Best Sushi Knives
When you’re serious about expanding your culinary repertoire to include professional-grade sushi, it’s best to start with the basics. And those basics include a quality set of knives that have been specifically designed for the delicate work of slicing and filleting fish, meats, and veggies with flawless precision. Just like a standard set of chef’s knives, with sushi, there is a blade for every purpose – whether fileting an entire fish, cutting paper-thin slices of Daikon or finely slivering a piece of cucumber. Having the right equipment for the job at hand is essential to achieving restaurant-quality results – and that’s why you want a top-quality sushi knife.
Top 6 Sushi Knives
Editor’s Pick: Yoshihiro Shiroko 10.5-inch High Carbon Steel Sushi Knife with Safety Sheath
For that perfect sushi roll, you need a razor-sharp knife that can effortlessly slice through fish, meats, and vegetables in one long, clean stroke. And that’s why this hand-crafted, single-bevel sushi knife is about to become your favorite kitchen helper. Made in Japan from high-carbon steel, it’s crafted specifically for the fine, precision slicing needed to maintain the delicate texture and flavors in your foods. The traditional Wa-style handle is lightweight and results in a blade-forward balance that directs the knife tip toward the cutting surface for more efficient processing. And the classic D-shaped design gives this handle a more secure, comfortable grip. This blade must be hand-washed after each use, and stored in its accompanying wooden sheath to protect it from damage when not in use.
Who Should Buy This Sushi Knife?
This high-end sushi knife is an investment piece for any home or professional chef. It’s hand-crafted in Japan, using traditional methods and materials, and is the perfect blade to produce restaurant-quality sushi for friends and family.
Pros:
- Razor-sharp, high-carbon steel blade
- Single-bevel edge
- Wooden protective sheath
- Ergonomic, D-shaped grip
- Lightweight, wa-style handle
Cons:
- Requires whetstone sharpening
Specs for Comparison:
Blade Length: 10.5-inches
Bevel: Single, right-hand
Blade Material: High carbon steel
Handle Material: Rosewood
Maintenance: Hand-wash only
Country of Origin: Japan
Runner Up: XYj 8-inch Stainless-Steel Sushi Knife with Single Bevel and Protective Sheath
This low-maintenance sushi knife is great quality and affordable option for those who are just learning to master the art of Japanese cuisine. The wafer-thin, stainless-steel blade of this knife is single-bevelled for the sharpest possible cutting edge, while the longer, 8-inch length is ideal for slicing through smaller cuts of fish, meat, and vegetables. Unlike carbon steel that can dull and corrode over time, this stainless-steel blade requires minimal upkeep and simple hand-washing after use. The wood handle is well balanced against the weight of the blade, for a more comfortable grip and efficient prep process. And because it comes with a fitted plastic sheath that protects between use, you never need to worry about this knife becoming dull or being damaged during storage.
Who Should Buy This Sushi Knife?
This knife is an ideal choice for the up-and-coming Chef that wants to perfect their presentation style, without having to break the bank to acquire quality tools.
Pros:
- Durable stainless-steel blade
- Single-bevel edge
- Rust and corrosion-resistant
- Plastic protective sheath
- Lightweight, wood handle
Cons:
- Non-ergonomic handle
Specs for Comparison:
Blade Length: 8-inches
Bevel: Single, right-hand
Blade Material: Stainless-steel
Handle Material: Wood
Maintenance: Hand-wash
Country of Origin: China
Best Easy-To-Use: JapanBargain 8-inch Stainless-Steel Sushi Knife with Non-Stick Blade Design
If you struggle with bits of rice and fish sticking to your knife while you’re trying to achieve the meticulous cuts needed for professional-looking sushi, then this aerated sushi knife may be the perfect solution. Made from rust-resistant stainless, steel, this 8-inch blade was designed to eliminate the drag that can happen when the suction from moist foods causes them to adhere to the blade and result in ragged cuts and sloppy results. The multiple small holes along the blade edge create air gaps needed to prevent foods from sticking. Ultimately, your knife flows more smoothly and you have cleaner slices and a faster prep time. And the lightweight wood handle is perfectly balanced against the heavier blade to provide you with greater control of the cutting process.
Who Should Buy This Sushi Knife?
For the home-chef that is struggling to perfect their sushi presentation, this knife will prove invaluable. The aerated construction removes drag and ragged cuts for flawless slicing every time.
Pros:
- Hard-wearing stainless steel
- Single-bevel edge
- Aerated blade for cleaner cuts
- Rust and corrosion resistant
- Well-balanced wood handle
Cons:
- Protective sheath not included
Specs for Comparison:
Blade Length: 8-inches
Blade Material: Stainless-steel
Bevel: Single, right-hand
Handle Material: Wood
Maintenance: Hand-wash only
Country of Origin: Japan
Best Luxury Pick: KYOKU Samurai Series 10.5-inch Japanese Steel Sushi Knife with Lightweight Wenge Wood Handle
If you’ve been using standard Chefs knives to prepare sushi and now feel it’s time to upgrade to something a little more qualified for the job at hand, you’ll have a winner with this one. Made from super-hard Japanese steel, this knife’s generous 10.5-inch blade is perfect for slicing through whole fish filets and larger cuts of meat or vegetable in one easy motion. The single-bevel, razor-sharp edge delivers clean, perfect cuts for professional-looking results while the beautifully grained and highly durable Wenge wood handle is ergonomically designed for a secure, comfortable grip. A partial tang produces a lighter handle for perfect blade balance and a knife that makes slicing, dicing, and mincing all those essential sushi components, quicker and easier.
