The best Japanese sushi knife is essential for making the best sushi rolls. Furthermore, the best sushi knife will make every meal into something special and elevate even the simplest task. Japanese knives are one of the best sushi knife for making delicate knife work on food.
Different sushi knives perform better for different tasks. This post will give you information on finding the best sushi knife. Providing information on finding a good sushi knife for cooking at home or a durable knife for restaurant-use.
[table id=6 /]`Top 25 Best Japanese Sushi Knife
Yoshihiro VG-10 Layered Damascus
The Yoshihiro VG-10 Layered Damascus is a knife design from a company that specializes in handcrafted premium Japanese kitchen knives. Made from VG-10 steel core that has an HRC of 60. In contrast exceeds that of most other stainless steel cutlery on the market. This hardness of the blade means that the cutting edge can be construct even thinner. Therefore sharper, allowing the blade to seamlessly cut through almost any ingredient placed in front of it.
By also cladding the VG-10 with Damascus Steel in order to give the blade an added toughness and durability. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. The best Japanese sushi knife core are usually clad with the softer Damascus. Since it permits the knife greater resistance from rusting when it is left wet during its use. Beware when you’re using the Yoshihiro VG-10 Layered Damascus for cutting sushi rolls, fruits, or vegetables. Because it is so sharp it will cut through them like a hot knife through butter.
YOSHIHIRO NSW 46
YOSHIHIRO NSW 46 is shape to be double bevel knife. And its handle is from Octagonal-Shaped Shitan Rosewood wood with a Mahogany Bolster. The blade is rigid and light and feels great in hand and easy to work with. Traditional Japanese knife making considers creating a sharp edge with attention and care paramount. The YOSHIHIRO NSW 46 stays sharp for while. But it’s important that sharpening and honing for the knife be done with only water whetstones.
Its blade made from 46 layers of Damascus steel. With the great steel design you only need to do few sharping with the whetstones for acuity. The YOSHIHIRO NSW 46 works perfectly in a versatile of situations. Since its curb blade will give a smooth rocking back and forth motion. Meanwhile the handle also doesn’t absorb moisture, therefore offering the user maximum grip when use for cutting sushi. The magnolia wooden sheath will keep the knife safe and secure when it’s not wield.
Yoshihiro Stainless Steel Nakiri
It’s the most popular Japanese sushi knife that a chief can have in his kitchen. This is a good sushi knife for its double edge design along with a flat cutting edge. The flatness allows for the whole length to come in contact with the cutting board each stroke. This is particularly helpful as a good sushi knife when chopping sushi rolls. Considering it eliminates those imperfect cuts which messes up the rolls and spills the ingredients.
With its hammered texture it will be supportive against food like sticky rice and other ingredients sticking on the knife. Meanwhile it’s construct from 3 levels of VG-10 Damascus. Hence creates in the Yoshihiro Stainless Steel Nakiri a greater edge retention and long lasting durability. In addition to its durability the Yoshihiro Stainless Steel Nakiri only needs to be sharpen about once a month.
Yoshihiro Multipurpose Kiritsuke Sword Tip
Preparing delicious sushi rolls for your family starts with taking wholesome ingredients. Then using the best tools such as a Yoshihiro Multipurpose Kiritsuke Tip to make every meal into something special. In contrast with other more expensive knives, they are not always a good sushi knife that works for keeping off staining. While other sushi knife set also lacks the edge retention of the Yoshihiro Multipurpose Kiritsuke Sword Tip.
This professional sushi knife is perfect for anyone looking for an affordable good sushi knife. Additionally a high-end blade with a Damascus design and a great edge. Yoshihiro Multipurpose Kiritsuke Tip is 15.7 x 3.7 x 2.9 inches and the weight of the product is 1.1 pounds. While it’s a little heavy the knife is still extremely balance and offers the sushi chief a comfortable grip. A tip for sharpening on the sushi knife sharpening stone is to sharpen at 15 degree angle on each side.
