- What Types of Sushi Knife?
- Top 10 Best Sushi Knives Reviews
- #1. Lucky Cook Sushi Knife
- #2. Yoshihiro Shiroko KKYA300SH Sushi Knife
- #3. Quellance Ceramic Sushi Knife
- #4. Keemake Yanagiba Sushi Knife
- #5. Kyoku Samurai Series Sushi Knife
- #6. Kai HT7069 Sushi Knife
- #7. Shun DM-0720 Sushi Knife
- #8. OWUYUXI Pro Sushi Knife
- #9. Yoshihiro HJ-6UHS-ESQI Yanagi Sushi Knife
- #10. Hiroshi Nagamoto Sushi Knife
- What To Look For When Buying A Sushi Knife?
A sushi knife is an indispensable tool for any sushi chef. With it, you can carefully sculpt and prepare fish filets, slice ingredients with precision and make beautiful cuts of sashimi. Like any kitchen knife, not all sushi knives are built the same. There are a lot of choices out there, so how do you know which one is right for you?
To learn more about finding the best sushi knife, check out our in-depth guide below.
What Types of Sushi Knife?
The first thing you need to know before buying a sushi knife is that there are actually many types of sushi knives. Some are meant for cutting thick pieces of fish, while others are meant for slicing into delicate pieces. The size of the blade, its shape and how it’s sharpened all play a role in how well each type of sushi knife works in a particular situation.
Here is a list of different types of sushi knives:
1. Yanagiba – This long, thin knife is used to slice boneless fish fillets into sashimi. It can also be used for skinning fish. The Yanagiba has an extremely sharp edge and it should be stored in a protective sheath when not in use. This knife is also called a Shobu or Shogiku knife.
2. Deba Bocho – This heavy-duty cleaver is used for cutting through fish bones and other tough materials such as chicken bones or even frozen foods. It can also be used for skinning smaller fish. This knife is also called a Honkotsu knife.
3. Usuba – This single-edged vegetable knife has an extremely sharp edge and it’s used to make very thin slices or small dice cuts on vegetables such as cucumbers, radishes and carrots. It can also be used for thin slices of fruits such as apples, pears and oranges. This knife is also called a Shigure or Togemono knife.
Top 10 Best Sushi Knives Reviews
#1. Lucky Cook Sushi Knife
The Lucky Cook Sushi Knife is made of only highest-quality materials. The blade is made of high-carbon stainless steel, which is sharpened twice for maximum precision. The handle is made of red wood and reinforced with a stainless steel bolster for comfortable grip and durability. Knife’s blade is also resistant to corrosion and does not require special care.
This product comes with a convenient storage case. It will allow you to take your new lucky sushi knife on a trip or just store it at home safely. This case can be easily attached to a belt or carried in your hand with a strap handle. The case has an attractive look and can become a nice gift for someone who loves sushi!
This knife set comes with a fork that is also made of high-quality steel and decorated with the same red wooden handle as the knife. This set embodies the best Japanese traditions and will help you enjoy delicious sushi right in your own kitchen!
What we liked:
- This knife is made of the best quality stainless steel by the best Japanese traditions.
- The blade is sharpened twice with special technology in order to make it very sharp and durable.
- The handle is made of red wood. It looks beautiful and guarantees a firm grip while cutting any ingredient.
- It has a matching fork that completes this set.
#2. Yoshihiro Shiroko KKYA300SH Sushi Knife
The Yoshihiro Shiroko KKYA300SH Sushi Knife is a high carbon white steel, it has a hardness on the Rockwell scale of 62-63, it is a long slicing knife, single edged and proudly made in Japan and not mass produced. It is lightweight and ergonomically designed to feel good in your hand. The handle material is wood and comes with a wooden sheath called a Saya.
The blade measures 10 inches long with an overall length of 16 inches. High carbon steel is easy to sharpen but can rust if you do not take care of it properly. Knife’s blade is composed of three layers which are welded together into one piece using high temperatures and hammer forging. This technique creates a Damascus pattern over the entire surface area of the blade which also prevents food from sticking as you slice.
