Cutting sushi means two jobs: slicing fish and cutting rice rolls without squashing them. A long, thin and very sharp knife glides through nori and rice, and a slightly damp blade stops grains clinging to it.
The six below are long slicers and sashimi-style knives that suit both jobs, in carbon and stainless steel. We have not used these products ourselves, and everything here is a general description from our own product knowledge, so please confirm size, material and what is included on the current listing before buying.
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What to Look For
| Feature | Why it matters |
|---|---|
| Sharp edge | A razor edge avoids squashing the roll and tearing the nori |
| Blade length | A blade of nine inches or more cuts a roll in one stroke |
| Thin blade | A thin spine reduces sticking to rice |
| Steel | Stainless is easier; carbon takes a finer edge |
| Handle | A light handle is easier to control for detailed work |
| Storage | Long blades are happiest in a sheath or a wooden saya |
Specs at a Glance
| Knife | Type | Steel | Notes |
|---|---|---|---|
| Dalstrong Shogun Yanagiba | Yanagiba | High-carbon steel | Includes a sheath |
| Mercer Asian Yanagi Knife | Yanagi knife | Stainless steel | Comfort handle |
| Imarku Sushi Knife | Sushi knife | High-carbon stainless steel | Long blade |
| Yoshihiro Aoko Yanagi | Yanagi | Blue steel | Single bevel |
| Kai Wasabi Yanagiba | Yanagiba | Stainless steel | Polymer handle |
| Tojiro DP Slicer | Slicer | Layered Japanese steel | Thin blade |
The 6 Best Knives for Cutting Sushi
1. Dalstrong Shogun Series Yanagiba
A long sashimi-style knife with a hollow edge and a sheath. It slices fish cleanly and is a good starting point for sushi at home.
Suits: rolls and fish. Strengths: a long blade and a protective sheath. Weaknesses: heavier than traditional options. Skip it if you prefer a classic wood handle.
View Dalstrong Shogun Yanagiba on Amazon
2. Mercer Culinary Asian Collection Yanagi Knife
A restaurant-supply yanagi-style knife with a long blade and a comfortable handle. It is a practical option for home sushi.
Suits: beginners. Strengths: a long blade and a manageable build. Weaknesses: less refined than hand-forged knives. Skip it if you want a traditional blade.
View Mercer Asian Yanagi Knife on Amazon
3. Imarku Japanese Sushi Knife
A widely sold sushi and sashimi knife with a long, slim blade and a wooden-style handle. It is a common pick for casual sushi makers.
Suits: casual home use. Strengths: a long blade and easy handling. Weaknesses: varied finish between listings. Skip it if you want a professional-grade tool.
View Imarku Sushi Knife on Amazon
4. Yoshihiro Aoko Yanagi
A traditional yanagi in blue steel from a Japanese maker. It slices fish extremely cleanly when kept sharp.
Suits: serious home chefs. Strengths: traditional steel and a fine edge. Weaknesses: needs careful drying. Skip it if you want low maintenance.
View Yoshihiro Aoko Yanagi on Amazon
5. Kai Wasabi Black Yanagiba
A Japanese-style slicer with a stainless steel blade and a polymer handle. It is easier to maintain than carbon steel.
Suits: easy-care sushi knives. Strengths: rust-resistant steel. Weaknesses: less traditional. Skip it if you want a wooden handle.
View Kai Wasabi Yanagiba on Amazon
6. Tojiro DP Slicer
A thin, slim slicing knife with a hard core steel. It cuts rolls and fish cleanly, and is a popular option for enthusiasts.
Suits: cutting rolls and slicing fish. Strengths: a sharp, thin blade. Weaknesses: a harder steel that can chip. Skip it if you cut bones.
View Tojiro DP Slicer on Amazon
Care and Setup
- Keep a damp cloth nearby and wipe the blade between cuts.
- Use a clean, sharp knife and slice with a smooth pull.
- Dry carbon steel thoroughly.
- Hone often for a polished edge.
- Wipe the knife with a damp cloth before every cut through a roll.
- Rinse sushi vinegar off the blade after use, since the acid can mark steel.
Mistakes to Avoid
- Sawing through a roll instead of one smooth pull.
- Using a dull knife that crushes the rice.
- Cutting on a hard board.
- Leaving rice residue on the blade.
- Putting a roll through the knife while the rice is still warm and loose.
- Cutting a roll with the heel of the blade instead of the whole length.
Sushi Knife FAQ
Why does rice stick to my knife?
Wipe the blade with a damp cloth between cuts and use a thin, sharp knife.
Do I need a special sushi knife?
Not strictly, but a long, thin blade makes cleaner cuts than a thick chef knife.
Can the same knife cut rolls and fish?
Yes, as long as it is clean, sharp and long.
How do I keep fish safe?
Buy sushi-grade fish from a trusted seller, keep it cold and clean your tools.
Should the knife be wet?
Many sushi cooks dampen the blade with a cloth or a little water between cuts. It reduces sticking and gives a cleaner finish on the roll.
Is a rice cooker needed for sushi?
It is not required, but a steady, even batch of rice makes rolling and cutting much easier.
The Short Version
For a bold blade, the Dalstrong. For beginners, the Mercer Asian. For casual use, the Imarku. For tradition, the Yoshihiro. For easy care, the Kai Wasabi. For rolls, the Tojiro.