Best Sushi Knife Review 2022

Best Sushi Knife:  2022 Sashimi Knives Review

A good sashimi knife is an essential tool for you whether you are a professional sushi chef or simply want to cut and assemble sushi from the comfort of your own home and This traditional sushi/sashimi knife, known as a “yanagi” or “yanagiba” in Japanese, has a long, thin, razor-sharp blade ideal for slicing raw fish. While you don’t need the best sushi knife to make an amazing tasting dinner so it will greatly improve presentation. Unfortunately, high-quality sushi knives are not inexpensive. However, they are a tool that if properly purchased should last you a lifetime.

Sashimi Knives

Since you’re here, chances are you already know this, but we do get asked about it occasionally, so let’s go over it. Sushi and sashimi are frequently used interchangeably. Although there is little difference, they are not the same thing. Sashimi is raw meat that has been thinly sliced, usually tuna or salmon, whereas sushi is rice mixed with other ingredients. These may or may not contain some of the same raw meats as sashimi. Both traditional Japanese foods use the same knives, so we’ll refer to them as such below.

Sushi Knives

Traditional yanagiba sushi knives have a one-sided edge, so if you’re left-handed, keep an eye out for a sushi knife made in the proper orientation. They slice differently than other knives because you pull the knife towards you as you slice. Knife makers use high-quality, hardened steel to get these knives ultra-sharp so they provide a perfect presentation with each and every slice. This also aids in the retention of the sharp edge for a longer period of time. Speaking of high quality, check out our sushi knife reviews, where we recommend some of the best options on the market.

Best Sushi/Sashimi Knife List

Yoshihiro Shiroko Kasumi Yanagi, 10.5″

FEATURES

  • White Steel Blade with Mist Patterns
  • D-shaped Rosewood Shitan Handle
  • Magnolia Wooden Sheath
  • Functional Blade Cover

DESCRIPTION

Our master artisans handcraft our handmade Yoshihiro Kasumi knives with the utmost care to create high quality knives that offer exceptional performance at an exceptional value. White Steel #2 with a Rockwell hardness of 62-63 is forged with iron to create beautiful mist patterns known as Kasumi.

The Yanagi is a long slicing knife that was specifically designed to slice thin slices of fish for sushi and sashimi, and it is one of the most important traditional Japanese knives in many chefs’ arsenals. The elegance of its elegant thin blade lies in its ability to slice through an ingredient in long, uninterrupted strokes while preserving its integrity and freshness.

The combination of the Urasuki and Shinogi allows the blade to cut food with minimal surface and cell damage, preserving the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and strengthens the blade’s otherwise weak edges.

Made

Made in Japan with pride and not mass produced. This knife is complemented by a handcrafted traditional Japanese Wa-style D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. When not in use, a protective wooden sheath called a Saya is included to protect the knife and enhance its appearance. Yoshihiro knives are handcrafted by master artisans to create a one-of-a-kind work of art.

A sharp edge is valued in traditional Japanese knife making, which necessitates attention and care. Only water whetstones should be used for sharpening and honing. If you’re working with acidic ingredients, only hand wash and dry. Use with caution on bones, nutshells, and frozen foods. If not properly maintained, carbon steel can oxidize. To prevent oxidation, keep dry and oil on a regular basis.

Cangshan J Series 62779 Sashimi Knife, 8″

FEATURES

  •  Japanese Steel VG-10
  • Rockwell Hardness – 60 +/- 2
  • Handle made of African Blackwood
  • Walnut Magnetic Saya-Style Sheath
  • Damascus Pattern of 67-Layer
  • 6-Stage Heat Treatment Process
  • Honbazuke Sharpening
  • Hand-Crafted
  • Lifetime Warranty

DESCRIPTION

Knives made by hand Forged from 67 layers of Cangshan X-7 Damascus Steel for incredible durability, stain resistance, and edge retention. Winner of the 2017 Red Dot Design Award, IDEA Award Finalist, and German Design Award Winner in 2018. Patented by the USPTO.

Each blade is subjected to a (ultra6) stage heat treatment to ensure that it retains its strength and function. Sharpened by hand to a 16-degree angle on each side.

