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Yanagiba & Sujihiki (Sashimi & Slicing Knives)

Yanagiba & Sujihiki knives are very different in design, but are used frequently for the same 2 tasks, sashimi and as a slicing knife.
The Yanagiba is generally a thicker and heavier knife with a long profile and single bevel grind. These are a professional sashimi knife used by the elite to prepare fish, however some western chefs do use these knives for other slicing duties like roast meat carving.
The Sujihiki is usually a thinner, lighter knife with a double bevel grind. They do work well for preparing sashimi, as well as a wide variety of other slicing tasks.