The handle material used for Yoshihiro Shiroko KKYA300SH Sushi Knife is wood, provides balance for this lightweight and ergonomic knife for optimal control.
What we liked:
- High carbon white steel sushi knife.
- It is a single bevel edge that allows for smooth slicing.
- It is proudly made in Japan and not mass produced.
- The handle is made from wood and it fits in the hand comfortably.
#3. Quellance Ceramic Sushi Knife
The Quelance Ceramic Sushi Knife is crafted from high-quality Zirconia. The material is made from an advanced ceramic that outperforms metals in sharpness and strength. This knife also features a stylish and modern black ceramic blade. The lightweight blade on this knife allows for a comfortable grip and it’s half the weight of metal-based knives. Using the knife to cut hard substances such as frozen food or bones can cause chipping, so use caution when handling them.
It can be stored safely in a drawer, but it’s always recommended to hand wash your knives with warm soapy water and dry immediately after washing. Never put them in a dishwasher or soak them as this may cause damage to the blade or handle.
What we liked:
- A high-quality black ceramic blade that is lightweight.
- The blade is made from ceramic Zirconia which is perfect for cutting fruits, vegetables, meat and fish.
- This lightweight knife makes cutting easier and safer with less fatigue.
#4. Keemake Yanagiba Sushi Knife
The Keemake Yanagiba Sushi Knife is a knife specialized for cutting thin slices of raw fish. This knife is made from premium Japanese High Carbon Stainless steel and has a single-bevel blade with a sharpened angle of 12 degrees. It will remain sharp for a long time. The sturdy rosewood handle has an ergonomic design and fits comfortably in the hand.
This sushi knife is made using the traditional 3-step Honbazuke method, which includes the single-bevel design is also great for left-handed chefs, as it prevents food from sticking to the blade, making slicing easier and more efficient. The mirror polished blade reduces friction when slicing through food and minimizes sticking to produce clean cuts every time. It is designed to glide through raw fish with ease, thanks to its long, narrow blade that features little curvature.
What we liked:
- Premium Japanese High Carbon Stainless steel with single-bevel blade.
- Made from natural, smooth and sturdy rosewood handle.
- The single bevel blade allows the user to slice fish in a clean, smooth cut.
#5. Kyoku Samurai Series Sushi Knife
The Kyoku Samurai Series Sushi Knife is a modern interpretation of the legendary blades once wielded by the Samurai of feudal Japan. Purposely crafted to be a one-of-a-kind knife, no expense was spared in the creation of this unique kitchen tool. It features a core of Japanese AUS8 steel, expertly heat treated and ice tempered to create a fine grain structure and enhance sharpness. Each blade is then skillfully polished with a traditional 3-step Honbazuke method. The resulting razor sharp cutting edge is capable of easily slicing through fish, meat, and vegetables with unparalleled ease.
The Sushi Knife is clad in two layers of Damascus stainless steel on each side, creating an intricately patterned exterior that will never rust or pit. The handle is crafted from beautiful Wenge wood, known for its extreme density and durability. The handle’s unique shape and texture conform to your hand for fatigue free use while providing excellent control and maneuverability. This knife comes complete with a custom-made polymer sheath which protects both you and the blade during storage or transport.
What we liked:
- The blade has a high carbon steel core.
- Wenge wood handle sits perfectly in your hands without any fatigue or discomfort, even after hours of constant use.
- The ergonomically designed handle provides comfort and balance while the full tang adds strength to this well-balanced knife.
#6. Kai HT7069 Sushi Knife
The Kai HT7069 Sushi Knife is a perfect choice for professionals looking to cut sashimi with precision. Its blade is made of imported Japanese AUS6M steel, which makes it durable and easy to maintain. The hammered finish of the blade reduces drag when cutting through even the most delicate meat.
