What does sushi have that so many people love it? Is it in its attractive and special taste or not? What is the secret of delicious sushi?
Sushi is known as traditional Japanese food with its attractive taste and sophistication in each processing stage. Although it requires meticulous preparation, you don’t have to be a professional chef to make sushi at home.
The secret is to have in the kitchen the freshest ingredients, and especially, do not forget to prepare the best sushi knife.
To help you create this wonderful dish, we will suggest the best sushi knife that can make exquisitely Japanese dishes.
- 1 In-Depth Reviews Of The Best Sushi Knife 2022
- 1.1 #1. Lucky Cook Sashimi Sushi Knife – Best for Overall
- 1.2 #2. KYOKU Samurai Yanagiba Knife – Best for Beginners
- 1.3 #3. DALSTRONG – Phantom Series – Best for Design
- 1.4 #4. DALSTRONG Chef & Sujihiki Hybrid – Best for Professional Chefs
- 1.5 #5. Imarku Professional Single Bevel – Best for Edge Hold
- 1.6 #6. DALSTRONG Yanagiba Sushi Knife – Best for Non-Stick
- 1.7 #7. Mercer Culinary Asian Collection Yanagi – Best for Accuracy
- 1.8 #8. JapanBargain 1551, Non-Stick Yanagiba – Best for Budget
- 1.9 #9. Kai Wasabi Black Yanagiba Knife – Best for Easy Cleaning
- 1.10 #10. JapanBargain S1550 Japanese Yanagiba – Best for Ease of Control
- 2 Different Sushi Knife Vs. Sashimi Knife
- 3 Types Of Sushi Knife
- 4 Benefits Of Good Sushi Knife?
- 5 How To Choose A Good Sushi Knife?
- 6 FAQs
- 7 Wrapping up
In-Depth Reviews Of The Best Sushi Knife 2022
Without making you wait any longer, here is a list of the best knives for sushi.
#1. Lucky Cook Sashimi Sushi Knife – Best for Overall
If I could only choose one long-blade sushi knife with reasonable price, I would not hesitate to recommend the Lucky Cook Knife. This product has all the advantages; you need a knife to handle fish and vegetables.
Specifically, the product possesses a long narrow blade typical of traditional Japanese models. Besides, the sharpness of Lucky Cook is also a highly appreciated advantage. And finally, the high-quality non-slip wooden handle makes the product more perfect than ever.
All the above advantages have created Lucky Cook – a product that can be filtered, sliced, cut without crushing or affecting the structure of the food.
This product also impressed me with the comfortable non-slip handle. I can spend hours in my kitchen, doing a lot of meticulous cutting with this product without feeling tired or even a little uncomfortable.
But if you’re a left-handed person, you probably won’t have the same perfect experience as me because the manufacturer has only provided a single-bevel model for right-handed people.
- Sturdy stainless steel.
- Comfortable wooden handle.
- Sharp blade.
- Handle thin, soft foods well in general.
- Elegant, beautiful design.
- Not so easy to use for left-handed people.
Lucky Cook’s only problem is that it has not provided a version with an angle suitable for left-handed people. If this drawback can be overcome, the product will be the perfect choice for processing that you can find.
#2. KYOKU Samurai Yanagiba Knife – Best for Beginners
The most outstanding advantage of KYOKU Samurai is the durability of both the blade and the handle.
Specifically, the manufacturer used the freezing method when making the blade.
The traditional Honbazuke 3 technique has created the incredible hardness of the product. More commendable, this Samurai product does not lose its flexibility and wear resistance.
Kyoku has applied ergonomic design and the highest quality materials for the handle into this product. But, to be a good knife for sushi processing, every knife should be sharp and as easy to use as possible. Kyoku Samurai is such a product.
I greatly appreciate Kyoku’s sharp edges. Perhaps because experienced artisans make it, the product is complicated and sensitive yet flexible and natural.
I am sure that this model can suit both professional chefs and beginners.
- Lifetime warranty.
- Beautiful, durable Wenge wooden handle.
- The blade part is heat-treated according to the traditional method.
- Balanced design.
- Not safe to use with the dishwasher.
Among the products I have experienced, KYOKU Samurai has the boldest tradition because this model is processed by the meticulousness of leading artisans. The result is that tradition has made a perfect model, superior to many mass products in today’s world.
