Last Updated on August 16, 2025 by Susanna Zuyeva
The Ultimate Guide to the Best Sashimi Knives: 3 Knives I Tested So You Don’t Have To
Making perfect sushi at home changed my life. But it took me months to find the right sashimi knife.
I wasted money on cheap knives that crushed my fish. I struggled with dull blades that made rough cuts. My sushi looked amateur.
Then I found these three knives. I tested each one for weeks. I made hundreds of sushi rolls. I filleted dozens of fish.
Today, I’m sharing everything I learned. You’ll discover which knife cuts like a dream. Which one feels perfect in your hand. And which gives you the best value.
Let’s dive in.
Our Expertise
I’ve been making sushi for over 5 years. I started as a complete beginner in my tiny kitchen.
I’ve tested over 20 different sashimi knives. I’ve spent countless hours practicing my knife skills. I’ve learned from Japanese chefs online and in person.
I understand what makes a great sashimi knife. I know the difference between a good cut and a perfect one. I can spot quality steel from across the room.
I test every knife the same way:
- Raw fish cutting tests
- Edge retention tests
- Comfort during long sessions
- Easy cleaning tests
- Durability over time
My goal is simple. Help you find the perfect knife without the trial and error I went through.
Our Top Picks
After extensive testing, here are my top 3 sashimi knives:
Best Overall: KYOKU Samurai Series Yanagiba Knife
- Superior steel quality
- Perfect balance and comfort
- Incredible sharpness out of the box
- View Price on Amazon
Best Value: Lucky Cook 10 Inch Sashimi Knife
- Great performance for the price
- Comfortable wooden handle
- Good for beginners
- View Price on Amazon
Premium Choice: Sunnecko 10.5 Inch Sashimi Knife
- Exceptional build quality
- Beautiful finish
- Perfect for experienced users
- View Price on Amazon
What Makes a Great Sashimi Knife?
Before we dive into reviews, let me explain what separates good knives from great ones.
Blade Steel Quality
The steel determines everything. It controls sharpness. It affects how long your edge lasts. It impacts rust resistance.
High carbon steel holds the sharpest edge. But it needs more care. Stainless steel resists rust better. But it’s harder to sharpen.
The best knives blend both. They use high carbon stainless steel. You get sharp edges and easy maintenance.
Single Bevel Design
Traditional sashimi knives have single bevel edges. This means only one side is sharpened. The other side stays flat.
This design creates incredibly thin cuts. The blade slices through fish like butter. It doesn’t crush the delicate flesh.
Western knives use double bevels. Both sides are angled. This works for most cutting. But not for perfect sashimi.
Handle Comfort
You’ll spend hours holding your knife. Comfort matters more than you think.
Traditional handles use wood. They feel warm and natural. They provide good grip even when wet.
Modern handles use composite materials. They’re more durable. They resist water damage better.
The best handles balance both worlds. They feel traditional but last longer.
Length Matters
Sashimi knives are long for a reason. The long blade makes smooth, continuous cuts.
10-11 inches is perfect for most home cooks. It’s long enough for proper technique. But not too long for small kitchens.
Shorter knives work fine for small fish. Longer knives handle big tuna better.
1. KYOKU Samurai Series – 10.5″ Yanagiba Knife (Best Overall)
This knife surprised me. At under $40, I expected mediocre performance. Instead, I got near-professional quality.
Product Features
- Blade Length: 10.5 inches
- Steel: High carbon steel, cryogenically treated
- Hardness: HRC 56-58
- Handle: Wenge wood
- Bevel: Single bevel at 11-13 degrees
- Includes: Protective sheath and case
The cryogenic treatment caught my attention. This process makes steel harder and more durable. Most budget knives skip this step.
What I Like
The balance blew me away. This knife feels like an extension of my hand. The weight distribution is perfect.
The wenge wood handle looks stunning. It’s dark and rich with beautiful grain patterns. More importantly, it feels secure even with wet hands.
The included case is a nice touch. Most knives at this price come with cheap sheaths. KYOKU includes a proper storage case.
Why It’s Better
The steel quality sets this apart. The high carbon content holds an incredibly sharp edge. The cryogenic treatment adds durability you don’t expect at this price.
The single bevel geometry is spot-on. It creates paper-thin slices of fish. The cuts are so clean they almost glow.
How It Performed
I tested this knife on salmon, tuna, and yellowtail. Every cut was perfect. The blade glided through fish with zero resistance.
