10 Best Sashimi Knives 2026 in the United States

The Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Sushi Sashimi Chef Knife is designed with precision for slicing thin pieces of fish, making it an essential tool for sushi chefs and sashimi enthusiasts. The blade is 11.8 inches long and crafted from White Steel #2, which offers a high level of hardness (62-63 on the Rockwell scale) and is known for its sharp edge. This high carbon steel requires meticulous maintenance to prevent rust and oxidation, emphasizing the need for regular oiling and immediate drying after use, especially with acidic ingredients.

The blade features a flat grind on one side and a concave grind on the other, enhancing its cutting efficiency and preserving the texture and taste of the food. The handcrafted nature of the knife, combined with its traditional Japanese design elements, such as the mist patterns known as Kasumi and the Japanese Wa-style D-shaped Rosewood handle, adds to its aesthetic appeal and ergonomic comfort. Despite its lightweight, the knife has good balance, making it easy to handle during use.

A protective wooden sheath (Saya) is included for safe storage. The knife is not suitable for dishwashers and should not be used on hard objects like bones or frozen foods, which could be a limitation for some users. With a weight of 1.1 pounds, it offers a substantial feel without being overly heavy. Users must be prepared to invest time in proper care to maintain the knife's performance and longevity.

The Yoshihiro Ginsan Yanagi Sashimi Knife is a top choice for those serious about slicing sushi and sashimi. Its 11.8-inch blade is made from Ginsan stain-resistant steel, which combines the sharpness of traditional high carbon steel with resistance to rust and stains, offering a great balance for kitchen use. The single-edged, mirror-polished blade is designed for clean, precise cuts that maintain the texture and freshness of delicate fish without tearing. The yanagi blade shape, known for its long, thin profile, allows for smooth slicing in long strokes, ideal for sashimi presentation. The handle is made from ebony wood and shaped in an ergonomic octagonal style, providing a comfortable, secure grip and good balance, making the knife easier to control during use.

This knife requires careful maintenance: it must be hand-washed and dried immediately after use and sharpened with water whetstones to keep its edge and quality intact. It is not dishwasher safe and should not be used on hard items like bones or frozen foods to avoid damage. The inclusion of a traditional magnolia wood sheath (Saya) helps protect the blade when stored. Handmade in Japan by skilled artisans, this knife combines uniqueness and quality. For those willing to invest time in its care, the Yoshihiro Yanagi offers excellent performance and beauty, but it may not be suitable for users seeking low-maintenance knives or those who need a tool for tougher kitchen tasks.

The MASAMOTO AT Sujihiki is a 9.4-inch Japanese slicing knife designed for precise cuts, making it a solid choice for sashimi and sushi preparation. Its long, narrow blade lets you slice fish or meat in one smooth motion, which helps keep your slices clean and intact with minimal damage. The blade is crafted from high carbon stainless steel with molybdenum and vanadium, offering a good balance between sharpness and durability.

It holds a hard edge (HRC 57), so it stays sharp through regular use and is relatively easy to sharpen when needed. The handle is made of pakkawood with a full tang and stainless steel bolster, providing a comfortable, non-slip grip that feels sturdy and balanced in the hand. Weighing about 6 ounces, the knife is light enough for delicate slicing but might feel less balanced for some compared to heavier knives. One thing to keep in mind is that this knife isn’t dishwasher safe, so it requires careful hand washing to maintain its condition.

This knife is well suited for home cooks and enthusiasts who want an authentic Japanese slicing knife with professional-level quality, especially if you value smooth, precise cuts for sashimi or thinly sliced meat.