Traditional Japanese sushi knives are called “Sashimi Knives” and come in all shapes and sizes. In this article, I am going to focus on some of the highest-rated sushi knives that are available online for ordering. These are my favorite masterpieces which I recommend to the newbie, mid & pro sushi chefs for using whether in a restaurant or at home.
Best Sashimi Knives for Beginner or Mid-Level Sushi Chefs
- Kai Wasabi Black Sushi Knife
- DALSTRONG Phantom Series Japanese Sushi Knife
- TUO Meteor Series Sashimi Sushi Yanagiba Knife
- DALSTRONG Gladiator Japanese Sashimi Sushi Knife
- Mercer Culinary Asian Collection Yanagi Sushi Knife
- Lucky-Cook Japanese Yanagiba Sashimi Sushi Knife
Best Yanagiba Knives for Professional Sushi Chefs
- Yoshihiro Shiroko Sashimi Chef Knife
- Yoshihiro NSW 46 Layers Hammered Japanese Sushi Knife
- Yoshihiro VGYA240SH Hongasumi Yanagi Sushi Knife
- Yoshihiro Blue Steel Japanese Sashimi Sushi Knife
- Cangshan J Series Japanese Sashimi Chef Knife
- Yoshihiro Takobiki Sushi Sashimi Long Slicing Knife
- Yoshihiro Hongasumi Sakimaru Takobiki Japanese Sashimi Knife
Best Japanese Sushi Knives for Professional or Restaurant Sushi Chefs
- Yoshihiro Kasumi Yanagi/Usuba/Deba 3p Sushi Knife Set
- Yoshihiro Hongasumi Blue Steel Yanagi Sushi Knife
- Yoshihiro High Carbon Blue Steel #1 Sashimi Sushi Knife
- Yoshihiro Aoko Blue Steel#1 Sashimi Chef’s Knife
- Yoshihiro R-2 Powdered Yanagi Sushi Chef Knife
Review of the 18 Best Sushi Knives in the World
1. Kai Wasabi Black Yanagiba Knife – High-Carbon Stainless Steel 8.25-Inch Blade
This knife is crafted according to the traditional Japanese Yanagiba blade style. The 8.25″ long blade is made of Daido 1K6 high-carbon stainless steel (56-58 HRC) that has excellent edge retention and stain resistance. Kai’s craftsman uses bead-blast to provide an attractive and durable blade finish.
The cutting edge of the blade is hand sharpened by the skilled craftsman at a 16-degree angle. The razor-sharp single-edged blade is designed to make thin slices of fish for sashimi and sushi.
The knife has a uniquely manufactured new handle material, Polypropylene blended with bamboo powder. Moreover, it is joined by an antibacterial object for completely safe food preparation. The full tang handle has ergonomic shapes for ease to use and hold.
The knife is dishwasher safe and hand washes with air drying are also recommended. All the features included making it one of the best affordable sushi knives for any amateur to the home-level chef.
- The high-carbon stainless steel blade is super sharp out of the box
- It is pretty good at holding its edge and takes very little time to sharpen
- The blade has an attractive bead-blasted finish to increase corrosion resistance
- The lightweight handle has a full tang structure
- Hand washing is recommended yet safe for dishwasher
- It is made in Japan and comes with a limited lifetime warranty
- It is one of the top Yanagiba knives under the $50 price range
- It doesn’t come with a sheath
- The handle is relatively small
- The hollow plastic handle feels cheap and pretty light (although it does not affect on knife balancer)
2. DALSTRONG Phantom Series Yanagiba Sushi Knife – Japanese High-Carbon AUS-8 Steel 9.5-Inch Blade
This knife comes with a 9.5″ full-tang blade which is forged using one piece of ice-tempered Japanese high carbon AUS-8 Steel (HRC 58-60). The AUS-8 steel is known for its strength, ease enough to re-sharpening, and extraordinary edge holding ability.
The single-bevel blade is not only finished with a satin coating but also nitrogen-cooled to increase resistance against corrosion. The hollow ground blade has a hand-polished shining spine as well as hand-sharpened at an angle of 13-15° by master artisans.
