10 Best Sashimi Knives 2025 in the United States

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.

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.

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.