When it comes to sashimi, presentation, and arrangement are just as important as the taste—sometimes even more so.
The secret to cutting perfect, ⅛-inch sashimi slices all comes down to the quality of the knife. You want the knife to seamlessly cut through flesh and bone without damaging the fish, which you can only achieve with a high-grade sashimi knife.
In this article, I’ve reviewed three of the best sashimi knives you can get your hands on. I’ve also included a comprehensive buyer’s guide to lead your way to the right purchase.
With one of these knives in your possession, you’ll have no issues making some of the best-looking sashimi right at home!
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Top 3 Sashimi Knives for Precise, Clean Cuts
Chosen for their excellent craftsmanship and quality material, here are three top-of-the-line sashimi blades for cutting the thinnest slices of fish.
Yoshihiro Shiroko Sashimi Chef Knife – Best Overall
Handcrafted by some of Japan’s best artisans, the Yoshihiro Shiroko is a sashimi chef’s dream come true. This high-end sashimi knife is razor sharp, durable, and versatile, made from high-carbon steel with an impressive hardness of 62 to 63 HRC.
Like most traditional Japanese sashimi knives, the Yoshihiro Shiroko has a concave grid and a flat rim. This craftsmanship allows the blade to thinly slice through fish with little to no damage to its surface and cells, thus retaining its texture and taste.
To add to that, this knife comes with a beautiful protective wooden sheath to compliment its already stunning look. The D-shaped handle (made from either magnolia or rosewood) is ergonomic and balanced.
- Individually handcrafted by Japanese artisans, so each knife is unique
- Precision forged and ultra-sharp
- Premium-quality stabilized wooden handle
- Made from high-carbon steel, so it can rust without proper care
Cangshan X-7 Steel Sashimi Chef – Best Value
Forged from 67 layers of Japanese VG-Damascus high-carbon steel, the Cangshan X-7 Sashimi Knife is as sharp and deadly as it’s beautiful. The knife went through an ultra-6 heat treatment to maximize its toughness and wear resistance, guaranteeing that each slice is swift and clean.
Available in 10-inch and 12-inch variants, the Cangshan X-7 comes with a well-balanced 5.5-inch African blackwood handle and walnut Saya-style sheath, both of which were meticulously handcrafted by skilled craftsmen.
- Excellent edge strength and retention
- Ultra-sharp out of the box
- High corrosion resistance
- Above-average weight at 1.4 pounds
- Isn’t an authentic Japanese product; made in China
Lucky Cook Sashimi Sushi Knife – Best Beginner’s Pick
While not as “premium” as the aforementioned two sashimi knives, the Lucky Cook Knife is impressive in its own right.
Made from high-carbon steel, this knife features a sharp 10-inch blade with a right-sided bevel, perfect for long, smooth slices. Its oval, non-slip wooden handle is smooth and durable, with an ergonomic grip.
The Lucky Cook is sharp right out of the box and stays sharp for a decent amount of time. The storage box is sturdy and protects the knife from damage when it’s stored. This knife is more-so aimed towards home chefs, but even a professional can appreciate its craftsmanship.
- Impeccably sharp for its price
- Single-bevel angle delivers consistent and clean cuts
- Holds its edge surprisingly well
- The knife’s handle becomes slippery when wet
Factors to Consider When Buying a Sashimi Knife
With hundreds of top-tier brands to choose from, finding the right sashimi knife can pose a bit of a challenge. Here are some factors to keep in mind when buying a sashimi knife to ensure a clean, less time-consuming preparation.
Sashimi knives come in various lengths. Some are as short as 7 inches (180mm), while others are as long as 12 inches (300mm).
The right length depends on the type of sashimi you want to make, but you ideally want a blade long enough to cut your fish of choice in one long, uninterrupted stroke.
Longer blades allow you to maintain your rhythm and use lesser force, thereby achieving straight, uniform cuts—especially when preparing a large amount of food.
When choosing a sashimi knife, it’s worth looking into the product’s Rockwell hardness, heat treating, and material.
Some of the most commonly used materials for sashimi knives include Damascus Steel, VG-Max Steel, and VG-10 Steel.
Damascus steel excels in toughness, while VG-10 and VG-Max offer resistance to corrosion and wear. All three materials have a high carbon content and feature hardness of above 60, which offers excellent edge retention.
Because precision is of utmost importance when preparing sashimi, make sure you get yourself a knife capable of precise cuts. It should also be corrosion-resistant, stain resistant, and sharpened to an angle between 7 to 12 degrees.
High-quality Japanese sashimi knives often feature wooden handles because they’re comfortable, durable, and well-balanced. Sashimi knives with plastic handles, while cheaper, can tire your hand and lower your cutting performance.
Search for a sashimi knife with an ergonomic wooden handle so you can use it for long periods of time. If you’re left-handed, make sure that you purchase a sashimi knife specially made for lefties or ambidextrous people.
There you have it, some of the best sashimi knives you’ll find today! Sashimi knives are far costlier than your average kitchen knife due to the work and effort put into their construction. Therefore, you have to ensure you’re getting the most bang for your buck when buying one.
The sashimi knives featured above were chosen for their premium construction and cutting performance, so you can’t go wrong with any of them.
If I had to choose a favorite, I’d say the best is the Yoshihiro Shiroko Sashimi Chef Knife. It’s dangerously sharp right out of the box, plus it’s wear-resistant, durable, and ergonomic. Just make sure to treat it nicely to prevent it from rusting, as it’s made from high-carbon steel rather than stainless steel.