When it comes to preparing sashimi,
having the right knife can make all the difference.
Two of the most popular options are the Yanagiba and Sujihiki knives.
But what sets these knives apart and which one is best suited for your needs?
In this ultimate guide, we will delve into the key differences between the Yanagiba and Sujihiki knives and provide you with all the information you need to make an informed decision on which one is right for you.
Yanagiba is a knife you use for cutting raw fish for sashimi and sushi
And sujihiki is a knife for cutting meat.
Sujihiki knife is used for trimming the sinew and fat from meat.
My Knife joke:
Why did the chef choose the Yanagiba knife over the Sujihiki knife? Because it was the fishiest choice!
Aside from that, the answer you might want to know is…
1. Can you use a sujihiki knife to cut fish or not
Because their shapes look very similar.
They are like crocodiles and alligators.
Or, leopards and jaguars
2. The answer is:
Yes, you can.
A sujihiki knife cuts fish very well.
Some izakayas in Japan actually use the sujihiki knife to cut sashimi.
But, are they interchangeable?
No, they are not.
Keep reading and you will find out…
3. Yanagiba knife is a knife used to slice fish from a fish block
It is a very long and thin knife.
And it is also called sashimi knife.
The Yanagiba knife must have this shape.
This shape makes your sashimi more tasty and presentable.
Do you know why?
When you slice sashimi you must pull the knife only once.
That way, you can keep the cut fresh and beautiful.
Personally, I think…
4. Yanagiba knives do a better job than sujihiki knives for cutting sashimi.
Here are some reasons why…
1. Yanagiba knives are more precise
A yanagiba knife has a single edge but a sujihiki knife has double edges.
Single-edged knives have a sharper angle compared to double-edged knives.
It means single-edged knives are keener.
Because of the structure of the single edge,
You can slice the fish thinner,
Or, you can have more control over the thickness of a slice of sashimi.
Yanagiba knives respond better to your hand pressure.
2. Cut becomes more glossy if you use yanagiba
This means the cut by yanagiba knives is smoother than sujihiki knives.
3. Sashimi that is sliced by yanagiba knives taste better
There is a slight difference.
But knives that rusts make better sashimi than stainless steel.
5. Sujihiki knife is for trimming meat
Sujihiki knives are considered a Western-style knife in Japan.
It is a relatively new knife,
Because most Japanese people didn’t have a tradition of eating meat before more modern times.
1. A Sujihiki knife makes trimming easier
This long and thin shape can easily make sharp turns.
If you use this knife, you can avoid meat wastage.
2. Most of the time, sujihiki knives is made of stainless steel
It means it doesn’t rust.
So, it is a lot easier to take care of compared to a yanagiba knife.
3. The best way to slice sashimi using a sujihiki knife is…
As I said before, sujihiki knives are used at Japanese izakaya restaurants for slicing fish too.
But a double-edged sujihiki knife is not as good as a single-edged yanagiba knife.
Do you know what chefs do?
They make a sujihiki knife single edged.
You can actually sharpen sujihiki knives to become single edged!
6. Here are pros and cons of sujihiki knives
As I explained, there are pros and cons of sujihiki knives for slicing fish meat.
Points that I want you to know are…
Pro No. 1 A sujihiki knife is inexpensive
Pro No. 2 A sujihiki knife is easy to take care of
Pro No. 3 A sujihiki knife has the most ideal shape to slice sashimi
Con No. 1 You need to sharpen sujihiki knife into a single edge
Con No. 2 Taste of sashimi may not be as good as yanagiba
Con No. 3 If you want a precision knife, yanagiba knives are better
Honestly, a sujihiki knife makes a decent sashimi knife for a home cook.
I usually use my sujihiki knife to slice a block of tuna and salmon very comfortably.