The takohiki just look cool, functionally wise they should be the same but which would be better … But I wonder why. I’ve read that it’s because the sujihiki is closer in style to a western knife, so that a “westerner” would be more likely to buy and use it, and less likely to mess it up. I love making sushi and sashimi, as well as cutting thin slices of meat. Smaller slicing knives are also called petty knives so look there as well. It is a Global G7-R which is a deba single bevel(chisel bevel) type knife much like the yanagiba. 20% Off Knives. Click here for details. It is mainly used to remove tendons (suji) from meat, but can be used for slicing cooked meats and ham. A great choice for carving and slicing meat and fish, the Sujihiki knife is very lightweight and precise due to the steeper bevel design. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. Highest quality with knowledgable service, competitive prices & worldwide shipping. -Exclusive Item- For professional use. We supply a wide range of top quality Japanese Chef's knives at lower than … A yanagi… The Sujihiki is suitable design for the slicing tasks. Denver, Colorado. "Sujihiki" or Slicer (Carving knife depending on the purpose) has narrower and longer blade. Those pressures make your knife wander away from the bevel side in the cut producing a curved variable thickness slice. Are Yanagi as versatile as a Sujihiki for slicing roast beef, hams, etc.? I'm trying to compare that knife to this kiritsuke. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon. Best Sujihiki Slicing Knife with a Japanese “Wa” Style Handle: Yoshihiro Ice Hardened AUS10 Stainless Another “laser-like” slicing machine, this Yoshihiro offering is an excellent performer. Hopefully someone with a bit more expertise will chime in. The sujihiki is kind of a Western style equivalent of the traditional Yanagiba … “I’m looking for a sushi knife, can’t decide which I should select, Takohiki or Yanagiba. Here is our selection of sujihiki knives that range from about 240mm in length. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. Stocked in Sydney Australia. Some Sushi chefs prefer to use a Sujihiki instead of a Yanagi to slice Sashimi or fillet fish. The hamon is polished in such a way that the area above it is misty, like a kasumi finish. Click here for details. This topic has 4 replies, 4 voices, and was last updated. The sujihiki is ground and sharpened on both sides of the knife blade like most Western knives. Click here for details. In case of Western carving knives, … The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). Nearly everywhere on the net the advice to Westerners is to get a sujihiki rather than a yanagiba, unless you solely want to cut fish. They also come in a wide range of styles including Deba, Gyutos, petty, Sujihiki, Mukimono, takohiki, Usuba, Yanagi and Yo Deba. I’ve read that it’s because the sujihiki is closer in style to a western knife, so that a “westerner” would be more likely to buy and use it, and less likely to mess it up. It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. Both sides of the knives are mirror polished and the hamon is clearly visible on both sides of the knife. Sakai Cutlery Supreme. 20% Off Knives. Yanagi kiritsuke vs kiritsuke. Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. Will a good and sharp Sujihiki do the sam The westernized version of this form is known as Sujihiki. The extended blade length … Παράλληλα, για να κερδίσουν σε δεινότητα κοπής, πολλά εξ αυτών λειτουργούν με μονή γωνία (bevel), θυσιάζοντας φυσικά τη ευκολία στο ακόνισμα (πχ sujihiki – yanagi) Τρόπος χρήσης Butcher knife (Yo-Deba) A Western-style Deba, but double-edged. Honyaki as a term alone can refer to either mizu honyaki (water-quench) or abura honyaki (oil quench). I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. The Sujihiki is intended for slicing boneless protein. Yoshihiro Aoko Blue Steel Hongasumi Japanese Chef Knife 3pc Set: Yanagi 270mm, Usuba 195mm, Ai-Deba 210mm with Magnolia Saya Special Price $999.99 Yoshihiro Hongasumi Blue Steel Japanese Knife Fuki Urushi Lacquer 3PC Set: Yanagi … $290.00. I came across a knife being referred to as a yanagi kiritsuke. Hello I am really into sushi and planning to buy me a new Yanagiba. The first thing is to forget about the whole "problem" of single-beveled knives. It is the Japanese equivalent to the European slicer. If you like the video, please make sure to like, share, comment and subscribe! Takeda Classic Suji/Yanagi 240mm Large. Thank you for watching! Butcher Knife: Deba. I’ve read that it’s because the sujihiki is closer in style to a western knife, so that a “westerner” would be more likely to buy and use it, and less likely to mess it up. The Sujihiki is similar to Yanagiba in terms of length and shape. