Knife Knowledge: Yanagiba vs. Sujihiki - Do you know the difference? What you need to know!

Take a look at these two similar shapes. We examine their function, their differences, as well as their similarities. In the end, it's a knife. You can do with it what you want. They were specifically designed for certain functions. You even sharpen them differently. Let's look together and get to know these two beauties! Today, we are comparing a 300 mm Aogami 2 (Blue 2) Kurosaki Yanagiba and a 270 mm Kato Sujihiki.

[John..]

I have a lovely Yanagiba, I use it for nearly everything, as it is so sharp, it took a while to get used to it, (years ago), but it is such a joy to use, I can't help but use it every time I'm preparing any kind of food..

[dcsensui]

Nice cutting demo. I had the honor of observing a Japanese sushi chef in Yamagata cutting sashimi about a week ago. As the last of the cut is made, he uses the blade to lift the piece of fish away from the fillet and then picks up the sliced piece off the blade. It's easier than trying to grab the piece off the fillet after the blade passes through all the way.

Also, he sharpens his knife by working on the concave side on the stone first. Then finishes on the beveled side. And he runs his blade lengthwise on the stone, not perpendicular to the stone. High-end knife shops in Tsukiji (in Tokyo) worked their blades the way you did, but at a slight angle and across the stone so sections of the blade are overlapped during the sharpening process.

Thanks for taking the time to do all this.

[shawnhampton]

I find it interesting that: many sushi chefs use Sujihikis rather that Yanagis due to their ease of sharpening and versatility. Anything you can do with a Yanagi can be done with a Sujihiki; also, many sushi chefs do not know how to properly sharpen their single bevel knives. In general, the learning curve and cutting technique, as well as care of a Yanagi make it pretty impractical for most home cooks. First time I ever cut with one was like driving a car with the steering out of whack. That single bevel makes it go in a funny direction if you are not aware of it. Great video! Come for the knives, stay for the sweet Golden Retriever!

[ToulKorkMan]

I already know most of this and this is very accurate information. Thank You!

[yzfrqw]

also when your slicing with a yanagi there is a technique where you straighten the blade just before hitting the board and so that why y get like a 30 degrees beveled edge on the fish and you maintain the blade`s sharpness. another thing iv seen that can be improved is when you start the cut always start with the heel part of the knife. the longer cuts you do the cleaner it is.

[chumpboy]

Very helpful video. I like how you explained things along the way. I have a feeling my Japanese knife collection is going to grow. 😁

[hogweed]

A very well made video! Thank you for your work on YouTube! Best regards from Oldenburg/Germany! Joerg

[eyesears]

I own a Japanese-made (I say that, because many are from China pretending to be Japanese). It’s a 300mm Sakai Takayuki Byakko White Tiger steel #1 Kiritsuke Yanagiba. I love it. I’m not a knife expert nor sushi-master by any means, but what a fun knife for cutting sushi rolls and slicing sashimi. I also use it to slice fish for ceviche. I had it for a while now. I take care of it, always wiping off the water and keeping it dry. The reason I bought white steel over the blue aogami is because it’s much easier to sharpen. It’s super sharp. It has developed a nice patina over the years, giving the knife some character. Great video. Love your channel. Subscribed

[MikkoVille]

Thanks for the video. I'm reading about sashimi knives and this was extremely helpful!

[wemcal]

Great video and information... great knives

[KEVIN-egld]

Yep Cody from the suite like on deck brought me here.

[skyking]

Great to find your channel! Super helpful

[admirallongstash]

I bought a 270 Yanagiba from Moritaka Hamono. Technically it's a Sujihiki, being double bevel, however Moritaka doesn't produce single bevel. Even their Debabocho and Honesuki are double. Pointing this out to mention there are always exceptions to "rules".

[greg.peepeeface]

Good pronunciation with the su-ji-hi-ki (and everything else you said), but the "yanagiba" which is the same phonetic pronunciation as the sujihiki ("ya-na-gi-ba" or ya-nah-gee). Also, well done lighting (that living room is dark, but you killed it with the kitchen video lighting)

[wabisabi-ken]

Would have been nice to see you use them both in swapped roles. Yanagiba cutting meat etc. Basically you just mention the construction and no real demonstration of how one is better than the other. I use a yanagiba for beef frequently, nothing wrong with it!

[valentinaman]

Hi, I really enjoyed the video! I suggest that in order to have less noise on the darks parts of the image (but also the noise is over some other parts of the frame, not just the really dark spots) you should turn on more lights

[tuc]

Is it possible to use yanagiba for meat slicing such as slicing roasts or stakes? Or it is better to use a sujihiki for those applications?
Thanks a lot for your videos!

[DrGonzibert]

This is very interesting. if only I had seen this video ten years ago...

[briskethanwoosogogi]

do you think single bevel knife cut more delicate and sharp? I don't know why the sushi chefs are using yanagi, I personally think they use it because looks cool lol because double bevel is easier to use and last longer

[byahenimakimoto]

Chef what is the brand of the knife that you used