Japanese Slicing Knives
Japanese slicing knives are long, slender blades built to cut proteins and fish in one clean pull, leaving a flawless surface with no saw marks. The double-bevel sujihiki is the versatile all-rounder for meat and fish, while the single-bevel yanagiba is the traditional sashimi knife for sushi work. Our range runs to 100 slicing knives, from $161.99.
Types of Japanese slicing knife
| Knife type | Detail |
|---|---|
| Sujihiki | Double-bevel slicer for carving meat and slicing fish |
| Yanagiba | Single-bevel sashimi knife for slicing raw fish |
| Sakimaru | A yanagiba with a swept, pointed tip |
Japanese slicing knife facts
We stock 100 slicing knives, from $161.99 to $929.00, in double-bevel sujihiki and single-bevel yanagiba and sakimaru styles. The long, low blade slices in a single draw without tearing, which keeps proteins and fish looking their best. Keep them off bone and finish on a whetstone.
How to choose a Japanese slicing knife
Choose a sujihiki if you want one versatile slicer: double-bevelled, easy to use in either hand and simple to sharpen, it carves roasts and slices fish alike. Choose a yanagiba if you slice a lot of sashimi and want the cleanest possible cut, and are ready to master a single-bevel edge. For size, 240 mm suits most home kitchens and 270 to 300 mm suits large fish and roasts.
Japanese slicing knife questions
What is a Japanese slicing knife used for?
It slices proteins and fish in long, clean single strokes: carving roasts and ham, portioning steaks, and cutting sashimi and sushi. The length avoids the saw marks a shorter knife leaves.
What is the difference between a yanagiba and a sujihiki?
A yanagiba is single-bevelled and traditional, made mainly for raw fish; a sujihiki is double-bevelled and more versatile, easier to use for meat and fish and simpler to sharpen.
What size slicing knife should I buy?
A 240 mm blade suits most home kitchens, giving enough length for clean strokes without being unwieldy. Choose 270 to 300 mm if you regularly break down whole fish or carve large roasts.
Related Japanese knife ranges
Related ranges: fish and butchery knives, the chef knife range and sharpening stones. Read more in our guides on choosing between a yanagiba and sujihiki and double-bevel vs single-bevel edges.