Kitchen Tools & Gadgets

Best Sushi/Sashimi Knives: Know the Right Accessory for Your Kitchen

A traditional Japanese knife, sashimi/sushi knife can be handy to any kitchen. It allows you to make sashimi or sushi and slice fish. Even in preparing other recipes, this tool makes a useful kitchen accessory. 

Want to know my favorite sashimi/sushi knife so far? None other than the Professional Sashimi Sushi Knife. From material to price and whether for a general-purpose sushi knife for home use or professional use, it will never disappoint you! 

Product Comparison Table

Rank

Image

Product Name

Score

1

Professional Sashimi Sushi Knife

94%

2

DALSTRONG Yanagiba Sushi Knife

92​​​​%

3

Yoshihiro Shiroko High Carbon Steel Chef Knife

90%

4

AUGYMER Chef Knife

88%

5

Shun Pro 10-1/2-Inch Yanagiba Knife

86%

What Is The Difference Between A Regular Knife And A Sushi Knife?

Regular Knives

Sushi Knives

  • Blade. The blade of a sushi knife is very specialized than standard ones. Some are designed as single blades with a single fifteen-degree facet. 
  • Shape. Japanese knives generally have a straighter edge that is ideal for slicing and making clean chops. The geometry of some regular knives is curved, facilitating the rocking slicing style. 
  • Length. Another advantage of sushi knives has more length in line than regular chef knives. Homeowners and professional chefs can choose the right length according to their chopping or cooking tasks. 
  • Material. Knives from Japan are made of a firmer material than regular chef knives. Most of these sushi knives are made with an excellent steel grade.

How to Slice with Sashimi Knife?

Cutting Chicken or Beef

Cut the beef or chicken into bite-sized parts. When preparing steaks, try cutting them into 1 1/2 inches square. If you want to chop thin beef slices, freeze the meat in part. 

Cutting Vegetables

For instance, in a carrot, cut the end of it at a seventy degrees angle. Make the gobo roll towards you and chop again, at a seventy degrees angle. Continue rolling and slicing until you are finished.

Cutting Fish

Place the fish horizontally on the cutting board. Create a 90 degrees angle with the grain and the knife, and then angle the knife (aim for around a 1/8 inch). Cut the fish from left to right. Do this method repeatedly until you've cut the whole fillet.

You can watch the video below:

Cutting Sashimi

If your sushi knife is long, cut the fish in one long movement. But if it's not very sharp or very long, you'll need to slice it in some passes.

You can watch the video below:

Tips for Using a Japanese Knife

Japanese kitchen knives warranty unique, satisfying cutting. Japan has been known for making high-quality knives that last, though, of course, they need extra care as well. 

Sharpening

There will be a time when your sushi knife requires sharpening, regardless of the way you slice. Sharpening makes the cutting of products a lot easier and reduces the risks of accidents. 

Doing it on your own is just easy, but you can get help from a professional if you want. You can make use of a ceramic sharpening rod for regular sushi knife maintenance.

Safety

Use the right Japanese knife for the right cutting task. Use a carving knife for cutting meat, a boning knife for boning, and a chopping knife for chopping. 

When using a knife, avoid lateral motions because the blade's edge may likely get damaged. An up and down motion is only suggested with a knife. Cutting it through frozen foods, bones and very dense items are also not a good idea.

Storage

Store the knife in a proper room. Do not keep it in a drawer with other steel items, as it has an adverse effect on the blade's sharpness. Use a knife block or a blade guard regularly. 

Added tips:

  • Remember that Japanese knives are not unbreakable and have restrictions as well when using. Thus, do not attempt to use it as a can opener, chisel, oyster opener, Jimmy, screwdriver or hammer. 
  • Do not leave the knife wet; otherwise, rust will start to form. Hand wash, dry thoroughly with a paper towel, and store when completely dry. 

Factors to Consider Before Purchasing Sashimi/Sushi Knives

Before we proceed to my top 5 list of best sushi/sashimi knives, let me first talk about the factors you need to consider before buying one for your kitchen. This is important to avoid costly mistakes later on. 

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    Material. The material of the handle and the blade is vital to ensure convenient use. Usually, the best blades are made from stainless steel, though all the stainless steels used are not similar when it comes to quality, so choose a top-quality one. The handle should be made from a material that does not slick and should give the knife a firm grip. The blade must have high carbon stainless steel in it. 
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    Functionality. Make sure your chosen sushi knife is multifunctional - able to cover many cooking or slicing tasks. 
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    Sharpening. The sashimi/sushi knives needs different sharpening. Some require stone sharpening, while others require diamond sharpening (for knives that are made of hard material). 
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    Length. Since sushi knives are available in various lengths, choose the best one for your day-to-day sushi/sashimi cooking use. 
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    Price. This factor always connects to the knife's quality. A sashimi/sushi knife that is made of quality material will have a higher rate. Keep in mind that good quality knife means proper sharpening and long-term investment.