Yoshihiro Multipurpose Santoku Japanese Knife
Yoshihiro knives besides being the best Japanese sushi knife they are also from a wonderful design. At first glance the Yoshihiro Multipurpose Santoku Japanese Knife may seem like it is a delicate looking knife. But it has no problem slicing chicken breasts and cutting beef into strips. Cuts on sushi rolls with precision without any marks of dullness. The carbon steel utilize for the Yoshihiro Multipurpose Santoku makes it extremely tough and holds a razor blade like edge.
The hexagon handle of this professional sushi knife allows for use both left-hand and right-hand chiefs. It comes with a natural magnolia sheath with a handle made from rosewood. A measurement of 13 x 0.8 x 1.8 inches. Santoku is Japanese for three virtues. This refers to the versatility of the Yoshihiro Multipurpose Santoku to chop, dice, and slice ingredients for any preparation.
Yoshihiro Japanese Chefs Knife Santoku
With professional sushi knives that are lot more bigger it’s not very effective to be use for smaller environment. The Yoshihiro Japanese Chefs Knife Santoku shares more dexterity than large knives in comparison. Meanwhile it’s also able to handle bigger jobs than what usual petty knives can take care of. In detail the Yoshihiro Japanese Chefs Knife Santokuis forge with 16 layers of Damascus steel. Moreover Yoshihiro Santoku has been a prevailing best Japanese sushi knife for its extraordinary value, performance, and beauty.
Yoshihiro Japanese Chefs Knife Santoku is great for the western style handle users. It’s good sushi knife not only for sushi making purpose, additionally it works with great comfortability for filleting. The sizes are 7'’ (180mm) for the Santoku knife & 5.3'’ (135mm) for the utility knife. While it’s also double bevel and the weight of the product is 1.15 pounds.
Yoshihiro Gyuto 8.25'’
Although knives from carbon steel are not always good knives. The Yoshihiro Gyuto 8.25'’ is the best Japanese sushi knife not only for its beauty. But also because it is highly functional and versatile. It is perfect for most necessary kitchen prep work. While the utility knife is lot bigger than a pairing knife. It’s still a wonder to use for any preparation in the kitchen like detail slicing of ingredients.
The Yoshihiro Gyuto 8.25'’ will provide any chief a solid foundation as an introductory knife. Which you can rest upon to build a top notch knife collection. The price is hard to beat, since the Gyuto and petty epitomize the lighter sharper style of Japanese knives. While differentiating themselves from comparable better known German brands. However, this professional sushi knife doesn’t work well for chopping through hard bones and more fit for vegetables and fish.
Yoshihiro Mizu Yaki Aogami Super Blue
Yoshihiro Mizu Yaki Aogami Super Blue has a size of 6'’ (150mm) and with the option of sheath. A hardness on the Rockwell scale of 64–65. Super Blue High Carbon Steel is consider to be the top of its class in high carbon steel metallurgy. Plus it is a professional sushi knife that is very lightweight and balanced. With long-lasting durability that works equally as effective for both left and right hand users.
Yoshihiro Super Blue goes through meticulous process of pure water that draws out the hardness of the refined steel. While infusing it with enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged. It is traditional style of forging for high carbon knife that offers an unpolished rustic finish.
It takes a high degree of skills to create knives of such exceptional performance with a steel of this caliber. This is a good sushi knife that will work perfect for maneuvering through small and big jobs. The key to maintenance for carbon steel blades is to clean and dry immediately after use.
Yoshihiro Aonamiuchi Blue Steel
The Aoko Blue Steel #1 has a Rockwell HRC hardness of 63 to 64. Stands as the best Japanese sushi knife for its beautiful wave patterns intricacy forge with iron to create. It goes through a process called wave forging to blend aesthetics with the highest quality materials and craftsmanship. The knife is a long slicing sushi knife originally made for slicing thin slices of fish for sushi and sashimi.
Yoshihiro Aonamiuchi is one of the most essential component of traditional Japanese knives repertoire of many sushi chefs. It comes in two sizes: 10.5'’ (270mm) & 11.8'’ (300mm) and is single bevel. Comparatively the blade is wider and has a spine that thicker than general blades. Its sword tip helps balance the weight of the knife and prefer by chiefs who’s interest in a heftier knife.
