If you had to choose between a yanagiba & suji, which would you go with? (I think I know the answer already...)
Originally Posted by Benuser
For cutting a roast, I would choose a sujihiki.
Originally Posted by Patatas Bravas
Depends on use.For cutting platters of sashimi for banquets a Yanagiba blows away a Sugi.However a Yanagi is job specific.Both are slicers, the single bevel does it's specific jobs extremely well.A Sugi has a wider range more versitle is a decent slicer.
Many people feel more comfortable wt. a Sugi.,being used to DB knives.For home or limited use in a production Kit. a Sugi can work.If used & sharpened alot they wear down quickly because less steel.I've worn down 2 Masamoto Carbon Sugi's. over the yrs.In the last 10 yrs. I've bought 3 Yanagi's,serveral + Gyuto,Usuba,Deba,Cleavers,but no more Sugi's.
I did get a thin flexible carbon slicer,stag handle,antique blade at the swap meet,Great for carving Turkeys.
I agree less drag and strict ion is not a issue so the less convex u get the straighter cuts u can achieve