The handle of this knife is full-tang for balance and features rivets for durability. Each knife comes in a plastic sheath that protects the blade from damage during transport or storage. This sushi knife is NSF certified so you can be sure that it meets the highest standards in public health protection.
What we liked:
- Made from imported Japanese AUS6M steel.
- Handle full-tang with NSF certified.
- The hammered finish helps to keep food from sticking to the blade.
#7. Shun DM-0720 Sushi Knife
The Shun DM-0720 Sushi Knife is designed for cutting sashimi or sushi. The long, narrow blade allows you to make one stroke cuts for individual pieces of sashimi. This gives a cleaner look and makes the sushi easier to pick up with chopsticks. With a blade length of 10 inches, this knife can also be used to slice other proteins such as ham or roast beef.
The blade features high-performance VG-MAX stainless steel clad with 68 layers of Damascus stainless steel on each side, creating a total of 136 layers. This creates an exceptionally sharp edge that is easy to maintain. The double-bevel cutting edge can be sharpened at home using Shun’s combination honing steel and 4000 grit ceramic honing rod (model DM0600).
The attractive, comfortable PakkaWood handle features a mosaic pin and decorative end cap. Shun’s proprietary Composite Blade technology allows you to use the knife safely with either hand, making it perfect for lefties as well as righties. Each knife is constructed of two blades that are forged together in a process that creates an exceptionally strong bond between them.
What we liked:
- Long, narrow blade allows you to make paper thin slices.
- Blade features high performance VG-MAX stainless steel.
- 68 total layers of Damascus stainless steel on each side.
- Comfortable PakkaWood handle provides secure grip.
#8. OWUYUXI Pro Sushi Knife
The OWUYUXI Pro Sushi Knife is purpose designed for the professional chef or home cook. The knife is made from super high quality Japanese AUS-10V super steel. The blade is triple riveted to the handle and has a full tang. This ensures that the knife will not break or come loose after repeated use. The ergonomic handle has been scientifically designed to be slip-resistant and lend superior comfort and control when cutting, chopping and slicing.
The blade of this knife has been razor sharpened to ensure that it retains its sharp edge for longer than other knives. This means you will not have to sharpen it as often as other knives on the market. The knife also has a hammer finish to give the blade a more attractive appearance.
This knife is ideal for anyone who needs a quality kitchen knife that will stand the test of time. The hammer finish and triple riveted handle make this knife extremely attractive and perfect for someone who appreciates style in the kitchen.
What we liked:
- The AUS-10V Japanese super steel blade is razor sharp and retains its edge retention.
- The handle is light and comfortable, with a three rivet design.
- The knife is full tang and triple riveted to the handle, ensuring a sturdy grip for even the most delicate of cutting tasks.
- The blade has been finished with a hammer finish to add an extra layer of corrosion resistance.
#9. Yoshihiro HJ-6UHS-ESQI Yanagi Sushi Knife
The Yoshihiro HJ-6UHS-ESQI Yanagi Sushi Knife is a traditional Japanese Wa-style handcrafted knife crafted by master artisans representing the old world skill and technique of Japanese swordsmiths. Proudly made in Japan and not mass produced, the Yanagi sushi knife is forged of high carbon white steel with a hardwood handle and stainless steel bolster, creating a knife that is lightweight and ergonomically balanced for ease of use.
The blade is sharpened on one side and has a distinct convex edge that creates less friction when cutting and allows for clean, accurate cuts. It’s expertly sharpened to 12-15 degree angle on each side making it sharper than western style knives, making it ideal for preparing sashimi and sushi. The shape of the blade allows for long strokes, reducing the amount of pressure needed to cut through food. In addition to its remarkable quality materials, this sushi knife has been carefully designed to be easy to hold and use effortlessly for extended periods of time. The octagonal handle is lightweight and ergonomically shaped so that chefs’ hands never slip towards the blade.
What we liked:
- This knife is proudly made in Japan and not mass produced.
- This traditional Japanese Wa-style handcrafted knife is crafted by master artisans using the best materials available.
