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10 Best Sashimi Knives 2025 in the United States

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Our Top Picks

#1

Winner

KYOKU Samurai Series - 10.5" Yanagiba Knife Japanese Sushi Sashimi Knives - Superior Japanese Steel - Wenge Wood Handle - with Case

Rating
9.9
Chosen by1,215
Blade Material
Blade Length
Handle Material

Most important from
3728 reviews

Blade Material
The cryogenically treated Japanese steel blade is hard, flexible, and resistant to rust and corrosion.
Blade Length
At 10.5 inches, the blade length is perfect for professional-level sashimi preparation, offering precise and smooth slicing.
Handle Material
The Wenge wood handle feels like an experience, providing a comfortable grip and an authentic touch.
Weight and Balance
The knife's heft and balance feel good in the hand, making it easier to push through produce.

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.

Rating
9.9
Chosen by1,215
Blade Material
Blade Length
Handle Material

Most important from
3728 reviews

Blade Material
The cryogenically treated Japanese steel blade is hard, flexible, and resistant to rust and corrosion.
Blade Length
At 10.5 inches, the blade length is perfect for professional-level sashimi preparation, offering precise and smooth slicing.
Handle Material
The Wenge wood handle feels like an experience, providing a comfortable grip and an authentic touch.
Weight and Balance
The knife's heft and balance feel good in the hand, making it easier to push through produce.
#2

MASAMOTO VG Sujihiki Slicing Knife 10.5" (270mm) Made in JAPAN, Professional Japanese Slicer Knife for Brisket, Meat, Sashimi, Super Sharp Japanese Stainless Steel Blade, Full Tang POM Handle, Black

Rating
9.8
Blade Material
Weight and Balance

Most important from
83 reviews

Blade Material
The knife is extremely sharp and maintains its edge for a long time, making it perfect for precise cuts.
Weight and Balance
Cuts fish very easily and smoothly, enhancing the slicing experience for sushi chefs.

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.

Rating
9.8
Blade Material
Weight and Balance

Most important from
83 reviews

Blade Material
The knife is extremely sharp and maintains its edge for a long time, making it perfect for precise cuts.
Weight and Balance
Cuts fish very easily and smoothly, enhancing the slicing experience for sushi chefs.
#3

Miyabi Kaizen II Japanese 6.5-inch Nakiri Knife, Vegatable Knife, Black Pakkawood Handle, 48-Layer Flower Damascus Pattern, Handrafted in Seki, Japan

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.

Buying Guide for the Best Sashimi Knives

Choosing the right sashimi knife is crucial for preparing high-quality sashimi. A good sashimi knife will allow you to make precise cuts, which is essential for the texture and presentation of the dish. When selecting a sashimi knife, consider the following key specifications to ensure you get the best fit for your needs.
Blade MaterialThe blade material of a sashimi knife is important because it affects the knife's sharpness, durability, and ease of maintenance. Common materials include stainless steel, high-carbon steel, and Damascus steel. Stainless steel is resistant to rust and easy to maintain, making it a good choice for beginners. High-carbon steel is extremely sharp and holds its edge well but requires more maintenance to prevent rust. Damascus steel is known for its beautiful patterns and combines the benefits of both stainless and high-carbon steel. Choose a blade material based on your willingness to maintain the knife and your need for sharpness and durability.
Blade LengthThe blade length of a sashimi knife determines how easily you can make long, clean cuts through fish. Sashimi knives typically range from 8 to 12 inches in length. Shorter blades (8-9 inches) are easier to handle and control, making them suitable for beginners or those with smaller hands. Longer blades (10-12 inches) allow for smoother, single-stroke cuts, which is ideal for professional chefs or those preparing larger fish. Consider your experience level and the size of the fish you typically work with when choosing the blade length.
Blade ShapeThe shape of the blade affects how the knife performs different cutting tasks. The most common shape for sashimi knives is the Yanagiba, which has a long, narrow blade with a single bevel edge, perfect for slicing fish. Other shapes include the Deba, which is thicker and used for filleting fish, and the Usuba, which is used for cutting vegetables. If your primary focus is on slicing sashimi, the Yanagiba is the best choice. If you need a more versatile knife for various tasks, consider the other shapes based on your specific needs.
Handle MaterialThe handle material of a sashimi knife affects comfort, grip, and durability. Common materials include wood, plastic, and composite. Wooden handles offer a traditional look and feel but may require more maintenance to prevent cracking. Plastic handles are durable and easy to clean but may not provide the same level of comfort. Composite handles combine the benefits of both wood and plastic, offering durability and a comfortable grip. Choose a handle material based on your preference for comfort, maintenance, and aesthetics.
Weight and BalanceThe weight and balance of a sashimi knife influence how it feels in your hand and how easily you can control it. A well-balanced knife will feel comfortable and stable, reducing hand fatigue during extended use. Heavier knives provide more cutting power but may be harder to control, while lighter knives are easier to maneuver but may require more effort to cut through tougher fish. Consider your strength and comfort level when choosing the weight and balance of your sashimi knife. It's often helpful to hold the knife before purchasing to ensure it feels right for you.

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