#3. DALSTRONG – Phantom Series – Best for Design
Elegant, balanced, sophisticated, all of the above words cannot fully describe the beauty of the DALSTRONG Phantom Series.
To achieve the above aesthetic effect, Dalstrong has put a lot of effort into perfecting the design. For example, the manufacturer has used Spanish Pakkawood to have a balanced beauty and outstanding durability.
The D-shaped design of the handle is also a highlight when it comes to a perfect fit when in use. Moreover, the inlaid pins made from a combination of brass and brass add to the sophistication of this model.
Dalstrong is more than just a beautifully designed product. The sharpness and strength of the product are an undoubted advantage.
This product uses an AUS-8 steel plate tempered at a hardness of 58+ Rockwell. This model offers outstanding sharpness, strength, and durability compared to conventional steel. The meticulousness in adjusting the manufacturer bevels is also one of the reasons for the success of this product.
All in all, Dalstrong gave me a pretty impressive experience. The only downside you need to consider is that slipping while using the knife is possible if your hands are sweaty.
- Elegant, sophisticated design.
- Comfortable traditional D-handle.
- AUS-8 steel is to a hardness of 58+ Rockwell.
- Outstanding durability.
- Sharp and strong.
- It may be a little slippery if your hands are sweaty.
DALSTRONG – Phantom Series fully deserves to be on the best sushi knife list as a combination of beauty and power.
#4. DALSTRONG Chef & Sujihiki Hybrid – Best for Professional Chefs
DALSTRONG Chef & Sujihiki is a wonderful combination of craft techniques and cutting-edge technology.
The carbon blade part of the product is hand-polished. The Garolite G10 handle also has three studs and is adjustable for maximum comfort.
Advanced technologies have tempered the blade material to a Rockwell hardness of 56+. Plus, you can’t complain about the comfort and durability of this award-winning design.
The only problem is that the blade is quite straight. If you’re hoping for a real Yanagiba knife with a curved blade for breast cutting, you’ll probably have to look for another knife.
- Award-winning design.
- Ergonomic handle.
- High-quality steel imported from Germany.
- There are ventilation holes on the knife body to limit food sticking.
- Short warranty
The DALSTRONG Chef & Sujihiki is the highest performing model in its price range. Therefore, it is not too difficult to understand when the product is always on the favorite list of the most professional chefs.
#5. Imarku Professional Single Bevel – Best for Edge Hold
There are quite a few advantages for Imarku Professional Single Bevel Knives.
Firstly is the stainless steel blade with hardness HRC 56-58. With this parameter, the product is one of the highly durable versions.
Performance and incredible edge retention are also advantages that this high carbon stainless steel blade has.
Secondly, it’s impossible not to mention Imarku’s handcrafted sharp edges when it comes to edge retention. This product will have an angle of 12 – 15 degrees on a compassionate side.
With my practical experience, this pattern can entirely create skinny slices without affecting the material’s structure.
Thirdly, the Imarku is a very comfortable knife. I appreciate the balance and the perfect grip that this product brings. In addition, the anti-slip ability is also one of the commendable advantages of this product.
As a version that has the advantage of both strength and comfort, in my opinion, the manufacturer should provide an additional protective sheath. This equipment will make the product more perfect.”
- Anti-slip handle.
- Comfortable even with continuous use for hours.
- The edges are handcrafted.
- No protective cover.
Overall, Imarku is the perfect choice for handling sushi for all the essentials: sharpness, durability, sophistication, and comfort.
#6. DALSTRONG Yanagiba Sushi Knife – Best for Non-Stick
It is another product from the Dalstrong brand. With this Yanagida model, the manufacturer has focused on improving performance by optimizing materials and design.
Especially for the blade part, Dalstrong has brought razor sharpness. In addition, the tapered, thin, pointed design is also one of the changes to prevent sticking, creating frictionless cuts.
Compared to the product already on this list, Dalstrong Yanagida has a black titanium-nitride coating.
The appearance of this coating not only gives a special appearance. More importantly, the layer helps the knife avoid external influences that cause corrosion and has a significantly higher anti-stick ability.