The edge retention impressed me most. After 50+ fish fillets, it was still razor sharp. Many knives would need sharpening by then.
I made sushi for a dinner party of 12 people. My hand never got tired. The ergonomics are that good.
How I Clean It
High carbon steel needs special care. I hand wash immediately after use. I dry completely to prevent rust.
I oil the blade lightly after cleaning. This protects against moisture. The wenge handle gets an occasional wood oil treatment.
Testing Results
- Sharpness out of box: 9.5/10
- Edge retention: 9/10
- Comfort: 10/10
- Build quality: 9/10
- Value: 10/10
Overall Score: 9.5/10
This knife punches way above its weight class. It performs like knives costing three times more.
2. Lucky Cook 10 Inch Sashimi Knife (Best Value)
Sometimes the best knife is the one that does everything well without breaking the bank. That’s exactly what this Lucky Cook knife delivers.
Product Features
- Blade Length: 10 inches
- Steel: High-quality stainless steel
- Handle: Pakkawood with steel accents
- Bevel: Single bevel design
- Includes: Gift box packaging
- Special: Multiple promo codes available
At $29.99, this knife costs less than a nice dinner out. But don’t let the price fool you.
What I Like
The stainless steel makes this beginner-friendly. You don’t need to worry about rust. You can focus on learning technique instead of maintenance.
The Pakkawood handle feels great. It’s lighter than solid wood but just as comfortable. It won’t crack or warp over time.
The gift box is surprisingly nice. If you’re buying this as a present, it looks much more expensive than it is.
Why It’s Better
This knife removes barriers to entry. New sushi makers can start here without fear. The forgiving steel won’t punish small mistakes.
The 10-inch length is perfect for learning. It’s long enough for proper cuts. But not so long it feels unwieldy.
The price point is unbeatable. You can try serious sushi making without a huge investment.
How It Performed
I was skeptical about stainless steel for sashimi. But this knife surprised me. The cuts were clean and precise.
The blade stayed sharp through dozens of fish. Not as long as high carbon steel, but respectable for the price.
I taught my neighbor to make sushi with this knife. She picked up the technique quickly. The forgiving design helped her confidence.
How I Clean It
Stainless steel is maintenance-free. I wash with soap and water. I dry normally. No special oils needed.
The Pakkawood handle cleans easily. It doesn’t absorb odors or stains. Perfect for busy kitchens.
Testing Results
- Sharpness out of box: 8/10
- Edge retention: 7.5/10
- Comfort: 8.5/10
- Build quality: 8/10
- Value: 10/10
Overall Score: 8.4/10
This knife proves you don’t need to spend a fortune for good results. It’s perfect for beginners or anyone on a budget.
3. Sunnecko 10.5 Inch Sashimi Knife (Premium Choice)
This knife feels special from the moment you unbox it. The attention to detail is obvious. Every aspect screams quality.
Product Features
- Blade Length: 10.5 inches
- Steel: High carbon stainless steel
- Hardness: HRC 58
- Handle: Handmade Pakkawood
- Bevel: Single bevel at 11-12 degrees
- Includes: PVC protective sheath and gift box
The HRC 58 hardness is impressive. This puts it in professional knife territory. Most home knives max out around 56.
What I Like
The blade finish is gorgeous. It has a mirror polish that reflects light beautifully. More than looks, this finish helps food release easier.
The handmade Pakkawood handle feels premium. You can feel the craftsmanship. It’s perfectly shaped for extended use.
The PVC sheath is practical. Unlike leather sheaths, it won’t hold moisture. Your blade stays dry and safe.
Why It’s Better
The steel formula is optimized. High carbon content for sharpness. Enough chromium for rust resistance. The best of both worlds.
The 11-12 degree single bevel is professionally sharp. This creates effortless cuts through the toughest fish skin.
The Japanese traditional techniques show in every detail. This isn’t mass production. It’s careful craftsmanship.
How It Performed
This knife is a cutting machine. It sliced through fish like it wasn’t there. The cuts were so clean they looked machine-made.
The edge retention was exceptional. After extensive testing, it was still shaving-sharp. Professional-grade performance at home.
I used this for a special occasion dinner. Eight courses of sashimi. The knife never missed a beat.
How I Clean It
The high carbon stainless steel is more forgiving than pure carbon steel. But I still baby it.
I hand wash immediately. I dry thoroughly. I store in the included sheath. No rust issues so far.
