Yanagiba vs Sujihiki: Single Bevel vs Double Bevel Slicer
Sep 27, 2026
Yanagiba and Sujihiki are both long Japanese slicing knives, but they are built around different priorities. Traditional Yanagiba is single bevel and specialised for sashimi; Sujihiki is usually double bevel and more versatile across meat and fish.
Yanagiba vs Sujihiki at a glance
| Feature | Yanagiba | Sujihiki |
|---|---|---|
| Typical bevel | Single bevel | Double bevel |
| Main role | Sashimi and boneless fish | Boneless meat and fish |
| Handedness | Usually handed | Usually suitable for either hand |
| Learning curve | More specialised | More familiar |
Which is better for sashimi?
Yanagiba is the traditional specialist. Its single-bevel geometry and long blade are designed around clean drawing cuts through boneless fish.
Which is better for meat?
Sujihiki is usually easier for roast meat, ham, poultry and other boneless proteins because its double-bevel geometry is more neutral.
Which is easier for left-handed cooks?
Sujihiki, in most cases. Traditional Yanagiba must match the user’s handedness, whereas many Sujihiki are symmetrical or near-symmetrical.
Which is easier to sharpen?
Sujihiki is generally more familiar to sharpen because it uses double-bevel geometry. Yanagiba requires single-bevel technique and ura maintenance.
Which should you choose?
- Choose Yanagiba for traditional sashimi-focused work and if you want to learn single-bevel technique.
- Choose Sujihiki for a broader slicing role across fish and meat.
Read the Yanagiba Knife Guide and Sujihiki Knife Guide.
