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