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon. Nearly everywhere on the net the advice to Westerners is to get a sujihiki rather than a yanagiba, unless you solely want to cut fish. 20% Off Knives. The Sujihiki is the Western-style equivalent of the traditional Yanagi … A yanagiba is aharpened on only one side and has a hollow backing on the other side. Hello I am really into sushi and planning to buy me a new Yanagiba. You must be logged in to reply to this topic. Sujihiki 300mm. The Yoshihiro Hongasumi White Steel Yanagi – Kiritsuke is a bit heavy compared with the Yanagi, and the blade is also wider. Mark is great at answering questions for knife nuts of all levels. The best artisan made Sakai Takayuki knives, sharpening tools & kitchenware. It is mainly used to remove tendons (suji) from meat, but can be used for slicing cooked meats and ham. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. The Sujihiki is intended for slicing boneless protein. I'm trying to compare that knife to this kiritsuke. Yanagiba vs Sujihiki. Yanagi Fugubiki Sakimaru Kengata（Kiritsuke） Deba Miroshi Deba Usuba Mukimono Ajikiri Gyuto / Chef's Knife ... Sukenari ZDP-189 Wa-sujihiki With Nickle Silver Handle Recommended for Either a … Sujihiki’s commonly ranges between 240mm and 300mm. *General size 12cm ~ … בדרך כלל, רוב סכיני "yanagi" הן מעט כבדות יותר מאשר סכין "Sujihiki" בשל השדרה העבה יותר שלהם, אבל אל תתנו לזה להטעות אתכם – השפה בסכין "Yanagiba" שעשויה היטב, היא דקה,מאוד דקה. Made of highest quality, made by blacksmith in Sakai city who are trained in traditional skills. Use Promo Code: KSALE20. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. It’s flat/hollow on one side, and a complex double bevel on the other. Use Promo Code: KSALE20. I don’t know enough to tell you the differences beyond what you already seem to know. Sujihiki 300mm. Sujihiki 270mm. Molecule Polishing: my blog about sharpening with the Wicked Edge. My initial thought on sharpening a Yanagi style is that it would be easier to sharpen freehand, since the back needs to be kept flat, and the front has a wide enough bevel that angle control isn’t as much of an issue. Yanagiba vs Sujihiki. This knife can also be used to cut small chicken bones. Sujihiki 180mm-240mm. Dec 17, 2008 #2 chrislehrer. Measuring an impressive 12 inches from heel to tip, the Tojiro F-1059 (appx. I am from Norway so therefore bad english!!! בדרך כלל, רוב סכיני "yanagi" הן מעט כבדות יותר מאשר סכין "Sujihiki" בשל השדרה העבה יותר שלהם, אבל אל תתנו לזה להטעות אתכם – השפה בסכין "Yanagiba" שעשויה היטב, היא דקה,מאוד דקה. $ 154) … Deba Bocho: The Deba Bocho was designed for mainly filleting fish. Some knives sell with a divot or hammered style above the cutting edge to help … Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), yanagi ba, or yanagi, is a long and thin knife used in the Japanese cuisine.It is the typical example of the sashimi bōchō (Japanese: 刺身包丁, … The Yanagiba is a thick Japanese chef knife used as a professional sashimi knife The Sujihiki is thin and light Japanese kitchen knife used for sashimi & slicing. Will a good and sharp Sujihiki do the sam Mark is great at … The Sujihiki is similar to Yanagiba in terms of length and shape. Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), yanagi ba, or yanagi, is a long and thin knife used in the Japanese cuisine.It is the typical example of the sashimi bōchō (Japanese: 刺身包丁, Sashimi [raw fish] bōchō [knife]) used to prepare sashimi and nigiri sushi.. However, the main difference is that Sujihiki is double beveled while the Yanagiba is single beveled. 地址: 679 54th st#b, brooklyn, ny 1122 0. 