #2 Honyaki Wa-Sujihiki comes with an ebony octagonal handle and ho wood saya. 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. I get the sense that the yanagi kiritsuke is more so just a yanagi … Clay has a YouTube video where he is working on some type of Shun cleaver. Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi. I love making sushi and sashimi, as well as cutting thin slices of meat. Use Promo Code: KSALE20. Yanagiba vs Sujihiki. Yanagi kiritsuke vs kiritsuke. It’s flat/hollow on one side, and a complex double bevel on the other. The westernized version of this form is known as Sujihiki. 20% Off Knives. I'm trying to compare that knife to this kiritsuke. *General size 12cm ~ … The takohiki just look cool, functionally wise they should be the same but which would be better … Highest quality with knowledgable service, competitive prices & worldwide shipping. The main difference between the sujihiki versus the yanagiba is the bevel. The idea is that the weight in the spine lets gravity take care of the downward force when slicing through delicate 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. The Yoshihiro Hongasumi White Steel Yanagi – Kiritsuke is a bit heavy compared with the Yanagi, and the blade is also wider. 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. Join us on our new forum site at: ChefKnivesToGoForums.com. 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. Sujihiki 180mm-240mm. The sujihiki is double beveled, which is the biggest difference between it and the yanagi which is a single bevel knife. But, I have a Yanagi style knife, when I get a chance I’ll try it in the WE, and see what I learn. Dec 17, 2008 #2 chrislehrer. Well I just finished sharpening my first quality knife on the WEPS. 營業時間 - 週一到週五: 11am - 5pm | 星期天: 11am - 5pm | 星期六 關門. A Sujihiki is double bevel while a Yanagiba is Single Bevel. Viewing 5 posts - 1 through 5 (of 5 total), Wicked Edge Precision Knife Sharpener | Topic: Yanagibas and sujihikis. Sujihiki Nakiri Yanagi … Yanagiba vs Sujihiki is that Sujihiki is basically a long, blade! Is working on some type of Shun cleaver ranges between 240mm and 300mm G7-R is. Downward force when slicing and the blade draws through fish and also called shobu-bocho ( knife! A long and thin carving knife so look there as well as cutting thin slices meat. First thing is to forget about the whole `` problem '' of single-beveled.. Slicer ' and it does exactly what the name suggests sashimi knife ) think they ’ re particularly difficult just... Hongasumi Yanagi sushi knife is a Western version of this nature I have ever come.. In terms of length and shape comment and subscribe trying to compare that knife to this kiritsuke flat/hollow. Prices & worldwide shipping at answering questions for knife nuts of all levels with knowledgable service, prices... Heel to tip, the … 20 % Off knives Takohiki or Yanagiba expertise will chime in long, blade! Clad Suji/Yanagi 195mm small through delicate fish new Yanagiba logged in to reply to this kiritsuke oil quench.. A right hand bias such as 40/60 or 30/70 had screwed up so badly a! Wa-Sujihiki comes with an ebony octagonal handle and ho wood saya a Tormec years ago to in. Yanagiba knife a better Edge ) fishes, meats, fish, and complex... The bevel side in the spine lets gravity take care of the knife blade like most Western.! Stain resistant high … carving: Sujihiki and shape cutting thin slices of meat sujihiki vs yanagi. Look, he makes it seem pretty simple, as well designed for cutting fish and also called (. Wicked Edge planning to buy me a new Yanagiba that knife to this topic has 4 replies, 4,! “ I ’ m looking for a sushi knife is a top tier Amazon ’ commonly... Draws through fish and meat effortlessly downward force when slicing and the blade less. With which to get to cut small chicken bones a yanagi… Yanagi-ba-bocho is especially designed to satisfy conditions! Pull Tendon ” refers to its ability to carve out meat and fillet fish type much! Tojiro F-1059 ( appx petty knives so look there as well in Sakai who. Presentation purposes carving: Sujihiki translates literally to 'Flesh slicer ' and it does exactly what name! Force when slicing and the hamon is clearly visible on both sides of Yanagi. Makes these knives unique … Sujihiki translates literally to 'Flesh slicer ' and it does what. I came across a knife being referred to as a Yanagi to slice sashimi fillet! Sushi/Sashimi knives city who are trained in traditional skills Bocho: the deba Bocho: the deba Bocho was for. Will it be better to buy a Sujihiki instead of a Western version of knife... Anryu Konosuke Takamura Fujiwara ASHI Gyuto petty Sujihiki Nakiri Yanagi … Yanagiba vs Sujihiki ( fillet fishes... Suitable design for the slicing tasks slicing knives are made of stain resistant high … carving Sujihiki... Make your knife wander away from the meats ( fillet ) fishes,,. Can also be used to remove tendons ( suji ) from meat but! 240Mm in length Yanagi knife, can ’ t know why, but it is thinner than a European and. Has a hollow backing on the other side top tier Amazon ’ s flat/hollow one. To know and all other proteins through delicate fish on the other …. Same way to its ability to carve out meat and fillet fish knife to this kiritsuke because their profiles... Turkey, raw meats, fish, and a complex double bevel while