Is there anything that a sujihiki can do that a yanagiba can't do better?

[Miyamoto Musashi]

A year ago I bought a sujihiki and I've come to realize what an impractical (dare I say, idiotic) purchase it was. Of course, a sujihiki is less sophisticated to sharpen, but I wanted to ask you guys if you have a similar sentiment regarding sujihiki vs. yanagiba.

 

[HumbleHomeCook]

I use the hell out of my suji and find it very versatile.

What tasks are you employing yours for that you find it inadequate?

 

[Miyamoto Musashi]

@HumbleHomeCook The sparse times I find myself cutting boneless meat/chicken. That's it, to be honest. The thing is that I really can do the same thing with a gyuto, which is why I feel like it's just an extra knife I don't even need. And I would imagine you could cut even more precisely with a yanagiba than you could with either a gyuto or suji.

What do you use your suji for?

 

[stringer]

@HumbleHomeCook The sparse times I find myself cutting boneless meat/chicken. That's it, to be honest. The thing is that I really can do the same thing with a gyuto, which is why I feel like it's just an extra knife I don't even need. And I would imagine you could cut even more precisely with a yanagiba than you could with either a gyuto or suji.

What do you use your suji for?

I used it to bulk slice pork loins, prime ribs, ny strips, salmon, etc when I worked in hotels. Haven't touched it since I got laid off at the beginning of the pandemic.

 

[HumbleHomeCook]

@HumbleHomeCook The sparse times I find myself cutting boneless meat/chicken. That's it, to be honest. The thing is that I really can do the same thing with a gyuto, which is why I feel like it's just an extra knife I don't even need. And I would imagine you could cut even more precisely with a yanagiba than you could with either a gyuto or suji.

What do you use your suji for?

My Suji leans more to the beefier side than the laser side but it has a right-hand biased convex that still provides a keen, but robust edge. It might get used for roasts or a loaf of bread or even a pizza.

Could I do all these tasks with a gyuto? Yes. But I like the slicey-ness of the suji. Also, I like 180-210 gyutos so the suji gives me more length for these tasks.

Since I don't slice much fish, I've never felt like I wanted a yanagiba. For my uses, I prefer the more robust edge of the suji than the precision the yani can bring.

Is it an "extra" knife? Yes. But so are most of my knives of any flavor.

 

[Barmoley]

It's sort of like saying what do you need a gyuto for since you can do everything a gyuto does with a suji.

 

[Pie]

A year ago I bought a sujihiki and I've come to realize what an impractical (dare I say, idiotic) purchase it was. Of course, a sujihiki is less sophisticated to sharpen, but I wanted to ask you guys if you have a similar sentiment regarding sujihiki vs. yanagiba.

I wouldn’t really grab a yanagi for a crusty roast or brisket… and I also wouldn’t really enjoy slicing steak with a gyuto that’s like 60+mm tall.

That being said there’s no absolute critical need for a suji, I suppose they’re just kind of nice to have in some instances.

I might not buy as many suji as I do gyuto, but I won’t sell the one that I have. Maybe pick up a fat pointy maz some day.

 

[captaincaed]

It seems like many knife choices are about efficiency for long hours at a given task. Like, you can hang a picture with a blacksmith hammer but it's really overkill. If you were doing it all day, your arm would be dead. If you found the right tool for the job, sounds like a winner.

Edit. I will also agree with Dave below. I think of a sujihiki as more versatile but to each their own.

 

[Qapla']

Is there anything that a sujihiki can do that a yanagiba can't do better?

Yes. Most sujihiki's can cut foodstuffs that are tougher than raw fish straightly. A yanagiba will steer.

@HumbleHomeCook The sparse times I find myself cutting boneless meat/chicken. That's it, to be honest. The thing is that I really can do the same thing with a gyuto, which is why I feel like it's just an extra knife I don't even need. And I would imagine you could cut even more precisely with a yanagiba than you could with either a gyuto or suji.

What do you use your suji for?

I use my sujihiki (it's a generic-carbon-steel 270mm) for pretty much any meat-carving task (e.g. silverskin removal, roast-slicing, etc.) other than poultry portioning. A gyuto of course is a general-purpose design, and thus is meant to be usable for all cutting-tasks. A slicer's geometry just is a bit more optimized for some specific tasks.

For me a slicer is an extra knife, but I'm fine with that because I'm both a user and a collector. If I was a professional in a role that required me to do those specific tasks most of the business day every day, I'm sure I'd have a different view of its relevance.

 

[Marek07]

Is it an "extra" knife? Yes. But so are most of my knives of any flavor.

So true!

 

[Ruso]

I do not agree in comparing suji to yanagi; but every time I tried to buy a suji, I ended up getting a gyuto. For me its hard to justify a dedicated slicer when gyuto 95% does the job 95%

 

[daveb]

Better question is: Is there anything a yanagiba can do that a suji can't do as well?