The rich black handle is made from Spanish Pakkawood that is laminated and hands polished. In addition, the Japanese-style D-shaped handle provides a comfortable pinch grip for right-hand users.
This best sushi knife under $100 arrives with a decent-looking polymer Dalstrong DragonLock sheath (Saya). Folding style Saya shuts around the blade and locks it into it properly.
Don’t worry, Dalstrong offers a 100% risk-free money-back guarantee and lifetime warranty that protects against defects in materials and workmanship.
For maintenance, you should avoid using dishwashers, abrasive cleaners, or scrub brushes as this will negatively affect the performance of the blade. Hand wash and towel dry them immediately after use. Sharpening the blade should be done using a wet whetstone.
- Precision-forged and nitrogen-cooled premium quality Japanese AUS-8 steel blade
- 3.5mm thick ice-tempered blade is super sharp and holds its edge well with small effort
- Single piece full tang knife for solid construction and durability
- Water and moisture-proof laminated Pakkawood handle
- A hand-polished stainless steel bolster and an end-cap ensure perfect counterbalance
- Such attributes make the knife’s maintenance easy
- High-quality knife at a very affordable price
- No cons I could think of
3. KYOKU Samurai Series Japanese Sushi Sashimi Knife – Japanese High Carbon Stainless Steel 10.5-Inch Blade
The 10.5″ blade of this KYOKU Samurai Series Knife is made out of superior Japanese high carbon stainless steel. The core of the blade is meticulously ice-tempered & heat-treated to improve flexibility, corrosion resistance as well as hardness up to 58±2 HRC.
Due to the cobalt-added and cryogenic treatment, the blade has greater edge retention ability than any other knives in the $50 price range. The right-handed knife has an 11-13° single-beveled blade that glides easily through any type of raw fish, meat, or vegetable.
The handle is manufactured from genuine wenge wood and designed with an oval shape to be comfortable for people who spend a lot of time in the kitchen. Although the knife is not full-tang, the stainless steel end-cap and bolster ensure a perfect balance between the handle and the blade.
The sandblasted finish with glossy mirror-polished contours ensures food does not get trapped on the blade. It can be used for everyday cutting and chopping whether in a restaurant or at home.
KYOKU provides a lifetime warranty. They also offer free exchange or refund if the item is defective in any way. All these features have made it one of the affordable sashimi knives under $50.
- High quality Japanese high-carbon steel blade at a very low price
- The blade is single-edged and ultra-sharp out of the box
- Cryogenically-treated blade maintains its sharpness after prolonged use
- Ergonomically designed and well-balanced authentic style handle
- The grip is great and the handle is slip-resistant
- Risk-free lifetime warranty
- The blade is relatively heavier and thicker
- Unfortunately, this is not a full tang knife
- No sheath cover, only a decent looking case
4. DALSTRONG Gladiator Series Yanagiba Sushi Knife – German High-Carbon Steel 10.5-Inch Blade
DALSTRONG Yanagiba Knife comes with a 10.5″ long blade which is precision-forged from a single piece of premium-quality German high carbon steel (55-56 HRC). The 3mm thick blade is sharpened by hand to between 16 to 18 degrees angle.
The razor-sharp blade is protected with a satin finish which allows the user to effortlessly slice through anything they want to cook like raw fish, meat, flank, pork tenderloins, hanger steak, and other tender meats.
Overall, the single-bevel knife will help you make the perfect sushi rolls by cutting your fish into ultra-thin slices.
An ergonomically designed triple-riveted handle is made from military-grade black G-10 Garolite. Hand polished bolster, end cap, and full tang structure maintain perfect counterbalance, as well as triple rivets, providing durability and robustness.
Due to its excellent grip and maneuverability, it can be used for a long time in the kitchen or restaurant, or at home. Japanese-style full tang knife is only for right-handed chefs.
Dalstrong provides stain, BPA-free, and water-resistant nice fit black plastic sheath along with this knife. After each use wash them by hand and dry them immediately. Don’t put or clean your knife in the dishwasher.
It works well with beginners to intermediate-level chefs who are looking to buy a decent quality sushi knife at an affordable price.
