A sashimi knife is a long, thin blade designed to slice raw fish in a single pulling stroke. The traditional Japanese yanagiba is the classic shape, and a few Western-made versions imitate it for home cooks.
The six below include traditional yanagiba and sashimi knives in carbon and stainless steel, all long enough for clean slices. 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 |
|---|---|
| Blade length | A long blade, often nine to twelve inches, lets you slice in one pull |
| Single bevel | Traditional yanagiba are ground on one side for a very clean cut |
| Steel | Carbon steel takes a fine edge but needs care; stainless is easier to maintain |
| Handedness | Single-bevel knives are made for right or left hands |
| Handle | A light wooden handle is traditional and balanced |
| Sayas | A wooden sheath or cover protects the blade and your hands |
Specs at a Glance
| Knife | Type | Steel | Notes |
|---|---|---|---|
| Yoshihiro Yanagi | Yanagiba | White carbon steel | Single bevel |
| Tojiro Yanagiba | Yanagiba | Carbon steel | Single bevel |
| Shun Yanagiba | Yanagiba | Stainless steel | Modern handle |
| Global Sashimi Knife | Sashimi knife | Stainless steel | All-steel handle |
| Masamoto Yanagi | Yanagiba | Carbon steel | Single bevel |
| Kikuichi Yanagiba | Yanagiba | Layered steel | Single bevel |
The 6 Best Knives for Cutting Sashimi
1. Yoshihiro Shiroko Kasumi Yanagi
A traditional Japanese yanagiba in white steel with a single-bevel edge. It cuts raw fish extremely cleanly when properly sharpened.
Suits: experienced sushi cooks. Strengths: a classic, keen single bevel. Weaknesses: requires careful maintenance. Skip it if you want a low-care knife.
View Yoshihiro Yanagi on Amazon
2. Tojiro Shirogami Yanagiba
A Japanese yanagiba in white steel with a magnolia-style handle. It is a respected option for home sashimi.
Suits: home sashimi. Strengths: traditional build and a sharp edge. Weaknesses: carbon steel needs drying. Skip it if you want stainless steel.
View Tojiro Yanagiba on Amazon
3. Shun Classic Yanagiba
A Western-friendly yanagiba from a Japanese-style knife brand, with a stainless blade and a modern handle.
Suits: cooks who want easier care. Strengths: a stainless blade and a comfortable handle. Weaknesses: a premium option. Skip it if you want a traditional wooden handle.
4. Global Sashimi Knife
A Japanese all-steel sashimi knife with a long, thin blade. It is easy to keep clean and is lighter than traditional options.
Suits: a modern look. Strengths: easy cleaning and a sharp edge. Weaknesses: a different feel from traditional wood handles. Skip it if you prefer a classic handle.
View Global Sashimi Knife on Amazon
5. Masamoto Sohonten Yanagi
A professional yanagiba from a historic Japanese knife maker, used in restaurants. It is a premium choice for serious practice.
Suits: professional use. Strengths: a trusted maker and a refined edge. Weaknesses: a premium option. Skip it if you are a beginner.
View Masamoto Yanagi on Amazon
6. Kikuichi Warikomi Yanagiba
A Japanese yanagiba with a layered steel construction and a traditional handle. It slices sashimi cleanly.
Suits: enthusiasts. Strengths: traditional style and a crisp edge. Weaknesses: needs careful care. Skip it if you want a stain-proof blade.
View Kikuichi Yanagiba on Amazon
Care and Setup
- Wipe carbon steel dry after every use to prevent rust.
- Sharpen with whetstones and take extra care with single-bevel edges.
- Use a soft cutting board to protect the fine edge.
- Store in a sheath or wooden saya.
- Hone carbon knives gently with a fine stone and a light touch.
- Keep fish and the board very cold while you work.
Mistakes to Avoid
- Sawing back and forth instead of using one pulling stroke.
- Cutting on a hard surface that dulls the edge.
- Putting the knife in a dishwasher.
- Buying the wrong hand orientation.
- Slicing fish that is too warm, which tears the flesh.
- Starting out with a very expensive knife before you have practiced.
Sashimi Knife FAQ
What is the difference between a yanagiba and a regular slicer?
A yanagiba is thinner, longer and often single-bevel, designed for raw fish.
Is a carbon steel knife difficult to care for?
It needs drying after use, but with simple habits it is rewarding to own.
Can I use a chef knife for sashimi?
It can work, but a longer blade gives a cleaner single pull.
How should I buy raw fish for sashimi?
Choose fish labelled for raw consumption, from a trusted seller, and keep it cold.
Which hand orientation should I order?
Single-bevel knives are ground for either right or left hands. Check the listing for the orientation before you order, because it changes how the knife cuts.
How often should a sashimi knife be sharpened?
Sharpen it when slices begin to tear or need pressure. With regular light honing, serious home users might sharpen only occasionally.
The Short Version
For tradition, the Yoshihiro. For home use, the Tojiro. For easy care, the Shun. For a modern look, the Global. For professional use, the Masamoto. For layered steel, the Kikuichi.