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Thread: Yanagiba vs Sujihiki

  1. #1

    Yanagiba vs Sujihiki

    Hey all,
    I need a knife to slice cured meats. Mostly concerned with jamon, salami (thick ones), capicollo, bresaola, etc. They all need to be sliced super thin, and although I could buy a deli slicer I don't have the space to put one in my apartment. It would also be handy to be able to do other work like carving big hunks of meat but THIN cured meat is my main concern.

    I suspect this means I'll need a very small bevel, probably single bevel and it needs to be crazy sharp.

    I don't mind the type of steel.

    I'm in Australia, and I don't have a budget. I'm willing to pay for quality although I don't really care about fancy damascus patterns.

    Currently looking at this:
    FB-4 Sakimaru Takohiki 270mm

    Open to suggestions as to whether I need to go yanagiba or sujihiki. As I understand, yanagiba will probably give me a thinner, finer cut whereas suji will be more versatile.

  2. #2
    Senior Member zitangy's Avatar
    Join Date
    Apr 2011
    IF I remember correctly, the blade height of a sakimaru is narrower as compared to a regular yanagi and those with a kiretsuke tip and hence the weight adn thus feel and how it cuts on firmer /hard food materials.

    JUst food for thought...

    I am more inclined to a heavier knife with a good balance point.

    Good luck and hv fun...

    rgds d

  3. #3
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Central Jersey
    I don't think yanagi or suji is the answer for slicing hard meats like salami. Maybe a gyuto is more suitable. Something taller and heavier that you can slowly push cut with.
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  4. #4
    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Westchester, NY
    Quote Originally Posted by ThEoRy View Post
    I don't think yanagi or suji is the answer for slicing hard meats like salami. Maybe a gyuto is more suitable. Something taller and heavier that you can slowly push cut with.
    Yep, gyuto sounds like a much better choice for salami slicing.

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  5. #5
    Currently have a couple of high end gyuto and while I agree that it's good for smaller salami, it's not great for larger pieces like coppa and jamon/prosiutto. Really need a longer, thinner blade that's crazy sharp. The Spanish use a jamon knife which is a long thin blade but I prefer something Japanese.

  6. #6
    Senior Member
    Join Date
    Jun 2014
    Sydney, Australia
    I actually found it easier to slice salami, or in my case serrano ham, with a yanagiba than with a gyuto.
    The single bevel aided greatly in cutting consistently thin slices.
    The 50/50 bevel on a suji or gyuto was causing my slicing to get 'pushed' out of the ham, it was fairly hard.
    This may be more to do with my non existent / mediocre knife skills rather than the knifes

  7. #7
    Senior Member Ruso's Avatar
    Join Date
    Jul 2013
    Honestly, I would get a knife that is made for it. As you said, in Spain a special knife (cuchillo Jamonero) is used. Since Jamon is something typical to Spain and not Japan I would think they know better. Arcos seems to be a popular spanish knife maker:

    Never the less the choice is yours.

  8. #8
    Senior Member
    Join Date
    May 2012
    Hobart Slicer

  9. #9
    Senior Member JHunter's Avatar
    Join Date
    Nov 2013
    Vancouver BC Canada
    Quote Originally Posted by keithsaltydog View Post
    Hobart Slicer
    Haha +1

  10. #10
    Senior Member
    Join Date
    Dec 2012
    washington dc
    yup, use the damn slicer machine. it sucks cleaning it, but that's the best cuts youre going to get for deli meats.

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