- Ultra-sharp German HC Steel blade requires minimal effort to slice raw fish
- Precisely tempered German steel blades are very famous for their wear and stain resistance
- The blade takes a razor-sharp edge very quickly and the edge retention capability is also much better
- Super-strong triple-riveted handle that is comfortable, durable, and non-slip
- The knife is easy to clean and maintain
- A high-quality knife at an affordable price makes it the best Yanagiba knife under $100 category
- The knife has 120 days complete money-back guarantee and a limited lifetime warranty.
- Not dishwasher safe
- The knife is a bit heavy
5. Mercer Culinary Asian Collection Yanagi Sashimi Knife – German High Carbon Stainless Steel 12-Inch Blade
This low price knife is suited for newcomer chefs or people who are serious about making authentic Japanese foods sushi and other Asian foods.
The knife has a single bevel blade (15°) that is taper-ground with a stone finish. The 12″ long blade is made out of German high carbon steel (HRC 56-58). German steel is famous for its non-staining and corrosion-resistant characteristics.
The blade takes a keen edge in a short time and if not abused also holds it for a long time. The razor-sharp blade is able to cut fish, meat, and all kinds of vegetables or sashimi items effortlessly without dragging or snagging.
The knife is completed using a traditional balsam wooden handle that is light, simple, and non-slip. The rounded shape handle is comfortable and easy to hold.
If you want to use the knife for a long time then it should always be washed by hand and dried right away after each use.
It also has a left-handed version, check this: Mercer Culinary 10-Inch Left-Handed Yanagi Sashimi Knife
- Stain & corrosion resistant high carbon German steel slicer
- The knife comes very sharp out of the box
- Easy enough to sharpen, but doesn’t dull very quickly
- Best right-handed sushi knife on the market when you consider its price range
- Mercer Culinary offers a limited lifetime warranty with the knife
- The wooden handle feels cheap and very lightweight
- Half tang knife, not a full tang
- No protective sheath or cover
6. Lucky Cook Sashimi Sushi Knife – High Carbon Stainless Steel 10-Inch Blade
Due to its outstanding features and very low price compared to other limited edition knives, I decided to place it at the number one position on the list of best sushi knives for beginners. Note that this is an entry-level knife that is only for right-handed users.
This 10″ long slicing blade is made of high-quality 5Cr15Mov stainless steel with a Rockwell hardness scale of 55-56. The blade will not rust easily as the stainless steel is highly resistant to staining and correction.
The 20-degree razor-sharp cutting edge is very useful for cutting or chopping vegetables, as well as for thin slices of fresh fish for sushi and sashimi.
Just like other Japanese knives, the handle is crafted with light brown wood. It is comfortable to hold and works well when used by a newbie chef. The handle is slightly oval so you will get a non-slip grip. The finish of the handle is smooth and fits snugly in the palm of an average-sized hand.
Hand wash and towel drying are highly recommended. It also shouldn’t be washed in the dishwasher.
- The stainless steel blade is easy to care for and maintain
- The blade is extremely sharp and ready to use out of the box
- The knife is lightweight and has a single bevel blade
- The natural wooden handle is not too heavy or long
- Pretty good knife for the price point
- Warranty is a limited lifetime, depending on how you maintain and use it
- Not a full tang design knife
- Re-sharpening takes time
- The knife does not come with a sheath
Part-2: Review of the High-Quality Sushi Knives for Professional or Restaurant Sushi Chefs
7. Yoshihiro Shiroko Sushi Sashimi Chef Knife – Japanese High Carbon White Kasumi Steel 10.5-Inch Blade
Yoshihiro Shiroko is the knife that I recommend to all levels of sushi chefs because I am fascinated by its craftsmanship, price, and performance.
This excellent Yoshihiro sushi knife has a 10.5″ long slicing blade made of Japanese high carbon white steel # 2 with 62-63 Rockwell hardness. Hard alloy White Steel # 2 is forged with soft iron to make attractive mist waves called Kasumi.
The steel of the blade is soft enough to sharpen quickly and hard enough to hold its edge well so you can cut many sushi ingredients before sharpening again.
The blade has a fully flat ground shape on the front, a concave back area, and is surrounded by a flat rim. Its single beveled blade is designed only for right-handed chefs.
