Sujihiki & Yanagiba

These are long knives for slicing. Sujihiki is double bevel, for carving meat, roasts and fish.

Yanagiba is the single bevel sushi and sashimi knife. It cuts raw fish in one long pull, so the surface stays clean. Single bevel knives need a different kind of sharpening, so read Sharpening and Angles first.

Japanese knife types  |  Japanese knife steels  |  Your first Japanese knife