One of the most popular cuisines in recent times happen to be Japanese. Among all the mouthwatering dishes in this cuisine, the trendiest food happens to be sushi. Most millennials these days look forward to making sushi at home. Other than that, chefs in boutique restaurants have sushi as a staple in their menu.
Due to the recent popularity of sushi, people are looking to add sushi knives to their kitchen collection. However, it is quite challenging to determine the best sushi knife due to the wide variety in the existing market.
This compilation of some of the best sushi knives is undoubtedly bound to help you understand what you need to cut up some of the finest sushi!
How to Choosing the Best Sushi/Sashimi Knife
When looking to buy a sashimi knife, there are a few basic qualities that you must consider. Below are the factors that are an absolute necessity in a good sashimi knife.
Without any doubt, users need to feel at ease when using sushi knives. Considering how sensitive cutting sushi is, this tool requires a certain comfort level to yield the best results. The easier it is to handle, the smoother the cuts will be. And for a product to be the best sashimi knife, it must offer optimum comfort.
Fishes typically have a lot of bones that are difficult to navigate around. Sashimi needs to be utterly boneless before consumption. Users will need a sashimi knife to easily cut through fish without causing their muscles to tense up.
The easier it is to cut up fish, the more efficient this tool is. Knives that balance out well in hand provide the ultimate level of comfort. So, it’s best to get a feel of the product before deciding to purchase it.
Knowing the right build material for your sashimi knife is probably the main factor that can help you understand if it is up to the mark or not. It influences every other factor that comes into consideration when buying this product.
First of all, particular emphasis has to be put on the handle. The handle needs to have a certain amount of traction within it. And the best knife for sushi shouldhave a handle with a good grip that helps to increase accuracy when cutting the fish.
Traction-less grips will cause the user to face difficulties holding down the knife and often cause the knife to slip. Most of the sashimi knives are available in two options. They normally have high-carbon steel or stainless steel to help comprise the knife. The sharpness and sturdiness of the knife depend a lot on the make of the blade.
Japanese dishes like sushi and sashimi depends a lot on precision and subtlety. There is no such thing as average sushi. Either you do it correctly and or it’s an absolute mess. To make sure you’re making sushi properly, you need to ensure your blade gets proper treatment and maintenance.
Knives that you use for making sushi are certainly more high maintenance than the average knife. Therefore, it’s essential to be aware of the method of upkeep of the knife you’re looking to buy and ready to follow up on the procedure.
Various features help these devices more comfortable to maintain. Perks such as dishwasher-safe knives make the entire process much more time-saving. Furthermore, having such products resistant to rust and is sturdy is excellent for wet kitchens as such scenarios often occur when making sashimi.
Finally, you need to be aware of the company from whom you’re purchasing the sushi knives. When it comes to making ideal sashimi knives, no brands are as competent as the Japanese brands. Even among Japanese manufacturers, those who specialize in these forms of knives are the best choice.
It’s best to know about these brands as many counterfeit products in the market can throw you for a loop.
10 Best Sushi Knife Reviews
Below is a list of some of the best sushi knives that are currently available. Keep on reading to find out the product that suits your needs the best and has the most convenient factors.
DALSTRONG 12-Inch Japanese Sushi Knife
When it comes to fantastic sushi knives, DALSTRONG is quite exceptional for having some of the best candidates in the market. The main reason behind this is that the “Tokugawa” is a knife that showcases beautiful craftsmanship and peak technological advancement when it comes to cutlery.
Right off the bat, the aesthetics of this tool is very pleasing. A sleek blade leading down to a curvy handle shows that this knife means business. Its build is a perfect testament to its exterior too. The edges of the blade are handmade and resemble a scalpel with Japanese steel as its build material.
Blades like these substantially increases the precision of the knife itself. Performance-wise, there can be very little to complain about this knife. The blades maintain a mirror polish within an exceptional 8-12 degrees thanks to the famous Honbazuke method.
Nitrogen cools the knives once manufacturing is over, making it have a higher level of control and corrosion resistance than any other similar products. Putting the knife through this process highly increases its resistance to third party substances.
The attachments of this knife are truly worth mentioning. Each purchase of this product comes with a slicer. Using a G-10 handle, the slicer is a nifty side-tool that has excellent durability and qualifies as a military-grade tool.
A sheath is also available with every purchase of this knife. The sheath adds to the portability of the tool and guarantees safety when carrying it around.
Kai Wasabi Black Yanagiba Japanese Sushi Knife
Are you looking to buy a sushi knife that has a proud heritage behind it? The Yanagiba Japanese sushi knife from Kai Housewares is the perfect candidate. From a brand that has been in the business of making sushi knives for the last 111 years, this is one product that will serve you well when making sushi for that house party.