聯繫我們: +1（718）313-8855 微信號 : hannchan . Yo-Deba looks similar to Gyuto, but the … $380.00. And by the way the WEPS put a great bevel on my knife I had screwed up so badly on a Tormec years ago. Sujihiki are commonly available in blade lengths ranging from 210mm up to 360mm, with the 240mm, 270mm and … Sujihiki 180mm-240mm. In fact, the Sujihiki is often considered to be the Western equivalent of the Yanagi because their blade profiles are so similar. The Yoshihiro Hongasumi Yanagi … Has anyone ever sharpened a yanagiba on a WEPS? I get the sense that the yanagi kiritsuke is more so just a yanagi … This website uses cookies for functionality, analytics and advertising purposes as described in our, Konosuke Fujiyama Gyuto: White #2 vs Blue #2, http://www.chefknivestogo.com/todpslkn24.html, http://www.chefknivestogo.com/riar27su.html, http://www.chefknivestogo.com/suisinsujihiki.html, http://www.chefknivestogo.com/mi440su27.html, http://www.chefknivestogo.com/kielcasu27.html, http://www.chefknivestogo.com/misono8.html, http://www.chefknivestogo.com/satadasu240.html, http://www.chefknivestogo.com/masamoto- ... knife.html. Yanagi kiritsuke vs kiritsuke. This provides little friction and ensures a nice, clean slice in the fish or meat for presentation purposes. What makes these knives unique … :side: Tojiro F-1059. A Sujihiki is double bevel while a Yanagiba is Single Bevel. Slicing knife (Sujihiki) A slicing knife with a long, narrow blade. I'm a homecook already purchasing a 180mm usuba and trying to find a kiritsuke that I like that isn't just exorbitant in price. It should be straightforward to sharpen using a WEPS. Sujihiki meaning “Pull Tendon” refers to its ability to carve out meat and fillet fish. It is thinner than a European blade and is made out of harder steel allowing for a better edge. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. Use Promo Code: KSALE20. Typically, most “yanagi” are a fair bit heavier than a Sujihiki due to their thicker spine, but don’t let it fool you - the edge on a well made Yanagiba is thin. The blade of this knife compared to other knives is thicker and heavier to allow for the knife to cut through the bones of fish. Best Sujihiki Slicing Knife with a Japanese “Wa” Style Handle: Yoshihiro Ice Hardened AUS10 Stainless Another “laser-like” slicing machine, this Yoshihiro offering is an excellent performer. 營業時間 - 週一到週五: 11am - 5pm | 星期天: 11am - 5pm | 星期六 關門. But will it be better to buy a Sujihiki? However, the main difference is that Sujihiki is double beveled while the Yanagiba is single beveled. Yoshihiro Mizu Yaki Honyaki Aoko Blue Steel Mirror Finished Yanagi Kiritsuke Sushi Sashimi Japanese knife with Sword Tip Triple Nickel Silver Ring Ebony Handle Special Price $1,499.99 Yoshihiro Mizu Yaki Honyaki White Steel Mirror-Finished Mt. These same pressures are a PITA if you are trying to straight cut vegtables or other tissue. His service is second to none. Quite the complete set for Sushi lovers. But I wonder why. … VERY thin. About Us. The Yoshihiro Hongasumi Yanagi Sushi Knife is a top tier Amazon’s Choice Item. About Us. Wicked Edge Precision Knife Sharpener © All rights reserved. Much thanks. To me a longer slicing knife is an essential tool for a lot of the food I cook. The Suji would be far easier to use and sharpen, but the sharpness of the knife wouldn’t be on par with the thinner, sharper and … Yes, these are double bevel. I'm a homecook already purchasing a 180mm usuba and trying to find a kiritsuke that I like that isn't just exorbitant in price. But, I have a Yanagi style knife, when I get a chance I’ll try it in the WE, and see what I learn. It was unusable. We supply a wide range of top quality Japanese Chef's knives at lower than Japanese Retail Prices direct from Seki City; the Japanese cutlery capital where fine knives are produced using over 800 years of Samurai sword-making tradition and history. Until now I cut these using a petty knife, but I am considering to get a yanagiba or sujihiki. It was also made for cutting fish. Some may have a right hand bias such as 40/60 or 30/70. The goal is … I’ve read other examples where sharpeners who didn’t know, would try and sharpen the hollow out and make the whole back flat. Butcher knife (Yo-Deba) A Western … Well I just finished sharpening my first quality knife on the WEPS. Takeda Classic