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.
- Best Seller: Hiroshi 4 Pieces Sushi Knife Set
- Buyer’s Guide: How to choose a Sushi knife
- Top 5 Best Sushi Knives Review
- Sushi Knives 101
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?
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.
- 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.
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.
- 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.
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
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
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.
2. Traditional Japanese Professional Gyuto Sushi Knife
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.
3. Yoshihiro VGYA270SH Stainless Hongasumi Yanagi Sushi Knife
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.
4. Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Sushi Knife
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.
5. Yoshihiro High Carbon Blue Steel1 Dragon Namiuchi Yanagi Kiritsuke Sushi Knife
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.
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.