The handle is also my favorite part of this DALSTRONG Yanagiba. And with the hand-polished handle, you’re sure to enjoy it.
Although satisfied with quite a few details, this version still has one feature that makes me not too happy: the weight.
Compared with other thin and light models, the weight of Dalstrong Yanagiba is one issue that needs careful consideration.
- Design of tapered, thin, pointed blades.
- Unusual titanium-nitride coating.
- The handle provides a good grip.
- Elegant design, impressive.
- Quite heavy.
With a unique titanium-nitride coating that offers great performance in both non-stick properties and durability, the Dalstrong Yanagiba is a knife that should appear in your kitchen, accompanying you every time you prepare sushi, sashimi, and similar dishes.
#7. Mercer Culinary Asian Collection Yanagi – Best for Accuracy
Suppose you are looking for a knife that is both sharp enough for sushi processing and highly applicable for your daily food processing. In that case, Mercer Culinary Asian Collection will be a good suggestion.
To meet the above requirements well, the manufacturer has optimized every detail to create a fantastic performance for the product.
In particular, German technology and steel have made this excellent product performance for even the most demanding users.
The Mercer has a sharp bottom edge. After a long period of use, I still get excellent sharpness for smooth, precise cuts.
However, I did not have a great experience when performing deboning fish operations. Separating meat from the bone is not so quick and easy as with some other models.
But if you are simply looking for a version that is highly applicable in daily life, the representative from the Mercer brand can still meet the above need well.
- Sharp cuts.
- Traditional handle.
- The blade of German steel quality is brilliant, non-abrasive, and does not change color.
- Smooth stone finish surface.
- Satisfy daily processing needs.
- Not suitable for deboning fish.
Although there are still some disadvantages, there is no doubt about the product’s high applicability, sharpness, and convenience. Therefore, let Mercer accompany you at all times when preparing food, including sushi.
#8. JapanBargain 1551, Non-Stick Yanagiba – Best for Budget
There are sushi models that cost hundreds of dollars, offer a professional experience, and are loved by top chefs. But there are also cheaper CSO knives, but still have fantastic performance, suitable for amateurs.
I’m talking about JapanBargain 1551, Non-Stick Yanagiba Sashimi Knife – the best knife under $50.
You can already own a product that can help you process sushi dishes following high-class restaurant standards with only a very affordable price.
This sharpness was my first impression of this affordable product. Not only that, the blade part has quite remarkable ventilation holes whose main task is to prevent food from sticking to the surface of the blade. The sophistication in the design has helped JapanBargain 1551 continue to score points.
The only problem I have with this product is the cleaning. You cannot clean the product in a dishwasher, nor should you use abrasive cleaners or brushes.
- Reasonably priced.
- The tongue part has ventilation holes.
- Molybdenum stainless steel blade.
- Problems in cleaning.
To be honest, the JapanBargain 1551 took me by surprise. Because the product has a very affordable price compared to the common ground, the sharpness, handling ability, and comfort did not disappoint me.
#9. Kai Wasabi Black Yanagiba Knife – Best for Easy Cleaning
Kai is a brand that has more than 111 years of experience in the knife manufacturing industry. The secret to the success of this brand lies in its beautiful design, excellent quality, and application of many new and modern technologies.
Kai Wasabi Black Yanagiba Knife is no exception. This model is the perfect combination of elegance and performance.
In particular, the luxury lies in the traditional handle and the oriental design. Performance is in a 16-degree beveled blade that delivers sharp, smooth cuts.
Finally, my most satisfying point about this product is the safety when cleaning by the dishwasher. If you also want to make knife cleaning more accessible than ever, Kai Wasabi Black Yanagiba Knife is an option worth considering.
Referring to the most satisfying thing, to be more objective, I must also express my dissatisfaction when using this knife: the product is easy if not appropriately handled. It can be because of Kai’s Daido 1K6 steel material.
In theory, Daido 1k6 is stainless steel. However, the product’s corrosion resistance is not impressive compared to the current high-quality steel with 18.8% Chromium 8% Nickel formula.
- Luxurious design.
- There are two versions for left- and right-handed people.
- Cleaned by a dishwasher.
- 16-degree cutting edge blade.
- Comfortable traditional handle.