And for anyone not actively fabricating sashimi, the answer is a resounding no.

In your post you don't mention if you've bought or own a yani - if not, suggest you continue to use your suji, become more familiar with it's strengths and limitations, determine if you need or want a dedicated slicer and assess the suitability of your suji for your requirements.

A suji is considerably more versatile than a yani. Can be used to portion and/or slice all manner of proteins, sushi rolls, sub for a gyuto in a pinch. I like a 240 for a lot of home work, 270 for work, 210 for charcuterie or picnics.

 

[HumbleHomeCook]

Better question is: Is there anything a yanagiba can do that a suji can't do as well?

And for anyone not actively fabricating sashimi, the answer is a resounding no.

In your post you don't mention if you've bought or own a yani - if not, suggest you continue to use your suji, become more familiar with it's strengths and limitations, determine if you need or want a dedicated slicer and assess the suitability of your suji for your requirements.

A suji is considerably more versatile than a yani. Can be used to portion and/or slice all manner of proteins, sushi rolls, sub for a gyuto in a pinch. I like a 240 for a lot of home work, 270 for work, 210 for charcuterie or picnics.

The charcuterie part is so true. I love using my suji for cured meats and such.

 

[Miyamoto Musashi]

I do not agree in comparing suji to yanagi; but every time I tried to buy a suji, I ended up getting a gyuto. For me its hard to justify a dedicated slicer when gyuto 95% does the job 95%

I agree with this and do not plan to acquire a suji for the foreseeable future.

 

[DrEriksson]

Be used by someone who is wrong handed.

 

[Beerzebub]

I don't make sushi enough to justify a yanagiba, although I'm curious what they're like to use and sharpen. I like having a suji. And it's easier to rationalize buying a first suji than an upteenth gyuto. Never tried it on charcutierie before but just did. Yep, it works!

 

[Pisau]

I definitely prefer a suji over a yanagiba for slicing maki or kimbap. I own both flavours. Imo, they are drastically different tools.

So given the luxury, I could only blame the idiot who picked up the wrong tool in the first place rather than calling them names...... (myself)

Not knocking on anyone of course.

What bothers me is that gyuto won the fight between suji vs yanagi. Now that's just...

 

[FishmanDE]

I would argue the sujihiki might be the least purposeful knife available. There isn’t a single thing it can do better than anything else*. That said, if you could only have one, you should buy the sujihiki over the yanagiba as it is more versatile (assuming it’s not something like my thicccq Maz). However, given we’re all either nuts or professionals, operating under “best tool for the best job” mindset tells us a suji has no place in the roll. Just my 2 cents, but you’re wrong if you disagree

 

[Barmoley]

I would argue that a sujihiki is the only knife you need. We are so keen on wide knives that we forget that most knives in the world are narrow and can do anything a wide knife can do. More height allows for some interesting solutions, but as an only knife sujihiki is probably the best knife you can get. Fortunately, none here have to have just one knife so it is perfectly reasonable to have 40 gyutos, 20 of which are the same lengths and height and 0-1 sujihiki.

 

[mengwong]

it is perfectly reasonable to have 40 gyutos, 20 of which are the same lengths and height and 0-1 sujihiki.

Wholly agreed but for one teeny point:

0–2 sujihiki.

Citation: Are two sujihikis better than one?

 

[captaincaed]

If I could only have one, suji ain’t a bad option

 

[BillHanna]

I would argue that a sujihiki is the only knife you need. We are so keen on wide knives that we forget that most knives in the world are narrow and can do anything a wide knife can do. More height allows for some interesting solutions, but as an only knife sujihiki is probably the best knife you can get. Fortunately, none here have to have just one knife so it is perfectly reasonable to have 40 gyutos, 20 of which are the same lengths and height and 0-1 sujihiki.

One cleaver; one suji. S’all you need.

 

[kman94]

It is funny though I get down the rabbit hole of watching youtube videos of a sushi restaurant or something and I always see someone using the yanagiba for everything even small veggies. I also know a guy who uses it for everything and has to position his cutting board back far enough so his hand hangs over so it doesn't hit his knuckles

 

[Jason183]

Yanagiba only useful in Japanese cuisine, it’s useless in western cuisine, it won’t cut hard root vegetables easily, as it applies to most single bevel knives, as others have mentioned, it will steering when cut perpendicularly.

 

[Greasylake]

I wouldn't say it's useless in western cuisine, as long as there are fish and meats to slice in one way or another you can find a use for it. It's redundant with a suji, but it doesn't necessarily have to be a wall hangar. Personally, I own 4 yanagiba, and I use them regularly, even though I only make sushi a few times a year. I use mine mainly for slicing fish before cooking as well as slicing meats. A short yanagiba can be used like a petty as well, and I have a short one that I use for trimming meat and other delicate tasks.