Sushi is a very complex Japanese dish. While eating, you might think that it is so easy, but you should ask your Mom how difficult it is to prepare it. This is the reason why that for making top-class sushi you need so many kitchen tools. Here you will find best sushi knives to prepare your sushi dish.
In the list of all kitchen tools & ingredients, the sushi knife is among the most vital because, when cooking sushi, you’d have to slice through the food items without harming their shapes. This implies the knife you are using should serve that purpose.
- Buying features in Top 10 Best Sushi Knife
- 1 – SETO Japanese Chef Knife (Best Pick 🥇)
- 2 – Kai Wasabi Black Yanagiba Knife
- 3 – Sashimi sushi knife 10 inch
- 4 – Sashimi Sushi Knife 10 Inch
- 5 – Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Sushi Knife
- 6 – Yoshihiro Hongasumi knives
- 7 – DALSTRONG Phantom Series
- 8 – Yoshihiro Aonamiuchi Blue Steel:
- 9 – TUO Sashimi Sushi Yanagiba Knife
- 10 – Mercer Culinary Asian Collection
- What number of Different Types of Sushi Knife?
- Difference between sushi and a sashimi knife
- Frequently Asked Questions (FAQs)
- Conclusion; which one is the best?
Buying features in Top 10 Best Sushi Knife
To impeccably cut the fish and make a decent roll, you should buy a sushi blade with ideal size. Fish cutting for sushi dish can be done with a 10.5 inches long knife.
For better & easy cuts, your knife should have lower inclusive angle & 100 sharpening balance.
The best sushi blade is made of high carbon steel, for example, High Carbon Blue Steel, there are some other sushi blade which is made of composite stainless steel which is slow is rusting.
Single side angle and ultra-thin is better one to skim through al type of fish without making additional weight, and it gives full control to top-quality sushi cutting.
1 – SETO Japanese Chef Knife (Best Pick 🥇)
Seto blades are excellent cutting knives, made with high-quality steel and sold at truly reasonable costs. Due to its amazing design with hammering dents, food cutting is very smooth. Handle made with durable plastics which made its cost lesser than its counterparts.
Handcraft Work made this knife a true piece of art & craft. The manufacturing of sharp edges is an old Japanese custom which is followed while making this knife as well. This knife is perfect for everyday tasks such as slicing ginger & garlic, trimming boneless proteins like fish & fine chopping of smaller vegetables.
- Durable with affordable cost
- The blade tang is not well inserted into the handle
2 – Kai Wasabi Black Yanagiba Knife
The Kai Wasabi, eight 1/4-inch Yanagiba Knife is a conventional Japanese cutting knife. This structure is ideal for accuracy cuts required for filleting fish and sushi. It’s a nice design and decent weight will make each cut a breeze. Its thin sharp allows you to make the most delicate cuts.
The cutting edge is made of high-carbon steel, which enables the knife to take and hold a sharp edge for a longer time. Furthermore, the handle is made of polypropylene and bamboo powder blend that gives you a solid grip.
- Decent quality
- Easy to maintain
- Slimmer handle
3 – Sashimi sushi knife 10 inch
The blade by Lucky Cook is ideal for cutting sushi or sashimi. The 10-inch sharp knife can cut effectively ay type of flesh. The size of the cutting edge is perfect for cutting in any required size. Due to its asymmetrical cutting edge, the chef can cut the item in one stroke effortlessly wit top quality.
The sharp edge of Sashimi Sushi Knife by Lucky Cook is made with great hardened steel which makes it run for long, long years. The excellent quality steel utilized enables the blade to be productive in cutting through with sharpness without getting rusty.
The handle of the Sashimi Sushi blade is made of good and tough wood which allows the chef to hold it easily for a longer time.
- A good option for beginners
- heavy in weight
4 – Sashimi Sushi Knife 10 Inch
The Kyocera Sashimi Knife is one such blade that will undoubtedly stand apart from another knife due to its particular design & dark blade. Due to the use of zirconia, the sharp edge’s got dark shading. This material is created in Japan for conventional sushi blades and uses a squeezing procedure to get the desired shape. It is profoundly viewed for its predominant quality just as tastefully satisfying look.
This blade is light in weight and super easy to clean. Even though it can’t be washed in a dishwasher, washing it with normal running water is simple.
Sharp ceramic blades are perfect for cutting fruits, vegetables, and boneless meats easily. This knife can be used for a longer time as compared to any other Japanese blade in the long run.
