The 8 Best Sushi Knives
Updated by · How we research
Single- and double-edged sushi knives compared on steel, handedness and upkeep, from starter slicers to hand-forged carbon. The Global G-11 leads for home use. When users buy our independently chosen editorial selections, we may earn commissions to help fund the Wiki.
A traditional sushi knife is sharpened on one side only. That lets it slice raw fish in one clean pull, but it also means a right-handed blade won't cut straight in a left hand, and it sharpens differently. This guide is for home cooks starting out with sashimi and rolls, and for anyone moving up to a hand-forged blade.
Editor's Notes
October 23, 2026, by Ezvid Wiki Admin:
The Global G-11 now leads this list. It's a one-sided stainless slicer that won't rust if a home cook forgets to dry it, and Global also makes it for left-handers, which few slicers in this price range offer. The Yoshihiro Shiroko Kasumi, the Tojiro DP Sujihiki and the Mercer Asian Collection Yanagi stay from the earlier version, and the page now covers sushi and sashimi knives on their own again.
Most of the old picks are gone. The Tojiro F-1059, Yoshihiro Hongasumi, Motokane Honmamon and Yoshihiro Yanagi can't be bought new. We dropped the Misono Sujihiki and Misono Swedish because they do the same job as the Tojiro at about the same price, and the Yoshihiro Takobiki because it costs several times what most home cooks spend on a slicer.
No lab has run side-by-side sharpness tests on yanagiba, so the ranking rests on how each blade is ground and for which hand, its steel and care needs, notes from Japanese knife specialists such as Korin and Hocho Knife, and reports of chipping and rust from owners.
October 22, 2020:
The type of knife most commonly associated with sushi is called the yanagi-ba, which is generally quite long, as well as thin, light, absurdly sharp, and designed with a single-bevel edge that's especially suited to preparing premium nigiri from fish filets that have already been prepped and deboned. The Yoshihiro Kasumi is a clear winner in this traditional style, thanks to its renowned handmade craftsmanship, length, fit and finish, and use of the White #2 alloy that many trained chefs prefer. The Yoshihiro Yanagi is every bit as high-quality, and uses the Blue #2 alloy that has some positive and negative tradeoffs vs the White alloys. On the slightly less expensive side, the Tojiro F-1059 is still definitely a high performer, and its price-to-performance ratio is even better when you consider its 300-millimeter blade.
There are also a couple different subtypes of yanagi-ba. One is represented here by the Yoshihiro Takobiki, and you can tell that it's a specialty knife due to its reverse-angle tip, which is specifically intended for cutting the rubbery flesh of an octopus. The Yoshihiro Hongasumi, on the other hand, is called a kiritsuke yanagi-ba, and it's a bit heavier than the normal variety, which can make it easier to cut through some substances.
However, the yanagi-ba is not the only type of sushi knife, and unless you're dead set on making nigiri, you might be well-served to get something that's more versatile, which means, just about anything that has a double bevel. Furthermore, single-bevel knives have a noticeable learning curve as compared to common chef's knives, so a yanagi-ba isn't the best idea for most beginners.
The Misono Sujihiki is the simplest and easiest to care for of the double-bevel slicers, while the Misono Swedish slicer is a bit harder to keep from rusting, but offers a superior edge. For what it's worth, Misono also makes a variety of even more popular knives using those same two high-quality alloys.
One last thing that you may notice is that almost all of these are extremely expensive. Because sushi knives aren't in huge demand, their base prices tend to be higher. Another unfortunate part of buying kitchen knives is that it can be hard to wade through all the no-name knock-off brands, and buying the cheapest sushi knife available might not be the best idea. The Mercer Culinary Sashimi is generally the best choice for a budget-friendly model, but if you'll be using it a lot, we highly recommend taking a step up to one of the Tojiros, or better.
November 09, 2018:
Many knives on the market claim to made for making sushi, but the Japanese and professional chefs know that only single-beveled blades should be used for preparing raw fish in this traditional style. For that reason, we discounted any knife that didn't feature a single-bevel design. From that point, we did our best to include as many handcrafted models as possible, while still making sure to add a few lower cost options for the amateur home cooks.
Special Honors
Korin Knife Sharpening Korin, a Japanese knife and restaurant supply shop in New York's Tribeca, sharpens Western and traditional Japanese knives on stones, including single-bevel slicers that most local sharpeners won't touch. Knives can be dropped off at the store or mailed in, with a two-knife minimum for mail orders. korin.com
One Side Or Two: Choosing A Bevel And A Hand
If you're left-handed, share knives with a partner, or don't want to learn a new sharpening routine, a sujihiki is the practical answer.
