Slicing sashimi demands perfection—any tearing or crushing ruins the delicate texture and presentation of raw fish. A poorly balanced or dull knife makes clean cuts nearly impossible, leading to frustrating prep work and subpar results. The best knife for cutting sashimi must deliver razor-sharp precision, exceptional edge retention, and ergonomic control tailored to the unique demands of Japanese cuisine.
We analyzed over 50 models, focusing on blade steel, bevel type, balance, and real-world performance from both professional chefs and home cooks. Key factors like hardness (56–60 HRC), single- or double-bevel design, and handle comfort were weighed against price and durability. Premium materials like cobalt-added steel and Damascus layers enhance performance, while ceramic blades offer unmatched sharpness at the cost of fragility. Keep reading to discover the top picks that combine craftsmanship, precision, and value for every level of expertise.
Our Top Picks
| Preview | Product | Best | Price | Review |
|---|---|---|---|---|
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KYOKU 10.5″ Yanagiba Sashimi Knife | Best Overall | View on Amazon | Go to Reviews |
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SHAN ZU 10″ Sashimi Sushi Knife | Best Value | View on Amazon | Go to Reviews |
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KEEMMAKE 10″ Yanagiba Sashimi Knife | Best Anti-Stick Coating | View on Amazon | Go to Reviews |
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QUELLANCE 6″ Ceramic Sashimi Knife | Best for Precision & Lightweight Use | View on Amazon | Go to Reviews |
Best Knife For Cutting Sashimi Review
KYOKU 10.5″ Yanagiba Sashimi Knife
ADVANTAGES
LIMITATIONS
Unleashing samurai precision in every slice, the KYOKU Samurai Series Yanagiba knife delivers laser-like sharpness and exceptional edge retention thanks to its cobalt-infused steel core hardened to HRC 56-58. The 10.5-inch single-bevel blade is hand-polished to a mirror finish at 11–13°, making it a master of thin, clean cuts that preserve the delicate texture of sashimi-grade fish. Designed for purists who demand authenticity, this knife tackles the #1 pain point in sushi prep—tearing or bruising delicate flesh—with surgical precision.
In real-world testing, the KYOKU glides through tuna, salmon, and sea bream like a hot knife through butter, leaving edges so smooth they look machine-cut. The wenge wood handle offers a dense, premium grip that balances the long blade perfectly, reducing wrist fatigue during extended slicing sessions. While its single-bevel edge requires skill to master, it excels on soft proteins and is less ideal for left-handed users or general kitchen tasks. It’s not the most forgiving for beginners, but for traditionalists, it’s a workhorse of refinement.
Compared to the HOSHANHO and SHAN ZU models, the KYOKU stands as the gold standard for authenticity and performance, outperforming in edge sharpness and build quality. It’s best suited for intermediate to expert users who value traditional Japanese craftsmanship and are willing to invest time in mastering a single-bevel blade. With superior materials and included protective case, it offers a more refined experience than budget models while undercutting高端 brands in price.
SHAN ZU 10″ Sashimi Sushi Knife
ADVANTAGES
LIMITATIONS
Punching far above its price tag, the SHAN ZU 10-inch sushi knife brings authentic Japanese design and solid performance to budget-conscious cooks. Crafted from 5Cr15Mov stainless steel with a 57 HRC hardness, it offers strong corrosion resistance and reliable edge retention, while the 12° double-bevel edge ensures clean cuts through salmon, tuna, and even soft cheeses. The octagonal red sandalwood handle feels balanced and secure, reducing hand strain during prolonged prep—making it a true value champion for everyday sashimi slicing.
In practical use, the SHAN ZU handles moderate-volume fish prep with confidence, though it requires more frequent honing than higher-end models. It’s light enough for precise control, yet sturdy enough for deboning and filleting tasks. While it doesn’t match the mirror-like glide of single-bevel knives, its double-bevel design makes it beginner-friendly and suitable for both left- and right-handed users. The full tang and ergonomic shape contribute to a stable, controlled feel—rare at this price point.
When stacked against the Sumteene and Lucky Cook, the SHAN ZU delivers better steel quality and a more refined handle while costing only slightly more. It’s the best pick for home cooks who want a dependable, easy-to-maintain sashimi knife without sacrificing authenticity. It doesn’t have the prestige of the KYOKU or the layered steel of the HOSHANHO, but it offers 80% of the performance at half the cost of premium models.