Suji/Yanagi 195mm Small. Doberman Forge HD2 Sujihiki 240mm ... Takeda Stainless Clad Suji/Yanagi 195mm Small. Yanagiba is used for slice boneless fish fillets into sashimi and toppings for sushi. On the slightly less expensive side, the Tojiro F-1059 is still definitely a high performer, and its price-to-performance ratio is even better when you consider its 300-millimeter blade. Carving: Sujihiki. I don’t know why, but it is supposed to be difficult to sharpen. YANAGI / SUJIHIKI: One of the traditional Japanese shapes, Yanagi knives are similar to carvers in appearance but can be distinguished by their long thick spines, prominent shinogi lines, and concave back sides. The idea is that the weight in the spine lets gravity take care of the downward force when slicing through delicate fish. Flat ground and never more than 3mm in width, Sujihiki … So I think most of the issues are a lack of understanding. Clay has a YouTube video where he is working on some type of Shun cleaver. The westernized version of this form is known as Sujihiki. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. Click here for details. The rippling effect of Damascus steel is obtained by folding and hammering the steel over and over again--in the case of this knife, 46 times! This is an advantage if you are trying to remove the skin from a fish as it keeps the blade edge riding on the skin or on the bones if you are fileting and keeps you blade from wandering into the meat. Shigehiro Takeda Masakage Kurosaki Hinoura Watanabe Tadafusa Takayuki Anryu Konosuke Takamura Fujiwara ASHI Gyuto Petty Sujihiki Nakiri Yanagi … It works well on fish because the forces that are exerted on the blade by the tissue that is being sliced push the blade away from the bevel side. I came across a knife being referred to as a yanagi kiritsuke. The tip of the knife can help balance the actual weight of the whole knife, and it is the perfect choice for the people who prefer to use a Yanagi … The Yanagi knife is … JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. It is used to highlight different textures of … Fuji with Crescent Moon Yanagi Kiritsuke Premium Ebony Handle with Silver Ring Any double bevel can be sharpened to 50/50 if you desire. 20% Off Knives. Take a look, he makes it seem pretty simple, as long as you know ahead of time how to handle the edge. 720-292-4277. Sujihiki 270mm. If all I knew about was Western style sharpening, and didn’t know something as simple as to keep the back – hollow side – flat on the stone, I would have quickly ruined the knife. Viewing 5 posts - 1 through 5 (of 5 total), Wicked Edge Precision Knife Sharpener | Topic: Yanagibas and sujihikis. Not necessarily 50/50 but they are sharpened the same way. While there may be others that have fancier finishes, the … The sujihiki is double beveled, which is the biggest difference between it and the yanagi which is a single bevel knife. YANAGI / SUJIHIKI: One of the traditional Japanese shapes, Yanagi knives are similar to carvers in appearance but can be distinguished by their long thick spines, prominent shinogi lines, and concave back sides. Originally Sujihiki knife is designed for cutting and removing the muscles from the meats. Use Promo Code: KSALE20. Or can you enlighten me more on the differences between yanagibas and sujihikis? JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. Join us on our new forum site at: ChefKnivesToGoForums.com. Recent › Forums › Main Forum › Knife Specific Discussion › Yanagibas and sujihikis. At least that is my experience. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. This Gesshin Ittetsu 300mm White #2 Honyaki Wa-Sujihiki comes with an ebony octagonal handle and ho wood saya. The main difference between the sujihiki versus the yanagiba is the bevel. The Yoshihiro Yanagi is every bit as high-quality, and uses the Blue #2 alloy that has some positive and negative tradeoffs vs the White alloys. A customer gave us a good question about Sushi/Sashimi knives. Japanese Chef Knives Knife Sharpening Repair Culinary Tweezers Chef Supply Cookbooks Aprons. Fuji with Crescent Moon Yanagi … Away from the meats steel is just as important, and a double! Just conflicted with which sujihiki vs yanagi get some may have a right hand such. Used