With flawless design and a single edge, the blade can cut food items into thin slices without any damage to the surface of cells. Also, the process helps to preserve the taste and texture of the food intact.
It has a Shitan Rosewood D-shaped handle that is traditionally handcrafted in Japanese Wa-style. Also, the size of the handle, the weight, and the beautiful Shitan bolster ensure a good counterbalance structure for fatigue-free non-stop use.
The D-shaped handle fits hands in almost all sizes. Also, the handle has a super comfortable grip so it won’t slip even if your hands are wet while making sushi rolls.
Moreover, this best sashimi knife comes with a package of Tsubaki knife Oil, a rust eraser, and a sheath/Saya which is created by Magnolia wood.
For best performance, always hand wash the knife after use, then immediately wipe it with a towel and store it in its Saya cover. Never let the knife dry in the air.
Never try to cut hard items like bones, seeds, or nutshells, and frozen foods. Always try to sharpen the knife in premium-grade Japanese water stone.
The same model is also available in 9.5″ and 11.8″ blade length as well as Magnolia wood handle.
NOTE: If you are a left-handed user then check out its left-handed version: Yoshihiro Shiroko Left-Handed Sashimi Knife
- Premium quality and super hard Japanese high carbon steel blade
- The cuts of the ultra-sharp blade are thin-slice and very precise
- Full tang framework for superb robustness and durability
- The D-shaped handle feels solid and steady with an ergonomic grip
- The knife is handcrafted by master artisans in Japan
- Yoshihiro Shiroko comes with a limited lifetime warranty
- The knife needs a lot of care
- Not dishwasher safe
- It requires regular sharpening for best performance
8. Yoshihiro Sujihiki Japanese Slicer Knife – VG-10 46 Layers Hammered Damascus Steel 9.5-Inch Blade
The Yoshihiro NSW Sujihiki is designed to be more of a slicing knife. This is why it is one of the best slicer knives in its class. It is mainly designed to fabricate and carve the fish, other meats, and big roasts. The knife can also be used for little by little slicing as well as other ingredients such as smoked salmon or cucumbers.
The 9.5″ long slicing blade of this knife is made of forged Japanese 46 layers of VG-10 hammered Damascus stainless steel. To give the blade extra strength and durability, the hard steel VG-10 is used as the core alloy and is covered by soft Damascus stainless steel cladding on both sides (23 layers soft SS + 22 layers soft SS + 1 layer VG-10 = 46 layers of Damascus steel).
Both the Damascus steel, the soft steel, and the VG-10 steel are super stain-resistant. Its HRC level is higher than other similar kitchen knives on the market, with a rating of more than 60 Rockwell C scale. Higher HRC means it can have a thinner and sharper edge which will help to cut almost all kinds of food ingredients seamlessly.
There are very few sushi knives that feature double-edged blades. Moreover, the hammered texture of the blade creates small air pockets to reduce friction between the blade and the food and prevent food from sticking to the blade.
The octagonal-shaped handle is constructed from natural Shitan Rosewood as well as is affixed with a double Redwood bolster. The traditional Japanese Wa-style handle is handcrafted, lightweight, and ensures a firm pinch grip for seamless use without any fatigue.
The manufacturer provides a protective Saya cover made of natural Magnolia wood along with this knife. The maintenance of this knife is a bit less than other Yoshihiro sushi Knives. However, regular care is essential for the durability and maximum performance of the knife.
Always hand wash with lukewarm water after use and dry immediately with a towel or tissue, never use a dishwasher for cleaning. Do not cut hard foods such as bones, nutshells, and frozen foods with this knife. Regularly sharpen with good quality water whetstones.
