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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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Kikuichi White Carbon 9.4 in. (240mm) Yanagi Kiritsuke
Hand forged in Japan using traditional Kasumi knife-making techniques, the Kikuichi White Carbon 240mm Yanagi Kiritsuke is a specialized slicing knife designed for exceptional precision and clean, effortless cuts. Combining the elegant profile of a yanagiba with the distinctive kiritsuke tip, this knife excels at preparing sashimi, sushi, and other delicate proteins where presentation is paramount. The blade is crafted using a traditional hagane/shingane construction, where White Carbon Steel is forge-welded to a softer steel backing. This time-honored method creates an incredibly sharp cutting edge while providing the support and durability needed for daily use. White Carbon Steel is highly regarded for its ability to take an exceptionally fine edge and for its ease of sharpening, making it a favorite among professional chefs and serious knife enthusiasts. Unlike double-bevel Western-style knives, this Yanagi Kiritsuke features a traditional single-bevel edge designed for right-handed users, allowing for remarkably precise cuts and superior food release. The blade is paired with a classic Japanese ho wood handle accented by a genuine black buffalo horn ferrule for a lightweight, comfortable feel and excellent balance. Each knife includes a fitted wooden saya for safe storage and protection when not in use. Learn More$440.00 -
Shun Premier 9.5 in. (240mm) Carving Knife
The Shun Premier 9.5-inch Carving Knife is an elegant and highly effective tool designed for slicing large cuts of meat with grace and precision. Its long, narrow blade is engineered to make clean, beautiful slices through roasts, turkey, brisket, and ham in a single, fluid pass. This ensures that juices and flavor are locked into each slice. The narrow profile of the blade reduces friction and surface tension, allowing it to glide through meat with minimal effort. The hand-hammered finish further reduces drag and helps the meat release cleanly from the blade. The pointed tip is useful for navigating around bones and joints. This knife is not just a tool, but a centerpiece for holiday meals and special occasions, turning the act of carving into a performance. This knife is particularly well-suited for tasks such as: Carving Poultry: Slicing turkey, chicken, and duck. Slicing Roasts: Carving prime rib, leg of lamb, and pork loin. Serving Brisket and Ham: Creating long, uniform slices of smoked and cured meats. Slicing Large Fruits: Effortlessly cutting through large melons like watermelon or cantaloupe. Learn More$219.95 -
iiZA Echizen 1310 Series 9.4 in. (240mm) Sujihiki
iiZa by Echizen 1310 SL-240 Sujihiki Slicer: The Art of the Perfect Cut Master the art of slicing with the iiZa by Echizen 1310 SL-240 Sujihiki. This elegant and powerful slicer is engineered for those who appreciate the grace and precision of a single, fluid cut. Whether carving a roast, portioning boneless fish, or thinly slicing terrines, the long, narrow blade glides through food with minimal friction, preserving the integrity and texture of each ingredient. At its core is the revolutionary "CORELESS" Damascus blade, a hallmark of the 1310 series. Instead of a central cutting core, this blade is forged from 69 alternating layers of high-performance VG10 and VG2 stainless steels. This innovative structure, a collaboration of master artisans from the famed Echizen region of Japan, creates a blade that is not only visually stunning with its unique, wave-like pattern but also incredibly strong and rigid. The blend of steels ensures a blade that is hard to bend or break, while offering exceptional sharpness and rust resistance. The seamless design transitions flawlessly from the blade to the sophisticated, sandblasted stainless steel handle. Designed by the renowned Chiaki Murata, the handle is not only hygienic but also ergonomically crafted for superior comfort and balance. A distinctive "spoon cut" at the joint provides an ideal grip, ensuring that the knife feels like a natural extension of your hand during long slicing tasks.[1] Learn More -
