What are the best Sushi knives you can buy today?
They say it doesn’t matter what tool you use as long as you’re skilled. In the world of Sushi, that’s rarely true.
Sure, you can rest on your expert skills — but you deserve the best weapons.
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Best Seller: Hiroshi 4 Pieces Sushi Knife Set
Price and quality — don’t you wish you can find these two on one product?
After thorough research, we’ve found our ultimate favorite: the Hiroshi 4 Pieces Sushi Knife set.
Why did we pick this best-seller set as the best?
These knives are nothing like we’ve seen before. From the blades’ sharpness to the handles’ material, we didn’t expect to get such superior features from knives priced under $30.
Firm grips. Top-caliber blades. Incredibly sharp cuts. They didn’t fail.
You still have to prioritize your preferences, though. Not all of us have the same tastes. Will these knives fit your needs?
Read on to make an informed buying decision.
Buyer’s Guide: How to choose a Sushi knife
Find out if buying the Hiroshi knives set is a stellar idea.
What are Sushi knives?
Sushi knives are utensils exclusively designed for cutting fish, vegetables, and rolls.
Types
- Deba-bocho knives. Professional chefs use these cleavers to fillet the fish and chop the head.
- Usuba-bocho knives. With their thin blades and single-beveled side, you can use these knives for peeling and slicing vegetables.
- Yamagiba knives. These have similar features to the Usuba, but Yamagiba knives are best for cutting fish fillets and fish.
Length
Among the three, the Deba-bocho knives are the shortest, while the Yamagiba knives are the longest.
Today, you can find Yamagiba knives that span from 8 to 12 inches. Whichever fits your personal preferences is the best length.
Blade material
- Stainless steel. These knives don’t easily rust, but they are not particularly sharp.
- Carbon steel. The best types of knives if you want an extremely sharp edge. The blade needs regular maintenance to prevent rust.
- Composite steel. These knives are quite pricey but definitely sharper and more resistant to rust.
Handle Material
The Japanese knives have wooden handles with plastic caps, while the Western knives have shiny rivets holding the blade.
It’s best to choose knives with lightweight, wooden handles so you can cut and shove with ease.
Top 5 Best Sushi Knives Review
By owning premium knives, you can cut anything to perfection. Here are our top picks.
1. Hiroshi 4 Pieces Sushi Knife Set
- 4-piece set of hand-sharpened, hand-forged, and hand-assembled knives
- Designed and processed in a 40-step method
- Ultra-light Beechwood handles
- Blend of high carbon steel and stainless steel blades
- 4.5-inch, 6.5-inch, 7-inch, and 8-inch Sushi knives
The Hiroshi 4-piece knife set includes the following blades:
- 1 x 8-inch Gyutou knife, the Chef’s knife
- 1 x 7-inch Nakiri knife, the Usuba knife or the vegetable-chopping knife
- 1 x 6.5-inch Santoku Deba knife or the multi-purpose knife
- 1 x 4.5-inch Petty knife, for slicing delicate Sashimi
Product Description
The Hiroshi knives have extremely sharp beveled edges, enabling users to cut through the thickest meats and fish like butter.
Buyers swear they are worth every penny spent.
The four blades slice through chunks and blocks of fish smoothly. The lightweight Beechwood handles making slicing a breeze.
Overall, the four knives deliver beyond quality, giving guaranteed satisfaction.
- Easy-to-clean blades
- Processed and refined in a 40-step traditional Japanese method, ensuring the highest quality possible
- All knives are suitable for professional or casual use
- Excellent firm grip
- Works for both left- and right-handed people
- Pieces of meat, fish, fruits, or vegetables don’t stick to the sides
- Extremely sharp but also rust-resistant because of the high carbon steel and stainless steel core
- Not suitable for the dishwasher. The knives need handwashing at all times.
- Some of the blades might develop small corrosion spots if not wiped and air-dried properly.
- The wooden handle might slip off from the blade, depending on the temperature in your area
Why should you buy this product?
Whether you are a hardened restaurant chef or an eager apprentice, you will jump with joy with this deal.
If you’re after the best Sushi knife brand on Amazon, you should look at Hiroshi.
Grips, handles, and edges — their Hiroshi 4-piece knife set has it all.
And the best thing about it? The price for the whole set.
For less than $30, you can own four superior Sushi knives.
It’s definitely a great deal, given that there are knives in the market, with a single knife amounting to more than $200.