- Easily tarnished if not appropriately handled.
With a luxurious design that is comfortable and offers high-precision cuts, Kai is one of those Sushi knives that you should try at least once.
Besides, the product also has options suitable for left-handed people. Therefore, you can comfortably use this high-performance model in the most convenient, comfortable way.
#10. JapanBargain S1550 Japanese Yanagiba – Best for Ease of Control
Many people will focus on the blade part when choosing a knife to assess the blade’s sharpness, rust resistance, and flexibility.
Sometimes, buyers ignore the knife handle, which significantly impacts controllability in particular and experience in general. That’s why I want to emphasize the significant point of the JapanBargain S1550 handle.
This model has a high-quality wooden handle. The elongated cylindrical design instead of the traditional D-shape also has its advantages. The most prominent of which is bringing maximum control.
After a long experience, I am satisfied with this product’s controllability and impressed with the sharpness. Molybdenum stainless steel blades are sure to easily handle raw fish and seafood, creating sashimi or sushi dishes that are delicious and beautiful.
Not only that, but this model is also relatively easy to sharpen. I did not have any problems maintaining the sharpness of the product.
The only problem with the JapanBargain S1550 is that the manufacturer does not provide an extra bag or box to store the knives better.
However, considering the very affordable price of the product, the reduction is probably a reasonable choice for the manufacturer.
- The handle is comfortable, providing good control.
- Easy to grind.
- Molybdenum steel blade anti-rust.
- High Quality.
- No protective cover.
Similar to JapanBargain 1551, this model number S1550 is also quite affordable. And considering the price and fundamental quality that the product brings, the S1550 is one of the knives you should own.
Different Sushi Knife Vs. Sashimi Knife
Sushi and Sashimi knives have so many similarities that many people confuse these two tools. Some parallels can be mentioned, such as the unique beveled design, the handle supports holding for a long time without discomfort, the long narrow, and sharp blade.
Although there is quite a lot in common, practice proves that in some cases, you should only use a Sushi knife and vice versa.
The first difference between these two kitchen tools is that the Sashimi knife is exclusively for handling fish, while the sushi knife is more than that.
Not only is handling fish well, but especially salmon, tuna, and sushi knives can also be available to process vegetables and tubers and cut sushi rolls.
Types Of Sushi Knife
If you have learned about knives, especially sushi knives, you will know that there is not one but many knives that can be used to prepare this dish.
However, if you are a beginner, you only need to pay attention to some types.
Yanagiba Vs. Sujihiki Knife
Yanagi-ba is a traditional Japanese knife. In Japanese, Yanagiba means “willow blade.” And as the name suggests, the product has a relatively long, thin, curved blade.
This knife can be available to slice raw fish for sashimi. Not only stopping there, but Yanagida is also by professional sushi chefs.
Yanagida has high applicability when suitable for sushi and can be used to make sashimi. Besides, whether you are a professional chef, an ordinary housewife, or looking to improve your cooking skills, Yanagiba is still the perfect choice.
The Sujihiki knife has a design quite similar to Yanagiba when it is pretty narrow and elongated. To make it easier for you to imagine, this style of knife is quite like a thin sword.
The difference of Sujihiki when compared to Yanagiba lies in the tongue.
If Yanagiba kept having only one blade, then Sujihiki was equipped with two blades. Compared to the traditional model, Sujihiki can handle more prominent ingredients. At the same time, you can still use this product to complete jobs that require great detail.
In Japanese, Sujihiki means meat cutter. As the name suggests, this product will maximize its performance when you use it to cut sashimi. In addition, you can also use the product to cut grilled meat steaks.
Takohiki Vs. Yanagiba
Takohiki is a variation of Yanagiba. According to legend, a former Sushi chef in the Edo period intended to disrespect his customers when he pointed a sharp knife like a sword of Yanagiba.
To avoid this situation, the chefs of the Edo period studied and improved Yanagiba, turning the model shaped like a small sword into a square rectangle.
Despite the changes, the features remain the same. Takohiki still has similarities with Yanagiba, such as a narrow, elongated version with a sharp tongue.
If you have to compare these two models, the most significant difference is probably in the straight head of the Takohiki. Also, thanks to this design, Takohiki is a real sashimi knife.
