Best Sashimi Knife you just need to cut and collect sushi from the luxury of your personal home a fresh sashimi knife is an indispensable tool for you. Recognized by the Japanese as a “yanagi” or “yanagiba”, this popular sushi/sashimi knife has a large, thin, very sharp blade excellent for slicing uncooked fish. While you don’t surely need the best sushi knife to create an unusual tasting dinner, it will help amazingly with the performance. Sadly, good sushi knives are not common. But they are a tool that if bought correctly should last you a record.

You presumably previously know that the best sashimi knives are eye wateringly pricey.

Prices vary from around $200 for something nice, right up to some thousand for a Japanese knife that’s been hand-forged and manufactured from the most expensive steel.

This has apparently left you questioning if you should spend your hard-earned cash. Can’t you just use any knife? What contrast does it perform?

So, here’s the opportunity:

Any cutting knife will make the job done. But where a razor-like sashimi knife can actually get the most important exception is in the presentation.

Sashimi knife pattern has developed over centuries of years and their sole objective is to cut fish easily and clean.

Don’t receive me wrong, you won’t quickly be ready to cut an unusual looking piece of sashimi. Or slice up quite similar pieces of tuna or salmon to practice in Nigiri or Miki sushi.

Practice and routine play a main part but you’ll be a much more enjoyable future.

That’s the thing on Japanese food, sushi, and sashimi in special. It’s an impeccable performance. So clean, tidy, and very.

If you want to produce the same issues then you’re working to provide yourself with a lot of experience and a razor-sharp sashimi knife.

Best Sashimi Knife

Since you’re here, probabilities are that you now understand this, but we do know the problem from time to experience, so let’s embrace it. Sushi and sashimi are words that are usually used mutually. There is very little variety, but technically they are not the very thing. Sashimi is thinly sliced raw meat, normally tuna or salmon, whereas sushi is rice mixed with other elements. These may or may not involve some of the same raw foods that make up sashimi. The knives for both of these popular Japanese foods are essentially those same and we will use the words as such here.

Sushi Knives

Folkloric yanagiba sushi points have a one-sided point, so have an eye out if you’re left-handed because you’ll require a sushi knife arrived in the exact adjustment. They slice negatively than some knives as you’ll slice with a movement pulling the knife towards you. Inline to make these knives ultra-sharp so they present a comprehensive offering each and every slice, knife producers use high-quality, tempered steel. This also assists them to learn this cutting edge for a more extensive stretch of time. Speaking of high class, here are our sushi knife reviews where we support some of the best choices possible.

The Best Sushi/Sashimi Knives: A Complete Buying Guide

Before we start, let’s discuss a commonly asked question. Do I really need a sushi knife to make sushi or sashimi at home? Clearly the answer is no. You also don’t need a steak knife to make steaks at home, duh! It of course won’t make the food task any better either. But, it sure does make preparation more convenient. Additionally, presentation is half the fun with sushi and sashimi and a good, sharp Japanese sushi knife will make the difference there.

Sushi Knife Sets

While buying a sushi knife set is a great way to go into the game at a great price through a knife as you noticed in our #10 of our list above. However most of the best sushi knives are not working to come in a position, and these are typical of much lower status than those that you would buy individually. As a common rule, we would recommend next getting a sushi knife set and first find some cheap sushi knife at Amazon or to save up until you can provide a good knife like those noted before.

Help Choosing The Best Sushi/Sashimi Knife

So you’ve noticed our listing of the top sushi/sashimi knives possible and even read regarding all of their opinions and why we like them, but everything if you’re yet not convinced? What if you found a strange sushi knife you choose and you’re not certain if it’s a great one? The BladeAdvisor is here to support. We don’t require you to understand our advice like a collection of hidden sheep. You came here for some penetration and if you’re yet understanding, you want also of instruction. So that’s just what we’re working to give you. The points below are examples we developed in line to choose the knives in our menu above. You can use the same guidelines to match/contrast with your own decisions. What do you think, are you available?

