Gyuto Knives
The Gyuto (牛刀) is the versatile cornerstone of Japanese cutlery—the ultimate multi-purpose chef’s knife...
Japanese Slicing Knives | Sujihiki & Yanagiba
Carving, slicing & sashimi knives
Engineered exclusively for clean, single-draw slicing, our collection of Sujihiki and Yanagiba knives represents the pinnacle of Japanese protein preparation. Characterized by long, narrow profiles and minimal blade height, these specialized blades minimize surface friction, preventing delicate meat fibers and raw fish from tearing, bruising, or sticking to the blade face.
Whether portioning whole chilled loins, carving hot roasts, or preparing surgical sashimi, these knives deliver mirror-clean cut faces that preserve moisture, texture, and presentation.
Understanding the Profiles
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Sujihiki (筋引 — "Flesh Slicer"): The double-bevel (50/50) Japanese equivalent of a Western carving knife. With an ambidextrous grind, slender spine, and extended blade runway (typically 240mm to 300mm), the sujihiki is exceptionally versatile. It excels at slicing boneless roasts, trimming silver skin, carving poultry, and portioning raw steaks or crudo with zero steering.
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Yanagiba (柳刃 — "Willow Blade"): The quintessential traditional Japanese single-bevel (kataba) sashimi knife. Featuring an acute chisel bevel on the front face and a hollow-ground back (urasuki), the yanagiba creates a gentle air pocket against the food. Designed specifically for pulling cuts (hiki-kiri), it parts raw fish and delicate seafood cleanly in a single, unbroken stroke without compressing cellular structure.
Hand-Forged Performance & Metallurgy
Each knife in this curated lineup is forged by Japan’s master blacksmiths, utilizing premium core steels:
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High-Purity Carbon Steels (Aogami Super / Shirogami): For chefs and collectors seeking unmatched edge bite, effortless waterstone refinement, and a natural protective patina.
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Cobalt Stainless Alloys (Takefu VG10 / Ginsan): Engineered for high-volume service environments where extreme corrosion resistance and lasting edge stability are paramount.
Fitted with custom ergonomic Western handles or traditional Japanese octagonal (wa) wood handles, these knives provide neutral balance and total tip control for effortless, continuous slicing.
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Learn before you buy
Not sure which steel, size or shape suits your kitchen? Our Knife Guide breaks it down.