In fact, this one can be termed as the best Yanagiba knife. This knife focuses on making those super-thin cuts that are often necessary for making sushi and sashimi. The entire build of the knife helps to make paper-thin cuts without as minimum hassle as possible.
With Daido 1K6 high-carbon steel as its build material, the blade gets an additional bonus of being utterly resistant to stains. Blades further go through an extensive polishing system that involves bead-blasting with an aesthetic finish. The handle of the knives is rocksteady and clean through a polypropylene blend.
And in terms of performance, this knife is pretty dependable. The blade is sharp on one side only as it is an excellent way to reduce any food from sticking to the tool.
One thing users should be aware of is that this knife cannot retain its edge over long periods. This flaw might affect their cutting abilities in the long run too.
Yoshihiro Hongasumi 9.5” Japanese Sashimi Knife
When it comes to maintaining a legacy, no tool does it better than Hongasumi. This knife is a beautiful testament to the intensity and retention rate of edges the cutlery from the forges of Yoshihiro Cutlery. Handcrafted kitchen knives like these are genuinely trustworthy products due to their greater accuracy.
The build material of this tool is truly praiseworthy. Its blade is a combination of HRC 62-63 and VG stainless steel that grants it a higher sharpness with exceptional retention of the edges while also becoming resistant to stains.
A noteworthy feature of this knife is the design of the blade. It maintains a conventional grind with a single edge with a Shinogi, Urasuki, and Uraoshi as the blade layout. Effortless and stylish designs like these make it easier for users to handle knives easily.
Handle-wise, these knives have a premium finish. The build material of the knives has a luxurious Japanese Octagonal Rosewood Shitan with a Double Ebony Bolster. This feature gives a very feathery and optimized feel. On top of that, the product gets a rich coating of lacquer that also makes it odorless.
One thing the users will have to keep in mind is to refrain from using the device immediately after purchase. It’s better to make the knife go through a sharpening process for better performance.
Happy Japanese Long Sashimi Sushi Knife
Japanese long sashimi sushi knives from Happy Sales are perfect for beginners looking to make sushi. This is mostly because commercially produced knives like these are quite affordable and are great for a starter knife. Such knives will serve you well when you initially start making sushi.
These single beveled knives are an excellent pick for right-handed users. It matches their dexterity well and helps them to make great sushi. The coordination these knives provide for this demographic is genuinely noteworthy.
When it comes to design and build material, the product is very minimalistic. Having a handle made from wood, the knife has a plastic bolster with a stainless steel blade that protects both stains and rust. This knife has a blade length of 8 inches, perfect for making fish or rice rolls.
Users feel great comfort when using this product too. Weighing much lighter in comparison to other knives, users can handle this knife with great ease. Razor-sharp blades also allow this knife to cut through fish with great ease without any extra physical exertion.
Something worth remembering is that this knife isn’t as good as its handmade competitors. Essentially, this product is just a cheap sushi knife that’s good for practice.
Cangshan J Series 61932 Sushi Knife
A design might seem like a little thing, but once you start using a J Series knife set, you will never look for generic designs again. The uniqueness of this knife comes from its stunning visuals.
This tool is beautiful in both design and builds material because of German engineering and Japanese finesse. African Blackwood is used to making the handle, and the blade has Japanese VG-10 Damascus Steel for the build material.
Precision is a guarantee for this knife. Japan’s VG10 Cutting Core increases the edge retention of the knife and drastically improves its accuracy.
Variation is manifold when it comes to this knife-set. This product is available in a plethora of options. With at least five variations of products, users can pick out a product that will suit their needs best without a second thought.
One of the things users ought to be wary about is that it cannot hold an edge properly. The durability of the knife is also questionable and might seem difficult to operate as well. So expect dents and damages on rough use.
Paudin 8-Inch Razor Sharp Sashimi Knife
There are rarely any sushi knives out there that can live up to PAUDIN’s Slicing Carving knife’s dependability. This knife is handy in all scenarios, from the brute strength in cutting up meat to the delicacy of filleting a fish.
Straight off the bat, the design of this knife easily stands out. Wave-like patterns of the blade aren’t merely there to look pretty; it also ensures that food doesn’t stick. The ergonomic handle also contributes to increasing the grip and comfort while in use.
Performance is a great selling point for this knife. With blades having the most premium German stainless steel as its build material, this knife’s sharpness is undoubtedly on an entirely different level.
Maintenance is also relatively easy with this tool as the sharpening process is accomplishable in minutes. The blades easily comply with the user and become sharp quickly due to their high-quality build materials.
Handling is an absolute dream for this knife. Ground edges are tapered-off, which helps to retain the balance while maintaining the knife’s edge retention. The blade has a 15-degree bevel on both sides, which also elevates the knife’s handling.
Although the benefits of this device are manifold, the user must also be conscious of the drawbacks. Sharpening will be a continuous process when using this knife because it doesn’t stay sharp for long. So, users will have to be ready to sharpen it consistently to maintain performance.