HRC 60 +/- 2 on the Rockwell Hardness Scale, with a well-balanced 5.5″ handle and an 8″ blade. To protect the knife blade, a fitted dark Walnut wood magnetic Saya style sheath is included and Each precisely balanced knife, handcrafted by skilled bladesmiths, combines exceptional performance with timeless design.

Strong magnets are embedded in the edge of the Saya sheath to hold the knife’s spine. A unique and fashionable way to protect your blades and fingers.

NSF International Approved. Manufacturer defects are covered by a lifetime warranty. Wash knives in warm water with a little detergent, rinse thoroughly, and pat dry with a towel.

3. Dalstrong Phantom Series Yanagiba, 9.5″

FEATURES

  • High-Carbon AUS8 Steel
  • Includes DragonLock Saya (Sheath)
  • HRC 58+ Hardness
  • Superior Edge Retension
  • Black Pakkawood Handle
  • Hand-Sharpened and Polished
  • Nitrogen Cooled for Enhanced Hardness
  • Lifetime Warranty

DESCRIPTION

Knife with tremendous power. The Phantom Series knife is a statement of refinement, beauty, purity, and power. It is masterfully elegant, perfectly balanced, razor sharp, and has exceptional performance.

Maximum Performance: The Phantom Series edge is mercilessly sharp, painstakingly honed to 13-15° by expert craftsmen, and nitrogen cooled for increased hardness, flexibility, and corrosion resistance. The agile blade, carefully tapered for minimal drag, ensures swift, precise cuts with effortless ease. For even less resistance, the ground is hollowed out.

The Dalstrong Effect: The Phantom Series is full tang and precision forged from a single piece of ice tempered, high-carbon, Japanese AUS-8 steel with a Rockwell hardness of 58+. It has exceptional sharpness, edge retention, strength, and durability. The blade is beautifully engraved and has a hand polished spine and ergonomic bolster shape for a natural and smooth ‘pinch grip.’

Perfection in Design: Hand polished and laminated velvety rich black Spanish pakkawood handle ensures a heaven-like grip with exceptional durability. The traditional Japanese D-shaped handle is expertly engineered to tuck perfectly into your palm for ultimate control, cut after cut, while the narrow blade design allows for unprecedented maneuverability and nimble movement. A unique mosaic pin made of brass and copper adds refinement and a touch of luxury.

Dalstrong Trust: Unshakeable Try it risk-free with a 100% SATISFACTION OR MONEY BACK GUARANTEE. WARRANTY FOR LIFE AGAINST DEFECTS. Dalstrong is well-known for its customer service and packaging. Discover why chefs all over the world rely on and appreciate ‘The Dalstrong Difference.’ You are now slicing with POWER. POWER TO DALSTRONG!

4. Yoshihiro Blue Steel #1 Suminagashi Yanagi

FEATURES

  • High-Carbon Blue Steel #1
  • Suminagashi Pattern
  • HRC 64-65 (VERY HARD!!!)
  • Water Buffalo Horn Bolster
  • Hand-Crafted by Artisans
  • Lacquered Wooden Saya (Sheath)
  • Octagonal Ebony Handle
  • Made in Japan

DESCRIPTION

Knife with tremendous power: The Phantom Series knife is a statement of refinement, beauty, purity, and power. It is masterfully elegant, perfectly balanced, razor sharp, and has exceptional performance.

Maximum Performance: The Phantom Series edge is mercilessly sharp, painstakingly honed to 13-15° by expert craftsmen, and nitrogen cooled for increased hardness, flexibility, and corrosion resistance and The agile blade, carefully tapered for minimal drag, ensures swift, precise cuts with effortless ease. For even less resistance, the ground is hollowed out.

The Dalstrong Effect: The Phantom Series is full tang and precision forged from a single piece of ice tempered, high-carbon, Japanese AUS-8 steel with a Rockwell hardness of 58+. It has exceptional sharpness, edge retention, strength, and durability. The blade is beautifully engraved and has a hand polished spine and ergonomic bolster shape for a natural and smooth ‘pinch grip.’