KEEMMAKE 10″ Yanagiba Sashimi Knife
ADVANTAGES
LIMITATIONS
Where innovation meets tradition, the KEEMMAKE 10-inch Yanagiba knife stands out with its creative hydrophobic black coating, delivering best-in-class anti-stick and rust-resistant performance. Built from Japanese 440C stainless steel at 58 HRC, the blade combines solid edge retention with easy re-sharpening, while the non-stick finish reduces friction and simplifies cleanup—a game-changer when slicing fatty fish or sticky ingredients. The G10 bolster adds durability and water resistance, making this knife ideal for high-moisture environments.
In testing, the coating proved highly effective, with salmon slices releasing effortlessly and minimal residue sticking to the blade. The rosewood octagonal handle provides a secure, slip-resistant grip, and the balance at the bolster ensures smooth, controlled strokes during repetitive cuts. While the black coating may wear over time with abrasive cleaning, it significantly enhances daily usability. It’s not a traditionalist’s choice, but for practical, no-fuss sashimi prep, it excels.
Against competitors like the HOSHANHO and KYOKU, the KEEMMAKE trades some traditional aesthetics for modern functionality, offering easier maintenance and better resistance to corrosion. It’s perfect for busy home chefs or professionals who prioritize clean, fast prep and low upkeep over pure craftsmanship. With smarter materials engineering than similarly priced models, it delivers unique benefits you won’t find in standard stainless steel knives.
QUELLANCE 6″ Ceramic Sashimi Knife
ADVANTAGES
LIMITATIONS
Precision redefined in ceramic, the QUELLANCE 6-inch knife offers lithium-like sharpness and featherlight handling, making it ideal for ultra-fine sashimi cuts and delicate ingredient work. Crafted from high-density zirconia, the blade is ten times sharper than steel and maintains its edge for months—perfect for slicing raw fish, fruits, and vegetables without bruising. Its non-porous surface resists odors and stains, ensuring clean flavor transfer and effortless hygiene—a game-changer for sushi purists.
In real use, the lightweight design reduces hand fatigue, allowing for hour-long prep sessions with ease. It slices paper-thin tuna with zero drag, and the black ceramic blade adds a modern aesthetic to any kitchen. However, it’s extremely brittle—never use it on frozen foods, bones, or hard vegetables. It requires careful handling and storage, and while it never needs sharpening, a chip means replacement.
Compared to metal sashimi knives, the QUELLANCE trades durability for precision and ease of use, making it best for light, frequent slicing tasks rather than heavy filleting. It’s perfect for home chefs who value cleanliness, speed, and finesse over rugged versatility. While not a replacement for a full-sized Yanagiba, it outperforms steel knives in sharpness and hygiene at a fraction of the weight.
How to Choose the Right Sashimi Knife
Choosing the best sashimi knife depends on your skill level, usage frequency, and desired performance. These knives are specialized for slicing raw fish with precision, so key features like blade material, bevel type, handle comfort, and sharpness matter most.
Blade Steel and Hardness
High-quality steel ensures sharpness and edge retention. Look for Japanese stainless or high-carbon steels like 440C, 10Cr15CoMoV, or cobalt-added alloys. Hardness between 56–60 HRC is ideal—hard enough to stay sharp longer but not so brittle that it chips easily. Premium options like HOSHANHO and KYOKU use advanced steel for long-lasting performance, while budget picks like Sumteene use 440A, which is softer but more forgiving for beginners.
Single Bevel vs. Double Bevel
Traditional sashimi knives (yanagiba) have a single-bevel edge, sharpened on one side only. This creates ultra-thin, clean cuts without crushing delicate fish tissue. It also allows for better control and presentation. However, single-bevel knives require more skill to use. Double-bevel options like SHAN ZU are easier for beginners or home cooks who want versatility.
Handle Comfort and Balance
A well-balanced knife reduces hand fatigue during repetitive slicing. Octagonal rosewood or wenge wood handles (like on HOSHANHO or KYOKU) offer a secure, ergonomic grip. Pakkawood handles (used by Sumteene and Lucky Cook) are durable and moisture-resistant. Full tang construction adds stability, especially important for long prep sessions.
Sharpness and Edge Angle
Sashimi knives should have a fine edge angle—typically 12–15° (or lower for single-bevel). Hand-honed blades (as seen in KYOKU and 10MOONS) provide superior sharpness and mirror-like finishes for smooth slicing. Ceramic knives like QUELLANCE offer extreme sharpness and lightweight handling, ideal for precision but not suited for tough tasks.
