The best sashimi knife is a Japanese blade to make quick and easy work of slicing fish. There are many different types of knives, but the right one for you depends on your own personal needs and preferences. This post will help you find out what factors to consider when choosing your perfect blade.
The post would then go into detail about how there are many different types of blades that can be used for sushi, however, it all depends on the user’s preference and what they need their knife to do in order to determine which one is best suited for them specifically.
- List Of 7 Best Japanese Knives Reviews
- 1. Yoshihiro Hayate Inox Aus-8 Yanagi Sushi Sashimi Japanese Chef Knife
- 2. Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife
- 3. MSY BIGSUNNY Set of 3pcs Sashimi Knives
- 4. Yoshihiro Aonamiuchi Blue Steel – Sushi Sashimi Japanese Knife
- 5. Global G-11 Yanagi Sashimi Knife
- 6. Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood
- 7. KYOKU Samurai Series – 10.5″ Yanagiba Knife
- How To Choose A Sashimi Knife
- Sashimi Knife FAQs
List Of 7 Best Japanese Knives Reviews
1. Yoshihiro Hayate Inox Aus-8 Yanagi Sushi Sashimi Japanese Chef Knife
Yoshihiro Hayate Inox Aus-8 Yanagi Sushi Knife has an excellent finish that follows through with precision on every inch of the blade. This is not your usual kitchen utensil; rather, this is a professional’s dream come true. Enjoy both its sharpness and comfortable weight as you experience cutting techniques like never before!
This Japanese Chef Knife is crafted following traditional techniques with a completely flat grind on the front side, a concave grind on the back, and thin edges. The stainless steel blade reduces wear while giving it less flexibility to slice through food easily. This Yanagi knife makes slicing sushi or chopping vegetable fun without having them fall apart quickly.
This knife feels weighty and solid, but not so much that it becomes tiring to move around. A subtle balance between being light enough to manoeuvre about deftly on their extended handle while still providing plenty of resistance against slipping on more wet surfaces – making them an excellent go-to for sushi chefs slicing their ingredients quietly behind the counter.
- It comes with a solid, stainless steel blade
- It also has an octagon-shaped handle that is long enough for you to have the proper gripping position
- Crafted by master artisans following traditional techniques with lightweight, high carbon blades.
2. Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife
The new Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife is the perfect utensil for sushi and sashimi lovers. This serrated knife features a 35-degree edge and is crafted with extraordinary skill by our master artisans to create high-quality knives that are indispensable in their craftsmanship and performance. The blades of the Sakimaru Takobiki knives range from 180-200 mm (7-8 inches) long; 10mm – 15mm (.4-.6 inches) wide, providing both precision as well as effectiveness at slicing ingredients such as raw tuna or salmon.
Sakimaru knives are designed to be the best in the world. The Takobiki is a long slicing knife that was made for Japanese chefs who need a delicately balanced and versatile knife. This blade’s sharp tip lets you cut through fish quickly while its slim body makes it perfect for precision cuts with an easy grip. It can slice through octopus tentacles without kicking up liquid from the sea-dwelling creatures.
This brand new Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife is the perfect addition to your kitchen, with its sleek sharpness and traditional look. You get more than just a simple blade for cutting sushi or sashimi, you get every piece of craftsmanship that goes into it. The knife has been designed to be lightweight in order to make slicing easier and more comfortable. It also includes a protective wooden sheath called a Saya which you’ll use in these types of cooking when not using the knife in hand. Using this type of knife in the kitchen will surely impress any chef who sees it!
- Sakimaru Takobiki White Steel Knife
- 10mm (.4 inches) wide, 180-200 mm (7-8 inches) long
- 35-degree edge angle from the heel of the blade to the tip
3. MSY BIGSUNNY Set of 3pcs Sashimi Knives
MSY BIGSUNNY cutlery 3pcs sushi knife set includes 1*yanagiba knife, 1*deba knife and 1*utility knife. Our knife set is good for filleting, slicing, and cutting delicate food products such as raw fish or sushi rolls, without crushing or tearing their structure. These high-quality Japanese stainless steel blades have a razor-sharp edge to slice through meat, fish and vegetables with ease. The bolster on each blade is long enough so you can easily continue using it after slicing – even when the blade is wet from seafood juices.
MSY BIGSUNNY Sashimi Knives are specially designed for Japanese chefs in order to bring out their best sushi cooking skills. The blades are made of the high carbon-quality stainless steel, which is sharp enough to cut through fish meat smoothly and precisely. They are durable for long work hours because they don’t corrode or rust easily, even when washed with water or cleaning agents frequently.
- Sharp enough to cut through fish meat smoothly and precisely.
- Durable for long work hours because they don’t corrode or rust easily, even when washed with water or cleaning agents frequently.
- Blades are made of high carbon-quality stainless steel that is sharp as well as stay sharp longer than other knives will.
