Sushi knives are a family of long, single-bevel or fine-edged blades designed to slice raw fish cleanly, cut rolls without crushing them and trim ingredients with precision. The best known is the yanagiba, a long slender slicer, and many “sets” pair it with a smaller all-purpose blade so you can prepare both fish and vegetables.
The six picks below are the sushi-focused knives and knife sets we would shortlist, with notes on what each one includes. We have not used these products ourselves, so confirm the number of pieces, blade lengths and whether the knife is single or double bevel on the current listing before you buy.
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What to Look For
| Feature | Why it matters |
|---|---|
| Blade type | A yanagiba slices fish in long strokes, while a usuba or utility knife handles vegetables |
| Bevel | Single-bevel blades cut very cleanly but take practice to sharpen |
| Steel | Carbon steel takes a fine edge but rusts, while stainless is easier to maintain |
| Length | Longer blades make smoother pulls through a fillet |
| Handle | Wood and composite handles should feel balanced and secure when wet |
Specs at a Glance
| Knife or set | Style | Steel type | Notes |
|---|---|---|---|
| Dalstrong Shogun Series Yanagiba | Slicer | High-carbon stainless | Check the listing for blade length |
| Mercer Culinary Asian Collection Yanagi | Slicer | Stainless | Approachable, double-bevel style |
| Tojiro DP Yanagiba | Slicer | Layered steel | Traditional Japanese styling |
| Yoshihiro Yanagi | Slicer | Carbon or stainless, by version | Check the version carefully |
| Kai Wasabi Black | Slicer or pair | Stainless | Affordable Japanese brand |
| Imarku Sushi Knife | Slicer | High-carbon stainless | General-purpose option |
The 6 Best Sushi Knife Sets
1. Dalstrong Shogun Series Yanagiba Sashimi Knife
A long slicer in a stylish black handle, from a brand that markets bold, modern looks. The blade is intended for sashimi and sushi, and the maker sells it alongside other Shogun-series pieces if you want to build a set.
Suits: a first slicer with showy styling. Strengths: a striking appearance and a long blade. Weaknesses: not a traditional single-bevel. Skip it if you want classic Japanese form.
View Dalstrong Shogun Yanagiba on Amazon
2. Mercer Culinary Asian Collection Yanagi
A practical slicer from a respected foodservice supplier. It is aimed at cooks and culinary students who want a working tool rather than an heirloom.
Suits: students and home cooks. Strengths: a sensible, dependable build. Weaknesses: less refined than artisan knives. Skip it if you want hand-forged character.
View Mercer Asian Collection Yanagi on Amazon
3. Tojiro DP Yanagiba
Tojiro is a Japanese maker with a loyal following among home cooks. The DP line uses a layered steel construction with a core intended to hold a keen edge.
Suits: serious home sushi making. Strengths: a traditional shape from a Japanese maker. Weaknesses: single-bevel knives need skilled sharpening. Skip it if you are new to whetstones.
View Tojiro DP Yanagiba on Amazon
4. Yoshihiro Yanagi Sashimi Knife
Yoshihiro sells Japanese knives in several steel and handle options, including slicers meant for sushi counters. Because there are variants, compare the listings closely.
Suits: cooks who want a more traditional tool. Strengths: real Japanese craftsmanship. Weaknesses: versions differ, which can confuse buyers. Skip it if you want a single obvious choice.
View Yoshihiro Yanagi Sashimi Knife on Amazon
5. Kai Wasabi Black Yanagiba
The Wasabi line from Kai offers Japanese-style knives with a more approachable feel. The black handles and stainless blades are easy to live with.
Suits: first-time buyers. Strengths: accessible and easy to maintain. Weaknesses: simpler than premium hand-finished blades. Skip it if you chase the finest edge.
View Kai Wasabi Black Yanagiba on Amazon
6. Imarku Japanese Sushi Knife
A long, slim high-carbon stainless slicer from a brand that mostly sells general kitchen knives. It is aimed at people who want one flexible knife for fish and for slicing rolls.
Suits: casual sushi nights. Strengths: a versatile slicer. Weaknesses: not made for professional work. Skip it if you plan to cut fish every day.
View Imarku Sushi Knife on Amazon
Care and Setup
- Hand-wash and dry the blade right away, especially carbon steel.
- Slice with a long, drawing stroke rather than sawing.
- Store in a sheath or wooden block to protect the edge.
- Sharpen on a whetstone, and learn the angle for single-bevel blades.
Mistakes to Avoid
- Cutting bones or frozen food with a delicate slicer.
- Using a dishwasher.
- Pressing down on the blade instead of pulling it through.
- Assuming one knife handles every task in a sushi set.
Sushi Knife FAQ
Do I need a full set to make sushi?
No. A good slicer and a general-purpose knife cover most home needs. Add a small paring or vegetable knife later if you prepare many rolls, and a whetstone to keep the edges sharp.
What is a yanagiba?
A long, slender slicing knife used for sashimi and sushi, designed for a single smooth pull.
Is single-bevel or double-bevel easier?
Double-bevel blades are easier to sharpen and use, so many beginners start there. Single-bevel blades reward practice with very clean cuts, but they ask more of your sharpening skill and your patience.
The Short Version
For showy styling, the Dalstrong. For a practical build, the Mercer. For traditional form, the Tojiro. For choice of versions, the Yoshihiro. For an easy start, the Kai Wasabi. For flexibility, the Imarku. Whichever you choose, confirm the blade length, bevel and what is in the box on the current listing first.