• Blade & Handle Materials
• Blade Length
• Brands
• Origin
• Designs/Patterns in the Blade
• Price/Budget

No 1. Blade & Handle Materials

One of the only most critical parts in a great sushi knife is that it is very sharp and visits that way for as long as feasible. In order for this to happen, you’re watching for a really hard steel alloy or one with high carbon content. This allows the artisans to put a sharp knife from the company and will also assist with edge maintenance. In high-end sushi knives, you can foresee to view blue steel #1 and white steel showing up as a couple of the top choices. VG-10 is also pretty good and will save you a few bucks.

Handle elements are less powerful than the steel blade, but should still be a section of your situation. Typically the material utilized is what gives the handle its appearance and quality. If you’re traveling to pay big bucks on a nice sushi chef knife, you should positively like the method it seems.

No 2.Best Sashimi Knife Blade Length

Standard Yanagibas, or sushi knives, get in lengths from around 7″ up to 13″, or longer. The individual plan for slicing by sashimi is a free, continuous pulling cut into the meat, giving a nice clean knife completely. The longer your knife, the more comfortable it is to do this on all parts of meat. A shorter knife would not tolerate this and would expect the user to perform various blows, not giving a clean mouth. The trade-off to a long knife is that they need more steel to make. And in a good knife, these metals are rare elements, thus improving the value of the knife considerably when you go up to the near side in blade diameter.

No 3. Brands

One quick glance at our list before, you should be ready to say, that makes stuff in sushi knives. Our Yoshihiro reviews simply show that they make excellent sushi knives. In fact, we started several very nice ones off the table in order to give a wider type of knife reviews for our users. They are really the best sushi knife brand with an amount to great opportunities to pick from. You can examine this list to our best steak knife list and you’ll see that some brands are very on both lists, but most of them are different. The idea is that when you’re a world-class knifemaker, you typically have one or couple of jobs that you’re really great at.

No 4. Origin

Does it really mean if a sushi knife is produced in Japan? Well no, not if a Japanese Yanagiba artisan is in Germany getting knives and Relative Frank is touring Japan trying his chance at producing a knife for the initial time. The idea the Japanese are studied the best sushi knife makers should be open. That’s where sushi originates from. Tall, thin, sharp knives have traditionally been built in Japan for centenaries. In fact, it’s pretty common to buy knives that are specifically made in Seki City, Japan, which is house to many sword producers as well. Perhaps it’s not just to make a blanket assertion that all Japanese sushi blades are more useful than any non-Japanese knife. However, usually speaking they are unmatched in this course.

No 5. Designs/Patterns in the Blade

Japanese sushi chefs take satisfaction in the means of their business. Besides, as we discussed above, many of making sushi are regarding the performance. In some restaurants, it’s even about the pleasure of it all. For this purpose, some of the higher-end yanagiba sushi knives have Damascus (layering of multiple steel alloys), Herringbone, or Suminagashi designs in them. In different knives, you’ll find difficult pictures of numbers or even dragons as we consulted on one of the blades on our list before. This picture shows a few of cases of designs you strength see on a sushi knife. With the elements of both in Japanese history, you see related patterns in any of the best santoku knives also.

No 6 Price/Budget

As is ever necessary, your budget will suitable record how much of a sushi chef knife you choose to buy. The good story is, everyone can get a yanagiba sushi knife in their price variety. That’s because you can see badly made, cheap sushi knives beginning around $20. These are trash related to anything more recorded on this page, and they won’t last. On the specific opposing end of the color, the most expensive yanagiba will be strong into the thousands of dollars. These frequently work knives made as an expert sushi chef knife, or even for agents of high-end Japanese knives and swords. If you’re studying for a decently built knife at a good price, there are a few great choices on the list above.

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Top 10 Best Sushi Knife Reviews

Among various options, it can be difficult to pick the Best Sushi Knife for your lifestyle. In this article, we at BestDamascussKnife will give you the guide on the Best Sushi knife. Here is a list of some of the best choices out there to assist you to make a choice.