With the right maintenance habits, you will have a lifetime guarantee of four outstanding Sushi knives.
2. Traditional Japanese Professional Gyuto Sushi Knife
- High-quality carbon and stainless steel core, treated with heat
- Single bevel knife edge on the right
- Flat side on the left
- 8-inch blade
- Full-tang traditional Rosewood handle from Madagascar
Product Description
Settle for nothing but the best.
For that, you can check out the Gyuto knife by Simple Song.
The Gyuto Sushi knife is perfect for expert Sushi masters or learning chefs who have no time for games. They only use the finest steel core to cut tough cartilages and heavy blocks of Tuna.
Its single-bevel knife will cut through anything, while its full-tang rosewood handle will endure intense cutting efforts from the user.
- Beautiful, striking look of the blade and handle
- Tasteful packaging
- Suitable for those who prefer traditional Japanese knives
- Heat-treated razor-sharp blade for cutting and gutting fish
- Durable Rosewood handle
- Can dice vegetables and fruits well
- High-maintenance — needs cleaning, wiping with oil, and air-drying
- Single-bevel — not suitable for those who like double-bevel knives
Why should you buy this product?
An imperfect, moderately sharp Sushi knife wouldn’t just cut it.
You should get the best Japanese knife.
That’s why the Gyuto knife is the best companion for serious Sushi chefs.
With its price, you would expect a premium quality — fortunately, the Gyuto knife ultimately delivers.
This knife is also the perfect investment if you are Pescetarian and cook your own fish meals.
3. Yoshihiro VGYA270SH Stainless Hongasumi Yanagi Sushi Knife
- Hongasumi grade high carbon steel
- Color: Rosewood
- VG Stainless steel blade with HRC 62-63
- 270mm or 10.5-inch single edged blade with a traditional grind
- Handcrafted Japanese Octagonal Rosewood Shitan handle
- Available in 9” blades, 10.5” blades, 11.8” blades, and 13” blades
- Lacquer coated magnolia wooden sheath
Product Description
Another Sashimi knife that takes the cake is the Yoshihiro VGYA270SH Stainless Hongasumi Yanagi Sushi Knife by Yoshihiro Cutlery.
Its high carbon and VG stainless steel blade, in particular, is treated with heat to ensure premium quality.
With thorough and consistent Whetstone sharpening, you can count on this knife for a lifetime.
- Perfect for cutting delicate slices of fish
- Ideal for slicing boneless beef
- Rust-resistant, sharp steel blade
- Comes with lacquer Saya cover that prevents stinky odor
- Features a flat side that prevents pieces from sticking
- Handles and blades are all handcrafted in Japan
- Not designed for left-handed people
- You might find the cover a bit too spacious for the blade
- Needs regular cleansing, wiping, and air-drying to avoid bacteria accumulation
Why should you buy this product?
Don’t let its elegant appearance fool you.
This knife’s high-grade carbon steel can cut through tough, heavy slabs of beef and large Tunas. You can shove the sliced pieces with ease with its D-shaped Rosewood handle.
After buying the Hongasumi Yanagi Sushi Knife, you will work without worries because of its rust-resistant blade.
You will impress other chefs with its gorgeous wooden sheath with a lacquer coating.
The knife will be a noteworthy investment if you’re just setting up your first Sushi restaurant.
4. Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Sushi Knife
- Color: Shitan Rosewood Handle
- White Steel #2 with a hardness on the Rockwell scale of 62-63, forged with Iron
- Available in 9” blades, 10.5” blades, 11.8” blades, and 13” blades
- Traditional Japanese Wa-style handcrafted D-Shaped Handle
- Flat side on the left, concave grinds on the right
- Price: $299.99 + $29.99 shipping
Product Description
The Yoshihiro Shiroko knife is a manifestation of excellent Japanese craftsmanship.
The Shitan Rosewood handle is gorgeous and functional, a knife that is not heavy for the hardworking hands.
With four different blade lengths available, you can choose one that best suits your taste.
- It has an ultra-sharp, high-grade carbon steel blade
- Forged with iron, which creates Kasumi or mist patterns on the blade
- The blade is handcrafted with a combination of flat and concave grinds, which protects the food’s texture and taste when slicing
- Comes with a gorgeous Saya, a Rosewood sheath
- Not suitable for nutshells, frozen food, or bones
- The carbon might oxidize if not maintained regularly
- Needs immediate cleaning and drying if used for acidic ingredients
Why should you buy this product?
