You have no items in your shopping cart.
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.
-
Kikuichi Elite Warikomi Gold 210mm (8.25") Sujihiki
The Kikuichi Elite Warikomi Gold 210mm Sujihiki is a precision "slicing tool" that offers an ideal balance between nimble handling and long-edge efficiency. While traditional carving knives can be bulky, the 8.25-inch Sujihiki profile is designed for the meticulous portioning of proteins, from raw sashimi and cured salmon to Sunday roasts and smoked brisket. Forged in the Hon Warikomi (laminated) tradition, it features a core of VG-1 high-carbon stainless steel heat-treated to an elite 60 Rockwell hardness. This metallurgical treatment ensures the blade maintains a surgical edge far longer than standard kitchen cutlery, yet retains the essential toughness to remain a reliable daily companion. The narrow blade height and long, straight edge are engineered to reduce surface drag, allowing the knife to glide through ingredients in a single, clean draw-cut. This preserves the cellular integrity of your ingredients, ensuring juices stay inside the meat and fish remains vibrant for presentation. The VG-1 core is clad in two protective layers of SUS405 stainless steel for exceptional corrosion resistance. Finished with a triple-riveted Mahogany Pakkawood handle and a seamless stainless bolster, the knife feels balanced and secure in the hand. As a hallmark of a 700-year legacy as sword-smiths to the Japanese Emperor, each blade is hand-finished with the Kikuichi imperial Chrysanthemum mark. Learn More$244.95 -
Kikuichi White Steel 10.6 in. (270mm) Yanagi
The Kikuichi Kasumitogi Yanagi is a traditional CARBON hand forged, shaped and sharpened Kasumi knife. White steel is welded to a soft steel backing (hagane/shingane). Ho-Wood Handle with a Buffalo Horn ferrule; saya is included in the price. Learn More$345.00 -
Kikuichi Molybdenum 9.4 in. (240mm) Sujihiki
The Kikuichi GM Series Molybdenum 9.4 inch Sujihiki is ideal for slicing and carving, particularly for making very thin slices. The thin, stiff blade of the Molybdenum Pro Sujihiki takes an edge easily and holds it very well. Softer than many Japanese steels, but harder than German and American alloys, this Sujihiki is a great choice for anyone who is looking for a well priced professional grade slicer that can be easily maintained with a honing steel, draw sharpener or whetstones. The 240mm length is a good size for most kitchens and is of sufficient length to cut large fish and large cuts of meat. Learn More$244.95 -
Kikuichi Molybdenum 10.6 in. (270mm) Sujihiki
Molybdenum series has a high content of Molybdenum steel providing a razor sharp edge. The 10.6 in. (270mm) Sujihiki is ideal for slicing and carving, particularly for making very thin slices. Learn More$289.95 -
Kikuichi Nickel Damascus 9.7 in. (245mm) Sujihiki
Elegance in Motion: The Art of the Perfect Slice with the Kikuichi Nickel Damascus Sujihiki There are moments when a single, flawless slice is the difference between a good dish and a great one. The Kikuichi Nickel Damascus Sujihiki is an instrument built for those moments. This is not just a carving knife; it is a masterpiece of form and function, designed to glide through proteins with breathtaking grace. Each blade is a unique work of art, with a stunning 16-layer Nickel Damascus pattern that flows across the steel like a current. The Sujihiki is the Japanese slicer, engineered with a long, narrow blade for one purpose: to create pristine, unbroken cuts in a single draw. Its 9.7-inch length and slender profile minimize friction, allowing you to effortlessly portion large roasts, delicate fish for sashimi, or terrines while preserving their perfect texture and moisture. Beneath the shimmering Damascus layers lies a cutting core of elite VG10 steel. As the gold standard for high-end Japanese cutlery, this cobalt-infused alloy is renowned for its ability to achieve a surgical, razor-like edge and hold it with incredible endurance. The result is a blade that doesn't just cut, but glides through food as if by its own will, delivering slices of unparalleled perfection. This long, elegant blade is balanced by an octagonal handle of rich mahogany wood, which provides a comfortable, secure grip for the control and confidence needed to execute a perfect, full-length slice. The hand-engraved Kikuichi chrysanthemum on the blade is the final, quiet signature—a mark of the 750-year-old legacy of master craftsmanship behind this exquisite tool. Learn More$454.95 -