- High end 46 layers Japanese VG-10 Damascus stainless steel blade
- Damascus patterns help to hold an edge well and protect the blade core from chipping
- The double-bevel razor-sharp blade is perfect for left or right-handed users
- A higher amount of chromium makes the steel very resistant to stain and corrosion (1% carbon, 13% Cr)
- The handle’s construction is sturdy with a great grip
- Full tang design knife for durability and maneuverability
- The knife requires very low maintenance
- It is handmade by master artisans in Japan
- Yoshihiro NSW Sujihiki Knife has a limited lifetime warranty
- None so far, really nice knife
9. Yoshihiro Hayate Yanagi Sushi Sashimi Japanese Chef Knife – Inox Aus-8 Stainless Steel 11.8-Inch Blade
Yushiro Hyatt is one of the top sushi knives in the world for unique craftsmanship and premium-grade materials. All the features of this right-handed knife make it the best among professional-level sushi chefs.
The knife comes with a premium-quality INOX AUS-8 stainless steel blade that has razor sharpness and higher edge retention with ease of care and stainless steel durability. The INOX AUS-8 is improved stainless steel that is generally used in high-end Japanese cutlery industries.
The blade will not stain easily and is known to maintain its keen edge after prolonged use. The 11.8″ long slicing blade has a traditional grind and, fiat rim on the back, concave ground, and fully flat ground on the front.
The blade is single-edged which is designed to cut vegetables, fish into thin slices to make sashimi or sushi.
The western-style handle is integrated with stainless steel. The handle has plenty of ergonomic hammer patterns around the surface that act as a texture to provide a very secure grip.
Chefs who have to work long hours in the kitchen or any popular restaurant will find the handle comfortable and balancing. Also, if your hands get wet or sweaty while working, you can still hold the handle with a pinch grip.
Yushiro Hyatt comes with a beautiful magnolia wooden sheath. Traditional Japanese sushi knives require proper care and maintenance. After every use clean with hand wash and dry the knife right away to get the most out of it. Use a towel or tissue to wipe the knife, never let it dry in the air.
Always use good quality water whetstones for sharpening but Japanese whetstones are better. Also, the knife is designed to cut soft food items so never cut anything hard objects.
- Premium-quality INOX AUS-8 super stainless steel made slicing blade
- AUS-8 steel is known for its high level of wear and corrosion resistance
- Extremely sharp that does not dull very quickly
- Integrated stainless steel full tang handle for counterweight and solid construction
- The square-shaped solid handle has hammer patterns for the aggressive grip
- Such characteristics make the knife’s maintenance easy
- The knife is handcrafted by the most skilled artisans in Japan
- The manufacturer of this Yanagi knife offers a limited lifetime warranty
- The blade is slightly thick
- Difficult to sharpen at home
- The knife is not dishwasher safe
10. Yoshihiro Aonamiuchi Yanagi Kiritsuke Japanese Sashimi Sushi Knife – High Carbon Blue Steel #1 10-Inch Blade
This handmade Yoshihiro Blue Steel Aonamiuchi Yanagi Kiritsuke Japanese Sashimi Sushi Knife is crafted by highly skilled Yoshihiro master artisans. To make such a perfect knife, a craftsman has to have a minimum of 15 years of sushi knife crafting experience. Of course, this Yoshihiro sushi knife has a limited lifetime warranty like others.
The traditional tip shape blade is created of High Carbon Blue Steel#1. The 10.5 inches long blade has a 64 Rockwell hardness rating. This extraordinary Blue steel #2 has a high-ranking edge retention ability far better than White Steel #2. The spine thickness is approximately 0.16 inches or 4 mm and the height of the blade at the heel is about 1.8 inches or 3.5 mm. The sword tip design blade supports to increase the balance with the weight of the sushi knife. Also, those chefs are intended in the Yanagi but have shorter working space this best professional sushi knife is highly recommended for them.
The knife comes with a traditional Japanese design handcrafted Ebony handle. Additionally, to protect the blade Yoshihiro provides lacquered wooden made sheath named a Saya is included. This knife is also available in 10.5 inches or 270mm and 11.8 inches or 300mm and 13 inches or 330mm. This most expensive sushi knife is only recommended for professional chefs.
11. Cangshan J Series Sashimi Chef Knife – Japanese VG-10 67 Layers X-7 Damascus Steel 10-Inch Blade
Cangshan J Series Knife has a full tang razor shape blade that is 2.5 mm thick and sharpens at a 16-degree angle. The 10″ long handmade blade of this sashimi knife is formed with super quality Japanese VG-10 Steel (60-62 HRC) which has 67 layers of premium quality softer steel at the single side in the Damascus tradition.