Here is the list of the top 10 Best Sashimi Knife:

1. Cangshan J Series 62786 Japan VG-10 Steel Sashimi Chef Knife
2. Classic 9-Inch Hollow-Ground Slicing Knife by Shun Cutlery
3. Tojiro DP Sujihiki Slicer
4. SETO Japanese Chef Knives
5. Yoshihiro Hongasumi VG-10 Stainless Steel
6. Yoshihiro Hongasumi VG-10 Stainless Steel Yanagi
7. Yoshihiro High Carbon Blue Steel
8. Yoshihiro Aonamiuchi Blue Steel
9. Yoshihiro Cutlery Hammered
10. DALSTRONG Nakiri

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Editor’s Note: We will update this list as more Best Sashimi Knife hits the market.

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	Product	Manufacture	Shop
	Cangshan J Series 62786 Japan VG-10 Steel Sashimi Chef Knife	Cangshan
	Classic 9-Inch Hollow-Ground Slicing Knife by Shun Cutlery	Shun
	Tojiro DP Sujihiki Slicer	Tojiro
	SETO Japanese Chef Knives	Japanese Cutlery
	Yoshihiro Hongasumi VG-10 Stainless Steel	Yoshihiro
		Yoshihiro
	Yoshihiro High Carbon Blue Steel	Yoshihiro
	Yoshihiro Aonamiuchi Blue Steel	Yoshihiro
	Yoshihiro Cutlery Hammered	Yoshihiro
	DALSTRONG Nakiri	Dalstrong

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No 1. Cangshan J Series 62786 Japan VG-10 Steel Sashimi Chef Knife

Features

• Walnut Sheath
• 10-Inch

PROS

1. Unique License Pending Design that centers on deep ultra-dense African Blackwood Handle
2. Hand Crafted from Japan VG10 Steel with HRC 60 +/- 2 on the Rockwell Hardness Range
3. 10-Inch Sashimi is excellent for producing razor-thin slices of fish and soft meats for sashimi
4. Each Knife begins with dark walnut wood fascinating Saya style sheath
5. Hand wash only, insufficient lifetime guarantee

CONS

• It has no cons.

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No 2. Classic 9-Inch Hollow-Ground Slicing Knife by Shun Cutlery

Features

• Impressive
• Handcrafted Japanese Knife
• Produces Exceptionally
• Thin Cuts and Slices
• Top-Quality Materials and Performance

PROS

1. Classic Hollow-Ground Slicing Knife’s high, thin blade provides more accurate cuts of meat, poultry, and prepared or cooked fish; razor-sharp blade benefits keep more extra of the juices and quality inside the meat
2. The blade highlights Shun’s proprietary high-performance VG-MAX stainless steel clad with 68 sheets of Damascus stainless steel for a knife with an exquisitely sharp knife, impossible edge holding, and stunning picture
3. Attractive, easy PakkaWood handle is designed for regular and hard use; made from a genuine hardwood with gum to guard next water or rain damage
4. The blade is hand-sharpened to a 16-degree incline, double-bevel cutting edge; VG-MAX cutting blade stays sharp hard; Shun will file for free when resharpening is required
5. The narrow profile and hollow-ground arrangements to help the blade glide for food with fewer drag for fast and simple slicing

CONS

• It has no cons.

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No 3.Tojiro DP Sujihiki Slicer

Features

• 5″
• 27cm

PROS

1. Stain-resistant slicing knife
2. Usable to both left and right-handed users as it’s even decorated
3. size 10.5″ inches

CONS

• It has no cons.

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No 4. SETO Japanese Chef Knives

Features

• Damascus Forged Steel
• World Famous Seki
• Japan
• I-7: 210m/ m: Sashimi Knife

PROS

1. Handmade in Seki, Japan!!! Spirit blades of Progressed Steel!!!!
2. Produced by Mr. Yoshinori blade Seto YOSHI knife agent is a part of the (USA) THE KNIVES MAKER’S GUILD
3. fusion style knife is a testimonial to the world’s biggest producer
4. of kitchen knives and good technology Jihei Iseya (Producer Yoshinori Mr. Seto).The morality of sharpness,
5. but it is a body of course, the excellence of the finish is great.

