To make yummy sushi, it’s important to practice and get the best sushi knives. The best ones usually come from Japan, but there are also good ones made in the Western style.
Interestingly, having a great knife can make your sushi taste even better.
These awesome knives can be a bit expensive. But you don’t need to go for the priciest. Yes! Just spend what you can afford within your budget to get a good knife for your kitchen.
Now, I’ll share my top six picks for the best sushi knives, and I’ll explain what factors to consider so you can make an informed decision.
But first, you need to learn about the various types of sushi knives.
5 Types of Sushi Knives You Can Use
There are lots of different Japanese knives used for making sushi, each with its own special uses. Let’s talk about a few of them in this article:
1. Deba Knife
Deba knives are classic Japanese knives with a single edge. They’re strong and thick, perfect for tasks like cutting up fish or poultry. The size of the knife depends on what kind of meat you’re working with.
2. Kiritsuke Knife
Secondly, the Kiritsuke knife is a traditional Japanese knife with a tilted tip. It’s really useful and can be your main knife for everything or a precise sashimi knife. In many Japanese restaurants, only the top chefs are allowed to use them, making them a symbol of skill and status.
3. Nakiri Knife
Nakiri knives are like the double-edged, Western-style version of the single-edged Japanese knife. Their straight blade is great for precise cuts on veggies, like making thin slices or dicing. They’re also handy for cutting through tough-skinned produce like pumpkins.
4. Santoku Knife
Santoku means “three virtues” in Japanese. These knives are good for all kinds of cutting with their flat shape. So, you can expect good cutting from it.
5. Yanagiba Knife
The main use of these knives is slicing boneless fish for sashimi and sushi. But you can also use it for filleting small to medium-sized fish and taking off the skin. It can cut through things very easily. Yes! Because of their narrow blade and sharp edge.
Quick List of Our 6 Best Sushi Knives
- Shun Pro 10-1/2-Inch Yanagiba Knife
- Yoshihiro Shiroko Yanagiba
- Kiya Shobu Sashimi Knife
- Dalstrong Yanagiba Knife
- Wusthof Classic Sushi Knif
- Tojiro Gyutou Professional Chef Knife
1. Shun Pro 10-1/2-Inch Yanagiba Knife
First of all, this knife comes on top of the list. Yes! Shun Pro, is one of the best sushi knives. It comes with VG-10 stainless steel, a Japanese steel that has about 1% carbon, 1% molybdenum, 15% chromium, 2% vanadium, and 1.5% cobalt. Also, it has nice designs on top. It’s strong, sharp, and cuts fish well. It’s a perfect combo, It gives you a sharp and long-lasting edge while keeping the knife resistant to rust.
I also like the Shun Pro’s handle because it’s D-shaped and made of Pakkawood. It’s treated to last a long time and not get wet easily. Now, you can choose from three sizes: 8 inches, 9 inches, and 10.5 inches, and they’re all pretty light at 9.6 ounces.
Pros
- Built the old-school way, one solid piece of steel
- Uses tough VG-10 stainless steel
- The D-shaped handle is comfy and secure
- Comes with a warranty for a good chunk of its life
Cons
- The VG-10 steel is hard, so be careful not to chip it
2. Yoshihiro Shiroko Yanagiba
My second pick for the best sushi knives looks simple. That’s because It’s not made in a big factory but crafted by hand in Japan by skilled craftsmen.
But Yoshihiro Shiroko is strong and sharp enough. Yes! It’s made from strong white steel #2 and made hard (Rockwell 62/63), so it stays sharp enough for a long time. The blade is 4 mm thick, getting a bit thinner towards the tip. It comes already sharp, and you can make it super sharp with a special whetstone.
Meanwhile, the handle is a comfortable D shape. But if you don’t like the rosewood version, You’ve another option. Yes! You can get it in Magnolia too. This knife is well-made. It’s the best sushi knife for beginners to make sushi. Just remember, it’s a special kind of blade that needs a lot of care.
Pros
- Balanced with a ‘rat tail’ tang
- Stays sharp for a long time
- Includes wood sheath, knife oil, and rust eraser
- Two handle options and four blade sizes (9.5, 10.5, 11.8, 13 inches)
Cons
- Can rust if not taken care of
3. Kiya Shobu Sashimi Knife
Kiya knives are famous in Japan, and they’ve been making knives for more than 220 years.
That’s why Kiya Shobu stands out as a great Yanagiba sushi knife on the list. It’s crafted from soft white carbon steel, making it easy to sharpen and effortlessly cut through fish. Just remember, like all knives of this type, keep it very dry to prevent rust spots.
This sushi knife is long and slim, featuring one extremely sharp edge that’s easy to maintain. The handle has a classic and comfortable octagonal shape, made from zelkova wood with a water buffalo horn bolster.
With a length of 10.5 inches (270 mm), this sushi knife is best for cutting various kinds of fish for sushi and sashimi.
Pros
- Ready to use, already sharp
- Made from top-notch ‘Shirogamii’ carbon steel
- Super sharp with a length of 10.5 inches (270mm)
- Directly imported from Japan
Cons
- Needs proper care to prevent rust and oxidation
4. Dalstrong Yanagiba Knife
Next up is my 4th choice: the Dalstrong Yanagiba Knife. I like Dalstrong knives for a few reasons. First, they’re made from top-notch German steel, which makes them super sharp and durable. Plus, they’re designed to feel comfy in your hand, giving you excellent control.