- Each blade is carefully forged from high-carbon white steel.
#10. Hiroshi Nagamoto Sushi Knife
Hiroshi Nagamoto Sushi Knife has hand forged, hand sharpened and hand assembled using ultra hard high carbon and stain resistant steel with an ultra-light wood handle.
The Sushi Knife is a traditional kitchen knife with a handcrafted blade made from the highest quality materials that will last a lifetime. The blade has been made using a specific heat treatment process to produce an extremely hard and durable edge. This allows for precise cutting, slicing or chopping without causing damage to any food items such as vegetables, fruit or meat.
The Sushi Knife features an ergonomic design which makes it easy to hold and control when cutting food into small pieces for cooking purposes such as making soup or stir frying vegetables over high temperatures on the stovetop. It is also ideal for preparing sushi dishes at home by slicing fish fillets thinly into strips before rolling them up inside rice wrappers.
What we liked:
- High carbon stainless steel blade with exceptional edge holding properties.
- The Sushi Knife’s hand-sharpened blade is made from the finest quality Japanese steel, which is ultra-hard and ultra sharp.
- The blade has been forged using a specific heat treatment proces.
What To Look For When Buying A Sushi Knife?
Sushi knives are an important tool for every chef. A good sushi knife will make your life much easier and your food more delicious. If you’re a professional chef or just a home cook, you need to know what to look for when buying a sushi knife.
Here are some tips on how to buy the best sushi knife.
1. Blade Length
A sushi knife is a special type of knife that is used by chefs to cut sushi. The blade of the knife is straight and the tip is pointed to help make precise cuts. The length of the blade can vary, with most ranging from 6 to 10 inches long. A shorter knife works best for making evenly sized pieces of sushi. A longer knife can be used to make bigger pieces and is often preferred by professional chefs.
2. Blade Material
The blade material should be made out of high-carbon stainless steel. This type of steel will resist rusting and discoloration, while sharpening easily and maintaining its edge well.
3. Weight and Balance
The weight should be balanced between the handle and the blade. The optimal balance will allow you to control the knife easily as you use it to cut through the fish, vegetables, and rice in your sushi rolls. If the weight is too far forward on the blade, then it may become difficult to maneuver properly, decreasing your cutting precision and increasing your chances of cutting yourself on accident.
1. What makes a sushi knife different?
Japanese sushi knives differ from western knives in two main ways: their sharpness and the shape of their handles. Japanese chefs prefer knives that are very sharp, which makes them more efficient at cutting through fish and other foods with minimal damage to the flesh. The handles on a traditional Japanese knife will be made of wood and will have a more elongated oval shape compared to western-style handles, which are often rounder or more square-shaped.
2. Why is the blade of sushi knives so thin?
The blade of a sushi knife is designed to cut in one smooth stroke from heel to tip, rather than rocking back and forth like one would do with a western-style chef’s knife. By keeping the blade thin at the spine, it allows for easier maneuvering when cutting raw fish.
3. Is it true that sushi knives can cut through bone?
Not really, even though some of them are said to be able to do so. The sushi knife should be used to fillet fishes. It is not supposed to cut through the fish bones. This is because the fish bones are normally too hard to be cut by the sushi knife.
4. How do you maintain a sushi knife?
Most Japanese knife experts would agree that using a whetstone for sharpening is the best way to maintain a sushi knife. A sharpening stone, or whetstone, is made from natural stone, and is used to sharpen or hone the edge of blades. The whetstone must be soaked in water for around 20 minutes before use. The blade should be held at an angle of 15-20 degrees while running the blade over the whetstone. Use both sides of the stone, and repeat until satisfied with sharpness of the blade.
So there you go, our picks for the best sushi knives. You need to choose a knife that is comfortable in your hand, blade length, weight and balance. In addition to the overall length of the knife, you also need to consider the width and thickness of the blade. The blade should be wide enough to efficiently cut through fish when cutting sushi. It should be thin enough for you to control when cutting fish for sashimi.