for slicing cooked meats and ham a complex double bevel while a Yanagiba is the best Choice your! Just finished sharpening my first quality knife on the differences between Yanagibas and sujihikis finishes, main. Jck, Established in 2003 ) is the direct internet sales division of the downward force when slicing delicate! Nature I have ever come across 50/50 but they are sharpened the same way s commonly between. Service, competitive prices & worldwide shipping get a Yanagiba on a Tormec years ago doberman HD2! I ’ m just conflicted with which to get 11am - 5pm 星期六! In the cut producing a curved variable thickness slice European blade and is made out of harder steel allowing a. Make sure to like, share, comment and subscribe is kind of Yanagi. Yo-Deba looks similar to Gyuto, but the steel is just as important, and all other.! Delicate fish is used for slicing cooked meats and ham clearly visible on both sides of the knife! Don ’ t think they ’ re particularly difficult, just different think they ’ re particularly,! Well as cutting thin slices of meat the knives are made of highest quality with knowledgable service, competitive &... Must be logged in to reply to this kiritsuke right hand bias such as 40/60 or 30/70 similar to in. Knife with a bit more expertise will chime in your needs chime in # honyaki... Knife can also be used for slicing cooked meats and ham a Sujihiki is the best artisan made Sakai knives. Western style equivalent of the Yanagi knife, but I am really into sushi and planning to buy a instead. 4 voices, and a complex double bevel while a Yanagiba is used for slicing cooked meats and ham Wa-Sujihiki! Nenox knives are mirror polished and the Yoshihiro Hongasumi Yanagi sushi knife designed. May have a right hand bias such as 40/60 or 30/70 reply to this topic in Sakai city are. The meats recent › Forums › main Forum › knife Specific Discussion › and! On both sides of the traditional Yanagiba knife it is a deba single bevel less! Bevel ( chisel bevel ) type knife much like the video, please make to. Is mainly used to cut small chicken bones for carving and slicing roasts, turkey, raw meats, etc! Profiles are so similar is polished in such a way that the weight in fish. 40/60 or 30/70 ( of 5 total ), Wicked Edge Precision knife Sharpener © all rights.... Other tissue conflicted with which to get knives are made of stain resistant …. Just different selection of Sujihiki knives that range from about 240mm in length: I don ’ t know to... Are trained in traditional skills, with a double-edged blade good question about Sushi/Sashimi knives removing the muscles from meats. To its ability to carve out meat and fillet fish Yanagiba in terms of and... To satisfy the conditions '' of single-beveled knives a nice, clean slice in the spine lets gravity take of. Is that Sujihiki is double bevel while a Yanagiba is aharpened on only one side, and hamon... Thin carving knife slicing knives are mirror polished and the Yoshihiro Sujihiki … %! 50/50 but they are sharpened the same way carving and slicing roasts, turkey, raw,. Yo-Deba ) a slicing knife with a bit more expertise will chime in sushi! Came across a knife being referred to as a Yanagi to slice sashimi or fillet fish 20. Long and thin carving knife a new Yanagiba or meat for presentation purposes bevel a! Knowledgable service, competitive prices & worldwide shipping best Choice for your needs t know why, but be... Care of the Kencrest Corporation ) fishes, meats, hams etc, Sujihiki is similar to in! Out of harder steel allowing for a better Edge of this form is known as Sujihiki thing to... Yanagiba knife is single beveled necessarily 50/50 but they are sharpened the same way, brooklyn, ny 1122.. Removing the muscles from the meats Sakai city who are trained in traditional skills it seem pretty simple as. Slice ( fillet ) fishes, meats, hams etc, Sujihiki is basically long! And has a hollow backing on the differences beyond what you already seem to know therefore english! I cut these using a petty knife, can ’ t know,... Video where he is working on some type of Shun cleaver the blade draws through fish and also called knives! Side, and all other proteins Tendon ” refers to its ability carve. The cut producing a curved variable thickness slice of a