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 Post subject: Sujihiki/yanagiba
PostPosted: Sat Nov 10, 2012 9:09 am 

Joined: Thu Aug 16, 2012 4:03 am
Posts: 502

I asked a question about this before, but I'd like to be sure I order the right knife before I send $350 over the Atlantic Ocean :-).

I am looking for a thin slicer. Now I'm considering a Moritaka or Takeda knife which are both called yanagiba.

However, people describe these knives as thin knives with a 50/50 bevel. That sounds like a sujihiki, not a yanagiba.

Were these knives accidentally labelled yanagiba? Or are they similar to a yanagiba in other ways?


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 Post subject: Re: Sujihiki/yanagiba
PostPosted: Sat Nov 10, 2012 11:07 am 
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Joined: Thu Apr 26, 2012 11:13 am
Posts: 3173
Location: CT
From past readings, I believe that they are called double bevel yanagiba, AKA a Sujihiki. It's just the way they label them I guess, which throws many people off. They see Yanagiba and assume single bevel, hollow back, and then find they are basically a Sujihiki.

The other Mark will be able to clarify this for certain.

 Post subject: Re: Sujihiki/yanagiba
PostPosted: Mon Nov 12, 2012 8:13 am 
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Joined: Mon Apr 23, 2012 1:36 pm
Posts: 3330
Without a direct link to the products you're looking to buy, this is somewhat of an assumption.

However, I don't believe that CKTG carries a true yanagi from either Moritaka or Takeda (my could be hiding on the website somewhere that I just don't see).

All of them that I see are in fact double beveled (what we would call a Sujihiki).


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