Best Sashimi Knives
When it comes to Japanese cuisine, nothing screams “Kaiseki” more than fresh-made, expertly presented sushi and sashimi. Now if you’ve decided to expand on your existing culinary talents or simply choose to eater cleaner, fresher foods, you already know that having the right equipment on hand is imperative. And for that iconic Japanese classic known as sashimi, those paper-thin slices of raw meats can only be achieved with a long, razor-sharp knife that has been specifically designed for the task at hand.
Top 6 Sashimi Knives
Editor’s Pick: Liuzhangyu 10.6-inch Stainless-Steel Sashimi Knife with Maple Wood Handle
If you’re thinking that it’s time to toss the standard Chef’s knife and upgrade to a proper sashimi blade for a more pristine presentation of your Japanese cuisine, this professional-grade design is a great option. Constructed from easy-care stainless steel, this knife features the all-important 10.6-inch blade that makes it ideal for filleting and breaking down entire salmon filets in one easy motion. The single-bevel, razor-sharp edge delivers clean, perfect cuts for professional-looking results while the rounded, maple wood handle offers secure yet comfortable gripping. And because this handle features a partial tang, you’re working with a lighter weight and optimal blade to handle balance for quicker, more efficient processing of virtually any cut of fish.
Who Should Buy This Sashimi Knife?
For the Home Chef who wants to kick their sashimi presentation up to a restaurant-worthy caliber, this quality stainless-steel knife is a great choice. Not only is it hard-wearing and low-maintenance but it delivers the ultra-sharp edge critical to outstanding Japanese cuisine.
Pros:
- Low maintenance stainless-steel blade
- Single-bevel edge
- Comfortable maple wood handle
- Partial tang for lighter weight
Cons:
- Requires regular sharpening
Specs for Comparison:
Blade Length: 10.6-inches
Blade Material: Stainless-steel
Bevel: Single, right-hand
Handle Material: Maple wood
Maintenance: Hand-wash only
Country of Origin: Japan
Runner Up: Mercer 10-inch, High Carbon Steel Sashimi Knife with Left-Handed Bevel
Because Japanese cuisine has always been distinguished by its pristine cuts of fresh salmon and tuna, it only makes sense that a specialty tool like this razor-sharp sashimi knife is going to be a requisite for aspiring chefs. Made from high carbon German steel, this 10-inch blade gets its ultra-thin cutting edge from the single bevel. And while most single bevels are positioned for those working with their right-hand, this unique sashimi knife has been designed for use by left-handed chefs. The generous 10-inch blade is taper-ground for a strong, durable knife that won’t stain or corrode with use. A lightweight wood handle is perfectly balanced to continually tip the heavier blade toward the cutting surface for quicker, easier prep.
Who Should Buy This Sashimi Knife?
With most single-bevel knives being designed for right-hand use, this economical option is a great find for the home chef that wants to produce top-quality Japanese cuisine.
Pros:
- High-carbon German steel blade
- Left-hand, single bevel
- Concave back prevents drag
- Traditional lightweight wood handle
- Limited lifetime warranty
Cons:
- Not suited for right-hand use
Specs for Comparison:
Blade Length: 10-inches
Blade Material: High carbon German steel
Bevel: Single, left-hand
Handle Material: Wood
Maintenance: Hand-wash only
Country of Origin: United States
Best Versatile: Kai Brand 9.5-inches Vanadium Stainless-Steel Sashimi Knife with Wood Handle
For those who consider the purchase of a top-quality knife to be an investment piece, you’ll appreciate the durable construction of this hard-wearing, single bevel sashimi knife. Made in Japan from vanadium stainless steel, this 9.5-inch razor-sharp blade is the perfect length for seamlessly slicing through entire fish filets in one easy stroke. And because it has been crafted from one of the strongest steels available, it can also be used to cut through small bones – a trait not typical of most sashimi knives. The lightweight wood handle with partial tang delivers optimal balance against the heavier blade for faster, more efficient production. The handle’s traditional octagonal shape has been designed for not only better gripping but greater ergonomic comfort when cutting and slicing for long periods.