Kikuichi Carbon Elite 9.4 in. (240mm) Sujihiki
The Kikuichi Elite Carbon 9.4 in. (240mm) 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$219.95 -
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 -
Mac Japanese Series Left Handed 10 1/4 in. Yanagiba
Unleash Left-Handed Culinary Artistry: Mac Japanese Series 10.25 in. Yanagiba Slicer Discover the pinnacle of slicing precision, tailored specifically for left-handed culinary artists, with the Mac Japanese Series 10.25-inch Left-Handed Yanagiba. This exceptional knife is celebrated by professionals who demand flawless performance with their dominant hand. Designed with a traditional single-bevel edge, ground for left-handed use, this razor-sharp blade is engineered to glide through ingredients with unparalleled ease and control, creating visually stunning, paper-thin slices. The Left-Handed Yanagiba excels across a remarkable range of delicate tasks: from expertly slicing and filleting fresh fish for sushi and sashimi, to crafting translucent cuts of prosciutto and carpaccio, elegant roast beef, tender chicken, and even achieving perfect tomato slices. Its extended length and specialized left-handed grind also make it ideal for preparing intricate garnishes and cleanly slicing through crusty breads and baguettes. This knife is an investment in flawless presentation, superior texture, and ergonomic comfort for left-handed users. Embrace the precision of Japanese craftsmanship and elevate every dish you create with a tool perfectly suited to your style. (Enhance protection and safety with the optional custom-fit wooden saya/scabbard, available separately). Learn More$214.95 -
Mac Japanese Series 10 1/4 in. Yanagiba
Unleash Culinary Artistry: Mac Japanese Series 10.25 in. Yanagiba Slicer Discover the pinnacle of slicing precision with the Mac Japanese Series 10.25-inch Yanagiba, a knife celebrated by professional chefs and gourmet enthusiasts alike. Designed with a traditional single-bevel edge, this razor-sharp blade is engineered to glide through ingredients with unparalleled ease, creating visually stunning, paper-thin slices. The Yanagiba excels across a remarkable range of delicate tasks: from expertly slicing and filleting fresh fish for sushi and sashimi, to crafting translucent cuts of prosciutto and carpaccio, elegant roast beef, tender chicken, and even achieving perfect tomato slices. Its extended length and specialized grind also make it ideal for preparing intricate garnishes and cleanly slicing through crusty breads and baguettes. This knife is an investment in flawless presentation and superior texture. Embrace the precision of Japanese craftsmanship and elevate every dish you create. (Enhance protection and safety with the optional custom-fit wooden saya/scabbard, available separately). Learn More$189.95 -
Masahiro MV 9.5-inch (240mm) Sujihiki Slicer
The Professional Slicer That Outlasts the Shift Unlike many Japanese Sujihikis that prioritize extreme hardness at the cost of brittleness, the Masahiro MV 240mm is built for the tactile reality of a busy line. When you grip the laminated wood handle, the 245g weight provides a reassuring presence that aids in long, continuous draws through large roasts or chilled sub-primals. This isn't a delicate 'laser'; it is a robust protein tool with a 2.5mm spine that tapers to a surgically sharp asymmetrical edge. Working with this knife, you immediately notice how the single-bevel-style grind (right-handed) allows the blade to track through fats and connective tissues with zero steering. The MBS-26 high-carbon stainless steel is a proprietary marvel—it provides the aggressive bite of carbon steel but maintains the corrosion resistance needed for acidic marinades or wet prep environments. During testing, the edge remained remarkably stable even when accidentally making light contact with poultry bone—a scenario that would chip a standard VG-10 blade. It responds instantly to a few passes on a 1200-grit ceramic rod, returning to a screaming sharp edge without requiring a full whetstone session mid-service. This is the definitive tool for chefs who need a slicer that works as hard as they do, from the first ticket to the final breakdown. Learn More$149.00
