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Suwada Blog

Sujihiki slicing knife with long narrow blade for draw cuts

Can a Sujihiki Replace a Chef’s Knife?
A Sujihiki can cover long slicing tasks, but it is not a practical replacement for a chef’s knife because the narrow blade has limited knuckle clearance and poor chopping versatility.

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Long Sujihiki slicing knife with narrow blade and pointed tip

Sujihiki vs Carving Knife: Which Is Better for Slicing?
Sujihiki and carving knives overlap on roast meat, but Sujihiki is usually narrower and more board-focused, while carving knives can be more practical for traditional roast service.

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Fresh tuna being sliced with a long kitchen knife

What Is a Sujihiki Knife Used For?
A Sujihiki is used for long, clean slices through boneless meat and fish. Its narrow blade reduces drag and supports smooth draw cuts.

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Long Sujihiki slicing knife with narrow pointed blade

Sujihiki Knife Guide: Uses, Length & Slicing Technique
A practical Sujihiki guide covering meat and fish slicing, 240/270/300 mm lengths, draw-cut technique, sharpening, care and Sujihiki vs Yanagiba and carving knives.

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1000-grit whetstone used for sharpening a single-bevel slicing knife

How to Sharpen a Yanagiba Knife: Single-Bevel Method
Sharpen a traditional Yanagiba as a single-bevel knife: use flat stones, work the broad front bevel, preserve the shinogi, touch the ura lightly and deburr carefully.

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Yanagiba slicing knife with long narrow blade and pointed tip

Can a Yanagiba Cut Vegetables?
A Yanagiba can slice soft vegetables and garnishes, but its long narrow single-bevel blade is not designed for routine vegetable prep or repeated chopping.

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Right-handed Yanagiba with long narrow single-bevel blade

Can a Yanagiba Cut Meat?
Yes. A Yanagiba can slice boneless meat with long draw cuts, but its single-bevel geometry is optimized for fish and is less convenient than a Sujihiki for regular meat slicing.

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Fresh tuna being prepared with a long kitchen slicing knife

Yanagiba vs Sujihiki: Single Bevel vs Double Bevel Slicer
Yanagiba and Sujihiki are long slicers, but traditional Yanagiba is single bevel and fish-focused while Sujihiki is usually double bevel and more versatile.

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Hands preparing sushi at a work surface with a slicing knife

What Is a Yanagiba Knife Used For?
A Yanagiba is used to slice boneless fish for sashimi and sushi with one long drawing cut. It is a specialist slicer, not a fish-butchery knife.

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Right-handed Yanagiba with long single-bevel slicing blade

Yanagiba Knife Guide: Sashimi, Length, Single Bevel & Care
A practical Yanagiba guide covering sashimi use, blade length, draw-cut technique, single-bevel geometry, handedness, sharpening, care and Yanagiba vs Sujihiki.

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1000-grit whetstone used for sharpening a Japanese single-bevel knife

How to Sharpen a Deba Knife: Single-Bevel Method
Sharpen a traditional Deba as a single-bevel knife: flatten the stone, work the main bevel, preserve the shinogi, touch the ura lightly and deburr with minimal pressure.

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Right-handed Deba showing asymmetric single-bevel blade geometry

Is a Deba Knife Single Bevel?
Traditional deba knives are usually single bevel, with a large bevel on one side and a hollow-ground back. Double-bevel deba-style knives also exist, so check the specification.

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