Reviews of the Best Sashimi/Sushi Knives

1. Professional Sashimi Sushi Knife – Best Product for Edge Retention and Utmost Sharpness

Looking for a Japanese knife that offers longer edge retention and maximum sharpness that can cut through rice roll and fish without hassle? Then, the Professional Sashimi Knife is the right accessory addition to your kitchen!

Crafted from surgical grade stainless steel of Japan, the knife ensures easy, smooth cleaning and cutting. It boasts two third of Tang Ergonomic D-shaped gray leatherwood handle along with the double riveted-strong for a reliable and indestructible construction. Also, this knife comes with an elegant and sleek design that makes it have an elegant look. 

So far, the reported disadvantage of owning this knife is that the edge doesn't offer the same sharpness after the second use. Knowing how to care for this knife is the key, though. 

Pros

  • Made from Japanese surgical-grade stainless steel
  • Beautiful, comfortable and sharp
  • Easy to clean and use 
  • Good value
  • Replacement guarantee and money back guarantee

Cons

  • Sharpness may lose when not maintained well 

2. DALSTRONG Yanagiba Sushi Knife – Best Product for Exceptional Performance

The DALSTRONG Yanagiba Sushi Knife is masterfully stylish, razor-sharp, and seamlessly balanced with notable performance, making it a big hit among homeowners and professional chefs. 

The blade is narrow, long, and 3.5mm thick which offers firmness, heft and push the chopped piece away from the fish. The Phantom Series has durability, strength, edge retention and exceptional sharpness that you need for cutting sashimi or sushi. 

However, this knife may not be ideal for slicing sashimi fish. 

Pros

  • Elegant and functional
  • Razor sharp, elegant and perfectly balanced
  • Gives exceptional cutting performance 
  • Corrosion-resistant
  • Ideal for beginners and seasoned chefs

Cons

  • May not give the expected result for slicing sashimi fish

3. Yoshihiro Shiroko High Carbon Steel - Best Product for Beginners and Professionals

Both novice and seasoned chefs can seamlessly move the knife's blade smoothly on a thick fish fillet slab to produce a thin slice. 

This knife is made of Japanese white high-carbon steel that can be incredibly sharp when sharpened. Its blade is ten inches long and features a traditional grind, besides having an elegant and sleek design. 

On the contrary side, Yoshihiro Shiroko knife is not dishwasher safe and needs lots of maintenance. 

Pros

  • Simple and easy to use
  • Made of high carbon steel
  • Has an extremely sharp blade
  • Comes with a sheath
  • Glides through any fish type precisely and thoroughly
  • Ideal for beginners and professionals

Cons

  • Not dishwasher safe
  • Lots of maintenance is needed

4. AUGYMER Chef Knife - Best Product for Value

When talking about high-quality sashimi/sushi knife, the AUGYMER Chef Knife will never be out from the list. It is made from Japanese high carbon stainless steel. 

This professional kitchen knife is well-built and durable, making an edge among other brands. If you want a long lasting knife to cook a lot of your favorite dishes, this tool will serve you for years. 

Although, the blade needs to be sharpened after some usage. 

Pros

  • Made from high carbon Japanese stainless steel
  • Features a radiant and smooth surface
  • Fitted with an ergonomic handle
  • Corrosion-proof 
  • Lifetime guarantee 

Cons

  • The sharpness may easily lose after a few usage 

5. Shun Pro 10-1/2-Inch Yanagiba Knife - Best Product for Durability and Stability

Shun Pro boasts an intricate design, setting it apart from other brands. But, this Japanese knife is more than just a stylish, distinctive look. If you prefer sushi knife that can offer you stability and durability, then this tool is perfectly crafted for you.

It is built with VG-10 "super steel" that holds and takes a sharp blade for longer. Adding to the knife's impressive feature is the gorgeous graffiti-etched blade that makes a classic and durable statement. 

Though, this tool may easily get rust when not cared and appropriately maintained. 

Pros

  • Offers durable and consistent cutting performance
  • Has a tapered, narrow 10-1/2-inch blade with the traditional Japanese hollow-ground back and single-bevel edge
  • Handle is made of wood; has a comfortable shape
  • Dishwasher safe
  • Ensures smooth slicing
  • Limited lifetime warranty

Cons

  • Gets rust easily 

FAQs

  • Which sashimi/sushi knives have the thinnest edge/blade ?
  • For Japanese knives, any of the usual features the thinnest edge, while for Western knives, the Takamura has the most fragile tip. 
  • Which brand provides consumers a high-quality knife at a low cost ?
  • Based on the customer's feedback, the Ikkaku Donryu, Haku, Santoku, and Takamura's red handle series are the cheaper sushi knives that offer high value. 
  • What is the recommended knife for a general user at home ?​​​​
  • Mostly, users recommend Santoku or Gyuto knives.
  • How often do you need to sharpen the knife ?
  • It will depend on your sense. Typically, the most recommended is twice a year.

All of these Japanese knives are both good for your kitchen and wallet. Now, the texture of your fish fillet will not be messed up anymore! Try them on your own!

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