CONS

• It has no cons.

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No 5. Yoshihiro Hongasumi VG-10 Stainless Steel

Features

• Yanagi Sushi Sashimi Japanese Knife
• , 11.8”
• 300mm
• Rosewood Handle

PROS

1. This knife gives Hongasumi standard high carbon steel sharpness and knife holding with stainless steel strength and efficiency of care
2. VG Stainless steel blade with HRC 62-63 blends excellent sharpness and optimal edge holding with stain protection. The knife will become very sharp with sharpener sharpening and will fly through any kind of seafood with no obligation
3. 11.8 inch (300mm) single-edged knife with regular work. The fully flat ground on front (shinogi), concave area (URASUKI) with a flat rim (URAOSHI) on the end
4. Simple and beautiful picture with a handcrafted Japanese Octagonal Rosewood Shitan handle and a Second Ebony Bolster for light and well-balanced structure
5. Lacquer coated magnolia wood sheath gives odor and stain protection with expertise of washing. Hand washes only and focus on stage sharpeners. Comes available to use out of the box. 100% handcrafted while Japan. Not mass-produced

CONS

• It has no cons.

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 No 6.Yoshihiro Hongasumi VG-10 Stainless Steel Yanagi

Features

• Sushi Sashimi Japanese Knife
• 5″
• 270mm
• Rosewood Handle

PROS

1. This knife gives Hongasumi standard high carbon steel sharpness and knife maintenance with stainless steel strength and efficiency of application
2. VG Stainless steel blade with HRC 62-63 blends excellent sharpness and optimal knife maintenance with stain protection. The knife will fit very close with sharpener sharpening and will slide through any kind of fish with no obligation
3. 10.5 inch (270mm) single-edged knife with a regular grind. The perfectly flat spot on front (shinogi), hollow area (URASUKI) with a flat rim (URAOSHI) on the end
4. Simple and beautiful picture with a handcrafted Japanese Octagonal Rosewood Shitan work and a Second Ebony Bolster for information and well-balanced structure
5. Lacquer painted magnolia wooden case gives odor and stain resistance with the comfort of cleaning. Hand washes only and sharpen on nature whetstones. Comes ready to use out of the box. 100% handcrafted in Japan. Not mass-produced

CONS

• It has no cons.

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No 7. Yoshihiro High Carbon Blue Steel

Features

• Suminagashi Yanagi Sashimi Japanese Chef’s Knife
• Ebony Handle

PROS

1. KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE *RECOMMEND FOR PROFESSIONAL ONLY*
2. Grade: Suminagashi Damascus / Knife Type: Yanagi
3. Steel Type: Aoko (Blue Steel #1) High Carbon Steel / Edge Angle: Single-Edged
4. Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Ebony
5. Hardness Rockwell C scale: 64-65 / Saya Cover: Lacquered Saya Cover

CONS

• It has no cons.

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 No 8.Yoshihiro Aonamiuchi Blue Steel

Features

• Yanagi Kiritsuke
• Sushi Sashimi Japanese Knife
• Ryu Dragon Ebony Handle
• 5”
• 270mm