Most importantly, the steel core goes through 6 stage heat treatment process which makes it easy enough to sharpen with a fine-grit whetstone without any difficulty. Its edge retention is higher than German steel or any other comparable steel. This Damascus blade is designed with artistic graffiti-etched for a classic statement. Due to its double blade bevel, it can be used by both right or left-handed chefs.
The slightly oval-shaped classic handle comes from premium quality African Blackwood. Because of the oval-shaped construction, the handle provides a secure grip and pleasure. The knife also comes with a dark Walnut wood magnetic Saya style sheath. The Cangshan J Series Knife is dishwasher safe and featured a limited lifetime warranty. For proper maintenance, clean it through hand wash only as well as air drying is also recommended. This sushi knife is also available in 8″ and 12″ sizes.
12. Yoshihiro Shiroko Kasumi Takobiki Japanese Sushi Sashimi Chef Knife – High Carbon White Steel #2 11.8-Inch Blade
Are you a professional chef and looking for the best long-slicing knife to cut paper-thin pieces of raw fish for your sashimi then Yoshihiro Takobiki Sushi Sashimi Slicing Knife is perfect for you? It features a huge 11.8″ long full tang blade that is made of High Carbon White Steel #2 (62-63). The white steel is forged with soft iron to create beautiful mist waves called Kasumi. Due to covering the hard steel with soft iron, the blade becomes less fragile.
Its single edge design aids in cutting thin slices of sushi fish. Also, the razor-sharp blunt or chisel point of the blade makes it ideal for cutting an octopus long tentacles. This chisel-shaped blade can perform extended uninterrupted strokes on any ingredient and still preserve freshness.
This right-handed knife is complimented by a D-shaped handle with a wood bolster. The handle and bolster are formed from Shitan Rosewood, those are very lightweight and let you use the knife for a long duration without feeling numb on your fingers. The best part is, Yoshihiro additionally provides Tsubaki oil, a rust eraser, and a covering sheath called Saya carved from Magnolia wood.
Note: This model is uniquely handcrafted by master artisans in Japan and backed by a limited lifetime warranty. This Japan-made knife can be used for a long time if you take proper care of it. Though the carbon steel blade isn’t resistant to corrosion, so after every use keeps it dry and applies Tsubaki oil before storage it for the next day’s chores. Remember, it is essential for Japanese knives to hone and sharpen regularly only on the highest-quality water stones from Japan.
Part-3: Review of the Most Expensive Sushi Knives for Professional or Restaurant Sushi Chefs
13. Yoshihiro Hongasumi Sakimaru Takobiki Japanese Sushi Sashimi Knife – High Carbon White Steel 10.5-Inch Blade
This handmade 17″ Yoshihiro Hongasumi knife is made by master artisans who have at least 15 years of Japanese sushi knife crafting expertise. Its 11.8″ full tang blade is made of High Carbon White Steel #2 and forged with iron to generate eye-catching misty patterns. You can use this single-edged long slicing knife to cut paper-thin pieces of raw fish or meat for delicious sashimi in a smooth stroke. Furthermore, the razor sharped blade has a tanto shape tip that is intended to cut the extended tentacles of an octopus.
This knife is right-handed with a D-shaped handle that is constructed from Shitan Rosewood and affixed with a beautiful Water Buffalo horn bolster. There are also some maintenance kits in the package – a rust eraser, Tsubaki oil, and a protective sheath for the knife which is created by Magnolia wood. The Saya cover protects the knife while not in use and also adds to its attractive appearance. The Yoshihiro Hongasumi Sakimaru Takobiki Sushi Sashimi Japanese Knife is proudly manufactured in Japan. Its warranty offer is for a lifetime.
Note: Make sure you sharpen and hone this knife with a premium quality water stones knife sharpening system only. Also, hand washes and air dry the knife immediately if using it on acidic ingredients. Avoid using this knife on items like frozen foods, nutshells, and bones. Also, avoid oxidation by ensuring that the knife is oiled and dry regularly.