Perfection in Design: Hand polished and laminated velvety rich black Spanish pakkawood handle ensures a heaven-like grip with exceptional durability. The traditional Japanese D-shaped handle is expertly engineered to tuck perfectly into your palm for ultimate control, cut after cut, while the narrow blade design allows for unprecedented maneuverability and nimble movement. A unique mosaic pin made of brass and copper adds refinement and a touch of luxury.

Dalstrong Trust: Unshakeable Try it risk-free with a 100% SATISFACTION OR MONEY BACK GUARANTEE. WARRANTY FOR LIFE AGAINST DEFECTS. Dalstrong is well known for its customer service and packaging. So Discover why chefs all over the world rely on and appreciate ‘The Dalstrong Difference.’ You are now slicing with POWER. POWER TO DALSTRONG!

5. Yoshihiro Blue Steel #1 Dragon Namiuchi Yanagi

FEATURES

  • High-Carbon Blue Steel #1
  • Dragon Engraved into Yanagi
  • HRC 64 (VERY HARD!!!)
  • Ebony Double Bolster
  • Hand-Crafted by Artisans
  • Wooden Saya (Sheath)
  • Octagonal Ebony Handle
  • Made in Japan

DESCRIPTION

Our master artisans create our handmade Yoshihiro Aonamiuchi Blue Steel knives with extraordinary skill. Aoko Blue Steel #1, with a hardness range of 63 to 64 on the Rockwell scale, is intricately forged with iron to create beautiful wave like patterns. So Creating knives of exceptional performance and exquisite beauty requires a high level of skill. Namiuchi is a Japanese word that means “wave forged,” and our master artisans combine aesthetics with the highest quality materials and craftsmanship.

The Yanagi Kiritsuke is a long slicing knife designed to slice thin slices of fish for sushi and sashimi. It is one of the most important traditional Japanese knives and a powerful component in many chefs’ repertoires. The Yanagi Kiritsuke is slightly heavier than the Yanagi, with a wider blade and a thicker spine. The sword tip balances the weight of the knife and is recommended for chefs who want a Yanagi but prefer a heavier knife.

Our Yanagi Kiritsuke is handcrafted in Japan using traditional techniques and features a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allows the blade to cut food with minimal surface and cell damage, preserving the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and strengthens the blade’s otherwise weak edges.

Made

Made in Japan with pride and not mass produced. This knife is enhanced by a handcrafted traditional Japanese Wa-style Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. When not in use, a protective wooden sheath called a Saya is included to protect the knife and enhance its appearance. Yoshihiro knives are handcrafted by master artisans to create a one-of-a-kind work of art.

A sharp edge is valued in traditional Japanese knife making, which necessitates attention and care. If you’re working with acidic ingredients, only hand wash and dry. Use with caution on bones, nutshells, and frozen foods but If not properly maintained, carbon steel can oxidize. To prevent oxidation, keep dry and oil on a regular basis.

A Complete Buying Guide for the Best Sushi/Sashimi Knives

Before we begin, let’s address a frequently asked question. Is a sushi knife really necessary for making sushi or sashimi at home? Obviously, the answer is no. You don’t even need a steak knife to make steaks at home! Of course, it won’t make the food task any easier. It does, however, make preparation easier. Furthermore, with sushi and sashimi, presentation is half the fun, and a good, sharp Japanese sushi knife will make all the difference.

Sets of Sushi Knives

While buying a sushi knife set is a good way to get into the hobby at a low cost per knife, as you can see in our #10 list above. However, most of the best sushi knives will not come in a set, and those that do will be of much lower quality than those purchased separately. As a general rule, we recommend avoiding buying a sushi knife set and instead purchasing a cheap sushi knife from Amazon or saving up until you can afford a good knife like those listed above.

What Is the Best Sushi/Sashimi Knife?

So you’ve seen our list of the best sushi/sashimi knives on the market and read about each one’s features and why we like them, but what if you’re still undecided? What if you find a different sushi knife that you like but aren’t sure if it’s any good? Such as those seen on our blog. We don’t expect you to follow our suggestions like a herd of sheep. You came here for information, and if you’re still reading, you want more. So that’s exactly what we’ll give you. The topics below are the criteria we used to choose the knives on our list above. You can apply the same criteria to compare and contrast your own findings. Are you prepared, in your opinion?