If you want a knife that works well in both professional kitchens and home cooking, Dalstrong Yanagiba Knife is a solid choice. The combo of German engineering and a comfortable design ensures that every cut is on point. It turns your meals into real masterpieces.
No doubt, these knives are best for slicing, especially for making sushi and sashimi. But, if you want a versatile knife for all kinds of cooking, this might not be the perfect fit.
That’s why I easily recommend it as the best sushi knife for cutting rolls.
If you decide to go for a Dalstrong knife, they’ve covered you with a 100% money-back guarantee, which is pretty cool. They even include a protective cover to keep your knife safe.
Pros
- Sharp enough for precise cuts
- Lightweight and easy to control
- Built to last with quality materials
- Eye-catching Japanese design
Cons
- Needs regular sharpening due to the single-bevel blade
5. Wusthof Classic Sushi Knife
Let’s talk about the Wusthof Classic Sushi Knife. It’s not your typical Japanese knife—it’s made in Germany. But hold on, don’t let that discourage you. Wusthof is a highly reputable brand, and to be honest, I own and use their knives every single day.
You know what I like most about Wusthof is they make knives that last a long time. Yes! and this sashimi knife is made from strong steel hardened to 58° Rockwell. It’s not completely carbon, but it has something called molybdenum steel that makes the knife tough and stops it from getting rusty easily.
So, you get a strong and reliable sashimi knife that stays sharp and doesn’t rust quickly. If you like German quality and the best Japanese sushi knife, this knife could be a good fit for you.
Pros
- It has one sharp edge
- Made from a single piece of strong metal
- Comes with a bamboo cover
- Lifetime warranty
Cons
- It’s kind of heavy, almost 14 ounces, compared to other sashimi knives
6. Tojiro Gyutou Professional Chef Knife
A Gyuto knife is handy for cutting veggies, fish, and meat. It’s like a Western-style knife with a rounded blade that rocks while you chop. Just remember, it’s not great for big bones – you’d need a Cleaver or Deba for that.
Tojiro is a good brand, and their DP Gyuto Knife impressed me in my tests. Chefs also love it, and it’s a common pick for those getting their first best Japanese sushi knife. When I tried it, the Tojiro DP Gyuto smoothly cut through tomatoes like butter, no snagging or mushing the juice out.
That’s why I recommend it to anyone who wants the best sushi knife and a versatile tool for everyday kitchen tasks.
Pros
- Thin blade for precise cuts
- Comfortable grip, less tired hands
- Light and easy to handle
- Affordable
Cons
- Single-beveled blade
What to Look for in a Good Sushi Knife?
Not all sushi knives are the same. There are different kinds of the best Japanese sushi knife, and each has different things to think about. Let’s talk about what you should look for when you want a good sushi knife.
1. Blade Quality
The most important part of the knife is the blade. You want to make sure the knife you get is right for what you need, and that means it should be made from good materials. Sushi needs precision, so buying a cheap knife with low-quality stuff doesn’t make sense. It won’t last, and soon you’ll have to buy another one.
Meanwhile, the best choice is a sushi knife made of high-carbon stainless steel. This keeps the blade safe from rust and stains, and it makes the edge super sharp. Remember to clean and dry the blade after using it to stop it from rusting with water.
2. Blade Length
Its length depends on the type of Japanese knife you pick. For example, Yanagiba knives are usually longer, between 9” and 10.5”. Santokus and Nakiris are typically between 6” and 7”, with some differences. Think about what you’ll use the knife for and pick a length based on that.
3. Handle Design & Material
The part you touch the most is the handle, so it needs to be safe and comfy. Look for handles that are made well and fit your hand nicely. Yet most of the best Japanese sushi knives have wooden handles.
FAQs
What is the best material for sushi knives?
Most sushi knives are made of high-carbon steel (not stainless steel).
What is the Japanese best brand for knife?
Miyabi, Dalstrong, Shun, and Tojiro stand out as the best Japanese knife brands.
What is the sharpest sushi knife?
The Yanagiba is considered the sharpest sushi knife due to its long, single-edged blade. This design allows for precise and clean slices, making it perfect for preparing raw fish for sushi.
What knives does Gordon Ramsay use?
Gordon Ramsay, famous for his cooking skills, likes and recommends Henckel knives. It is a German company that’s been making great knives for more than 300 years.
What knife do sushi chefs use?
Sushi chefs usually use the Yanagiba knife, shaped like a sword. It has a long, thin blade with a very sharp edge, making it easy for chefs to cut through fish and sushi rolls.
Why are sushi knives so expensive?
There are many reasons for this. Sushi knives are usually made from excellent steel, like Damascus steel, known for being strong and sharp. The high cost also comes from the skilled artisans in Japan using traditional methods to make these knives.
Final Verdict
I selected a mix of the best sushi knives at various prices from brands I trust. I want to make sure your money is well spent on a Japanese knife that can last a lifetime with the right care. If you decide to include sushi knives in your kitchen tools, taking good care of them is crucial. Once you get the hang of using it right, it’ll be a reliable tool for many years.