4. Yoshihiro Aonamiuchi Blue Steel – Sushi Sashimi Japanese Knife
The Yoshihiro Aonamiuchi Blue Steel – Sushi Sashimi Japanese Knife comes with a black octagonal handle, an organic blade that is hand-forged in the ancient tradition of the artisans who created knives for professional sushi chefs, and a high edge to blade ratio which helps you slice through tough fish up to 11mm thick. The knife’s hardness can be adjusted by putting it on stones or getting it wet to maintain its sharpness.
Seasoning will help protect your Yanagi Kiritsuke from rust. It should be oiled after wiping off any debris left over from cutting meat, but should not be washed in soap water as this will cause corrosion even if you use oil afterward!
The Yanagi Kiritsuke is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives. The Yanagi Kiritsuke features a blade that is wider with a spine that is thicker than the standard Yanagi, but slightly lighter in weight due to the sword tip balancing it out. It helps whet your appetite for quality!
- Authentic Japanese knife
- Made in Japan with stainless steel and a black octagonal handle
- Comes with a scabbard
- Black octagonal handle is made of Magnolia wood that has been lacquered numerous times
- Blade is fashioned from Damascus (SanMai) – multiple layers of different types of steel forged together to make a blade
5. Global G-11 Yanagi Sashimi Knife
The GLOBAL G-11 Yanagi Sashimi Knife is both versatile and well-balanced. With the bevel edge on both sides, precision cutting and slicing tasks are a breeze to accomplish with minimal effort. To best suit the user’s needs and preferences, this knife comes in sizes ranging from 180mm to 210 mm for people who desire something that fits well into their hands or smaller bowls. If this sounds like it would suit you well, make sure to do your research before buying!
CROMOVA 18 is light, sharp, and colorful. CROMOVA 18 blends toughness with sensitivity to produce a blade that will take you through any type of fish without cracking or defeating the texture of the meat. The result is an exceptional cutting edge that affords perfect balance in design, form, and function. Trust your Global G-11 Yanagi Sashimi Knife for never dulling, breaking off on bones, or needing constant sharpening during use.
This sashimi knife is finely crafted and designed for exceptional precision. The blade of the Global 11 Yanagi Sashimi Knife is made of high-quality, corrosion-resistant steel and decorated with an elegant damascus pattern that looks good enough to eat. It’s sure to put a flourish on any dish you prepare or serve up at your next dinner party!
- Comes in different sizes for your desired preference
- Made with high-quality, corrosion-resistant steel
- Damascus pattern provides an elegant look to the blade
- Densely packed blades prevent food from sticking during cutting or slicing tasks
- Perfect for precision cutting or slicing tasks where ultimate finesse is necessary for best results
6. Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood
The Kasumi Yanagi is the first knife to effectively combine the light weight of a scalloped blade with cutting-edge high carbon steel technology. The result is an economical, lightweight design that requires less power and retains its edge longer than traditional blades. This beautifully crafted aluminum handle will give you comfort on long slicing jobs without weighing down your hand or cutting it up after processing raw fish all day!
The Kasumi patterning on the blade is a beautiful example of intense hard work made manifest. Hand-rolled with painstaking detail for more than 60 hours, these cutting tools are forged from high-quality white steel that provides superior edge retention and ease during cutting tasks.
The Kasumi Yanagi is a traditional technique for hand-cutting sushi and sashimi. When it comes to cutting food, there are always little bits of the item you want to preserve as a whole as possible for aesthetic reasons. However, throughout the process of preparing those foods, there will be some minute structural changes brought about by breaking down those cells into small pieces that keep pleasing your palate. With the innovative design of the Kasumi Yanagi Rosewood, we can now minimize structural change without disrupting its texture and taste so easily!
- Innovative design – scalloped with a radius on each side for less structural damage
- Superior edge retention with easy sharpening during the lifetime of the blade
- Eco-friendly with Rosewood handle and handcrafted Kebakushi lacquering
7. KYOKU Samurai Series – 10.5″ Yanagiba Knife
The KYOKU Samurai Series 10.5″ Yanagiba Knife Japanese Sushi Sashimi Knives are made with an ultra-sharp steel core that is cobalt-added and cryogenically treated to HRC 56-58 hardness. They come in a range of black blade colors, such as gray/black, blue/black, orange/black and red/black, all with the KYOKU logo engraved on the black blade color except for blue sword series which features a stainless steel cutting core with no logos or markings on the blades at all.
The KYOKU samurai knives feature unrivaled performance and incredible edge retention and can be purchased individually in these various colored choices, in sets of five knives–can be customized upon request–or a complete set.
This Knife Japanese Sushi Sashimi Knives ensures that precisely controlled, professional knife skills are at your fingertips with blade sharpness never before seen in this particular type of steel. Each blade is meticulously sharpened by hand to a double-sided keen edge at 11-13° for optimal balance and unparalleled cutting finesse. These knives won’t ever let you down with their astonishing hardness and flexibility suited for all chefs looking to push the limits of performance and creativity in the kitchen.