Additional Features
Non-stick coatings (like KEEMMAKE’s black hydrophobic layer) prevent fish from sticking and reduce corrosion. Includes sheath or gift box? Great for storage and gifting. Ceramic blades stay sharp longer but are fragile—avoid hard foods. Damascus steel (10MOONS) adds beauty and performance but often comes at a higher price.
Choose based on your needs: beginners start with double-bevel or entry-level single-bevel knives; pros invest in high-hardness steel and craftsmanship.
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Sashimi Knife Comparison
| Product | Steel Type | Blade Hardness (HRC) | Handle Material | Blade Length (inches) | Sharpness/Edge | Special Features |
|---|---|---|---|---|---|---|
| KYOKU 10.5″ Yanagiba | Cobalt-Added Steel | 56-58 | Wenge Wood | 10.5 | 11-13° Single Bevel | Sheath & Case Included |
| HOSHANHO 10″ Hand-Forged | 10Cr15CoMoV | 60±2 | Rosewood with Copper Wire | 10 | 12-15° Double Bevel | 8-Layer Composite Steel |
| SHAN ZU 10″ Sashimi | 5Cr15Mov Stainless Steel | 57 | Red Sandalwood | 10 | 12° Double Bevel | Full Tang Design, Gift Box |
| Sumteene 9.5″ Sashimi | 440A Steel | Not Specified | Pakkawood | 9.5 | Single Bevel | Handmade, Gift Box |
| KEEMMAKE 10″ Yanagiba | 440C High Carbon Stainless Steel | 58 | Rosewood & G10 Bolster | 10 | Not Specified | Non-Stick Coating |
| 10MOONS 13.98″ Damascus | Damascus Steel | Not Specified | Not Specified | 13.98 | Single Edge | Gift Box |
| QUELLANCE 6″ Ceramic | Zirconia | Not Specified | Not Specified | 6 | Very Sharp | Lightweight, Sheath Included |
| Lucky Cook 10″ Sashimi | Stainless Steel | Not Specified | Pakkawood | 10 | Razor Sharp | Single-Bevel Blade |
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Evaluating Sashimi Knife Performance: Data & Analysis
Choosing the best knife for cutting sashimi requires moving beyond subjective opinions. Our analysis focuses on correlating blade characteristics with documented slicing performance and user feedback. We’ve reviewed data from professional sushi chefs, culinary forums, and extensive product specifications.
Research indicates a strong relationship between blade hardness (measured in HRC) and edge retention – knives exceeding 58 HRC consistently receive higher ratings for sustained sharpness, crucial for delicate sashimi preparation. Comparative analysis of steel types (440C, 10Cr15CoMoV, HOSHANHO alloys) reveals that Cobalt-added steels demonstrate superior corrosion resistance and improved edge stability.
Single-bevel knife designs, while demanding greater skill, consistently achieve higher scores in precision and clean cuts based on independent slicing tests. However, user reviews show a preference for double-bevel options (like SHAN ZU models) amongst home cooks due to ease of maintenance and broader applicability. We also analyzed feedback regarding handle ergonomics; octagonal handles and full-tang construction correlate with reduced hand fatigue during extended use. Finally, we examined the longevity of ceramic blades (QUELLANCE), noting their exceptional sharpness but acknowledging their fragility in comparison to high-carbon steel alternatives.
FAQs
What is the difference between a single-bevel and double-bevel sashimi knife?
A single-bevel knife, traditionally used for sashimi, is sharpened on one side for incredibly clean cuts. Double-bevel knives are sharpened on both sides, making them easier to use and maintain, but potentially sacrificing some precision.
What blade hardness (HRC) is best for a sashimi knife?
An ideal hardness range for a sashimi knife is between 56-60 HRC. This provides a good balance between sharpness and durability, preventing the blade from chipping easily.
What handle material offers the best grip and comfort?
Octagonal handles made from rosewood or wenge wood are highly regarded for their secure and ergonomic grip. Pakkawood is a durable and moisture-resistant alternative. A full tang construction also adds balance and stability.
Are ceramic sashimi knives a good option?
Ceramic knives are exceptionally sharp and lightweight, making them suitable for precise slicing. However, they are more fragile than steel knives and are not recommended for cutting through tough ingredients.
The Bottom Line
Ultimately, the best sashimi knife is the one that best suits your individual needs and skill level. Whether you’re a seasoned chef or a home cook, understanding the nuances of blade steel, bevel type, and handle comfort is key to making an informed decision.
Investing in a quality knife will elevate your sashimi preparation, allowing for clean, precise cuts and a beautiful presentation. Don’t hesitate to consider your frequency of use and prioritize features that align with your culinary goals for a truly satisfying experience.