10 Best Sashimi Knives 2025 in the United States

The Dalstrong Ultimate Slicer Sujihiki Knife is a high-quality kitchen tool designed for precise slicing, making it suitable for sashimi enthusiasts who want thin, clean cuts. It features a 10.5-inch blade made from AUS-10V Japanese super steel, known for its excellent sharpness and edge retention thanks to its 62+ Rockwell hardness. The blade is crafted with 67 layers of high-carbon stainless steel, adding strength and resistance to stains and corrosion. Its shape includes a slightly curved belly and a narrow tip, which helps with maneuverability and fine slicing tasks.

The handle is made of Ultra-G-10, a durable fiberglass material that resists heat, moisture, and cold, offering comfort and control during use. The knife is well balanced and lightweight, promoting agility without fatigue. It is not dishwasher safe, so hand washing is necessary to maintain its quality.

Primarily marketed as a slicer for various foods, its precision and design also make it a good fit for sashimi slicing. Users generally find the balance excellent. For those looking for a durable, sharp, and comfortable slicer with professional-level performance, this Dalstrong knife is a solid choice.

The Dalstrong Yanagiba Phantom Series is a 9.5-inch sashimi knife designed to offer precision and control for slicing raw fish. Its blade is made from high-carbon Japanese AUS-8 steel, known for good sharpness and durability, though it’s not quite as high-end as some premium steels. The blade is expertly honed to a sharp edge angle of 13-15°, which helps make clean, effortless cuts with less resistance thanks to its hollow ground shape. This design is great for delicate sashimi slices.

The handle is crafted from black Spanish pakkawood, which is polished and laminated to provide a comfortable, secure grip. Its traditional Japanese D-shape fits naturally in your hand, giving excellent control during use. The knife’s full tang construction adds strength and balance, weighing about 640 grams (1.41 pounds), which is moderately heavy but well balanced for smooth, nimble movements.

The knife offers strong edge retention and corrosion resistance, though AUS-8 steel may require more regular maintenance than some higher-grade steels to keep it sharp. The included sheath is a nice touch for safe storage and transport. This knife represents a stylish, sharp, and well-balanced option that performs well for detailed slicing, especially for those who appreciate traditional Japanese design and craftsmanship. For those seeking the absolute top-tier steel and the lightest weight for swift knife work, there may be more specialized alternatives available.

The KYOKU Samurai Series 10.5" Yanagiba Knife is a solid choice for sashimi enthusiasts. The blade is made from superior high carbon steel, enhanced with cobalt and cryogenically treated to achieve hardness levels of HRC 56-58, which means it offers impressive edge retention and sharpness. The single bevel edge, handcrafted to a mirror polish at an 11-13° angle, ensures precision cutting, crucial for making fine slices in sashimi preparation. The length of the blade, 10.5 inches, is ideal for slicing larger pieces of fish and meats in one smooth motion, which is necessary for sashimi knives.

The balance of the knife is thoughtfully designed to reduce hand fatigue and improve comfort during prolonged use. The wenge wood handle adds an authentic touch and provides a comfortable grip, although it may require some extra care to maintain its condition. Including a protective sheath and case is a practical feature, ensuring the knife remains sharp and secure when not in use.

Some users might find the weight slightly heavier compared to other sashimi knives, which can affect precise control. The craftsmanship and materials make it suitable for both professional chefs and home cooks who are serious about their sushi and sashimi preparation. While it excels in performance and aesthetic, it may demand careful maintenance to preserve its superior qualities.