Home / Cutlery Types / Sujihiki (Slicing Knife)

Bevel Type Analysis

Double Bevel (Ryoba)

Double-bevel (Ryoba) blades are ground symmetrically on both sides. This splits the cutting force evenly, making them intuitive, easy to guide straight down, and highly versatile for home cooks cutting meats, veggies, and general ingredients.

Cutting Mechanics

Single vs Double Bevel Cut Mechanics

knife

Sujihiki (Slicing Knife)

Sujihiki

Description

The Sujihiki is the Western-style double-bevel equivalent of the traditional Yanagiba. Meaning 'muscle puller', its long, thin, and narrow blade is designed for slicing meats and fish in a single pulling motion. It minimizes friction and food drag, resulting in clean, uniform cuts.

Best For

✓ Slicing roasts and meats

✓ Trimming tendons/sinew

✓ Portioning fish fillets

✓ Thin meat carving

Blade Characteristics

Double-bevel (Ryoba) edge profile, making it easy to slice straight.
Long blade (240mm to 300mm) for single-stroke pulling cuts.
Narrow height that reduces suction and surface drag on moist meats.
Thinner blade geometry compared to European slicing knives.

Steel Recommendations

For this type of blade, professional makers typically suggest: VG-10, SG2 (Powdered High Speed Steel), or AUS-10 stainless steel for excellent corrosion resistance and robust daily use without chipping.