The Sujihiki is a double-beveled slicing knife, designed for both right- and left-handed users. Its long, thin, and rigid blade is ideal for neatly slicing boneless meat or fish. Its modern design, influenced by the traditional Yanagiba, makes it more versatile in a Western kitchen context.

The Yanagiba, on the other hand, is a single-bevel knife, specifically designed for cutting sashimi. Its long, narrow, and extremely sharp blade allows you to slice raw fish without altering the texture or crushing the fibers. It is the classic tool used by Japanese chefs to obtain perfect slices, thanks to its particular geometry: urusaki (hollow back) and shinogi (well-marked bevel line).

The Sakimaru is a type of knife that takes the shape of the Yanagiba or Takobiki, with a curved tip variation. This tip can also be found on other profiles such as the Gyuto or the Petty. This tip is reminiscent of the shape of a katana, with an elegant curve at the end, giving the knife a more noble appearance and slightly different control as it approaches the tip. The Yanagiba Sakimaru is therefore a more aesthetic, sometimes more prestigious, version of the Yanagiba, without fundamentally changing the cutting function.

The Yanagiba remains the gold standard for sashimi cutting. Its single-bevel geometry, ultra-thin edge, and length are optimized for cutting in a single, fluid motion, without sawing or damaging the fish flesh.

The Yanagiba Sakimaru offers the same performance, with a more aesthetically pleasing tip, often preferred by chefs seeking a more sophisticated-looking blade. The Sujihiki, while effective, is less traditional and features a double bevel, which can slightly compromise the purity of the edge on very delicate sashimi. Nevertheless, it remains an excellent choice in Western cuisine or for more general use.

Absolutely. The Sujihiki excels at slicing boneless meats: roasts, fillets, hams, carpaccios, etc. Its long, thin blade allows for a single slicing motion, reducing juice loss and ensuring clean cuts. It is particularly appreciated for elegant presentations and sliced ​​services, such as when carving meats at the table.

However, this knife is not suitable for bone-in meat or for tough cuts. It must be used with care, on suitable surfaces, and only for tender foods to preserve the sharpness of its blade.

Whatever the model — Sujihiki, Yanagiba or Yanagiba Sakimaru — maintenance is fundamental to maintain the cutting qualities:

• Hand wash only, in lukewarm water, with a soft sponge.
• Wipe immediately to avoid corrosion, especially on carbon steel blades.
• No dishwasher, ever.
• On reactive steels, a thin layer of camellia oil or neutral food oil can be applied after use.
• Sharpening must be done on Japanese stones, respecting the type of bevel (single or double).
• Store the knife in a saya (wooden case), or on a magnetic bar, away from other blades.

Proper maintenance extends the life of your knife and ensures precise cuts every time.