Tojiro 10.5″ DP Sujihiki Sushi Slicer Knife
For the price you pay for this beautiful slicing sushi knife by Tojiro, you won’t want to ever go back to using something random from the grocery store. Tojiro, being one of the leading Japanese knife brands, does not fail to produce outstanding products.
One of the big attractions to owning this knife is that it is stain resistant. Made from stainless steel, it is quite sturdy and is very easy to clean off.
Having an even-edged blade gives it an edge over other competitors as this allows the knife to be used by both left-handed and right-handed people quite comfortably, as it is quite ergonomic.
Clocking in at 0.18kg, not only is it lighter compared to most off-the-shelf knives commonly available for purchase, it is just the right weight to offer a balanced feel to using the knife is suitable for both professional and amateur cooks.
With a 10.5in the blade, this knife is excellent for sashimi and sushi. However, this knife is not meant for filleting fish, as while it offers more flexibility than a regular knife, it is not great for filleting.
Sharpening the blade on this knife is relatively simple, as a simple ceramic rod or whetstone can be used to point it. However, being inattentive can lead to the knife being unusable quite fast.
Global G-47 10 inch Sashimi Knife
Typically, stainless steel alloy bladed knives are recommended for absolute beginners, and professionals will typically avoid such blades. This, however, does not apply to the Global G-47.
Made from a Molybdenum-Vanadium stainless steel alloy, the dual-edged blade is stain-resistant, corrosion-resistant, quite sturdy, and is easy to use, making this an excellent choice.
Boasting a stainless steel handle as well, the knife feels excellent to use at it molded for comfort and features dimples on the handle increases grip while not sacrificing its weight.
The knives are ice tempered and hardened to a Rockwell Hardness of C56°-58, and are excellent for making sashimi and sushi, but due to not being flexible at all, they are not ideal for anything else, such as deboning.
Having done away with bolsters, the knife weighs in at just under 0.33kg. It is slightly heavier than typical Japanese slicing knives and lighter than most European knives. However, coupled with the ergonomics of this knife, agility is not sacrificed with this knife.
And the 10inch thin blade allows for incredibly precise cuts, and with the tapering off the edge, it can be used for quite some time before requiring sharpening, which is also easier than most other knives due to the stainless steel.
Lucky Cook 10-Inch Sashimi Sushi Knife
Lucky Cook is not a brand name known to many. However, their knives are of excellent quality and are perfect for amateur cooks. They have not failed to deliver this time either.
The beauty of this affordable knife is that while it is perhaps cheaper than even some off-the-shelf knives, Lucky Cook has produced something of terrific value that may very well be unmatched at its price point. While professionals would perhaps enjoy a far more expensive knife, but this is a perfectly usable knife.
And the 10in asymmetric blade with a right bevel is quite flexible and is ideal for both sashimi or sushi as well as filleting. This does mean that the blade can only be used by right-handed people.
Its high-quality stainless steel blade is sharpened from the get-go and ensures a precise cut every single time. The wooden handle offers excellent balance and is not slippery at all.
All things considered, however, the knife is on the heavier side, and hence might be dangerous to use. The slightly thicker blade may also prove to be a challenge to anyone experienced with using only the absolute thinnest blades (such as professional chefs).
Simple Song 8” Gyuto Professional Chef’s Knife
For an affordable price, you get a quality knife with an excellent blade and incredibly beautiful handle; what isn’t there to like about this knife?
The heat-treated 420HC stainless steel blade makes for razor-sharp and precise cuts, with an optimal hardness ensuring comfort while using it. Being made from a stainless steel alloy also ensures the blade is stain resistant and corrosion-resistant.
And the blade was forged, which means this knife has a full-tang design. With a traditional rosewood handle, this makes the knife incredibly well-balanced and extremely comfortable to use, while not sacrificing grip or agility.
While the full-tang makes it incredibly well balanced, the knife becomes far heavier than traditional Japanese knives, which might pose an issue for a professional chef shifting to this.
With 15° sharpened edge on the right side offers superior precision while cutting and ensures a sharper blade than typical 30° edges. However, this does mean the blade is meant to be used only by right-handed people.
Lengthwise, the 8in blade is long and is designed to replace the majority of knives in a chef’s repertoire as it is quite versatile, as it can even be used for making sushi and sashimi. However, it is not as long as niche knives such as sashimi knives.
The Different Types of Sushi Knives
Variety is not an issue in sushi knives. Although sushi knives have their roots in Japan, various types and hybrids are now available regarding sushi knives. Traditional Japanese sushi knife already has a wide variety. Sushi knives have nicely developed in the Western hemisphere as well.
Here are a few popular types of sushi knives that you need to know about.