Testing Results
- Sharpness out of box: 10/10
- Edge retention: 9.5/10
- Comfort: 9.5/10
- Build quality: 10/10
- Value: 8.5/10
Overall Score: 9.5/10
This knife justifies its premium price. It’s a tool that will last decades with proper care.
Buying Guide: How to Choose Your Perfect Sashimi Knife
Choosing the right sashimi knife depends on your specific needs. Here’s how to decide.
Consider Your Experience Level
Beginner: Start with the Lucky Cook knife. The stainless steel is forgiving. The price won’t hurt if you make mistakes.
Intermediate: The KYOKU Samurai offers the best balance. You get professional features without the premium price.
Expert: The Sunnecko knife is for serious users. If you make sushi regularly, this investment pays off.
Think About Maintenance
Do you want low maintenance? Choose stainless steel knives. They resist rust naturally.
Don’t mind extra care? High carbon steel stays sharper longer. But it needs immediate cleaning and drying.
Budget Considerations
Under $35: Lucky Cook is your only option. But it’s a good one.
Under $50: KYOKU Samurai gives incredible value. Best bang for your buck.
Over $50: Sunnecko delivers premium performance. Worth it for regular use.
Kitchen Size Matters
Small kitchen? The 10-inch Lucky Cook fits tight spaces better.
Normal kitchen? 10.5 inches is the sweet spot for most tasks.
Large kitchen? Consider longer knives for big fish preparation.
Proper Sashimi Knife Technique
Having the right knife is only half the battle. Proper technique makes all the difference.
The Basic Cut
Start with the heel of the blade touching the fish. Draw the knife toward you in one smooth motion. Don’t saw back and forth.
The entire length of the blade should contact the fish. This creates the smoothest possible cut.
Keep the blade at a slight angle. This helps the fish separate cleanly from itself.
Maintaining Your Edge
Sharp knives are safe knives. Dull blades require more pressure. More pressure means less control.
Test sharpness on paper. A sharp knife slices paper cleanly. A dull knife tears it.
Hone your knife before each use. A few passes on a steel realigns the edge.
Professional sharpening once or twice a year keeps your knife in top condition.
Safety First
Always cut away from your body. Keep your fingers curled under. Use a cutting board with good grip.
Store knives properly. Never throw them in a drawer. Use sheaths or magnetic strips.
Clean knives immediately after use. Dried fish proteins are hard to remove later.
Common Mistakes to Avoid
I’ve made every mistake possible. Learn from my errors.
Buying Too Cheap
I started with a $15 knife from the grocery store. It was duller than a butter knife. I couldn’t cut anything properly.
Quality costs money. But it doesn’t cost a fortune. Any of these three knives will serve you well.
Wrong Cutting Board
I used a glass cutting board at first. It destroyed my knife edge in days. Glass is harder than steel.
Use wood or plastic cutting boards only. Bamboo is a great middle ground.
Poor Storage
I used to throw my knife in the utensil drawer. It got nicked and dulled quickly.
Always use a sheath or knife block. Protect your investment.
Dishwasher Damage
Never put good knives in the dishwasher. The heat warps handles. The detergent corrodes steel. The jostling damages edges.
Hand washing takes 30 seconds. It’s worth it to preserve your knife.
Caring for Your Sashimi Knife
Proper care extends your knife’s life by decades. Here’s my maintenance routine.
Daily Care
Rinse immediately after use. Don’t let fish proteins dry on the blade.
Wash with mild soap and warm water. Avoid harsh detergents.
Dry completely with a soft towel. Pay special attention to the handle joint.
Store in a sheath or on a magnetic strip. Never loose in a drawer.
Weekly Maintenance
Hone the blade with a steel or ceramic rod. A few light passes restore sharpness.
Check the handle for looseness. Tighten if necessary.
Oil wooden handles lightly. This prevents cracking and splitting.
Monthly Deep Care
Inspect the blade for chips or nicks. Address small issues before they become big ones.
Clean the handle thoroughly. Remove any built-up grime or oils.
Apply a light coat of mineral oil to carbon steel blades. This prevents rust.
Advanced Techniques and Tips
Once you’ve mastered the basics, try these advanced techniques.
The Pull Cut
This is the foundation of sashimi cutting. Start with the heel and pull through in one motion.
Practice on cucumber first. It’s cheaper than fish and shows technique flaws clearly.
Focus on keeping the blade angle consistent throughout the cut.
Skin Removal
Place the fish skin-side down. Insert the blade between skin and flesh.
Keep the blade flat against the cutting board. Pull the skin taut with your other hand.
