Need the best Sushi knife? Here are the 5 big game players.
I LOVE Sushi
I’ll eat it every single day and never grow tired of it.
But if you’re like me, you’ve probably tried going the home-made route before, and chances are, if you didn’t have the right knife, things turned sour pretty soon.
So what is The Best Sushi Knife?
Well…before I can blab that out, a little lesson is in order. Let’s start with the basics of Sushi knives.
Different Types of Sushi Knives
While there are literally thousands of pretty awesome knives out there that can have the tag for best sushi knife, but what you should be focusing on is the two distinct ways in which Sushi knives are manufactured. They are…
Honyaki(true-forged) which is made from a single piece of high-grade steel
Kasumi (mist) which is made from two types of high-grade metals, usually being an iron center and a carbon steel outer layer.
Sushi and Sashimi Knives
Aside from the forging process, sushi and sashimi knives are also subdivided into 4 different knives:
Yanagiba – these willow-shaped knives are standard tools for sashimi prep because they’re great for cutting through fish and sushi rolls.
Deba – these knives resemble meat cleavers, so it’s obvious that they work best for cutting through bone and cartilage of fish
Usuba – these knives are ideal for vegetable cutting applications and are widely used for fine cuts and peeling
Santoku – these knives are great for fish, meat and veggies, you can check out The Best Santoku Knife for more info on these.
With the small talk out of the way, let’s dive right into the business end of this topic.
The 5 Best Sushi Knife That Grab Attention
Yoshihiro Mioroshi Japanese Sushi Fillet Chef Knife
Coming in as one of the highest quality sushi knives on the market today, the Yoshihiro Mioroshi is a Sushi all-star. The thin, high-carbon steel bade ensures you can obtain precise and fine cuts time after time and the edge will probably last you many moons given the right care. I love the beautiful handle with its Water Buffalo horn bolster. Control and superior handling comfort is wat the Yoshihiro Shiroko is all about.
Has an extremely thin and sharp high-carbon blade
The handle is very durable and stabile
It comes with a limited lifetime warranty
The blade rusts easily, so hand washing and drying straight after using it is a must
YOSHIHIRO Shiroko Kasumi Mioroshi Japanese Sushi Fillet Chef Knife 8.25
Crafted with the same top quality as the Mioroshi, the Yoshihiro Yanagi comes in with just a pinch of a lower score than the Mioroshi. Cafted from Shiroko White Steel High-Carbon Steel, the blade is super sharp and performs exactly like I need it to. I would have scored it as high as the Mioroshi if it looked a tad bit more attractive.
The D-Shaped Magnolia Wood handle with a Water Buffalo horn bolster looks good
The knife is great for pros and amateurs alike
The super sharp edge stays sharp for prolonged periods of time
Rust, as with all high-carbon blades, is unavoidable
Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Sashimi Chef Knife 9.5 inches
I love Shun Knives’ intricate designs, and that’s what makes them pop from the rest of the competition. Aside from the Yanagiba’s sexy looks, it actually performs exceptionally well. All Shun blades are made with razor-edge sharpness in mind, and the Yanagiba is no exception to the rule. The D-Shaped Pakkawood handle looks great and adds a touch of extra strength too!
Comes with a limited lifetime warranty
The VC-10 super steel blade is impeccably sharp
The single-bevel angle allows for a clean and consistent cutting process
Only whetstones work for sharpening this blade, but that kind of comes as part of a high-quality blade deal right?
Yes, I do love the Yoshihiro Knives when it comes to Sushi, and the Hammered Gyuto is a personal favorite of mine. This knife boasts a blade that’s crafted with 16 layers of VG-10 Hammered Damascus which not only seals the deal in the looks category, but also lends extreme durability and sharpness to the knife.
The Damascus Gyuto holds its edge exceptionally well
The mahogany wood handle looks great and it’s also strong, stable and very durable
It’s a double-edged high-carbon blade, so it has issues dealing with rice without it sticking to the blade
Damascus blades are suckers for rust
Yoshihiro VG10 16 Layers Hammered Damascus Gyuto Japanese Chefs Knife 8.25 in
The Global G-14 Sushi Knife is actually much more of a ‘Yanagi Style Knife’ than a true Yanagi. That being said, if Global is your go-to option, this makes for a pretty good sushi knife. I liked that it would easily pull through smaller cuts of meat cleanly. It’s not an amazing sushi knife, but it is exceptional for its price and the balance and control you get is quite remarkable.
The blade is rust, corrosion and stain resistant
The blade is made from CROMOVA 18 Stainless Steel
The 12 inch long blade means you can tackle relatively larger chunks of meat
Cooking and beauty are my passion. I love shopping for kitchen goods because using the right tools can really change the way you cook!
How you feel when you cook can really appear in the dishes you cook.