Glestain 11.8 in. (300mm) Sujihiki
Glestain slicers are uniquely designed with dimpled blades and Acuto stainless steel. Easy to maintain and produces crisp, clean cuts with minimal drag. The 11.8 in. (300mm) length is in use by several local fish vendors for fileting and portioning large saltwater fish. Learn More$294.00 -
Glestain 9.4 in. (240mm) Sujihiki
The Glestain 9.4 in. (240mm) Sujihiki is the tool of choice for effortless slicing. Great for roasts, hams and other large slabs of meat. This knife shape is also very commonly used for the preparation of fish from processing the whole animal to preparing sashimi and sushi. This is a versatile knife that is certain to add value and functionality to any knife collection. Learn More -
Glestain 10.6 in. (270mm) Sujihiki
The Glestain 10.6 in. (270mm) Sujihiki is the tool of choice for effortless slicing. The long 270mm blade of this knife makes it wasy to slice even large products cleanly in a single motion. This is ideal for optimizing the quality and consistency of each cut. Great for large fish, roasts, hams and other large slabs of meat. Learn More -
Global Classic 9.8 in. (250mm) Sujihiki
Global G-47 Classic 9.8" (250mm) Sujihiki Slicer: The Art of the Perfect Slice Experience the pinnacle of Japanese precision slicing with the Global G-47 Classic Sujihiki. This 9.8-inch (250mm) slicer is expertly designed for creating flawless, paper-thin cuts of boneless fish for sashimi and sushi, as well as elegant, even slices of roasts, poultry, and other delicate proteins. The G-47 Sujihiki is a testament to Global's commitment to exceptional quality, innovative design, and unparalleled performance. Engineered for Flawless Slicing The heart of the G-47 Sujihiki is its long, narrow, and remarkably sharp blade. This specific design allows for: Effortless, Long Strokes: The generous 250mm length enables you to make long, uninterrupted cuts in a single motion. This minimizes cellular damage to the food, preserving its natural juices, texture, and flavor – crucial for delicate items like raw fish or perfectly cooked roasts. Precision & Control: The slim profile of the Sujihiki blade reduces friction, allowing it to glide through food with minimal resistance, ensuring clean, precise slices every time. Versatility: While a master at slicing boneless fish, this knife also excels at carving boneless roasted meats (beef, pork, lamb), poultry, terrines, and even large fruits or vegetables where long, clean cuts are desired. Signature Global Quality & Design CROMOVA 18 Stainless Steel: Crafted from Global's proprietary CROMOVA 18 high-carbon stainless steel, the blade is ice-tempered and hardened to Rockwell C56-58. This ensures exceptional edge retention, stain resistance, and the ability to achieve and maintain an incredibly sharp, acute edge. Razor-Sharp Double-Bevel Edge: The blade is ground steeply to a point on both sides (typically 15-17 degrees per side), resulting in a razor-sharp edge that performs with precision. This double-bevel design makes it suitable for both right and left-handed users. It also enables this knife to be easily re-sharpened with draw sharpeners unlike many other sashimi slicers that can only be sharpened by hand on stones. Iconic Hollow Handle: The unique, seamless hollow stainless steel handle is filled with sand to achieve the perfect weight and balance. Its ergonomic, dimpled design provides a secure, comfortable, and slip-resistant grip, even with wet or greasy hands, reducing fatigue during extended use. Hygienic Seamless Construction: The smooth contours and seamless construction from blade tip to handle end eliminate food and dirt traps, ensuring superior hygiene and easy cleaning.