Blade & Handle Materials

One of the most important characteristics of a good sushi knife is that it is extremely sharp and remains so for as long as possible. You’ll need a very hard steel alloy or one with a high carbon content for this to happen. This enables the artisans to put a sharp edge from the factory and also aids in edge retention. Blue steel #1 and white steel #2 are two of the most popular materials used in high-end sushi knives. These are not stainless steels, but rather carbon steels. These will stain if not washed and dried quickly. VG-10 is also a good option that will save you money, but it should still be washed by hand.

Handle materials are less important than steel blade materials, but they should still be considered. The material used usually determines how the handle looks and feels. If you’re going to spend a lot of money on a nice sushi chef knife, it should look nice.

Blade Length

Typical Yanagibas, or sushi knives, range in length from 7′′ to 13′′ or more. A single, uninterrupted pulling cut through the meat, leaving a nice clean edge throughout, is the proper motion for slicing through sashimi. The longer your knife, the easier this is to do on all types of meat but A shorter knife would not allow this, requiring the user to make multiple strokes, resulting in a sloppy edge. A long knife blade has the disadvantage of requiring more steel to manufacture. And because these alloys are expensive materials in a good knife, they significantly increase the cost of the knife when you go up to the next side in blade length.

Brands

You should be able to tell from our list above that brand matters in sushi knives. Our Yoshihiro reviews show that they make excellent sushi knives. In fact, we left several really nice ones off the list in order to provide our readers with a wider range of knife reviews. They truly are the best sushi knife brand, with a variety of excellent options to choose from. When comparing this list to our best steak knife list, you’ll notice that while a few brands appear on both lists, the majority of them are distinct. The reason for this is that when you’re a world-class knife maker, you usually specialize in one or two areas.

Origin

Is it really important whether a sushi knife is made in Japan? No, not if a Japanese Yanagiba artisan is in Germany making knives and Cousin Frank is in Japan for the first time trying his hand at forging a knife. So It should go without saying that the Japanese are the best sushi knife makers. That is where sushi originates. For centuries, long, thin, sharp knives have been made in Japan. In fact, it’s quite popular to buy knives made in Seki City, Japan, which is also home to many sword makers. Maybe it’s not fair to say that all Japanese sushi knives are superior to all non-Japanese knives. However, in general, they are unrivaled in this arena.

Patterns/Designs on the Blade

Sushi chefs in Japan take great pride in their tools. Furthermore, as previously stated, much of the preparation of sushi is about presentation. It’s even about the entertainment in some restaurants. As a result, some of the higher-end yanagiba sushi knives feature Damascus (multiple steel alloy layering), Herringbone, or Suminagashi patterns. Other knives have intricate etchings of symbols or even dragons, as seen on one of the knives on our list. This image depicts a couple of patterns that you might see on a sushi knife. Because both have their origins in Japanese culture, you can find similar patterns in some of the best santoku knives.

Price/Budget

As is always the case, your budget will most likely dictate how good of a sushi chef knife you purchase. The good news is that everyone can find a yanagiba sushi knife within their budget. This is because cheap, poorly made sushi knives start at around $20. These are inferior to anything else mentioned on this page, and they will not last. On the other end of the spectrum, the most expensive yanagiba will cost thousands of dollars. These are typically specialty knives designed for professional sushi chefs or collectors of high-end Japanese knives and swords. There are a few good options on the list above if you’re looking for a well-made knife at a reasonable price.

Social Proof

When you’ve checked all the boxes and narrowed it down to a couple knives, or even believe you’ve found the one, it’s time to look at the reviews. Both online review pages like the one you’re reading now and feedback and ratings left by previous purchasers of the knife are excellent sources of information and education. Not sure you want to spend $200-$300 on a Japanese sushi knife without first seeing and holding it? So Examine the feedback left by previous buyers. Are they satisfied with their purchase? Did something let them down? Have any questions for us? Nowadays, the amount of information available on the internet is limitless. Make the most of them!

