Sujihiki vs Yanagiba: How to Pick the Right Knife for Your Needs

Sujihiki vs Yanagiba is a common choice for anyone starting to choose a Japanese slicing knife. A sujihiki is a double-bevel knife inspired by Western carving knives, designed to slice cooked meat, fish, and large cuts with ease. However, a yanagiba is a single-bevel sashimi knife, made for precise, clean slices of raw fish in Japanese cuisine. Both knives are long and slim, but they serve very different roles. 

If you want to know which one matches your cooking style, keep reading to see how they compare in design, performance, and use.

1. What is a Sujihiki?

The sujihiki is a Japanese slicing knife modeled after Western carving knives. Its name means “flesh slicer,” and it was designed for clean slicing of meat, fish, and large roasts. Unlike heavier European knives, the sujihiki is lighter and thinner, giving smoother cuts with less resistance.

Typical construction

• Blade length: usually 240–330 mm, with 270 mm a common size.
• Blade design: double-bevel edge, sharpened on both sides.
• Materials: stainless steels such as VG-10 or AUS-10, and sometimes high-carbon steels.
• Handle: often a wa-style wooden handle for light balance.

Primary uses

• Slicing roasted meats, hams, and poultry.
• Cutting large fish fillets or loins.
• Preparing dishes like roast beef, smoked salmon, or sashimi in a home setting.

The sujihiki is valued for its versatility across both Western and Japanese cooking. Next, we look at the yanagiba, which serves a more specialized role.

2. What is a Yanagiba?

The yanagiba is a traditional Japanese knife made for slicing raw fish. The name means “willow blade,” which reflects its long, narrow profile. Yanagiba has often been used for centuries by sushi chefs to prepare sashimi and nigiri with precision. Moreover, the yanagiba’s single-bevel design allows ultra-thin, clean slices without tearing the delicate flesh of fish.

Typical construction

• Blade length: 240–330 mm, with longer models (270–300 mm) preferred by professionals.
• Blade design: single bevel edge, sharpened on one side only.
• Materials: high-carbon steels like White Steel or Blue Steel.
• Handle: traditional wa-style handle, often made of magnolia wood with a buffalo horn bolster.

Primary uses

• Slicing sashimi and sushi portions in one clean pull stroke.
• Preparing raw fish with a smooth texture and attractive presentation.
• Trusted by sushi masters such as Jiro Ono for its precision.

3. Quick Comparison Table: Sujihiki vs Yanagiba

The table below shows the key differences between the sujihiki and yanagiba. Looking at blade design, main uses, and skill level helps you see how each knife fits into the kitchen.

The visual comparison highlights that the sujihiki offers flexibility and accessibility, while the yanagiba provides unmatched precision for raw fish but demands higher skill and care. However, you should find the details comparison below to choose your knife clearly.

4. Detailed Comparison of Sujihiki vs Yanagiba

The design of a knife decides how it feels, how it cuts, and the result you get on the board. The sujihiki and the yanagiba are both long slicing knives, but they are not the same. They have different blade shapes, bevel designs, cutting performance, and user experiences.

4.1 Blade Shape

The shape of the blade affects how the knife moves through food. A slim blade works well for multipurpose slicing, while a long, tall blade is built for control and presentation.

Sujihiki

• The blade is long and slim, usually between 210 mm and 300 mm.
• The narrow profile reduces drag and helps the knife move smoothly.
• The blade design is similar to a Western carving knife, so many cooks find it easy to use.
• The blade length allows smooth slicing of large roasts, poultry, or big fish fillets.
• The slim edge supports long cutting strokes and keeps slices neat.

Yanagiba

• The blade is longer and taller, often between 240 mm and 330 mm.
• The pointed tip gives accuracy for delicate cuts in fish.
• The back of the blade is flat or slightly concave, which reduces drag and keeps slices clean.
• The tall profile provides control for slicing raw fish in one stroke.
• The length and height suit the preparation of sushi and sashimi, where texture and look matter.

The sujihiki’s slim blade supports general slicing across many foods, while the yanagiba’s tall blade is designed for precise raw fish cuts.

4.2 Bevel Design

The bevel is how the edge is sharpened. A double bevel is easier for daily use, while a single bevel gives sharpness and precision but needs more skill.

Sujihiki

• The blade has a double-bevel edge sharpened evenly on both sides.
• The edge is symmetrical, which makes it suitable for both right- and left-handed cooks.
• The double bevel gives a stable and forgiving edge, so beginners can control it.
• Sharpening is simple, usually 12–15 degrees per side on a whetstone.
• The balanced bevel keeps the knife practical for many cutting styles.