- Super Sharp Blade
- Zirconia Material
- High price
- Can be damaged if dropped from a normal height
5 – Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Sushi Knife
The Yoshihiro Shiroko blade is a sign of brilliant Japanese craftsmanship. The Shitan Rosewood handle is stunning and full of use; its lightweight blade is perfect for long term usage. With four distinctive cutting edge lengths, you can easily choose the best suitable for you.
If you need to become a master chef of making Sushi, at that point the Yoshihiro Shiroko High Carbon Steel blade is your best friend. With its authentic Japanese stylish and predominant capacity, you can give your best shot. Its long edges, matching 13 inches, won’t let you down while cutting any piece of Tuna, Octopus arms, & Crabmeat. Regardless of whether you’re preparing Sushi or cutting items of Sashimi, you can depend on its amazingly sharp edges.
- Super sharp carbon steel blade
- Can be used with frozen food & bones.
6 – Yoshihiro Hongasumi knives
Yoshihiro Hongasumi knives are crafted with extraordinary skill, and they are not mass-produced. So each piece is a perfect combination of art ^ craft. Made with high carbon steel, its keep its sharpness & edges for a longer time.VG-10 hard steel gives it a top-quality sharpness. Flat & concave grind of both sides allows the knife to cut all type of flesh with minimum damage to the texture of food.
A protective sheath named saya is also in the package. Saya is made of wood.
- Limited pieces with ultra perfect craftsmanship
- Can not be used on hard food items like frozen food & bones.
7 – DALSTRONG Phantom Series
In case you’re more into Japanese style cuts, the Phantom series should be your first choice. It just accompanies six blades. However, you get every type of chef blade, in addition to paring and utility blades.
A most striking aspect of this set is that it can hold a sum of 12 blades because of the twofold sided attractive structure. With high-quality steel, This one can retain its edge & sharpness for a long, long time.
- Top quality steel
- Perfect block design
- Longer edge retention
- Cleaning is difficult due to Engravings
8 – Yoshihiro Aonamiuchi Blue Steel:
The Yoshihiro Aonamiuchi blue steel blade is genuinely special and handmade in Japan by ace craftsmen by utilizing the antiquated and customary process. An accomplished cook will truly welcome this knife in his accessories. Its super-sharp cutting edges allow to easily cut through even the most delicate of items without any damage to the base structure.
Its upper grip allows you to handle the knife for a long time without losing any control.
- Excellent quality
- Super sharp
- Easy to handle
- As this handcrafted
- Not all knife all of similar
9 – TUO Sashimi Sushi Yanagiba Knife
Meteor Series sashimi knife comes with excellent balance and elegant look. With the sandblasted finish, it is has a high-end look. This knife is made with quality high carbon stainless steel which slows down the rusting process very well. The razor-sharp knife can easily pass through flesh with enhanced non-stick properties. With scalpel edges, you do not need to worry about the food texture. It can be used with all boneless proteins like fish, poultry & pork items.
- Decent price
- Long-lasting edge sharpness
- Need top sharpened before first-time use
10 – Mercer Culinary Asian Collection
This blade includes a single sharp edge with the stone completion and has a colourful look. The cutting edge can without much of a stretch slice through fish, meat and vegetables. This edge is 12-inches in length and 16.5 inches with the 58 HRC. The material is steel, high-class carbon and razor-sharp which stop staining and rusting at a faster speed.
Its handle is produced using the conventional amber wood, which is robust and non-slip in nature. This blade is best for gourmet specialists and people who need to ace the craft of Japanese food.
- Single sharp edge
- Super gripping
- Require more frequent sharpening
What number of Different Types of Sushi Knife?
Conventional Knives utilized in making sushi
A rock-solid cunning (meat sharp) is useful for slicing through bones and ligament of fish. This sushi blade isn’t generally a necessary thing for a home sushi cook. It is for the most part utilized by proficient sushi culinary experts who spend a lot of time in getting ready entire fish for sushi.
A vegetable blade utilized more for fine cutting, stripping, chopping and cutting. “Usuba” signifies “flimsy sharp edge” is utilized for slashing and cutting slender sheets off of vegetables.
The “standard” sashimi knife, used to cut up a raw portion of fish and fish fillets. It is the unique blade to get ready sushi and sashimi that meets the specific prerequisites in Japanese sushi cooking. Yanigaba is exceptionally intended for accurate cutting of sashimi.
Difference between sushi and a sashimi knife
You need to follow various steps to make a sushi roll. These steps include: cutting vegetables, cutting fish, and afterwards cutting the roll as well. A sushi blade is multifaceted for cutting during every one of the three, yet a sashimi blade is made explicitly for cutting fish. Most sushi blades are made of high-carbon steel (not tempered steel). This implies the steel rusts effectively, yet is fit for accomplishing a lot more keen edge.