Dual Bevel vs Single Bevel Knives

I’m not sure if you were aware, but most top sushi knives are single bevel knives. This means that only one side of the blade has been sharpened, while the other is flat or concave. This results in a perfectly straight cut through the fish every time. The sushi chef can also see clearly down the knife’s flat edge to line up his cut. But are they really better than the most common dual edge we see on most knives in the West? Yes, if we’re talking about cutting sushi, or more specifically sashimi. However, someone who is unfamiliar with single-edge knives and will not be using them frequently may prefer a dual-edge knife. A dual-edged knife is also ambidextrous, whereas most sushi knives are designed specifically for right-handed people. More on this later…

Do You Need a Left Handed Sushi Knife?

A sushi chef knife with a single bevel, as mentioned briefly above, is designed for a specific hand orientation. Because most of us are right-handed, they usually default to being a right-handed knife. If that’s not the case, you’ll need to locate a left-handed yanagiba. A left-handed sushi knife is not difficult to find if you know where to look. They are, however, much less common. Unfortunately, because they are not mass-produced by factories, they must be special ordered for some of the very high-end knives. Of course, double-edged knives are ambidextrous and can be used by either hand. If you’re a lefty in need of some assistance, we’ve done the research and identified a couple of good left-handed yanagibas for you.

Yoshihiro Left Handed Sashimi Knife

This Yoshihiro is one of the best left-handed yanagiba sushi knives on Amazon. It is recommended for professional sushi chefs due to its high-carbon steel and the fact that it can oxidize if not properly cared for. This sashimi knife is made of HRC 62-63 White Steel #2. It is handcrafted in Japan and comes in three lengths: 9.5′′, 10.5′′, and 11.8′′.

Global G11-L Left Handed Yanagiba

The Global G-11L left handed sushi knife is made entirely of CROMOVA 18 stainless steel. Of course, it’s a single-edged blade with excellent balance thanks to the hollow, sand-filled handle. This is yet another distinctive knife with a non-slip handle from our friends at Global. This sushi knife is only available in a 10-inch length.

FEATURES

  • Sharp as a razor
  • Sharper for longer
  • Exceptionally well-balanced
  • Seamless stainless steel construction
  • Handles with a sure-grip

 

Yanagiba vs. Sujihiki Knives

You may have noticed that some of the knives on the list were labeled as Sujihiki knives. So, what’s the distinction between Yanagiba and Sujihiki knives. But Again, as with many other aspects of this industry, those of us outside of Japan have mingled the terms and use them interchangeably. A Yanagiba knife is a single-bevel knife designed specifically for cutting sushi and sashimi. That means the blade has only one side sharpened. For a right-handed sushi chef, use the right hand, and for a left-handed sushi chef, use the left hand. The opposite side of the blade is either flat or slightly concave in most cases.

Sujihiki knives, on the other hand, have a double-edged blade and are more like other Western knives. As a result, the blade is sharpened on both sides and is much more comfortable to use for someone who is not used to using single-edged blades. Sujihiki knives typically have thicker, heavier blades than Yanagiba knives. Yanagiba blades are thin and light, and are frequently made of high carbon steel. Yanagiba knives require more practice and skill to use in the kitchen, but they also require more attention to prevent oxidation.

Do you require both? Most likely not. If you don’t prepare Japanese food on a regular basis or as a profession, a double edged Sujihiki will be more comfortable for you and will require less practice.

How to Cut Sushi

I hope we’re not sounding like a broken record here, but sushi and sashimi are all about presentation. There are many brilliant techniques for slicing and presenting each cut in order to present the fish in the most beautiful way possible. There are cross-grain cuts and cuts that run parallel to the grain. The tuna or salmon is sometimes served alone, and other times with vegetables and/or rice. Hiroyuki Terada, Master Sushi Chef, is featured in this video. Also Watch as he demonstrates how to cut and present sushi and sashimi in a variety of ways.

Best Sushi Knife Review

You’ve probably seen our top ten picks for the best sushi knife, read our reviews, and educated yourself with our sushi knife buying guide. We believe we’ve equipped you with the knowledge to make your own decisions, whether it’s the most expensive sushi knife or a cheap one. Of course, your choice will be determined by your budget as well as the priorities you place on such a tool. The key is to stick to the above criteria and avoid overpaying for something that isn’t up to par in terms of materials or workmanship. So The Yanagiba sushi knife is one of many well-known Japanese knives.

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