Sujihiki

The Sujihiki (筋引き) is a long, thin slicing knife ideal for boneless meat, roast carving, and filleting. It's Japan’s equivalent to a Western slicer or carving knife.

5 Interesting Facts About the Sujihiki:

1. Designed to make long, clean slices with minimal drag.
2. Typically ranges from 240mm to 300mm in length.
3. Used in professional kitchens for presentation-perfect cuts.
4. Thinner than Western carving knives for more finesse.
5. Ideal for slicing roasts, ham, and raw fish like sashimi.

Popular Makers: Sakai Takayuki, Masakage, Shun

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Yanagiba

Yanagiba (柳刃包丁), meaning “willow blade,” is a traditional single-bevel sashimi knife used to slice raw fish in one clean motion for sushi and sashimi.

5 Interesting Facts About the Yanagiba:

1. Single bevel creates a razor-sharp edge for precise cuts.
2. Long blade (270mm–330mm) ensures clean, pull-only slicing.
3. Used by sushi masters across Japan.
4. Requires skill to sharpen and maintain due to single bevel.
5. Preserves texture and freshness of delicate fish slices.

Popular Makers: Sakai (especially Sakai Takayuki), Masamoto, Aritsugu