10 Best Sashimi Knives 2026 in the United States

The Shun Dual Core 10.5" Yanagiba Knife is a well-crafted Japanese sashimi knife designed especially for slicing fish with precision. Its 10.5-inch blade is made from a dual-core VG10 and VG2 Damascus steel, known for combining sharpness and durability. This layered steel construction helps the blade hold an edge longer and allows for easier sharpening compared to other knives. The blade’s slim, pointed shape is ideal for making clean, delicate cuts needed in sashimi preparation, minimizing damage to the fish.

The handle is made from Pakkawood, a durable and moisture-resistant material shaped into an octagon for a comfortable, secure grip that works well for both left- and right-handed users. At just over 9 ounces, the knife feels light and balanced, making it easy to maneuver during precise slicing tasks. While it is not dishwasher safe, hand washing will help maintain its condition. Including a protective saya sheath makes storage and transport safer.

Though some users might find the price a bit high, the knife’s traditional craftsmanship and quality materials justify this for those serious about sushi or sashimi. It is a strong choice for home cooks or professionals who want a reliable, sharp, and comfortable sashimi knife that performs well in detailed fish cutting.

The Shun Classic 6.5" Nakiri Knife is crafted with a VG-MAX steel core and layered Damascus stainless steel, offering excellent sharpness and a durable blade edge. Its 6.5-inch blade is designed specifically for slicing vegetables, featuring a straight blade shape that helps with clean, precise cuts. The Pakkawood handle adds a comfortable, secure grip, suitable for both left and right-handed users, and its weight of around 7.5 ounces makes it light and well-balanced for controlled slicing.

This knife excels in vegetable prep due to its blade shape and length, but it is not ideal for sashimi, which typically requires a longer, thinner blade with a different curvature to slice raw fish smoothly. The Nakiri's flat edge and shorter blade don’t provide the delicate slicing action sashimi knives are known for. Additionally, it requires careful hand washing to maintain its condition, as it is not dishwasher safe. If you’re looking for a high-quality Japanese knife for vegetables, this offers great craftsmanship and sharpness, but for sashimi, you might want to consider a different style designed for fish slicing.

The Kikuichi Yanagi Ginsan Sushi Knife features an 8-inch hand-forged Silver 3 alloy steel blade, known for excellent sharpness and edge retention thanks to its 60-62 Rockwell hardness. This makes it well-suited for slicing delicate sashimi with precision. The blade has a plain edge typical for sashimi knives, allowing clean, smooth cuts without tearing the fish.

Its D-shaped wa handle is crafted from ho wood with a water buffalo horn ferrule, offering a comfortable, traditional grip appreciated for control and balance during long cutting sessions. The knife requires careful hand washing and immediate drying to maintain its quality, as it's not dishwasher safe and could be prone to corrosion if neglected. While the alloy steel is durable, it may need regular sharpening to keep the edge razor-sharp.

This knife is a good choice for those looking for a reliable, high-quality sashimi knife with traditional craftsmanship, but users should be ready to invest time in its upkeep.