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Best Sushi Knives

Reviews and Buying Guide

quadcopter reviewsBest Sushi Knives

How to Pick a Great Sushi Knife

Sushi is a culinary art form, and it’s all about presentation. You can’t just hack away at a fish fillet and hope for the best! That’s why Japanese sushi knives are so specialized and so good at what they do. We researched dozens of sushi knives to provide a comprehensive sushi knife review of the best sushi knives around. Before we get started, take a look at these handy specs to keep in mind while you shop.

Best Sushi Knives

Type: Different Japanese knives are built for different tasks. The two main types of sushi knives are yanagiba and sujihiki.

Best Sushi Knives

Steel Type: We go in deep on the steel types of each knife in the reviews, but the main types are Damascus, high-carbon, and stainless steel.

How to Pick a Great Sushi Knife

Length: Longer blades look awesome, but beginner sushi chefs may prefer sushi knives with shorter blades that are easier to use.

Best Sushi Knives

Handle Material: From polymer to exotic mahogany, the handle material affects the weight and overall look of a sushi knife.

Best Sushi Knives

Wash: Can you stick the knife into the dishwasher, or should you hand wash it? The answer is usually hand wash only (we list it below)!

Product Intro Icon

Warranty: The warranty can tell you a lot about the quality of the product, which is why we include it with every review.

Top 10 Products

Are you ready? Here’s what’s going on: our top pick and budget pick sum up the best Japanese kitchen knives. But if you want to dig in deep to find the perfect knife set for you, we recommend reading the others as well! They’re all our runner-ups and the favorites we couldn’t set aside. Now, let’s get slicing!

TUO Yanagiba Sushi Knife

Top Pick
The TUO Yanagiba sushi knife is our pick for the one of the best Japanese sushi knives around! Choose from an 8.25-inch blade or a 10.5-inch blade and gaze in wonder at the octagonal ebony wood handle. Ebony? Sounds classy! The octagonal shape is also easier to grip than more rounded handles, so it can hold up to your nervous sweat. Here’s the good stuff: the blade is made from folded Damascus stainless steel and high-quality VG10 steel. The folding process is what gives Damascus steel its gorgeous finish, and this particular piece was folded 66 times! The VG10 steel is what actually forms the knife’s cutting edge. This type of steel is very high-quality, combining the best features of high-carbon steel with stainless steel. The result? A 62 on the Rockwell hardness scale for an incredibly sharp edge. Basically, this knife will slice so finely that it will bring tears to your eyes. It’s a joy to behold, and a joy to feel in your hand. If you’re looking for your One True Knife, the search is over.
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Kai Wasabi Yanagiba Knife

Budget Pick
Our favorite option for cheap knives for sushi? The Kai Wasabi Yanagiba. It has a traditional one-sided blade design that’s easiest to use right-handed. It has a sturdy black polypropylene handle. The blade is made from Daido 1K6 high-carbon stainless steel, which is similar to VG2 steel. The high-carbon content makes the blade razor sharp and hard--around 57-58 HRC. It’s also durable and stain-resistant thanks to the chromium content! Basically, you get the balanced knife properties that a beginner or intermediate sushi chef really needs. But wait, there’s more! This knife is also the only one on our list that can be washed in the dishwasher, although hand washing is recommended. Overall, this sushi knife is a step up from your typical VG1 steel blade without breaking the bank!
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Yoshihiro Damascus Sujihiki

Review
It’s hard to beat the dazzling good looks of Damascus steel. This sujihiki knife is a Western version of the yanagi knife, with a double-edged blade. The rippling effect of Damascus steel is obtained by folding and hammering the steel over and over again--in the case of this knife, 46 times! But the steel is just as important, and the Yoshihiro Sujihiki doesn’t disappoint there, either: VG-10, a high-quality high-carbon stainless steel. VG10 knives are respected for their ability to hold an edge and their resistance to corrosion. Beyond the amazing blade, this sujihiki knife features an octagonal rosewood handle with a redwood bolster. This multi-edged shape can give you a better grip while you slice. The knife also comes with a magnolia wood saya sheath for safe and stylish storage between uses. Just to review: this is a 9.5-inch VG10 Damascus steel blade with a gorgeous octagonal-cut handle and included cover. Wowza! This is a knife for pros!
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Wusthof Classic Sushi Knife

Review
Looking for the best of Japanese sushi knives with the German craftsmanship you know and love? This nine-inch yanagiba knife from Wusthof is made in Germany from high-carbon stainless steel. The single-bevel edge and full tang follow the ideals of Japanese sushi knives. The metal has a Rockwell hardness of 58 for a combination of edge-holding sharpness and durability. The blade was forged from a high-carbon steel alloy of chromium, molybdenum, and vanadium to provide its stain-resistant properties and extra strength. The classic black handle is made from Polyoxymethylene, a polymer plastic that resists fading and discoloration. The knife also comes with a classic bamboo sheath for storage and travel--and it makes it a cool gift, too! This sheath has magnets fitted inside of it so that the blade will sit securely. Despite the non-wood handle, this blade should still be hand-washed. This makes a great beginner to intermediate yanagiba sashimi knife!
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Yoshihiro Hongasumi Yanagi Sushi

