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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 westernized version of this form is known as Sujihiki. Flat ground and never more than 3mm in width, Sujihiki knives have long, thin, pointed blades that are very comparable to carving knives in both appearance and application.
Sujihikis (also known as Sujibikis) are commonly made in both carbon and stainless steels. Yanagis (also known as Yanagibas) are more commonly made in Carbon Steel. We do have a selection of Stainless Steel Yanagis as well. You can browse our selection of Stainless Steel Yanagis here.
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Minonokuni Ume 300mm Yanagiba
The Minonokuni Ume 300mm Yanagiba is a professional-length tool designed for one essential purpose: to provide the unmatched reach required for slicing large, premium cuts of fish. The primary value of this 11.8-inch blade is its ability to glide through the widest fillets of tuna, salmon, or yellowtail in a single, uninterrupted pull. This is the only technique that creates a perfectly smooth, glossy surface, preserving the fish's delicate texture and flavor without tearing the flesh. For the serious chef, this length is not a luxury—it is a necessity. Where a shorter knife would require a second stroke or a change in angle, the 300mm blade ensures a flawless presentation every time. Forged from tough SK-4 High Carbon Steel, the blade holds its edge through long services and is straightforward to sharpen, making it a reliable workhorse for the demanding environment of a sushi bar. As a high-carbon steel knife, it will develop a characteristic patina with use and requires proper care: always wash and dry it by hand immediately after use. This Yanagiba is the definitive choice for the professional or enthusiast who understands that when it comes to sashimi, the quality of the cut is everything. Learn More -
Minonokuni Ume 270mm Left-Handed Yanagi
Finally, a traditional Japanese slicing knife designed without compromise for the left-handed chef. The Minonokuni Ume Yanagiba is not merely a knife with a different handle; its blade is forged and ground with a true single-bevel on the left side. This proper, mirror-image geometry is the only way to achieve the straight, flawless cuts essential for perfect sashimi, eliminating the frustrating steering and tearing that occurs when a lefty is forced to use a right-handed slicer. The 270mm blade is a professional length, providing the reach needed to slice larger fillets of tuna, salmon, and other fish in one single, uninterrupted stroke—the hallmark of a master sushi chef. Forged from tough SK-4 High Carbon Steel, the blade is celebrated for its ability to take a razor-sharp edge and for its ease of sharpening, making maintenance straightforward. Like all traditional carbon steel knives, this Yanagiba requires simple care and will develop a beautiful, protective patina over time. It must be washed and dried by hand immediately after use. This is the authentic, correct tool for the left-handed user dedicated to mastering the art of sushi. Learn More -
Minonokuni Ume 270mm Yanagiba
The 270mm Ume Yanagi is a preferred length for breaking down tuna and for making clean cuts of larger portions without having to saw back and forth. Also used in some presentations where you have several slices of sashimi that are laid across the blade and then transferred to the serving dish. Excellent grind work on these knives.
Learn more about the Care and Maintenance of Carbon Steel Knives Learn More -
Kikuichi Carbon Elite 10.6 in. (270mm) Sujihiki
The Kikuichi Elite Carbon 10.6 in. (270mm) Sujihiki is the perfect choice for slicing and carving, particularly for making very thin slices. The Kikuichi Carbon Elite knife series had great edge retention, and will quickly become one of your favorite tools. Clean and dry after use, as this knife will rust if left out wet. Expect this knife to patina after time. Traditional single edged Carbon steel knife with a slight back bevel (80/20 edge). Hand finished on a water stone for extreme sharpness right out of the box. Learn More$249.95
