Japanese Carving Knife

The Sujihiki and Yanagiba are specialized slicers designed for precision, yet they differ significantly in geometry. The Sujihiki is a double-bevel knife, making it an accessible, versatile choice for slicing roasted meats and brisket. Its symmetrical edge provides stability and ease of maintenance for Western-style carving.

In contrast, the Yanagiba features a traditional single-bevel (kataba) design, crafted specifically for the delicate pull-strokes of sushi and sashimi. Its razor-sharp, asymmetrical edge minimizes surface friction, preserving the cell structure and flavour of raw fish. While both excel at slicing, the Sujihiki offers general utility, whereas the Yanagiba provides unmatched delicacy for professional Japanese cuisine.