Originating in the Kansai region of Japan, this knife is perfect for functioning around the whole fish. Using this knife can quickly help fillet an entire fish without causing any damages whatsoever. It’s more suitable for delicate cuts rather than sharp and hefty cuts that are good for meats.
There are very few knives perfect for cutting up octopus or sashimi like a good Takobiki knife. Coming from Kanto’s region in Japan, users can make the thinnest of slices on hard food items thanks to its blunt tips.
A Western hybrid, the thin tips of the Garasuki, makes cutting up fillets and heavy joints hassle-free. And a much heftier edition of the Honesuki boning knife separates meats comfortably without any issues and leaves the bone intact.
Another byproduct of Western influence, the Hankotsu is specifically made to bone and pare meat. Sometimes, these knives contain a heel that’s obtusely sharpened to balance the boning work, and the tips are pointy too. Some more famous names for this knife are Hankotsu-Maru and Sabaki-Nishigata.
One of the best Japanese sushi knives, the name of this knife, took birth from the fugu blowfish because it was initially made to cut it. Fugibiki is perfect for making skinny cuts and strokes without any sort of interruption. The slices can be so thin that the design can be seen through the fish if it is served through a decorated plate.
What Kind of Knife Do You Use to Cut Sushi?
Variety is a huge factor when it comes to knives for making sushi. There are many knives that are perfect for cutting up sushi. However, the knives depend on the type of sushi you are making. In short, these knives are simply called sushi or sashimi knives.
Users need to know what type of sushi they want to make before understanding the knife they will be leading. Depending on the kind of protein you want to use for your knife, be sure to select the knife accordingly.
The depth and blade length differs according to the protein you will be cutting, and therefore selection should be made thus.
Recently, there are various knives that are also created to cut up veggies for sushi too. In short, there isn’t just one specific knife that can cut up sushi. Users need to be aware of the sushi type they wish to execute and select accordingly.
How to Maintain and Take Care of Your Sushi Knife
Maintaining and taking care of sushi knives are relatively straightforward. Depending on the model you’re purchasing, there are loads of ways you can take care of sushi knives. However, there are a few universal tips and tricks that will help you take great care of your sushi knives regardless of the make.
One of the most cardinal sins you can commit is mixing your sushi knife with other utensils. Avoid using dishwashers when cleaning sushi knives. Be sure not to leave your knife on the sink as it might damage the knife.
Lastly, sharpen your blades often. Knives will lose their sharpness and not be able to retain the edges. If you can maintain these small tips and tricks, your knife can last for longer periods of time without any sort of damages.
Yanagiba vs. Sujihiki
Ever since sushi has been popular among the culinary circuit, there has been an endless debate between Yanagiba and Sujihiki knives’ superiority. However, preferences can vary according to the users in this case.
Sujihiki knives are relatively easier to use. This tool is more popular in North America because of both sides having beveled edges. Knives of this format are perfect for making thin cuts. The needle-like blades help to easily get under the meat and cut it off cleanly.
On the other hand, Yanagiba knives have single bevels. Most Yanagiba knives are bulkier than Sujhiki knives because of having a heftier spine. However, the edges are super light in comparison. The combination of a heavy spine and light edge makes it easier to apply more force.
Thus, it can be concluded that although both knives have their advantages, neither of them can be superior to the other. It all depends on which version the user is more comfortable with.
Frequently Asked Questions (FAQs)
Below are the most commonly asked queries regarding the 10 best sushi knives:
Q: What can you not cut with a sushi knife?
A: Sushi knives are great for cutting up veggies, fish, and meat. However, it is not advisable to use them on hard surfaces. Material like glass, bamboo, or ceramic will completely ruin and damage the knife.
Q: Why are sushi knives so expensive?
A: Most sushi knives are made by hand using traditional methods. It requires a high level of craftsmanship and skill to forge these knives too. On top of that, adding high-quality stainless steel or carbon steel and wood adds to sushi knives’ overall expense.
Q: What can carbon steel not cut through?
A: Carbon steel is not suitable for cutting on bones, frozen food, and other extremely dense items. Be sure not to apply it to acidic food, as well as they can easily rust the knife.
Also Read: Best Carbon Steel Chef Knife
Q: How should sushi knives be held?
A: Although most knives are held by the handle, sushi knives are best held using the index finger and the thumb at the base of the knife’s blade. This contributes to the precision and efficiency of cutting up sushi.
Q: Do you need a left-handed sushi knife?
A: The need for a left-handed sushi knife depends on the dexterity of the user. Although double-edged knives are ambidextrous in nature, single beveled knives require hand orientation. Therefore, if you’re left-handed and require a single beveled knife, then you will definitely want a left-handed sashimi knife.
Well, there you have it! Hopefully, our review will help you find the best knife for cutting sushi. So sharpen your knives and bring out that wooden board! Cutting up sushi will be easier than ever!