- Japanese High-Carbon stainless steel cutting core.
- Unrivaled sharpness & edge retention with hand sharpened edges to a double-handed keen edge at 11/13° for optimal balance and unparalleled cutting finesse.
- Advanced corrosion-resistant coating with an enhanced, deeper, stronger blade bond–requires no special care or maintenance over time.
How To Choose A Sashimi Knife
When choosing a sashimi knife, consumers will generally consider the available types and materials of the blades. These depend on the ingredients and tasks at hand.
Types Of Sashimi Knives
There are several different types of sashimi knives to choose from depending on what you will be using it for. The most common type is a nakiri or as it is sometimes called a “soba” knife. This knife has a flatter blade and wider edge, which makes it useful for chopping hard stems of vegetables such as ginger root, daikon radish or other strong textured products. The flat surface differentiates the sashimi knife from a chef’s knife.
The most common type of blade material that consumers will see for sashimi knives is stainless steel, which is good because it does not rust and is very sharp. Carbon steel blades are also available but they require more care as they can rust if left wet. Also, the carbon content makes them harder and sharper than stainless steel and holds their edge for a longer time. The stainless steel blades are usually 18 to 22 centimeters (7-9 inches) long and the carbon steel blades range from 10 to 14 centimeters (4-5 1/2 inches) in length.
When picking out a sashimi knife, it is important the consumer keep the specification for the knife in mind and not be distracted by looks and design. The tang should fit comfortably in your hand and be well balanced so there is no tugging from one side to another as you slice. Handles are only available in two materials, wood or plastic. Options such as a guard or bolster can also be chosen depending on what you feel is comfortable and will fit your needs.
The blade length can vary but it is best to go with one that will fit your needs. If you are just starting out, then a shorter blade may be safest because the size of the knife would not interfere too much with other utensils in the kitchen. Longer blades are useful for chefs who have bigger cutting tasks because it allows them to cut larger pieces of meat and move them around the counter with ease. The length of the blade allows for different grips and holds on it.
Before using the sashimi knife, always make sure it has been cleaned and dried after use or washing. After using any type of knife, be sure to wash it by hand with warm water and mild soap and then dry it fully before putting it away. If you choose to use a dishwasher, make sure your knife is not placed in storage in damp. This will cause mildew and rust.
Sashimi knives are great for cutting fish or seafood into thin slices and can be purchased at many different kitchenware stores. They come at various sizes and prices and it is important that the consumer take their time to decide what they want and need to use the knife for. By choosing the right sashimi knife, you will be equipped with the best tool for preparing beautiful sashimi.
Sashimi Knife FAQs
1. What Is A Sashimi Knife?
A sashimi knife is a Japanese-style chef’s knife that features a sharp, fine blade to slice fish for making sushi and sashimi. The term “sashimi” refers to the preparation of raw fish or other meat, which is often sliced into thin pieces prior to being served.
2. How Is A Sashimi Knife Different From Other Chef’S Knives?
Sashimi knives are distinguished by their particularly sharp, fine blades that can slice through raw fish and meat with ease. The blade is often thinner than the average kitchen knife for this purpose because it should be able to cut pieces of even thickness without mangling the ingredients. Not only that, but a sashimi knife is also distinguished by its handle, which can vary in length and design depending on the preference of the chef.
3. When Did Sashimi Originate?
Sushi originated in Japan during the Edo period from 1603-1868, but sliced raw fish was served as early as the 8th century. During this time, raw fish was preserved by either cutting it into strips and placing it in a vinegar-based marinade or storing it on ice with salt. It wasn’t until the 19th century that rice was used to make sushi.
4. Who Is Typically Interested In Purchasing A Sashimi Knife?
Due to the sharpness and thin blade of a sashimi knife, many culinary enthusiasts and professional chefs are interested in purchasing one. Some people may even purchase a sashimi knife just for decoration because they look so beautiful and unique.
5. How Much Should I Expect To Spend On A Sashimi Knife?
Sushi knives are available in a range of prices, depending on the material used to make the blade. For example, carbon steel blades are less expensive than stainless steel blades because stainless steel is more durable and corrosion-resistant. As for other features that determine price, length of the blade is one factor.
6. How Can I Sharpen My Sashimi Knife?
To sharpen your sashimi knife, it is important to use the proper equipment. Most professionals suggest using whetstones instead of other sharpening devices because they can effectively create a fine edge while also avoiding damage to the blade’s design.
The best way to enjoy sashimi is with the right knife. Not only does it make cutting easier, but you won’t end up shredding your expensive fish in half while trying to slice through it. We’ve taken a look at some of the most popular knives on the market and narrowed down our top 7 picks for sushi lovers everywhere. Whether you’re cooking for yourself or catering an event, we hope this information will help get rid of any doubts that may be holding you back from making your purchase!