Who Should Buy This Sashimi Knife?
For the home chef that requires a quality blade that won’t break down over time, there is nothing stronger than vanadium stainless-steel. It’s low-maintenance, won’t corrode, and is certain to be a long-lasting kitchen favorite.
Pros:
- Extra hard vanadium stainless-steel blade
- Single-bevel edge
- Rust and Corrosion-resistant
- Ergonomic, octagonal-shaped grip
- Lightweight, partial-tang handle
Cons:
- Requires regular sharpening
Specs for Comparison:
Blade Length: 9.5-inches
Blade Material: Vanadium Stainless Steel
Bevel: Single, right-hand
Handle Material: Maple wood
Maintenance: Hand-wash only
Country of Origin: Japan
Best Budget: XYJ 9-inch Stainless-Steel Sashimi Knife with Plastic Sheath
When you’re new to the world of Japanese cuisine and want good quality without the hefty price tag, look no further. This easy-care sashimi knife is the perfect option for those exploring the art of sushi and sashimi making. The stainless-steel, single-bevelled blade delivers a razor-sharp edge while the longer, 9-inch length allows you to slice through an entire fish filet in one long, continuous stroke. Cleaner cuts prevent crushing the delicate flesh and help your foods retain their natural flavors. And unlike carbon steel that can corrode over time, this stainless-steel blade requires minimal upkeep and simple hand-washing after use. The Pakkawood handle is lightweight and well-balanced with the blade for a more natural range of motion and more comfortable grip. A plastic sheath protects preserves the blade edge and protects from damage.
Who Should Buy This Sashimi Knife?
This is a great entry-level knife for the up-and-coming chef that wants to practice their skills with a quality cutting tool, without investing a fortune. Single-bevel construction makes this blade an admirable contender with some of the pricier brands.
Pros:
- Low maintenance stainless-steel blade
- Single-bevel edge
- Includes plastic protective sheath
- Pakkawood handle
- Good blade-to-handle balance
Cons:
- Requires regular sharpening
Specs for Comparison:
Blade Length: 9-inches
Blade Material: Stainless steel
Bevel: Single, right-hand
Handle Material: Pakkawood
Maintenance: Hand-wash only
Country of Origin: China
Best for Large Fish: MSY 12-inch High Carbon Steel Sashimi Knife with Lightweight Wood Handle
When it’s time to break down an entire salmon filet, you want a blade that’s not only sharp enough to make quick work of the job at hand, you want one with the additional length that can deliver the clean, single stroke cuts you need. That’s why this 12-inch hand-crafted sashimi knife is a must-have for those venturing into Japanese cuisine. Made from high-carbon steel for an exceptionally sharp edge, this extra-long blade eliminates the need for multiple cuts and delivers fine, precise slicing required to preserve texture and flavor. A traditional wa-style handle is lightweight for a blade-forward balance that orients the knife tip toward the cutting surface for faster, more efficient processing. And the rounded wood configuration of the handle allows for a more comfortable grip as you work.
Who Should Buy This Sashimi Knife?
This is an ideal choice for those who want to work with larger sides of salmon. The longer blade is ideal for slicing through larger pieces with one clean, single stroke that prevents crushing delicate flesh and compromising flavors.
Pros:
- Longer, 12-inch blade
- High carbon steel construction
- Single-bevel edge
- Comfortable wood handle
- Lightweight, wa-style handle
Cons:
- Protective sheath not included
Specs for Comparison:
Blade Length: 12-inches
Blade Material: High carbon steel
Bevel: Single, right-hand
Handle Material: Wood
Maintenance: Hand-wash only
Country of Origin: Japan
Best Luxury Pick: Yoshihiro 10.5-inch White High Carbon Steel Sashimi Knife with Magnolia Wood Sheath
For the professional chef seeking the very best in quality Japanese workmanship, this dramatically patterned hammered Damascus-steel clad sashimi knife is the investment piece you’re looking for. Constructed in the traditional Japanese manner, this knife includes a harder steel core that has then been covered with a softer steel – in this instance, a stunning marbled, white carbon steel. The rigid core adds durability, while the softer surface allows the core blade edge to peek through for that classic, razor-sharp finish. While the long, 10.5-inch length allows for seamless slicing, it’s the unique raised texture of this blade that prevents sticking, drag, and ragged cuts. A beautiful rosewood handle with a traditional octagonal grip is both beautiful and practical as it provides stability as well as a more comfortable hold as you work.