This model is also the octopus cutter because of its very suitable design for handling tentacles. If you are a professional sashimi chef, you will love the square tip of the knife that helps to lift and transfer fish into the plate for customers.
Benefits Of Good Sushi Knife?
You can still handle fish and vegetables with a regular kitchen knife, thereby completing your sushi.
However, ordinary kitchen knives do not offer the following great benefits:
- Accuracy: Sushi is a dish that requires meticulousness. And to achieve millimeter accuracy, all you need is a sharp sushi knife.
Only then can you create the thinnest possible pieces of salmon or pieces of carrots, fried eggs of the desired size. Even the best knives also support the decoration process, thereby creating delicious and beautiful sushi.
Opting for regular kitchen knives or cheap sushi knives can only surprise you when the slices are messy and unappealing.
- Thinness: With sushi, the thinner the fish, squid, or octopus pieces, the better. However, models of kitchen knives are often not sharp enough to make slices without affecting the texture of the food.
But high-quality knives with thin, long blades can do just that.
With a sushi knife in hand, you will create thin slices of salmon but still have a good combination of fat and meat, creating a fat spread on the tip of the tongue. Or you can also make thin slices of octopus without any sticky skin or excess tentacles.
Like vegetable processing, the best knives will deliver precise cuts without crushing the vegetables.
- Durability: Usually, carbon steel is the primary material that makes up the blades of high-quality sushi knives. This material is known for its incredible durability and easy sharpening. You can hardly complain about the sharpness of the product after years of use.
- And finally, the selection will help you find the product with the right size, weight, and feel to suit your habits and personal needs, thereby enhancing your processing ability.
How To Choose A Good Sushi Knife?
A good sushi knife brings many benefits, but how to choose such a sushi knife set? For each individual, the definition of “good knife” can be different. Yet, the general formula for finding a good enough product is to consider the issues.
High carbon steel and stainless steel are the most common blade materials. In addition, you can also sometimes find products with ceramic blades. Before making any decision, please refer to the notes on the pros and cons of each material:
- High Carbon Steel: This material is famous for its sharpness and standard for Yanagi knives. Because the rust resistance is not as high as other materials, you should pay attention to drying after use and care about maintenance.
- Stainless steel: Easy to clean, high durability is the first advantage of this material. Previously, stainless steel knives were not for their sharpness.
However, manufacturers have succeeded in making knives that are both sharp and durable from stainless steel.
The single slope
Compared to Western knives, most leather models from Japan have only a single level. Although this is inconvenient for left-handed people, there are reasons for the Japanese to choose this design.
One of the most important reasons is sharpness. Focusing on a single angle makes the blade sharper, resulting in precise, delicate cuts.
Although there is only a single angle, that does not mean that you will not comfortably use this knife if you are left-handed.
Several brands make both left-handed or double-edged knives. Therefore, choosing the right blade for your forehand will not be too difficult.
Carbon steel is an iron alloy. Carbon and other metals account for a low proportion. Although structurally similar to stainless steel, this material does not resist corrosion or discoloration.
The most significant advantage of knives made of this material is probably maintaining a long-lasting sharpness. In particular, many sushi experts also appreciate the ease of sharpening this material.
However, in terms of disadvantages, if you own a knife made from Carbon Steel, you need to focus on care and maintenance more than ever.
Some mistakes like storing knives in wet conditions or using them with water for a long time will make your tools not as durable as expected.
Instead, you should prepare a soft dry cloth so that you can dry the knife before, during, and after the process.
Also, if your food handling causes your knives to come into contact with acidic foods or liquids, you need to know that discoloration is not an unusual sign.
If you don’t like this discoloration, you can use cleaning powder and a cloth to remove it. Yet, you also need to be aware that abrasives can damage the knife.
White Carbon Vs. Blue Carbon Steel
White carbon is famous for its purity and often appears on high-end knives and tools.
There are currently two ratings for this material, of which grade 1 is the most brittle and fragile. Therefore, it is usually only suitable for highly skilled chefs. Meanwhile, grade two white carbon steel is much more resistant to chipping and is considerably more common.
Although there are some differences, the common advantage of products made from this material is high purity and very easy to sharpen. Sushi knives made from white carbon steel create delicate cuts and decorative manipulations.