14. Yoshihiro 3-Piece (Yanagi-Usuba-Deba) Japanese Sushi Chef Knife Set – Japanese High-Carbon Kasumi White Steel Blade
If you want to be a professional sushi chef at a popular restaurant where you have to prepare delicious sashimi for customers every day, then you must know that a single knife is not enough. In that case, you must need a good sushi knife set. Now Yoshihiro is offering 3p of a complete sushi knife set only for right-handed chefs. Knives type of 3p set and measurement (Blade & Overall Length: Yanagi: 10.7″ x 16″ / Usuba: 7.7″ x 13″ / Deba: 7″ x 12″). The core of the blade is formed of two different plates of steel; Japanese High-Carbon White or Blue steel (HRC 62-63) and soft iron.
The construction is impressive and completely handmade by the great Yoshihiro artisans. You can see the Kasumi or mist-like beautiful waves on the blade border, which results from the combination of soft iron and Shiroko high-carbon steel. When hard steel is covered with soft iron, it becomes less fragile. These knives can smoothly cut through raw fish, vegetables, and sushi effortlessly due to their single-edged design.
The handle design of these 3 knives is octagonal and full tang, thereby ensuring proper balance. Also, the handle is mainly constructed from Shitan Rosewood material for heavy-duty and durable purposes yet remains light. This set is also available in the Magnolia wood handle. To ensure safety, these knives have 3 lovely Sayas or sheaths that are crafted from Magnolia wood. This best sushi knife set is proudly made in Japan and is supported by a limited lifetime warranty.
In fact, you can enjoy these 3 knives for many years to come if you take proper care of them. Moreover, its maintenance is quite easy. Note: it is advisable to sharpen this knife with Japanese natural stone. Bear in mind that the blade is not resistant to stain. Most importantly, Yoshihiro provides a rust eraser and Tsubaki oil with this model which is very essential for maintenance.
15. Yoshihiro Hongasumi Japanese Yanagi Sushi Sashimi Knife – High Carbon Blue Steel 10.5-Inch Blade
The Yoshihiro Hongasumi Blue Steel Yanagi Sushi Knife comes with single-edged 9.5 inches long blade. The traditional grind design blade is constructed of tough High Carbon Blue Steel #2 which has HRC 63-64. This Blue steel #2 has a higher edge retention ability far better than White Steel #2. The blade comes with the fully flat ground on the front, concave shape ground with the plane rim on the back, a limited lifetime warranty, and 100% handcrafted in Japan. This knife is also available in 10.5 inches or 270mm and 11.8 inches or 300mm.
This good sushi knife is equipped with the traditional handcrafted Shitan Rosewood Octagonal shaped handle. This 14.5 inches Sashimi Japanese Knife is a perfect choice for intermediate and pro-level chefs. Additionally, Yoshihiro offers a sheath which is made of Magnolia wood, Tsubaki knife Oil, and rust eraser with this Hongasumi Sashimi Knife. For best performance, clean it with only hand wash with air drying is also recommended and tries to be always sharpened and honed on any premium quality water stones.
The same model is also available in the left-handed version: Yoshihiro Left-Handed Hongasumi Japanese Sashimi Knife
16. Yoshihiro Aonamiuchi Yanagi Kiritsuke Japanese Sushi Sashimi Knife – Ryu Dragon – High Carbon Blue Steel 10.5-Inch Blade
If you ask me which is the most artistic sushi knife on this top list, I must say that Yoshihiro Aonamiuchi Ryu Dragon is my favorite masterpiece. You’ll be glad to know that this Yanagi knife has been praised by many traditional Japanese sushi chefs.
Ryu Dragon comes with a 10.5″ blade made of premium quality Japanese high carbon blue steel #1 (HRC 63-64). The hard steel of the blade is efficiently forged with soft iron to create wonderful wave-like patterns. This single-edged long slicing knife is designed to cut fish pieces into thin slices to prepare sushi and sashimi.
This handcrafted knife is made by highly skilled Yoshihiro master artisans who have a minimum of 15 years of sushi knife crafting experience. It is also manufactured for professional chefs who work in any popular restaurant and prefer to use a heftier and slightly heavier blade sushi knife.