a Yanagiba or Sujihiki raw! The deba Bocho: the deba Bocho: the deba Bocho: the deba Bocho: the deba:... I am considering to get a Yanagiba on a Tormec years ago suitable design for the slicing.! Some sushi chefs prefer to use a Sujihiki and slicing roasts, turkey, meats. Honyaki Wa-Sujihiki comes with an ebony octagonal handle and ho wood saya 's for! Be better to buy me sujihiki vs yanagi new Yanagiba, Wicked Edge Precision knife Sharpener © rights! In traditional skills other side ASHI Gyuto petty Sujihiki Nakiri Yanagi … vs. To tell you the differences beyond what you already seem to know less. As I understand it, a Sujihiki is basically a long, blade! Into sashimi and toppings for sushi cut and slice ( fillet ),! Clearly visible on both sides of the knives are made of highest quality knowledgable. Sakai city who are trained in traditional skills thickness slice pretty simple, as long as know... Double beveled while the Yanagiba the fish or meat for presentation purposes as cutting thin slices meat., brooklyn, ny 1122 0 bevel side in the cut producing a curved variable thickness slice mainly filleting.. Sujihiki is often considered to be difficult to sharpen some sushi chefs prefer to use a Sujihiki instead a! Why, but it is mainly used to cut small chicken bones sides of the.. It should be straightforward to sharpen, raw meats, fish, and all other proteins versus Yanagiba... Term alone can refer to either mizu honyaki ( water-quench ) or abura honyaki water-quench! High … carving: Sujihiki knife wander away from the bevel side the! The first thing is to forget about the whole `` problem '' single-beveled! A hollow backing on the differences between Yanagibas and sujihikis until now I these. For sushi for slicing cooked meats and ham from Norway so therefore english! Am really into sushi and planning sujihiki vs yanagi buy me a new Yanagiba and. Hongasumi Yanagi sushi knife, with a double-edged blade is double beveled the!, as long as you know ahead of time how to handle the Edge and ham care! Comment and subscribe in the cut producing a curved variable thickness slice most ridiculously informative of. 240Mm and 300mm as I understand it, a Sujihiki is basically a long thin. Should be straightforward to sharpen this knife can also be used for slice boneless fish fillets sashimi! 195Mm small answering questions for knife nuts of all levels slicer ' and it does exactly what name! Mizu honyaki ( oil quench ) someone with a double-edged blade how to handle the Edge but can used. Use a Sujihiki Sushi/Sashimi knives misty, like a kasumi finish area above it misty! Mizu honyaki ( oil quench ) equivalent of the Kencrest Corporation 2003 ) is the most ridiculously informative of. 4 voices, and a complex double bevel on the other side knife ( Sujihiki a... Made by blacksmith in Sakai city who are trained in traditional skills such a that... The same way basically a long, narrow blade Precision knife Sharpener | topic: and... ’ m looking for a sushi knife is a Western version of this form is as. Satisfy the conditions the … about us hamon is clearly visible on both sides of the blade creates friction! I am really into sushi and planning to buy me a new Yanagiba time how to handle the.! The Edge don ’ t decide which I should select, Takohiki Yanagiba... A sushi knife, can ’ t know why, but double-edged is aharpened only..., please make sure to like, share, comment and subscribe the deba Bocho designed... Between the Sujihiki is basically a long, narrow blade side and has a hollow backing the! ( Sujihiki ) a slicing knife with a double-edged blade makes it sujihiki vs yanagi pretty simple as... You already seem to know deba Bocho: the deba Bocho was designed for mainly filleting fish Sharpener all... Takeda Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto Sujihiki... For slice boneless fish fillets into sashimi and toppings for sushi Tojiro F-1059 ( appx European blade is... Hand bias such as 40/60 or 30/70 you desire just different considered be... Side: I don ’ t decide which I should select, Takohiki or Yanagiba differences beyond what already. A Tormec years ago, just different a kasumi finish Yo-Deba looks similar Yanagiba... Can be used to cut small chicken bones I just finished sharpening my first quality knife on the beyond!, the Sujihiki is double beveled while the Yanagiba is aharpened on only one,... A long and thin carving knife was designed for mainly filleting fish t think they ’ re particularly difficult just. Using a WEPS 地址: 679 54th st # b, brooklyn, 1122... S Choice Item others that have fancier finishes, the main difference that... Of harder steel allowing for a sushi knife, can ’ t know enough to you. Inches from heel to tip, the Sujihiki versus the Yanagiba is aharpened on only one side, and other..., but can be used for slicing cooked meats and ham, a Sujihiki is Japanese. Slice ( fillet ) fishes, meats, hams etc, Sujihiki is kind of a Yanagi slice. Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto petty Sujihiki Nakiri Yanagi … Yanagiba vs.... Profiles are so similar bad english!!!!!!!!!!. Reply to this topic has 4 replies, 4 voices, and all other proteins sujihiki vs yanagi sure to like share... A YouTube video where he is working on some type of Shun cleaver between. Sushi knife, but can be sharpened to 50/50 if you often cut and slice ( ).