Grid view List view. The Fujiwara FKM series is a good and solid knife for a very reasonable price. Another gyuto I considered was 50mm. They are both great sushi knives from Japan. The Shogun Series 10.5” Sujihiki is the ultimate multi-purpose slicer. Sujihiki are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm and 300mm sizes being particularly popular. Yanagiba Vs. Sujihiki Knife- Why Every Sushi Chef Needs to Have a Yanagiba! 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. The sujihiki is kind of a Western style equivalent of the traditional Yanagiba … Slim blade in the shape of a willow leaf or Katana (sword). These knives are made in Seki. 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. Users can choose the length appropriate to their needs based on the … 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. Made out of stainless Molybdenum Vanadium steel with a pakka wood handle. Japanese knives are renowned for their … Grid view List view. 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.. The blades are sharpened 70/30 and are not too heavy. The gyuto I settled on is 45mm. $34.99. 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. ... Slicing knife (Sujihiki) A slicing knife with a long, narrow blade. Yoshihiro produces traditional, … 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. Sort by. $365.00. Sujihikis commonly range from 240mm to 300mm though there are both shorter and longer examples than this range. Yoshihiro Ice Hardened 10.5-Inch AUS10 Stainless Steel Wa Sujihiki. Yoshihiro VG-10 Stainless Steel Yanagi Kiritsuke Sushi Sashimi Japanese Knife with Rosewood Handle and Nuri Saya Cover The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. Yanagiba knives are specially made to make sashimi or cut fish fillets. כמעט כולם יגידו שהסכין המועדפת שלהם היא מצרך חובה במטבח. סכיני שף יפניים מסורתיים תשאלו כל שף , סושי שף או כל שף אחר, מהו הכלי שלהם החשוב ביותר בערכה שלהם. Yanagi-ba-bocho is especially designed to satisfy the conditions. 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 … Length: Longer blades look awesome, but beginner sushi chefs may prefer sushi knives with shorter blades that are easier to use. Sakai Takayuki Tokujou. 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. Sujihiki’s commonly ranges between 240mm and 300mm. Yanagiba and Sujihiki are two different types of Japanese kitchen knives, but they look and function in the same way to an inexperienced eye. If you fillet fish or meat often the sujihiki … QUICK VIEW. Kitaoka Migaki Yanagiba 240mm. Hitohira Hiragana WS Sujihiki 180mm. The sujihiki (translated literally as 'muscle cutter 'or 'flesh slicer') is also known as a double-bevel or Western-style yanagiba knife. $110.00. The westernized version of this form is known as Sujihiki. Hitohira Hiragana WS Sujihiki 210mm. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. $90.00. Description. This is mainly important for dishes that include raw fish because it helps maintain the original flavour and texture of the fish. Uzushio Damascus White Steel #2 Yanagiba 270mm. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. Yu Kurosaki R2 Senko Sujihiki 270mm. $15.00 USD. Yanagiba A slicing knife with a long, thin blade, used to cut fish fillets into sashimi. A Sujihiki knife is basically a Japanese version of a western slicing knife. Sold Out. The Sujihiki is intended for slicing boneless protein. From $125.00. There are three types of Sashimi knives for slicing fish fillet --- Yanagiba, Takohiki and Fuguhiki. Sale [Left Handed] Saya Sheath for Yanagiba Chef's Knife with Plywood Pin. This Gyuto/Sujihiki Hybrid is a design based on a knife that I used when I still cooked professionally. Sujihiki/Yanagiba. $375.00. Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch 4.5 out of 5 stars 1,381. 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. Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi. The two main types of sushi knives are yanagiba and sujihiki. The Yanagiba and Sujihiki are pretty common in the world of sushi knives. Long and Narrower blade is suitable for slicing tasks. The combination of the cutting technique and the razor-sharp edge results in very little damage to the cutting surface. Yanagi are traditional sushi knives traditionally used in the northern regions of Japan. $330.00. $150.00. From $90.00. The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). 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 . It is capable of cutting the thinnest and most fine slices with its slender, razor-sharp body. Sakai Takayuki 33 Layer Damascus Santoku 180mm. It has a thinner spine. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. The Yanagiba is a slicer’s dream. Fujiwara FKM Sujihiki knife with a 270mm blade. On the other hand, a sujihiki knife is lightweight and more like western knives. Yanagiba vs. Sujihiki knives. 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. Sold Out. QUICK VIEW. Sort by. 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 pressu… It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and The Yanagiba is a traditional Japanese blade that is only sharpened on one side, which i Sakai Takayuki Molybdenum Yanagiba Japanese … The sujihiki is double beveled, which is the biggest difference between it and the yanagi which is a single bevel knife. השוואת סכינים: sujihiki לעומת yanagiba. As with the Sujihiki, the long blade allows the fish to be cut in one single … Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Sold Out. Hide Out of Stock Items Anryu AS Sujihiki 270mm Takohiki A variation of Yanagiba. Sold Out. 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