Who Should Buy This Sashimi Knife?
For the home or professional chef that wants the very best equipment, this Damascus-style sashimi knife is a must-have. Traditional construction uses a pure, white high carbon steel sets this exquisite cutting tool well ahead of the pack.
Pros:
- White high carbon steel blade
- Single-bevel edge
- Magnolia wood protective sheath
- Ergonomic, octagonal-shaped grip
- Lightweight, wa-style handle
Cons:
- Requires whetstone sharpening
Specs for Comparison:
Blade Length: 10.5-inches
Blade Material: Damascus High carbon steel
Bevel: Single, right-hand
Handle Material: Rosewood
Maintenance: Hand-wash only
Country of Origin: Japan
What Are the Benefits to Using a Sashimi Knife?
Unlike sushi that is filled with seafood, vegetables, and wrapped in sticky rice, sashimi is all about paper-thin slices of raw fish such as salmon or tuna, served with wasabi, ginger, and dipping sauce. And the difference between a sashimi knife and any other Japanese cutting tool is the longer blade. Because it must seamlessly slice through whole fillets of fish, the sashimi blade is longer so that it can be pulled toward the chef in one long, smooth motion – thus avoiding crushing and preserving the food’s delicate textures and flavors. And while a sushi knife is more multi-purpose in terms of prep work, the sashimi blade is specifically designed for breaking down fish.
What to Look for When Buying a Sashimi Knife
Blade Construction
Precision cutting is the name of the game. A well-constructed sashimi knife will feature a single-bevel blade that can be honed to a razor-sharp cutting edge as well as a concave back to prevent drag when cutting through wet foods. While carbon-steel is traditional for its ability to deliver an exceptionally sharp blade, stainless-steel is also gaining in popularity due to its durability, corrosion-proof construction, and ease of maintenance. Some knives feature the older, squared tip that was simply a style used when seated cooks required a straight versus rolling finish to the cut. But the hallmark of a great sashimi knife is the length and to deliver the single smooth stroke required, you’re looking at nothing less than 7-inches.
Handle Construction
While a full tang handle is often synonymous with superior cutting knives, sashimi knives are different. Because of the importance of having a blade-to-handle balance that encourages the knife tip to lean toward the cutting board, the handle must be lighter. This means a partial or ¾ tang is used as well as a lighter wood material. And for this type of knife, a faceted grip – either D-shaped or octagonal – is the preferred configuration with its more secure grip and ergonomic shape.
Quality
Japanese knives were traditionally forged in what is called the San-Mai style, with a softer, carbon steel core that is then sandwiched between two layers of stainless steel. While this stainless-steel shell covers most of the blade, the super-sharp carbon steel core was strategically exposed at the tip and cutting edge of the blade to deliver that exacting slice the sushi knife is renowned for. Today, purists still insist that a carbon-steel blade is the only way to go because it can be honed to that requisite razor-sharp edge. However, it also requires more maintenance than stainless steel because it is susceptible to rust, corrosion, and damage if not properly stored.
Bottom Line
Whether you’re an at-home cook that’s just getting into Japanese cuisine or you’re a professional chef that wants to improve their culinary presentation, having the right equipment at your fingertips is key to getting the restaurant-caliber results we all seek. And never more so than when you’re making sushi and sashimi. Ultra-sharp edges, elongated blades, and that ideal balance between handle and blade are what set this type of knife apart from the rest. Best of all, with today’s myriad options, you can invest a little or a lot and still come away with a pretty decent knife for the task at hand.