Sujihiki vs Yanagiba : Things You Need To Know

Sujihiki vs Yanagiba : Things You Need To Know

If you have visited one of the Japanese sushi restaurants, you probably might have seen the chef cut thin slices of meat with a long thin blade. The high probability is that they were using a Sujihiki or a Yanagiba blade. However, the two blades are different in design and purpose.

A Sujihiki knife is more of a multipurpose slicer with a fluted groove for air passage that cuts thin slices of boneless fish and meat. A Yanagiba knife is well designed with a handedness factor for fish slicing for sushi and sashimi preparation.

In this article, we shall compare and contrast the two blades to help you make the right decision about the type of knife you need.

Sujihiki Vs. Yanagiba: Their Differences

At first glance, you might not spot the difference, especially without interacting with the blades. To help unmask the differences, we shall look at various aspects of the blade as discussed below.

Blade Profile

Blade Profile

At a close look, you will notice that the blades are differently shaped and designed.

Yanagiba has a long thin blade that has its inside concave in shape. The concave shape gives a non-stick property when slicing delicate fish.

The Sujihiki blade has some fluted grooves that allow air to pass between the blade and the cut slices. The air gap gives the blade a non-stick property allowing the slices to fall off the blade easily.

Steel Properties

Steel Properties

A Sujihiki knife is made of stainless steel with a double-beveling. It helps to cut assign proteins with a single stroke without causing any single friction.

Yanagiba is mostly made of carbon-steel while the blade is made of soft iron. It allows the durability, sharpening ease and coating to high carbon steel those allows hardness of the clipping edge and distinctness. Generally, the steel is blue or white.



If you want to have a good balance of comfort and grip while using knife you need to select perfect knife in accordance of your uses. For the sushi chefs their priority is comfort with grip but those who uses in home would like a handle that can be used to cut different kind of foods.

Due to its double beveled edge most of the western chefs are more comfortable to handle a Sujihiki knife. This knife is for everyone to use for, as it is easier to handle anyone can use it.

While a Yanagiba knife is for Professional chefs. That is to use a high level of knife operating skill is required. Traditional Japanese sushi and sashimi chefs like to use this single-beveled though the one made of carbon steel needs extra care.

Use Or Purpose

Use Or Purpose

These Japanese blades are designed to cut thin slices of flesh for the preparation of sushi and sashimi. The Sujihiki blade is a multipurpose blade that will slice boneless fish and meat. You can also carve your roasted meat, trim, or filet your fish with the Sujihiki blade.

Yanagiba is more of a fish-slicing blade. This model has a finer cutting performance that is required while slicing fish. However, you can use it to slice boneless meat too.

Handedness Factor

Handedness Factor

A Sujihiki blade is double-beveled; hence one can use it with any hand. The double bevel allows slicing from all sides (right and left hand). Being a double beveled blade, the knife cuts in a straight line.

On the other hand, a Yanagiba knife is single-beveled; hence one has to consider their preferred hand side. Its use comes with a ‘handedness’ factor.

Right-handed Yanagiba knives tend to pull the cut slices to the left, while the left-handed Yanagiba tend to pull to the right. Due to the handedness factor, the knife does not cut in a straight line.

Blade Weight

Yanagiba blades are heavier than the Sujihiki blades. The main reason is the thick spine on the Yanagiba blade, which adds to the blade’s weight.

The added weight adds to the momentum when cutting hence using less energy to slice. The weight and the gravity reduce wear, tear, and friction when using the knife.


Sujihiki is more budget friendly knife than a Yanagiba. Sujikihi is a general-purpose knife so, it’s not only uses for slicing rather its can be used for clipping tasks.

It is more popular with the western chefs and also for home uses. Mostly a Sujihiki is made of stainless steel and thus it’s come in affordable price ranging from $50-$300.

Yanagabi is a specialized knife mostly use is sushi and sashimi restaurants to cut raw fish. It made of carbon steel that why it is a bit of expensive.

If you are not a professional chef it would be better not to buy a Yanagiba rather buy a Sujihiki for daily use purpose. Their price range is from $60-$599.

Sujihiki Vs. Yanagiba: Their Similarities

Despite the differences between the two blades, they possess some similarities in their thinness and length. The blades are also known for their single long drawing motion while cutting from the blade’s heel to the tip.

The blades are made from hardened carbon steel hence the sharpness and long-term durability. The carbon steel can maintain its sharpness for a longer period of use, reducing the sharpening intervals.

For their purpose, both blades can be used to cut thin slices of boneless fish.

Which One Should You Choose?

From our statistics, we can say that if you are a home chef, you are better off with a Sujihiki blade as it will serve most kitchen chores.

If you are in a Japanese sushi fileting and slicing boneless fish business, you are more suited with a Yanagiba blade.

Checking on the bevel aspect will help you determine the right blade for your duties. Single-beveled will suit you according to your hand side, while a double-beveled blade will work for any user.

For those who know the value of having extra utensils in the kitchen, purchasing both blades will be an added advantage as you perform your duties.


Below are some of the frequently asked questions that will help you have a better understanding of these blades.

Which Blade Is Better? Sujihiki Or yanagiba?

That depends on your cooking needs, the ingredients you plan to use, and your preferences. Both sujihiki and yanagiba blades are well-established, reputable brands that offer high performance in the kitchen. Both brands are committed to quality services.

However, if you want a fish filleting or slicing blade, consider the yanagiba knife. For the various kitchen chores, purchase the sujihiki blade.

How Much Do The Blades Cost?

The blades’ cost varies with the length and type. Yanagiba blades are more expensive than the sujihiki blades.

Averagely, the blades will cost you around $200 for the 250mm blade length. Longer blades will dictate a higher cost price. Since the blades come in varying sizes, choose one which suits your budget.

Can I Use The Yanagiba Knife For Carving Roast Meat?

By design, yanagiba knives are designed for fileting, removing the skin of a fish, and slicing boneless fish. However, you can use the knife for other purposes, such as roast carving, at the expense of destroying the cutting edge.

For carving roast meat, use the sujihiki blade, which is designed to slice and cut meat into thin slices.

Final Words

Both yanagiba and sujihiki blades are long, thin, and sharp for slicing boneless fish and meat. To the untrained eye, they might look similar. However, the blades have some differences in their design and purpose.

The yanagiba knife is more of a fish-slicing knife, while the sujihiki knife is a multipurpose blade that can be used for carving roast and skinning fish. Be sure to purchase the blade that suits your needs.

Sujihiki blades are double-beveled and hence can be used by anyone. For the yanagiba, select the blade that suits you, depending on whether you are right-handed or left-handed, as the blade is single-beveled.

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