A classic yanagiba is ground on one side. The front carries the bevel, and the back is slightly hollow with a thin flat rim, so wet slices of fish release instead of sticking. That shape lets the edge be very thin, which is why a single stroke leaves a glossy cut face. Hocho Knife explains the yanagiba and its Tokyo-style cousins, the square-tipped takohiki and the narrow fuguhiki.
The catch is handedness. A right-handed single-bevel knife steers off line in a left hand, and the back must never be ground like the front. Left-handed versions exist but are fewer and often made to order. Global sells its yanagi as a right-hand G-11 and a left-hand G-11L (Kitchen Niche), and Kai makes a left-handed Seki Magoroku line called Hekiju. Retailers such as Coltelleria Collini state outright when a model, like the Kai Wasabi, isn't for left-handers.
If you're left-handed, share knives with a partner, or don't want to learn a new sharpening routine, a sujihiki is the practical answer. It's a long slicer sharpened on both sides, so it works in either hand and goes on a whetstone like any Western knife. The slices are clean, just slightly less glassy. Ryo Miura Japan suggests a sujihiki for clean sashimi cuts and a santoku for beginners who want one knife.
Length, Steel And The Other Fish Knives
Length matters more than it looks. Korin sells yanagi from 240 to 330 millimeters and recommends 300 for the best balance of weight and reach, adding that longer blades cut better if your counter has room. A 240 or 270 millimeter blade fits a small cutting board and a home kitchen; a 210 millimeter one handles rolls and small fillets but runs short on a whole salmon side.
Steel decides how much care the knife needs. White and blue carbon steels take the finest edge, but they rust and darken within minutes if left wet, so they suit cooks who wipe and dry as they go. Stainless and stainless-clad blades such as VG10 or molybdenum steels forgive a slow cleanup. Very hard steel holds an edge longer but chips more easily, which is one reason a slicer should never meet bone or frozen fish. Be wary of sellers that call an unbranded blade "Japanese steel"; many use common Chinese stainless grades that are fine, just not special.
A sushi kitchen uses more than one blade. The deba is a thick, heavy knife for heading and filleting whole fish, and the usuba is a thin vegetable knife for garnishes. Most home cooks who buy fillets never need either. For a single knife that slices fish well enough and does everything else, a gyuto or santoku from our chef's knives list is the better buy.
Slicing, Storage, Sharpening And Raw Fish
Slice with one long pull from the heel to the tip, letting the length of the blade do the work instead of sawing back and forth. Use a wood or soft plastic board, since glass and stone boards roll the edge over. Wash by hand, dry at once, and store the knife in a saya or blade guard rather than loose in a drawer.
Single-bevel knives are sharpened mostly on the front, holding the bevel flat on a whetstone, with only a few light strokes flat on the back to remove the burr. Pull-through sharpeners can ruin the hollow back. If that sounds like too much, Korin's sharpening service in New York takes traditional Japanese knives by mail or drop-off.
A sharp knife doesn't make fish safe to eat raw. The FDA's seafood hazards guidance says parasites are killed by freezing at -4 degrees Fahrenheit or below for 7 days, or by colder commercial freezing. Home freezers usually sit around 0 degrees, so buy fish the seller says is meant for raw eating.
How we researched this
We compared 21 sushi and sashimi knives, read the makers' and specialist retailers' details on steel, grind and handedness for the 8 picks, analyzed owner feedback on chipping, rust and sharpening, and checked each brand against U.S. Consumer Product Safety Commission recall records. We found no independent lab tests of these slicers.
Frequently asked questions
What is the best sushi knife for home use?
A stainless single-bevel yanagiba around 240 to 270 millimeters suits most home cooks. The Global G-11 is our pick; the Mercer Asian Collection Yanagi is a low-cost way to try one.
What sushi knife should a beginner buy?
Start with a stainless blade, since it forgives slow drying. If you're right-handed and willing to learn one-sided sharpening, get a yanagiba such as the Kai Wasabi Yanagiba. Otherwise a double-bevel sujihiki like the Tojiro DP Sujihiki is easier to live with.
Can left-handed cooks use a yanagiba?
Not a right-handed one. The single bevel steers the cut off line. Buy a left-handed model, such as the Global G-11L or Kai's Hekiju line, or choose a double-bevel slicer, which works in either hand.
Can I cut sushi with a chef's knife?
Yes. A sharp gyuto or chef's knife slices rolls and sashimi, but its shorter, thicker blade tears delicate fish more than a long, thin slicer does. See our chef's knives list if you want one knife for everything.
Do I need a deba knife?
Only if you break down whole fish. A deba is thick and heavy for cutting through heads and pin bones; a yanagiba should never be used that way.
Is supermarket fish safe for sashimi?
Only if it's sold for raw eating. The FDA says freezing at -4 degrees Fahrenheit for 7 days kills parasites, which is colder than most home freezers run.
