10 Best Sashimi Knives 2026 in the United States

The Yoshihiro Ginsan Yanagi sashimi knife is crafted in Japan with a 10.5-inch blade made of Ginsan stain-resistant steel. This material blends traditional high-carbon sharpness with modern rust resistance, making it both sharp and easier to maintain than typical carbon steel knives. The single-edged Yanagi blade has a slender, long shape designed specifically for slicing raw fish with very clean, thin cuts that keep the fish’s texture and flavor intact. The blade’s mirror polish and special grindings (flat front and concave back) help reduce friction and prevent damage to delicate sashimi slices.

The handle is made of ebony wood and shaped in a traditional octagonal style, which fits comfortably in the hand and provides good control during precise slicing. The knife is lightweight and well-balanced, allowing smooth, uninterrupted slicing motions. It also includes a wooden saya sheath for safe storage. However, this knife requires careful maintenance: it should be hand-washed immediately after use and sharpened with water whetstones only. It’s not dishwasher safe and is not suitable for cutting hard items like bones or frozen foods.

This knife is ideal for experienced home cooks or professional chefs who want a high-quality, dedicated sashimi knife that combines traditional craftsmanship with modern convenience. For those seeking a durable, sharp blade that preserves fish texture beautifully and are ready to care for it properly, the Yoshihiro Ginsan Yanagi is a strong choice.

The Yoshihiro Hayate Hinoura Kurouchi Sujihiki is a high-quality sashimi knife designed for precision slicing. Its 10.5-inch blade is made from Blue Steel #2 stainless-clad core, known for holding a very sharp edge, which is crucial for clean cuts in sashimi preparation. The Kurouchi black-forged finish adds an extra layer of durability and corrosion resistance, although the exposed cutting edge does need regular drying and occasional oiling to prevent rust. This knife’s double-edged blade suits both left- and right-handed users and allows versatile cutting techniques.

The handle, crafted from stabilized maple burl with a water buffalo horn bolster, offers a comfortable grip and good balance, making it easier to handle delicate slicing tasks without fatigue. It also comes with a magnolia wood saya, which safely stores the blade. This knife requires proper care, including hand washing and drying, as it isn’t dishwasher safe.

Its weight and balance lean towards skilled users who appreciate traditional Japanese craftsmanship and want a reliable, razor-sharp blade for sashimi or other thin slicing needs. Although it is priced at a premium level, the materials and design reflect excellent value for serious home cooks or professionals looking for a durable, sharp slicer in this category.

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.