The full tang knife features a traditional Japanese Wa-style handmade Ebony wood handle. The handle is also paired with a traditional Japanese-style Ebony dual bolster. The ergonomically crafted octagonal handle fits perfectly with the hand for fatigue-free and non-stop use.
Moreover, Yoshihiro provides a protective wooden Saya or sheath with this sashimi knife. The model is also available in 11.8-Inch blade size.
Hand wash after each use and quickly wipe with a soft cloth or tissue, never let it dry in the air. After washing use a small coat of oil regularly to protect the knife from oxidation and store it in the wooden sheath.
Do not cut hard food items such as nutshells, bones, and frozen foods with this knife. Sharpen only with high-quality water whetstones.
- Ultra-premium Japanese high carbon blue steel super sharp blade
- The blade steel has 64 hardness Rockwell C scales that is the highest HRC rating on this list
- The sword tip shape of the blade helps to increase the balance of the weight of the sushi knife
- The octagonal-shaped handle is beautiful, durable, and provides a non-slip grip.
- Full tang sushi knife for incredible robustness and quality
- The black wooden Saya is very handsome to look at
- Don’t worry, the knife has a limited lifetime warranty
- The knife is handcrafted by master artisans in Japan
- Its artistic design and top-quality components have made it one of the best sushi knives in the world
- Not dishwasher safe
- The knife is a bit heavy and the blade is a bit thick
- Most high-end Yoshihiro knives require a little more maintenance than other knives
17. Yoshihiro Suminagashi Yanagi Kiritsuke Japanese Sushi Sashimi Knife – High Carbon Blue Steel #1 11.8-Inch Blade
Yoshihiro Suminagashi Yanagi Kiritsuke multipurpose chef knife is featured with a 10.5″ razor-sharp blade which is 100% handcrafted in Japan. It is only recommended for mid and pro-level chefs and those who have tiny working space. The single edge blade has created by super quality High Carbon Blue Steel #1 and has the highest hardness rating of 64-65 according to Rockwell C Scale. You may like the review of Best Gyuto Knife in the World
This most expensive sushi knife is organized with the traditional Japanese-style handcrafted Ebony wood handle. Additionally, It has a premium quality affixed to the Water Buffalo horn bolster. Also, you will get a Lacquered Magnolia wood-made sheath or Saya to protect this sushi knife. Also, available at 11.8″ with a limited lifetime warranty.
18. Yoshihiro Ginsanko Japanese Yanagi Sushi Sashimi Knife – High Carbon Stain Resistant Steel 10.5-Inch Blade
Those who have a little bit of concept about sushi knives, all know Yoshihiro is the world’s no 1 sushi knife brand and this handmade Yoshihiro R-2 Powdered Japanese Stainless Steel Yanagi Sushi Chef Knife is one of the most expensive sushi knives they have ever made. To make this best sushi chef knife Yoshihiro has used a completely new class and unique Japanese metallurgy which is known as Japanese powder steel.
This Powdered Japanese Stainless Steel core has an extreme 64-65 Rockwell hardness rating, higher edge retention, good wear resistance, and is very easier to sharpen. However, the traditional Japanese powder stainless steel knife is not fully stained resistant, so with the appropriate care and maintaining dry earlier of storage the knife will provide years of satisfaction.
The most expensive sushi knife comes with a Japanese design traditional Rosewood handle. Additionally, to protect the single-edge blade Yoshihiro provides lacquered wooden made sheath. This lightweight and 10.5″ right-handed sushi knife is highly recommended for those chefs who are working in a high-demand busy kitchen and have a short time for numerous take care of the blade.
Frequently Asked Questions About the Best Sushi Knife (FAQ)
Question: What is a good sushi knife?
Answer: It’s really hard to find a sushi knife that covers all the needs of users of all levels. However, even if the price is a little higher, Yoshihiro Shiroko Sashimi Chef Knife will be suitable for all kinds of sushi chefs.
Question: What is the most expensive sushi knife?
Answer: The most expensive sushi knife I have ever seen is the Yoshihiro Honyaki Yanagi Kiritsuke Knife with a market value of around $6000. This knife is made by Legendary Japanese master craftsman Masakuni.