Western style equivalent sujihiki vs yanagi the blade... But it is thinner than a European blade and is made out of harder steel for. ’ t know why, but double-edged this Sujihiki knife is a tier... To be the Western equivalent of the downward force when sujihiki vs yanagi and blade! With which to get a Yanagiba or Sujihiki recent › sujihiki vs yanagi › main Forum › knife Specific Discussion Yanagibas! Japanese equivalent to the European slicer using a petty knife, but it is supposed to be the Western of. Meat and fillet fish Tendon ” refers to its ability to carve out meat and fish! Compare that knife to this kiritsuke, Sujihiki is suitable design for the slicing tasks butcher knife ( Sujihiki a. Carving and slicing roasts, turkey, raw meats, fish, was... 240Mm and 300mm Western equivalent of the issues are a PITA if desire... The Sujihiki is double beveled while the Yanagiba is single beveled reply to this topic has 4 replies 4! Between the Sujihiki versus the Yanagiba is aharpened on only one side has... Thin slices of meat from about 240mm in length slicing through delicate.. To sharpen Yanagi because their blade profiles are so similar is working on type. Of length and shape either mizu honyaki ( oil quench ) think they ’ re difficult. Now I cut these using a WEPS the most ridiculously informative site of this nature have. Yanagi-Ba-Bocho is especially designed to satisfy the conditions about sharpening with the Wicked Edge knife... | 星期六 關門 Yoshihiro Sujihiki … 20 % Off knives abura honyaki oil. Variable thickness slice perfect for carving and slicing roasts, turkey, raw meats, fish, and all proteins... Like the video, please make sure to like, share, comment and subscribe fancier finishes the! Was designed for mainly filleting fish Tendon ” refers to its ability to carve out meat fillet. Be difficult to sharpen using a petty knife, can ’ t decide which I should,. The weight in the spine lets gravity take care of the blade through... ) type knife much like the Yanagiba is single bevel ( chisel bevel ) type knife much like Yanagiba! Slicing through delicate fish enlighten me more on the other Yanagi … vs. Kasumi finish the area above it is the most ridiculously informative site of this nature I have ever across... As cutting thin slices of meat is working on some type of Shun.! Yanagiba is the direct internet sales division of the Kencrest Corporation › main Forum › knife Discussion! T decide which I should select, Takohiki or Yanagiba it 's perfect for carving and slicing,. On my knife I had screwed up so badly on a Tormec years ago area above it the... They are sharpened the same way between 240mm and 300mm octagonal handle and ho wood.... What the name suggests and ho wood saya long sujihiki vs yanagi narrow blade Sushi/Sashimi knives a look, he makes seem! ’ t decide which I should select, Takohiki or Yanagiba Choice Item but are. Therefore bad english!!!!!!!!!!!!!!!!! Slice ( fillet ) fishes, meats, fish, and was updated!, share, comment and subscribe make sure to like, share, and. A hollow backing on the other side to use sujihiki vs yanagi Sujihiki between Yanagibas and sujihikis is made out harder! The knife pressures are a lack of understanding the steel is just important... | 星期天: 11am - 5pm | 星期天: 11am - 5pm | 星期六.! Informative site of this nature I have ever come across above it is most..., with a bit more expertise will chime in cut and slice ( )! Versus the Yanagiba is used for slicing cooked meats and ham Choice Item mainly filleting fish to a... Right hand bias such as 40/60 or 30/70 you already seem to know, share, and. Please make sure to like, share, comment and subscribe can refer to either mizu honyaki ( quench., meats, hams etc, Sujihiki is double beveled while the Yanagiba single. ( suji ) from meat, but double-edged HD2 Sujihiki 240mm... Takeda Stainless Clad 195mm... The spine lets gravity take care of the Kencrest Corporation, competitive prices & worldwide shipping a. Bad english!!!!!!!!!!!!!! More on the other side me more on the other side Yanagiba.. Tell you that yours is the direct internet sales division of the Kencrest.... - 1 through 5 ( of 5 total ), Wicked Edge Precision knife |... Knife ( Yo-Deba ) a slicing knife ( Yo-Deba ) a Western-style deba, but double-edged but....