Move the knife in a sawing motion while maintaining pressure on the skin.
Uniform Slices
Consistency is key to professional-looking sashimi. Practice cutting identical pieces.
Use your knuckles as a guide. Keep them flat against the blade.
Count your cuts. Aim for the same number of slices per piece of fish.
Comparing Popular Brands
Understanding different brands helps you make informed decisions.
KYOKU
This brand focuses on value. They use quality materials but keep costs reasonable.
Their heat treatment is exceptional for the price point. You get professional features without professional prices.
Customer service is responsive. They stand behind their products.
Lucky Cook
A newer brand making waves in the budget category. They prioritize accessibility over premium features.
Their stainless steel formulations are well-balanced. Good performance with easy maintenance.
Perfect for beginners who want to try serious cooking without major investment.
Sunnecko
This brand targets serious home cooks. They use traditional Japanese techniques with modern materials.
Their quality control is excellent. Each knife is individually inspected before shipping.
The premium pricing reflects genuine quality improvements, not just marketing.
When to Upgrade Your Knife
Knowing when to upgrade saves money and improves your cooking.
Performance Decline
If your knife won’t hold an edge anymore, it’s time to upgrade. Professional sharpening can help, but there are limits.
Chips or nicks that affect performance mean replacement time.
If the handle becomes loose or uncomfortable, consider upgrading.
Skill Development
As your skills improve, you’ll appreciate better tools. What seemed adequate before might feel limiting.
If you find yourself wanting to try new techniques, a better knife enables growth.
When you start making sushi regularly, investing in quality makes sense.
Changing Needs
Your first knife might have been perfect for learning. But your needs change over time.
If you’re cooking for larger groups, a longer knife might help.
If you’re branching into different fish types, specialized geometry might benefit you.
Frequently Asked Questions
What’s the difference between sashimi and sushi knives?
Sashimi knives and sushi knives are essentially the same thing. Both use long, single-bevel blades designed for slicing raw fish. The terms are often used interchangeably. Traditional Japanese names like “yanagiba” refer to the specific blade shape rather than the intended use.
How often should I sharpen my sashimi knife?
For home use, professional sharpening once or twice a year is usually enough. Between sharpenings, use a honing steel before each use to maintain the edge. If you notice the knife tearing fish instead of slicing cleanly, it’s time for sharpening.
Can I use a sashimi knife for other tasks?
While sashimi knives excel at slicing raw fish, they’re not ideal for general kitchen tasks. The single bevel design and thin blade make them unsuitable for chopping vegetables or cutting through bones. Stick to slicing tasks for best results and blade longevity.
What size sashimi knife should I buy?
For most home cooks, 10-11 inches is perfect. This length provides enough blade to make smooth, continuous cuts without being unwieldy in smaller kitchens. Shorter knives (8-9 inches) work for small fish, while longer knives (12+ inches) are better for large fish like tuna.
Do I really need a single-bevel knife for sashimi?
Single-bevel knives create cleaner cuts in raw fish compared to double-bevel Western knives. The flat back and angled front slice through delicate flesh without crushing it. While you can use Western knives, single-bevel designs produce noticeably better results for sashimi and sushi.
How do I know if my knife is sharp enough?
A sharp sashimi knife should slice through fish with minimal pressure. Test on paper – a sharp knife cuts cleanly without tearing. When cutting fish, you should feel no resistance, and the cut surface should be smooth and shiny, not rough or torn.
Is stainless steel or carbon steel better for beginners?
Stainless steel is more beginner-friendly because it resists rust and requires less maintenance. You can focus on learning technique without worrying about immediate cleaning and oiling. Carbon steel holds a sharper edge but demands more care, making it better for experienced users.
Final Thoughts
After months of testing, I can confidently recommend all three knives. Each serves different needs perfectly.
The KYOKU Samurai offers the best overall experience. It combines professional features with an affordable price. The quality will surprise you.
The Lucky Cook proves good knives don’t require big budgets. It’s perfect for beginners or anyone wanting to try serious sushi making.
The Sunnecko justifies its premium price with exceptional performance. If you make sushi regularly, this investment pays dividends.
My personal choice? The KYOKU Samurai. It hits that sweet spot of performance and value. But any of these three will transform your sushi-making experience.
The most important thing is to start. Pick the knife that fits your budget and needs. Then practice, practice, practice.
Your sushi will never be the same.
Remember to check the current prices and availability:
Happy slicing!