In the world of Japanese knives, slicing knives occupy a special place. Designed to produce clean, precise cuts without altering the texture of food, Sujihiki and Yanagiba knives are the ideal companions for working with meat and fish with finesse. From slicing delicate sashimi to a perfectly pink piece of beef, these specialized blades embody Japanese culinary elegance and rigor, especially for cooks looking for slicing knives in Canada.
At Stay Sharp, we have selected models forged by renowned craftsmen from high-performance and durable steels. Among these knives, some variants incorporate a so-called Sakimaru tip, adding an additional aesthetic and technical dimension to the blade, making it a refined Japanese slicing knife option.
Sujihiki — The Versatile Slicing Knife
The Sujihiki, which literally means flesh slicer, is a double-beveled Japanese knife designed for seamlessly slicing boneless meats, fish, and other tender foods. Its long, narrow blade allows for precise cuts in a single motion with minimal friction, preserving the texture of the ingredients, which makes the Sujihiki a widely appreciated slicing knife.
A Japanese version of the Western carving knife, the Sujihiki is prized for its lightness, precision, and ability to create thin, elegant slices. It's suitable for both left- and right-handed users and is reserved for delicate cutting rather than heavy-duty tasks.
Yanagiba — The traditional sashimi knife
The Yanagiba, or willow blade, is an iconic Japanese kitchen knife, used primarily for cutting raw fish. Its long, thin, single-beveled blade is designed to glide through the flesh in a single stroke, helping to limit tearing during slicing. The concave back (urasuki) and bevel angle facilitate clean detachment of the blade after cutting, making it a slicing knife profile commonly used in Japanese cuisine.
Available in several lengths, the Yanagiba is the tool of choice for chefs specializing in sashimi and nigiri, delivering surgical precision with every slice.
Sakimaru — An elegant variation with a curved tip
The Sakimaru is a variation of the slicer, with a specific tip shape, recognizable by its curve inspired by Japanese swords (inverted K-tip). This tip is found on certain variants of the Yanagiba, Takohiki, and Sujihiki called Yanagiba Sakimaru, Takohiki Sakimaru, Sujihiki Sakimaru, for example. Combining the performance of the traditional slicer with a refined aesthetic finish, this variation is often selected by cooks looking for a distinctive Japanese slicing knife.
Although more common on Yanagiba or Takobiki, the Sakimaru point can also be found on other types of Japanese knives, such as Gyuto, Petty, or even some Nakiri. In these cases, it adds a distinctive visual touch and can improve blade control depending on the cook's preference.
