10 Best Sashimi Knives 2025 in the United States

The MASAMOTO VG Sujihiki Slicing Knife is a high-quality Japanese knife designed specifically for slicing meat, brisket, and sashimi. One of its standout features is its blade, which is made from Masamoto's Hyper Molybdenum Vanadium high carbon stainless steel. This gives it an excellent cutting performance with a hardness rating of 58-59 on the Rockwell scale, ensuring it remains sharp over extended use. The blade's length of 10.5 inches allows for long, smooth slicing motions which are crucial for sashimi and other fine cuts, minimizing cellular damage to the meat or fish being cut.

This makes it ideal for both professional chefs and cooking enthusiasts who seek precision in their cuts. The knife also boasts a full tang construction and a POM Duracon handle, which adds to its durability and provides a comfortable grip. However, the knife is not dishwasher safe, which means it requires careful hand washing and maintenance to preserve its sharpness and quality. Weighing 12.8 ounces, it is fairly lightweight and well-balanced, making it easier to handle for precise slicing.

If you are looking for a reliable, sharp, and well-crafted knife for sashimi and other fine slicing needs, the MASAMOTO VG Sujihiki Slicing Knife is a strong contender, particularly valued for its Japanese craftsmanship and quality.

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 Miyabi Kaizen II Japanese Nakiri Knife stands out with its FC61 steel core and 48-layer Flower Damascus pattern. The blade material, high carbon stainless steel, promises excellent durability and sharpness, enhanced by fine carbide distribution and a 61 Rockwell hardness rating. The double ice-hardened FRIODUR blade offers significant edge retention, making it a reliable choice for frequent use. The blade length of 6.5 inches is ideal for precise vegetable cutting, which aligns well with its Nakiri design.

The authentic, thin Japanese blade profile ensures excellent performance in slicing and dicing vegetables efficiently. The blade is hand-honed using the Honbazuke method, achieving an impressively sharp edge between 9.5 to 12 degrees, which is a key characteristic for precision cutting in sashimi knives. The black Pakkawood handle enhances the knife's aesthetic while providing a comfortable grip, though it may not be as resistant to wear and tear as synthetic materials.

Weighing 9.6 ounces, the knife has a balanced feel, facilitating smooth and controlled cuts. However, it is not dishwasher safe, requiring careful hand washing to maintain its integrity. This knife is particularly suited for home cooks and professional chefs who prioritize precision and quality in vegetable preparation.