Yanagiba | Sujihiki

The construction of a yanagiba is designed to have cut surfaces that are clean and smooth that maximizes and maintains flavor. The presence of the concave grind (urasuki) reduces drag when slicing.​ The urasuki also ensures that your edges are in contact with the stone during sharpening. 

Sujihiki, on the other hand, is a more versatile slicer. Its double-bevel and slight flexibility give it a more robust edge compared to a yanagiba. If you are not a sushi chef, a sujihiki is the better option. The sujihiki is a perfect for raw and cooked boneless protein (roasts, ham, etc.)​

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