Who Should Buy This Sushi Knife?
This beautiful sushi knife is a step up for most home chefs who want to upgrade their tools and improve their presentation results.
Pros:
- Long, 10.5-inch blade
- Single-bevel edge
- Hard-wearing Wenge wood handle
- Japanese steel blade
- Includes lifetime warranty
Cons:
- Japanese steel can be prone to chipping
Specs for Comparison:
Blade Length: 10.5-inches
Blade Material: Japanese steel
Bevel: Single, right-hand
Handle Material: Wenge wood
Maintenance: Hand-wash only
Country of Origin: China
Best Traditional: Yoshihiro 9.5-inch Sushi Knife with Double-Bevel and Hammered Blade
For the chef that appreciates the beauty of quality Japanese craftsmanship, this classic hammered Damascus-steel clad sushi knife is a kitchen show-stopper. The traditional design of this knife includes a 16-layer blade with a harder steel core for optimal strength and durability. An elegant hammered surface provides the raised texture needed to prevent foods from sticking and deliver that cleaner cut that’s so important for professional-grade presentations. Because of the softer steel used in making the blade surface, you get a thinner cutting edge that can be honed and sharpened to that crucial razor-sharpness. And with a double bevel edge, you have a knife that is ideal for right- or left-handed chefs. The full-tang mahogany handle is ergonomically designed for perfect balance and a comfortable grip throughout the prep process.
Who Should Buy This Sushi Knife?
This elegant knife is an investment piece for the home or professional chef who appreciates quality construction and traditional Japanese craftsmanship. A double-bevel cutting edge makes it a great choice for left or right-handed prep work.
Pros:
- Damascus-steel clad blade
- Hammered surface prevents sticking
- Full-tang mahogany handle
- Double micro-bevel
- Rust-proof blade
Cons:
- Protective sheath not included
Specs for Comparison:
Blade Length: 9.5-inches
Blade Material: Damascus steel
Bevel: Double-beveled
Handle Material: Mahogany
Maintenance: Hand-wash only
Country of Origin: Japan
Best for Clean Cutting: YAIBA 8.25-inch Japanese Steel Sushi Knife with Hammered Blade
You’ll slice through fish, vegetables, and even your finished sushi rolls with clean, single strokes when you work with this professional-grade cutting blade. Hand-crafted in Japan, this single-bevel sushi knife delivers the longer blade and razor-sharp edge needed for filleting, precision cutting, and fine mincing of all your favorite sushi fillings. The hammered finish of this exceptionally hard Japanese steel knife is what prevents drag when processing wet or starchy foods and ultimately helps to ensure a clean, restaurant-quality presentation. A traditional wood handle provides a comfortable grip and its lightweight construction ensures that the important blade to handle balance that is needed for efficient production.
Who Should Buy This Sushi Knife?
For the home or commercial chef who wants a quality sushi knife that won’t let them down, this is the one for you. Made using Japanese steel for a flawless, sharp cutting edge, the hammered finish eliminates drag to ensure professional-looking results.
Pros:
- Sharper, single-bevel edge
- Japanese steel blade
- Hammered, non-stick surface
- Traditional wood handle
Cons:
- Protective sleeve not included
Specs for Comparison:
Blade Length: 8.25-inches
Blade Material: Japanese steel
Bevel: Single, right-hand
Handle Material: Wood
Maintenance: Hand-wash only
Country of Origin: Japan
What Are the Benefits to Using a Sushi Knife?
The blade of a true sushi knife is uniquely designed for a number of reasons. Not only is it single-bevelled for a razor-sharp edge, but it’s extremely long and this added length is what allows you to cut through larger portions of meat or vegetables in one seamless stroke. This not only produces a neater roll but also prevents delicate flesh from being crushed, and vegetables from losing their juices and flavors due to ragged, less precise cuts. And because the prep steps in sushi include all of this slicing and dicing as well as cleanly cutting through the sushi roll itself, you want a tool that is efficient at doing it all – and that’s a sushi knife.
What to Look for When Buying a Sushi Knife
Blade Construction
While you may assume it’s all about the blade, a well-constructed sushi knife also requires a comfortable, well-balanced handle that makes the prep process both comfortable and efficient. As with any knife used in precision cutting, you’re looking for a single-bevel blade for the sharpest edge possible. While carbon-steel is traditional for its ability to achieve a razor-like finish, stainless-steel is also gaining in popularity due to its strength, longevity, and ease of maintenance.
Handle Construction
When it comes to the handle, it should be lighter than the blade for a weight-balance that allows the knife to orient itself toward the work surface for faster, easier, prepping. That’s why many of today’s designs feature a partial or ¾ tang. The D-shaped handle grip is fairly traditional, with a composition that includes various types of hardwood for added comfort when working for long periods.
Quality
Japanese knives were traditionally forged in 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
For the home or professional chef that wants to up their sushi-making game, it all starts with buying the right style of knife. And with a quality sushi knife, you not only get the sharper edge for precision cutting but the longer blade that allows you to slice fish filets in one full clean motion. Even the best quality chef’s knife can’t begin to compare to a proper sushi blade when it comes to delivering restaurant-caliber results.