Choosing the right Japanese slicing knife can seem intimidating at first. But if you love preparing meat and fish dishes, then it's worth adding a Japanese slicing knife to your collection. This time, we worked with a professional chef and interviewed him to learn about his experience and insights on Japanese slicing knives. In this guide, we’ll cover the essential aspects—from understanding the different types to selecting the perfect knife for your needs
As a chef, I've relied on Japanese slicing knives for years, so I'll give you tips from a pro. Let's break down everything you need to know about this incredible kitchen tool.
You'll come across two main types of Japanese slicing knives, each with a slightly different purpose and blade shape. While they both excel at slicing, they're optimized for different kinds of food:
The Sujihiki is a double-beveled knife designed for slicing raw and cooked meats. It offers the precision of a super-powered carving knife.
Its long, slender blade with a slightly curved tip also works as a great stand-in for a sujihiki or even a Western-style chef knife when prepping larger quantities of vegetables. A Sujihiki slicer is extremely versatile for working with various proteins, from roasts to fish to poultry.
As you can probably guess, this is the go-to knife for sashimi and sushi chefs. A Yanagiba is single-beveled with a very long and slender blade.
That long blade and the acute angle are ideal for achieving clean, precise cuts with a single drawing motion. The sharpness helps preserve the fish's delicate texture, a major consideration when preparing sushi and sashimi.
The single bevel design also promotes a clean release, keeping the slices intact.
You've probably noticed that Japanese slicing knives come in various materials and constructions. These factors directly impact how long a Japanese slicing knife holds its edge and how easily it sharpens. Each has its advantages and considerations, so understanding them is key to making the right choice. Stainless steel offers ease of maintenance, rust resistance, and a comfortable cooking experience. Here are a few key categories to consider when choosing the right knife for your needs:
High-carbon steel knives get incredibly sharp, making them the choice of many Japanese chefs. One of the advantages of high carbon steel knives is their ease of re-sharpening, allowing you to easily achieve a sharp edge with each sharpening process. Just be prepared to sharpen often and hone regularly to prevent them from becoming brittle or rusting.
Japanese steel companies have created a variety of high-quality carbon steel materials, such as "White Steel" and "Blue Steel." Each type of carbon steel has unique benefits, and knife makers are constantly working to maximize the steel's characteristics.
Japanese carbon steel knives are renowned for their exceptional sharpness and edge retention, making them a favorite among professional chefs and cooking enthusiasts. Crafted from high-carbon steel, these knives offer superior hardness, allowing for a thinner blade that delivers precise cuts.
The fine edge they maintain enables effortless slicing through delicate ingredients like fish and vegetables. With advancements like CarbonNext steel, users can enjoy the benefits of traditional carbon steel with reduced concerns about rust, making maintenance easier. This combination of performance and durability makes Japanese carbon steel knives a reliable tool that improves with age and use.
Read more on Carbon Steel knives here >
These are blends that aim for the best of both worlds. High carbon stainless steel knives can get just as sharp as high-carbon but offer better resistance to staining and rust.
However, sharpening may require more effort. High-carbon stainless steel also typically uses vanadium and molybdenum for increased durability.
Stainless Steel Knives make a lot of knives easy for home cooks, though pros may prefer high-carbon’s sharper edge.
You can find stainless steel slicing knives in a variety of brands, each with its own unique characteristics and price points.
This isn't a specific type of steel. Instead, it refers to a construction technique involving layering different steel types together, which creates beautiful, intricate patterns on the blade. Damascus steel can also enhance a knife’s performance by combining the strengths of different metals.
For instance, a layer Damascus Sujihiki might have a core of high-carbon steel for sharpness surrounded by layers of stainless steel for durability and stain resistance. This method of construction results in a blade that is both beautiful and highly functional, making it a popular choice among chefs and knife enthusiasts.
The world of Japanese knives can be quite expansive. Picking a knife from many styles might feel confusing, even if you have been a chef for years. When choosing a Japanese slicing knife, here are some points to keep in mind:
As I mentioned before, think about whether you'll be preparing meat or fish dishes, raw or cooked. Consider your go-to proteins and whether they’re tougher or require a super fine slice.
For example, if you frequently prepare sashimi, a Yanagiba with its razor-sharp edge would be ideal. If you mostly work with cooked meats and roasts, a Sujihiki would be more versatile.
Don’t get overwhelmed by length—focus on what's comfortable to use. This means considering what size protein you most often prepare. A longer blade, such as a 270mm or 300mm Sujihiki, may be suitable for large roasts, while a shorter blade, like a 210mm or 240mm, could be more manageable for smaller cuts.
How often do you sharpen knives? How much time and care are you comfortable dedicating to knife maintenance? If you’re willing to put in the effort, a high-carbon steel knife like a white steel #2 Sujihiki will reward you with exceptional sharpness.
However, a stainless steel or high-carbon stainless steel blade might be a better fit if you prefer a lower-maintenance option. Keep in mind that even stainless steel knives require occasional honing and sharpening to maintain their performance.
Many of Japanese knives come with Western-style handles (round or oval), others use traditional Japanese styles, typically featuring a D-shaped wooden handle. Western-style handles are generally considered more familiar and comfortable for those used to European knives.
Japanese handles, often made from materials like magnolia wood, offer a lightweight and balanced feel. Ultimately, the best handle style is a matter of personal preference and what feels most comfortable in your hand.
A quality Japanese slicing knife turns you from an amateur chef to an expert slicer and establishes you as a professional. Having a slicing knife as part of my kitchen knives was a gamechanger for me in the kitchen.
Choosing the perfect Japanese slicing knife, whether it be a Sujihiki knife or a WA Sujihiki, can turn a daunting task into pure delight when you know what you’re looking for. From the different types of steel to the ideal blade length, understanding your needs and preferences will guide you towards the knife that will become an indispensable tool in your kitchen.
