10 Best Sushi Knives 2026 in the United States

The Miyabi Birchwood SG2 is a high-quality 9-inch Japanese chef's knife known for its sharpness and beautiful craftsmanship. Its blade is made from SG2 micro-carbide powder steel, a strong and durable material often found in premium sushi knives. This steel allows the blade to be honed very finely using a traditional three-step sharpening process, resulting in a thin, straight-edged blade ideal for precise, clean cuts—perfect for slicing raw fish. The knife features a 100-layer Damascus pattern, which not only enhances its strength but also gives it an elegant appearance.

The handle is made from Karelian birchwood, providing a comfortable grip and a stylish natural finish. Being a double-bevel blade, it is sharpened on both sides, making it more versatile but slightly less specialized than single-bevel knives typically preferred by sushi chefs for extremely delicate work. The 9-inch blade length is longer than usual for sushi knives, which tend to be shorter for better control with fish filleting, but it also serves well as an all-around kitchen knife.

This knife is not dishwasher safe, so hand washing is necessary to maintain both the blade’s edge and the wood handle. It is well suited for someone seeking a durable, sharp chef’s knife with the precision needed for sushi preparation, while also offering versatility to handle other kitchen tasks.

The Dalstrong Ultimate Slicer Sujihiki Knife is a high-quality 10.5-inch slicing knife designed for precision and durability. Its blade is made from AUS-10V Japanese super steel with 67 layers of high-carbon stainless steel, providing excellent sharpness, strength, and corrosion resistance. The blade's 8-12° hand-finished edge ensures scalpel-like sharpness, making it ideal for slicing delicate items like sushi-grade fish with minimal tearing or shredding. The blade shape features a slightly curved belly and narrow tip, offering good maneuverability for thin, uniform cuts.

The handle is crafted from Ultra-G-10 fiberglass, known for its resistance to moisture, heat, and cold, which helps maintain a comfortable and secure grip even during long prep sessions. The knife has a full tang and triple-riveted construction, adding to its toughness and balance. It is not dishwasher safe, so careful hand washing is necessary to maintain the edge and handle quality.

Primarily a slicer suitable for various kitchen tasks beyond sushi, this knife is well-suited for someone seeking a versatile, sharp, and durable blade for preparing fish and other ingredients with precision.

The Yoshihiro Ginsan Yanagi knife is a high-quality sushi knife designed specifically for slicing fish thinly and smoothly, which is crucial for sushi and sashimi preparation. Its 11.8-inch blade is made from Ginsan stain-resistant steel, a special type of metal that combines the sharpness of traditional high carbon steel with the durability of stainless steel. This means it's less likely to rust and stays sharp longer, though it still requires careful hand washing and sharpening with water stones. The blade is single-edged, allowing for very precise, clean cuts that preserve the texture and flavor of the fish — a key feature for sushi knives.

Its thin, long blade shape (Yanagi style) helps make long, even slices without tearing the fish. The knife’s handle is made from ebony wood with an octagonal shape, providing a comfortable and secure grip during use, which is important for control and safety. However, this knife is not suitable for cutting hard items like bones or frozen foods, as it is designed for delicate slicing only. Also, it is not dishwasher safe and requires gentle care to maintain its performance.

Handmade in Japan by skilled artisans, this knife delivers excellent craftsmanship and is a great choice for sushi enthusiasts or professional chefs who want a reliable, sharp, and traditional sushi knife.