The Sujihiki Knives I Recommend for Sashimi

When people think of a knife for slicing sashimi, many immediately picture a traditional Yanagiba.

I understand why.

A beautifully polished Yanagiba looks impressive behind a sushi counter, and its single-bevel edge can produce incredibly clean slices when used correctly.

But after more than 25 years working as a chef in Japan and Australia, including at sushi counters, the knife I often prefer for actual daily use is a Sujihiki.

For me, a Sujihiki offers the balance I want between clean slicing performance, control, versatility, and practicality.

That is why I recommend these two Sujihiki knives from Asaoya Yaichi for anyone looking for a serious Japanese slicing knife.

Why I Prefer a Sujihiki for Sashimi

A Sujihiki has a long, narrow blade designed to draw smoothly through fish and meat.

Instead of pushing down through the ingredient, the length of the blade allows you to pull the knife through in one clean motion.

This is especially important when slicing sashimi.

A clean draw cut helps preserve the surface of the fish rather than crushing or tearing it.

Depending on the steel, blade thickness, and construction, some Sujihiki knives also have a slight amount of natural flexibility.

When cutting thin slices, I personally find that this subtle flex can be useful. By controlling the blade and allowing it to move naturally through the fish, it is possible to produce smooth, delicate slices.

Unlike a traditional single-bevel Yanagiba, a Sujihiki is double-bevelled, making it easier for many cooks to use and maintain.

It can also be used for more than sashimi.

A good Sujihiki can slice raw fish, cooked meat, roast beef, poultry, and many other ingredients with precision.

For a professional kitchen or a serious home cook, that versatility makes it one of the most practical Japanese knives to own.

210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle

The 210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle is the knife I recommend for those who want a traditional Japanese blade with a strong sense of character.

Aogami #2, also known as Blue Paper Steel #2, is valued for its sharpness, edge retention, and ability to take a refined cutting edge.

For slicing sashimi, that sharp edge allows the knife to move cleanly through the fish with very little resistance.

The 210mm blade length is also practical.

It is long enough to perform a smooth draw cut, while still feeling manageable in kitchens where space may be limited.

The Kurouchi finish gives the knife a traditional, rustic appearance.

Rather than looking overly polished or decorative, it carries the character of a handcrafted working knife.

The magnolia handle helps keep the overall knife light and comfortable in the hand.

This combination makes it especially appealing to cooks who value traditional Japanese craftsmanship, carbon-steel performance, and a lightweight, responsive feel.

Why Choose This Knife?

Choose the 210mm Aogami #2 Kurouchi Sujihiki if you want:

• A sharp traditional carbon-steel blade
• Excellent edge retention
• A lighter and more responsive knife
• A practical 210mm length
• A traditional Kurouchi appearance
• A knife with the character of authentic Japanese craftsmanship

This is not simply a decorative knife.

It is a working knife made for people who appreciate sharpness, control, and traditional Japanese blade-making.

240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany

The 240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany is the knife I recommend for those who want outstanding slicing performance with easier daily maintenance.

The longer 240mm blade gives you more cutting length, making it easier to slice larger pieces of fish or meat in one smooth pull.

That extra length is especially useful when preparing sashimi, slicing large fish fillets, or portioning roast meats.

The VG10 stainless steel core offers a strong balance of sharpness, edge retention, and corrosion resistance.

In a busy professional kitchen, stainless steel is extremely practical.

You still need to wash and dry the knife properly, but it is more forgiving than carbon steel during service.

The hammered finish and 17-layer Damascus construction give this knife a more refined and luxurious appearance.

It looks impressive on a magnetic rack, in a professional kitchen, or behind a sushi counter.

The mahogany handle adds warmth and weight, giving the knife a more substantial feel in the hand.

Why Choose This Knife?

Choose the 240mm VG10 Hammered 17 Layer Damascus Sujihiki if you want:

• A longer blade for clean, uninterrupted draw cuts
• Stainless-steel practicality
• Easier daily maintenance
• Excellent performance for fish and meat
• A hammered Damascus finish
• A more luxurious and substantial feel
• A knife that performs well and looks impressive

This knife is ideal for chefs and home cooks who want professional slicing performance without the additional care required by carbon steel.

From My Own Experience

Over the years, my choice of Sujihiki has changed.

I used to use the 210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle, but today I mainly use the 240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany.

Having worked with both, I’ve come to appreciate that each offers a different experience.

The 210mm Kurouchi Sujihiki feels light, agile, and incredibly easy to control.

Its lighter weight makes it comfortable for long services, while the traditional Kurouchi finish gives it a rugged, authentic Japanese character that I still love today.

The 240mm VG10 Sujihiki, however, is the knife I now reach for most often.

The longer blade allows me to use almost the entire edge in one smooth draw, creating cleaner slices of sashimi with less interruption.

Behind a sushi counter, I also enjoy the way the longer polished blade moves through the fish. It has a presence that customers notice, making the slicing itself part of the dining experience.

Personally, I think the 210mm Kurouchi Sujihiki is the practical workhorse, while the 240mm VG10 Sujihiki combines outstanding cutting performance with the visual impact that suits a sushi counter perfectly.

That is why these are the two Sujihiki knives I confidently recommend.

Which Asaoya Yaichi Sujihiki Should You Choose?

The choice between these two knives is straightforward.

Choose the 210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle if you want a lighter, more traditional knife with the sharpness and character of carbon steel.

Choose the 240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany if you want a longer, more visually refined stainless-steel knife that is easier to maintain during everyday use.

Both knives are designed to produce clean, controlled slices.

Both can be used for sashimi, raw fish, meat, and professional food preparation.

The difference is the experience you want from the knife.

One offers the traditional feel of Aogami #2 carbon steel and a Kurouchi finish.

The other offers the practicality of VG10 stainless steel with the beauty of hammered Damascus.

A Sujihiki Made for Real Use

A Japanese knife should not only look beautiful.

It should perform when you need it.

These two Sujihiki knives have been selected because they offer the slicing performance required for sashimi while remaining practical enough for real kitchens.

Whether you prefer the traditional character of Aogami #2 or the easier maintenance of VG10 stainless steel, both knives are made to be used, sharpened, and appreciated for years.

Explore the collection at Asaoya Yaichi:

https://www.asaoyayaichi.com.au

From Tosa, Japan, to your kitchen.