Yanagiba

• The blade has a single-bevel edge sharpened on one side only.
• The back is flat or concave, which helps guide the blade through food.
• The edge produces thin, exact slices that keep the texture of fish.
• Most yanagiba knives are made for right-handed cooks. Left-handed versions exist but are rare and costly.
• Sharpening is complex because you must hold the bevel side steady and then lightly polish the back.

The sujihiki’s double bevel is practical and easy for all users, while the yanagiba’s single bevel delivers extreme precision but demands skill and training.

4.3 Cutting Performance

Performance depends on how the knife works with food. A forgiving knife is better for general use, while a sharp, specialized knife is better for focused tasks.

Sujihiki

• The knife handles push cuts, pull cuts, and carving motions with ease.
• The long blades slice roasts, turkey, ham, or poultry smoothly.
• The slim edge reduces tearing and keeps meat fibers intact.
• The forgiving edge allows beginners to use it without advanced skill.
• It can slice raw fish, but the finish may not be as clean as a yanagiba.
• Butchers and chefs often use the sujihiki for different proteins because it is versatile.

Yanagiba

• The knife excels at slicing raw fish for sushi and sashimi.
• The single bevel allows a clean pull stroke that preserves fish texture.
• The concave back reduces friction and keeps slices neat.
• Professional chefs rely on it to prepare sashimi for presentation.
• It can slice meat, but the single bevel creates uneven resistance in dense cuts.
• The knife is not efficient for carving large roasts and heavy use wears the edge faster.

The sujihiki gives smooth performance across meats and fish, while the yanagiba is unmatched for raw fish but limited in general use.

4.4 User Experience

The user experience depends on weight, balance, and ease of care. A balanced knife feels forgiving, while a heavier blade needs control and training.

Sujihiki

• The knife is light to medium in weight and feels balanced in the center.
• The design reduces fatigue and makes long prep comfortable.
• The double bevel works the same for left- and right-handed cooks.
• Sharpening is simple and upkeep is easy, especially in stainless steel models.
• The motion feels familiar to cooks who use Western knives.
• Beginners find the sujihiki easy to learn and forgiving to use.

Yanagiba

• The knife is heavier with a blade-forward balance.
• The design provides stability but demands careful control.
• Most yanagiba are right-handed, and left-handed versions are harder to find and more expensive.
• The single bevel requires practice to cut straight and avoid errors.
• High-carbon steel versions need immediate care to avoid rust.
• Sharpening needs patience and steady technique, so the learning curve is steep.

The sujihiki feels balanced, simple, and friendly to most users, while the yanagiba rewards skilled chefs with precision but requires practice and careful care.

5. How to Choose: Sujihiki vs. Yanagiba

Choosing between a sujihiki and a yanagiba comes down to what you cook most often, how much skill you bring to the kitchen, and how comfortable you are with knife care. Both knives are excellent slicing tools, but they serve very different needs.

Sujihiki Knife

• Best for home cooks, beginners, or professionals who need one knife for many slicing tasks.
• Double-bevel edge is easy to control, even without experience using Japanese knives.
• Long, slim blade slices smoothly through roasts, poultry, and large fish fillets.
• Balanced weight keeps the knife comfortable during long prep sessions.
• Stainless steel versions are available, making maintenance simple for daily use.

Yanagiba Knife:

• Best for skilled or dedicated cooks who focus on Japanese cuisine, especially sushi and sashimi.
• Single-bevel edge creates extremely fine, precise cuts.
• Long blade is designed for pull strokes that preserve the texture of raw fish.
• Requires proper technique, careful sharpening, and more regular maintenance.
• Left-handed models are harder to find and usually more expensive.

Expert Recommendations

• If you want a versatile slicing knife for meat, poultry, and occasional fish, choose a sujihiki.
• If your main focus is sushi and sashimi and you are ready to learn single-bevel sharpening, invest in a yanagiba.
• Many professionals use both: the sujihiki as a reliable workhorse for proteins, and the yanagiba as a specialty knife for sashimi presentation.

Final Words

Choosing between sujihiki vs yanagiba depends on what you cook and how much skill you have. A sujihiki gives you versatility for meat, poultry, and fish, making it a practical choice for daily prep. In contrast, a yanagiba offers unmatched precision for sushi and sashimi, but it requires more care and technique. 

You should think about your cooking habits and the tasks you do most. With the right choice, you will enjoy smoother cuts and better results in your kitchen.