If you want to perfect the art of making Sushi, then the Yoshihiro Shiroko High Carbon Steel knife is your ideal companion.
With its genuine Japanese aesthetic and superior function, you can perform at your best.
Its long blades, measuring up to 13 inches, will not bow down to any slab of Tuna, Octopus tentacles, Crabmeat, or even blocks of Wagyu beef.
Whether you’re preparing Sushi or cutting delicate slices of Sashimi, you can rely on its extremely sharp edges.
5. Yoshihiro High Carbon Blue Steel1 Dragon Namiuchi Yanagi Kiritsuke Sushi Knife
- Multipurpose chef’s knife
- Single-edged blade
- Premium ebony handle with double bolster
- Lacquered natural Magnolia Saya
- Blades and covers are handcrafted in Japan
- Available in 10.5” and 11.8” blades.
- Comes with wood knife sheath, knife oil, and rust eraser
- Prices: $399.99 to $464.99 + $29.99 shipping fee
Product Description
The expertly crafted Yanagi is the best in the field.
Blue steel knives are known for being the badasses of cutlery.
This knife by Yoshihiro, in particular, never falls short in power and finesse.
Its high-grade carbon steel is graded 64 at the Hardness Rockwell C scale. Its blade, wave-forged by masterful artisans, flaunts an exquisite form and shine.
Any piece of food won’t stick to the single-edge blade — this is ideal for the hectic chefs who want to perform flawlessly in the kitchen.
- Blue Steel blade guarantees 100% quality
- Finished and forged to resist corrosion
- Ideal for highly demanding activities
- Glides through any fish with no jagged edges
- Incredibly sharp edge for slicing delicate Sashimi slices and tough, heavy-duty Tuna cuts
- Also ideal for entry-level chefs
- Needs dedicated maintenance habits to prevent oxidation
- Can develop small rusty spots within less than 15 minutes, if not dried properly
- Might not arrive particularly sharp or straight, so you need to sharpen it
Why should you buy this product?
The Yanagi is a great beast that must be treated with the utmost care.
To receive its gifts, only the passionate warrior must handle it.
Therefore, if you highly respect the maintenance and dedication that carbon steel demands, then you’ve found your match.
From its name, you can guarantee a beast of a performance in a demanding, high-pressure kitchen.
The knife, in its essence, guarantees a genuine Japanese cuisine experience.
If you’re a highly dedicated learner or chef, this is the best investment you can make.
Sushi Knives 101
How to sharpen Sushi knives?
- Prepare the Whetstone, knife, and clothing.
- Start sharpening the front side’s tip, with your hand slightly raised to prevent contact.
- Change angles often, so the tip can touch the Whetstone.
- Next, sharpen the whole blade, from the heel to the tip.
- To remove the burr, start sharpening the back or flat side.
- Make sure to wipe the knife clean and air-dry it.
Why are Sushi knives one-sided?
Sushi knives are single-beveled so that their other side is flat. A flat side or edge will prevent the fish or meat from sticking to it.
Why are Sushi knives so expensive?
- They are handcrafted and hand forged by blade masters who have trained and perfected their craft.
- A single blade takes more than 4 weeks to complete, with the minimum time being 2 weeks.
- The Japanese craftsmen treat Sushi knives as art and not just a tool. If you are buying a knife from them, you’re not buying a simple utensil but a collectible.
What makes the best Sushi knives?
- Hardness – The knife must be able to endure any type of stress.
- Toughness – The steel must not crack easily.
- Edge retention – The blade’s edge must be sharp for a long period of time.
- Resistance to wear – The blade must resist damage from abrasive wear and adhesive wear.
Washing / Caring Requirements
- Soak a soft cloth in soapy water to clean the blades.
- Clean your knives as you cook in the kitchen.
- Act quickly and clean your knives immediately if you’re dealing with acidic food.
- Invest in a good maintenance kit, such as the Whetstone, oil, rust eraser, or sheath.
- To preserve the quality even longer, learn the Kobatsuke process. Seasoned chefs use this technique, so take your time to learn it.
Make yourself a gift. Invest in something that complements your passion for Sushi.
Are you craving for more information on perfect knives to add to your collection? You may be interested in checking our buyer’s guide to the best ceramic knives and electric knives available today.