Lightweight & Balanced: Global knives are renowned for their lightweight feel and perfect balance, making them agile and comfortable to use for prolonged periods. Ideal For: Preparing sashimi and sushi from boneless fish fillets. Carving roasted beef, turkey, ham, and other boneless meats. Slicing terrines, pâtés, and charcuterie. Portioning delicate cakes or pastries with precision. Learn More$179.95 -
Global Classic Yanagiba Sashimi Knife 300mm G-14R
Precision Geometry Meets Modern Metallurgy: The Global G-14R 300mm Yanagiba In the world of high-end sushi and precision protein fabrication, the Global G-14R 11.8-inch (300mm) Yanagiba stands as a bridge between ancient Japanese tradition and contemporary kitchen performance. While many knives claim versatility, the Yanagiba is a specialist, designed with a singular purpose: to glide through raw fish with zero resistance, preserving the delicate cellular structure of the protein and ensuring a mirror-like finish on every slice. This is not a standard slicer. The G-14R utilizes a traditional single-sided chisel grind (Urasuki). The back of the blade is slightly concave, creating a pocket of air that prevents the fish from sticking to the steel. This geometry allows the chef to produce tissue-thin slices of Hamachi or Maguro that practically fall away from the blade. At 300mm, the length is optimized for the 'long pull' technique—one continuous motion from heel to tip—eliminating the jagged edges caused by the back-and-forth sawing motion of shorter, inferior blades. Constructed from Global’s proprietary Cromova 18 Stainless Steel, this knife offers a significant advantage over traditional high-carbon Yanagibas: it is exceptionally stain-resistant. For a professional in a high-volume environment, this means you can focus on your craft rather than constant blade wiping and oxidation management. The ice-tempering process brings the steel to a Rockwell Hardness of 56-58, striking the perfect balance between a razor-sharp edge and the toughness required to resist chipping during a demanding 12-hour shift. Learn More$229.95 -
Kikuichi Elite Warikomi Gold 240mm 9.4 in Sujihiki
Master the Art of the Single-Stroke Slice: The Kikuichi Warikomi Gold 240mm Sujihiki merges 700 years of Japanese smithing with a high-carbon VG1 core for effortless precision. Elevate Your Presentation
Ragged edges and crushed proteins can compromise the texture and flavor of your meal. Standard knives often lack the length and thinness required to produce the clean, single-stroke cuts necessary for professional-grade sushi or perfectly portioned roasts. The Kikuichi Standard
The Warikomi Gold Sujihiki is engineered specifically for the draw-cut. By utilizing a VG1 high-carbon steel core clad in protective stainless steel, this 240mm slicer maintains a surgical edge while remaining more resilient and easier to sharpen than many harder alloys. This is not just a tool; it is a continuation of a legacy that began with the Emperor’s swords. Professional Performance
Whether you are thinning a brisket or slicing a delicate tuna loin, the 50/50 double-bevel edge provides the versatility for both left and right-handed chefs. The long, narrow blade reduces friction, ensuring that every slice is as effortless as the last, preserving the integrity of every ingredient you touch. Learn More$274.95 -
Kikuichi Elite Warikomi Gold 270mm (10.6") Sujihiki
The Kikuichi Elite Warikomi Gold 270mm Sujihiki is the definitive instrument for large-format protein slicing, offering the length required for seamless, single-stroke cuts. While shorter slicers often require a "sawing" motion that can tear delicate fibers, the 10.6-inch blade allows for a continuous draw-cut, preserving the cellular integrity of the ingredient and ensuring that juices remain trapped within the meat. Forged in the Hon Warikomi (laminated) tradition, this knife features a core of VG-1 high-carbon stainless steel heat-treated to an elite 60 Rockwell hardness. This metallurgical profile provides a surgical edge with significantly higher "toughness" than standard VG-10, making it less prone to micro-chipping when working through high volumes of crusty roasts or dense proteins. The blade’s narrow profile and 270mm length reduce surface area friction, allowing it to glide through everything from raw sashimi-grade fish to slow-smoked brisket with minimal drag. The VG-1 core is protected by two layers of SUS405 stainless steel cladding for maximum corrosion resistance and durability. The Western-style "Yo" handle is crafted from moisture-resistant Mahogany Pakkawood and secured with three rivets to a full tang, providing the necessary counterweight for such a substantial blade. Each knife is hand-finished in Sakai and bears the imperial Chrysanthemum hallmark, a testament to Kikuichi’s 700-year legacy as master sword-smiths. Learn More$319.95