PROS

1. Our handmade Yoshihiro Aonamiuchi Blue Steel blades are crafted with exceptional skill by our fellow artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63 to 64, is intricately manufactured with iron to produce stunning wave-like designs. It takes a pretty high level of skill to produce points of outstanding achievement with such excellent excellence. Yamauchi suggests wave produced, and our master artisans blend aesthetics with the most important feature materials including craftsmanship.
2. The Yanagi Kiritsuke is a great slicing knife that was intended to slice tiny slices of fish for sushi and sashimi, and is one of the several basic of classical Japanese knives and is a great element in the collection of many chefs. The Yanagi Kiritsuke is somewhat heavier than the Yanagi with a wider blade and a thicker spine. The sword tip benefits balance the power of the knife and are approved for chefs who are involved in a Yanagi but fancy a more sturdy knife.
3. Handcrafted in Japan with conventional methods, our Yanagi Kiritsuke has a perfectly flatwork on the front surface (Shinogi), a concave work (Urasuki), and a smooth rim (Uraoshi) on the end. The order of the Urasuki and Shinogi provides for the blade to cut food with minimal cost to the outside and cells, therefore not destroying the feel and flavor. The Uraoshi is the thin, flat rim that encircles the Urasuki and improves the health of the blade at its differently vulnerable knives.

CONS

• It has no cons.

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No 9. Yoshihiro Cutlery Hammered

Features

• Damascus Sujihiki Chef Knife
• 5-Inch

PROS

1. 16 Layers of VG-10 Hammered Damascus
2. Stain-Resistant, Blade may look darker in the picture due to light shapes
3. Double-Edged Blade
4. Mahogany Holder
5. Hardness Rockwell C Scale: 60

CONS

• It has no cons.

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No 10. DALSTRONG Nakiri

Features

• Vegetable Knife
• 6″
• Phantom Series
• Japanese High-Carbon
• AUS8 Steel
• Sheath

PROS

1. Powerhouse Nakiri: Masterfully beautiful, well balanced, razor-sharp, and with excellent production, the Phantom Series Nakiri knife is a record in science, value, purity, and energy.
2. Peak Performance: Mercilessly sharp, the Phantom Series edge is painstakingly honed by authorities worker to 13-15° and nitrogen cooled for enhanced hardness, flexibility, and corrosion resistance. Precisely reduced for minimum drag, the flexible blade assures swift, accurate cuts with smooth efficiency. Hollow area for even less protection.
3. The Dalstrong Touch: Full tang and precision-forged from a particular piece of ice set, high-carbon, Japanese AUS-8 steel at 58+ Rockwell hardness, the Phantom Series boast excellent sharpness, knife maintenance, strength, and stability. Elegantly engraved, the blade more stars a hand-polished spine and ergonomic bolster shape for a simple and smooth ‘pinch grip’.
4. Design Perfection: A velvety rich black Spanish pakkawood handle is hand bright and covered to guarantee heaven like grip with excellent stability. The popular Japanese D-shaped handle is expertly engineered to tuck well into the palm of your hand for final authority, cut after cut, while the small blade configuration gives for maneuverability and nimble action like never previously. A different mosaic pin of administration and copper adds elegance and detailed luxury.
5. Dalstrong Trust: Rocksolid 100% SATISFACTION OR MONEY BACK GUARANTEE, try it risk-free. LIFETIME WARRANTY next break. Renowned Dalstrong client set and packaging. Understand why chef’s around the world support and love, ‘The Dalstrong Diversity’. Now you are slicing with POWER. Dalstrong Control!

CONS

• It has no cons.

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	Product	Manufacture	Shop
	Cangshan J Series 62786 Japan VG-10 Steel Sashimi Chef Knife	Cangshan
	Classic 9-Inch Hollow-Ground Slicing Knife by Shun Cutlery	Shun
	Tojiro DP Sujihiki Slicer	Tojiro
	SETO Japanese Chef Knives	Japanese Cutlery
	Yoshihiro Hongasumi VG-10 Stainless Steel	Yoshihiro
		Yoshihiro
	Yoshihiro High Carbon Blue Steel	Yoshihiro
	Yoshihiro Aonamiuchi Blue Steel	Yoshihiro
	Yoshihiro Cutlery Hammered	Yoshihiro
	DALSTRONG Nakiri	Dalstrong

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Disclaimer

“All brand names and images are Registered Trademarks of their respective companies. All manufacturers names, numbers, symbols and descriptions are used for reference purposes only, and it is not implied that any part listed is the product of these manufacturers or approved by any of these manufacturers.”