Review
Choose between a red rosewood or pale magnolia handle and lengths of 9.5, 10.5, 11.8, and 13 inches for the perfect yanagi sushi knife. This sashimi slicing knife from Yoshihiro Hongasumi is made in Japan and comes with a shitan bolster that matches the handle, making storage and transport super easy! The steel used is called VG-1 stainless steel, a high-carbon steel metal that also contains chromium, which is what gives stainless steel its stain-resistant properties. Why is that so cool? You get the best of both worlds: the razor-sharp edge of high-carbon steel and the stain-resistant toughness of stainless steel! This is a traditional single-edged blade made for right-handed use. This knife also makes a great gift since it comes with a sleek matching included sheath. Beginner to intermediate sushi chefs will love this knife’s slicing power.
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Sagana Japanese Sashimi

Review
This delicious yanagiba knife features an eight-inch blade with a 13.5-inch overall length. The traditional single-edged blade makes this a right-handed knife. The handle is made from rosewood, so it has a dark red-brown finish. The blade itself is made from 5CR15MOV stainless steel with an HRC hardness rating of 55-57. What does that mean? First of all, it’s a durable metal. It’s easy to sharpen and resists chipping and other wear and tear from use and accidental drops. Stainless steel resists corrosion and pitting, so it’s easy to hand wash and maintains its like-new appearance for a long time. Although stainless steel requires sharpening more often than carbon steel, the sharpening process itself is easier and the metal is more durable. If you want a beginner sashimi slicing knife but also want something that looks good, we recommend this yanagiba from Sagana to get you started!
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Yoshihiro Damascus Sujihiki

Review
We may have drooled a little when we got a good look at this knife… and it’s easy to see why: a mahogany wood handle and gorgeous hammered Damascus steel! It’s the kind of knife a king would use, if a king ever made his own sashimi. This double-edged blade is a Western version of the yanagi knife commonly called a sujihiki or sujibiki knife. It was born for slicing boneless meats with 16 layers of hammered Damascus steel with a VG-10 core. Damascus steel is all about that hypnotic rippling finish, which is created by folding and layering steel. Since high-carbon steel was used to create this sujihiki knife blade, it’s both beautiful and functional. Damascus steel isn’t always “just better” than other forms of steel, but because high-carbon steel was used, the resulting knife is incredibly sharp with an HRC hardness level of 60 that makes it incredibly good at slicing meat. So if you want a Japanese Damascus steel knife that isn’t just about looks, this one should hit all of your buttons.
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Kotobuki Japanese Yanagi Sashimi

Review
For the true Japanese sushi and sashimi experience, look no further than this Yanagi sashimi knife from Kotobuki. This knife is actually made in Japan and has a 9.5-inch blade combined with a solid wood handle. The cool part? The blade is made from high-carbon SK-5 steel. On the Rockwell Hardness Scale, SK-5 has a hardness of 65, making it perfect for the delicate slicing tasks of making sashimi and sushi. It’s basically the Japanese version of American 1080 steel, and its high carbon content makes it incredibly hard, perfect for getting an ultra-sharp edge. The addition of manganese into the alloy helps combat the brittle properties of high-carbon steel, so this knife is tough, too! It’s great for slicing tasks that require great precision… hence its uses in the art form of raw fish dishes! You may not have heard of Kotobuki knives before, but if you want to feel the rush of a high-carbon blade in your hand… you might like this one.
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Soufull Japanese Yanagiba Sashimi

Review
With a total blade length of almost eight inches, the Yanagiba Sashimi knife from Soufull comes in a nice little black gift box, perfect for presenting to a relative or friend. This right-handed yanagi knife has a D-shaped wood handle and should be hand-washed. The blade is made from 7CR17 stainless steel, which is similar to the American 440A grade of steel. Besides adding chromium for its stain-resistant properties, this steel alloy also incorporates molybdenum and vanadium for increased hardness and durability. The result? An inexpensive but tough sashimi knife! It feels lightweight, too, so it’s a good option for beginners. Plus, you can impress your friends with the Damascus steel-style finish! Stainless steel can be harder to sharpen but it maintains its edge well and is easy to wash clean. It resists corrosion and staining, so if you want to use a yanagi knife for slicing vegetables and other tasks, stainless steel is a good way to go!
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Mercer Culinary Yanagi Sashimi

Review
The Yanagi Sashimi knife from Mercer Culinary comes in a few different models to give you a bunch of options. If you’re a southpaw, the knife is available in a 10-inch left handed version. You can also choose from a 10-inch or 12-inch yanagiba with a traditional wood handle or Santoprene rubber for better grip. The knife blade is made from high-carbon German stainless steel with a single-edge blade. So it technically has the best of both worlds: the stain-resistant, less brittle properties of stainless steel, and the edge-holding sharpness of carbon steel. The steel used in this knife is HRC 58, which provides a good balance between toughness and sharpness. Perfect for cutting long slices of boneless raw fish fillet for sashimi! The 12-inch blade may be useful for making larger cuts and for experienced sushi crafting, but if you’re just starting out you may prefer the 10-inch blade with the Santoprene handle.
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