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 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 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.