One of a kind quality of sushi and sashimi blades is their single slanted edge. These blades are honed with the goal that just one side holds the sharp edge and the opposite side stays flat. The flat edge is there with the goal that cutting item doesn’t adhere to the blade and hold up its original structure.
It is supposed that most sushi blades are for right-handed people given since it is smarter to cut fish with, whereas left-hand blades are better for cutting shellfish. Left-hand blades are generally uniquely designed and over the top expensive.
Another extraordinary nature of the blades is the handle. Generally, the handle was moulded with a “D” shape segment. This was to make holding the knife easily for a significant period. The handles are made with different sorts of wood and typically a bone top towards the top.
The last special characteristic of sushi and sashimi blades (which can likewise be found in Japanese Katana) is the Tang. The tang alludes to the metal segment of the handle that runs down the length. There are solid handle blades and half tang blades. Solid handle runs the whole length of the handle whereas half tang doesn’t. If you don’t care about the characteristics and you need to cut all kinds of food with your knife you can also go for a good Japanese Chef Knife.
Frequently Asked Questions (FAQs)
Blades are sharpened with whetstones. These stones are accessible in different sizes & number. the higher the number, the better the outcome. Numerous whetstones are twofold sided: a low coarseness side for sharpening, and a high coarseness side for cleaning. Remember that it takes more time to sharpen a blade with a better coarseness since it removes less material.
Setting up the whetstones
Start by submerging the whetstone in water for 10 to 15 minutes. At the point when not any more little air bubbles show up, the stone has retained the ideal measure of water. Now you have to straighten the stones. This is significant: if your whetstone isn’t wet, it can demolish your costly sushi blade!
Sharpening the Knife
Put the whetstone on a non-tricky surface or put it in a whetstone holder. First, utilize the low grid side of the stone. Move the cutting edge up & down over the whole stone with lightweight at a point of 10 to 15˚angle.
Start at the tip of the sharp edge. Somewhat lift the handle. Force the cutting edge over the stone through to the centre and down to the base of the sharp edge. Repeat this multiple times. Turn the blade around and take a shot at the opposite side of the sharp edge. Try not to press the blade hard against the stone, yet let it float over the stone.
Cleaning the Knife
Repeat the above procedure for a similar measure of time utilizing the high coarseness side of the whetstone. This will make your blade extremely sharp.
Keep up a similar point at each progression.
Keep the whetstone wet when honing your blade.
Try not to clear off the crushing buildup while honing the blade. This buildup sharp the blade!
At the point when done, wash the whetstone and wipe off the granulating buildup.
Flush the honed knife in heated water.
A decent sushi knife is regularly manufactured using high-carbon steel rather than hardened steel that gives it better quality, tough along with lightweight feel. Usually, Sushi cuts that are produced using set steel start to rust early and this causes it to lose its cutting edge sharpness.
The most favoured size for the blade is about of 8-8.5 inch; the lengthier the edge, the simpler it is to make one pass while cutting your fish. Be that as it may, the costs for the sushi blade may differ; however, everything relies upon what you are searching for, if it’s of excellent characteristics yet low price, grab it.
Once in a while, you may discover one that is costly; however, come up short on specific essential characteristics for the sushi blade. Along these lines, everything relies upon what you are searching at; the value is yet an additional factor to consider. Pick the ideal sushi blade for you, dependent on characteristics and not the cost. After all, it’s you who will use it for a long time.
Wouldn’t it be extraordinary if cash was not an issue and you could go out and spend a little money on the best sushi blade? However, your spending will play a significant part while choosing which knife to go for.
If you can save several hundred than I would prescribe the Yoshihiro, it’s an incredible blade, full carbon, sharp, easy to utilize, and will keep going you years as long as you care for it.
For anyone searching for a more ultra-sharp edge than the Kai wasabi would be a decent decision. It hones expertly and will see you through a great deal of sashimi and sushi.
Conclusion; which one is the best?
SETO Japanese Chef Knife is our choice among all the knives. Its sharpness is great to use with all type of foods. With super grip handle, it is very comfortable to use, and maintenance is very less. With great quality steel, it comes with a reasonable price. For everyday usage, it should be your go-to tool on any given day. Hence I will suggest you choose this SETO chef knife. Japanese kitchen knives are a must-have in all kitchens to slice your food in a very easy way.