Like white steel, Blue Carbon Steel is also high in carbon. This material is often used to create knives with extended blades.
This ability is due to the mixture of tungsten and chromium found in Blue Carbon Steel.
The presence of these two components makes Green Steel more resistant to rust. At the same time, knives made from Blue Carbon Steel also have good edge retention, especially when compared to white steel.
However, the disadvantage of knives made from Blue carbon steel compared to some other materials is that the sharpness is not superior.
Really Comfortable handles
Everyone has a different assessment of comfort. Professional cooks will prefer wooden handles for the best grip, even when exposed to water or sweaty hands.
Meanwhile, many modern homemakers love the stainless steel handle because it’s easy to clean. At the same time, because there is no joint with the blade, this type of handle also does not allow bacteria to enter, very hygienic.
Half tang or full tang?
There is a lot of controversy regarding whether a model should have a half tang or a full tang. Each type of design has its advantages and disadvantages.
Specifically, the Full tang helps distribute the weight evenly along with the tool. From there, you will always keep the knife balanced and easier to manipulate.
However, the disadvantage of Full tang is that it increases the knife’s weight. As a result, many have turned their attention to the half tang.
This design allows the drum to extend only a certain shank length. This shortening makes manufacturers save on knife production costs, and users have more compact products.
However, the disadvantage of this design is most evident in the connection between the handle and the blade. Usually, half tang models are more prone to breaking because of this disadvantage.
In simple terms, Machi is a joint or gap between the blade and the handle. Unlike the blade, the Machi is not for the knife. However, in reality, this department takes on a rather important task.
Specifically, Machi will help adjust the length from the handle to the blade. This feature is worth considering if you want to use the tool for a long time.
After many years of use, the edge will sink deep into the handle. If Machi is present, the distance between the two parts will be adjusted.
Machi may not appear on many Western models. But on Yanagiba or Usuba – Traditional Japanese models, Machi is an indispensable part.
If the detailed instructions above have not answered all of your questions about using Sushi Knife, do not ignore the frequently asked questions below. Maybe, you will find the answer to your problem:
Which brand is best?
To be honest, it is difficult to choose the most famous knife brand because my selections may not match your taste or the views of other knife enthusiasts.
If I were to pick out a few highly reliable brands that consistently deliver quality products, I could offer a few suggestions:
- Kai: As a hundred-year-old brand, what Kai has is not only long-term experience in the field. The brand is also prominent with technological innovations to meet the increasing needs of modern users. Currently, Kai’s products are popular in Japan and widely used in many parts of the world.
- Dalstrong: Does not have a name for hundreds of years like Kai, but in return, Dalstrong has youth breakthroughs in design.
In my general opinion, the knives from this brand have quite bold designs influenced by cultural and artistic beauties.
- KYOKU: This brand offers a wide range of knives, meeting the needs of both professional chefs and everyday cooking.
Do You Need a Left-Handed Sushi Knife?
Due to the asymmetrical design, you cannot use most Japanese knives with your left hand, which may lead to unnecessary processing difficulties.
If you are left-handed, you should choose the model suitable for your dominant hand to handle sushi most comfortably.
What type of knife should I get?
Yanagiba is an indispensable knife for you to make sushi and sashimi because this knife is the most basic, versatile, and convenient choice.
If you want to improve your sushi-making skills or have specific requirements, you must switch to more specialized models.
Which is truly the best method for maintaining a sharp edge on a sushi knife?
To maintain the sharpness of a sushi knife, you should use sharpening to keep it at its best.
Manufacturers often have pretty detailed instructions for this. I used to spend up to 30 minutes just coloring Yanagiba.
In Japanese culture, the knife is considered the soul of the chef. When looking at how chefs prepare sushi, a good knife is a secret to making dishes that are not only delicious but also aesthetically pleasing.
I found my soul with Lucky Cook – the best knife under $100. For me, this knife makes chop, dice, and slice like professionals. I not only use Lucky Cook when I want to make sushi, but I also use it to handle soft and thin ingredients in general.
With the best sushi knife, what about you have found the secret to making your exquisite sushi rolls? Don’t be afraid to share your story to create unique delicacies in the comments section below. Thank you for reading!