Yoshihiro High Speed Gyuto
Yoshihiro High Speed Gyuto embodies sharpness, long lasting edge retention, stain resistance, and an ease of sharpening. This is different than other knives from other carbon steel sushi knife. Considering that the knife is forge from the most advanced stainless steel(HRC:64–65) for high-end sushi knife class. Its mixture of cobalt gives it a high wear-resistance and durability.
The Gyuto has a curve blade made for ease of rocking motion. While a tip that is perfect for chopping meat, vegetables, and vegetables. Yoshihiro High Speed Gyuto comes in two sizes: 7'’ (180mm) & 9.5'’ (240mm). And its octagonal handle is carefully craft from ebony wood. On a side note, the best sharpening angle for the knife is sharpening both sides around 10–12 degrees.
Yoshihiro Kiritsuke Multipurpose
The forging process for the Yoshihiro Kiritsuke Multipurpose finish consist of carbonizing the coating during the heat treatment. This provides for a rustic aesthetic characteristic look to the blade. The blade is clad with two layers of stainless full Kurouchi Steel. A process that is brand new in the forging industry, that provides protection without sacrificing the blade’s remarkably sharp edge.
Yoshihiro Kiritsuke Multipurpose is a double bevel knife that has an HRC of 65–66. It comes in two sizes: 8.25'’ (210mm) & 9.5'’ (240mm) with a black pakkawood sheath. The sushi knife is incredibly light and works really well for both slicing and carving.
Yoshihiro Nickel Damascus Gyuto
The VG-10 core and the outer clad Damascus of the Yoshihiro Nickel Damascus Gyuto is stain resistance. Creating the ability to resist rusting even when left wet during its use for an extended period of time. Forge from 33 layers of Damascus steel and has an HRC of 60. Meanwhile also compliment with a premium high-grade composite wood handle.
It is available in 8.25 inches and with a product weight of 1 pound. This makes the knife very comfortably lightweight and balanced when use for cutting and slicing. Supporting for chiefs who need to wield a knife for an extended period of time in the kitchen every day.
Yoshihiro Cutlery Sujihiki Chef Knife
Yoshihiro Cutlery Sujihiki Chef Knife a double edge blade forge with a VG-10 core. Form from 16 layers of Damascus steel and has an HRC grade of 60. This blade weights a total of 6.5 ounces, a spine thickness of 2mm, and a size of 9.5 inches long. The handle is complete with a premium mahogany wood to make it easier for users to wield seamlessly.
You will be surprise by the weightlessness of the Sujihiki slicer and the quality of its craftsmanship. Additionally it is perfect for fabricating large roasts to thinly slicing cucumbers. Cutting smoke salmon or table-side carving during holidays and special occasions. As a side note the Yoshihiro Cutlery Sujihiki is best to be sharpen with a 800/1000 gritstone.
Yoshihiro Kiritsuke Japanese Utility Knife
To begin with, the Yoshihiro Kiritsuke is a double edge blade forge from Blue Steel #1. Posistion on the Rockwell Scale with a hardness of 63–64. It comes in 6'’ (150mm) & includes a complimented sheath to protect and keep the blade safe. Its octagonal rosewood handle allows the chief greater dexterity when cutting sushi rolls or carving/slicing. Yoshihiro Kiritsuke is a lot bigger than a petty and slightly smaller than chief knife.
The Yoshihiro Kiritsuke is a work of art perfect by artisans that have a high standard for creating knives. These artisans pride themselves on creating a knife that is lightweight. Simultaneously the best sushi knife for easy of welding in hand seamlessly, and has high dexterity in the kitchen. But, meanwhile, without losing focus on creating a sharp edge that has precision.
Yoshihiro Shiroko High Carbon Steel Kasumi
Yoshihiro Shiroko comes in three sizes: 9.5'’ (240mm), 10.5'’ (270mm), and 11.8'’ (300mm). The single edge blade is from white high-carbon steel #2 with an HRC rating of 62–63. White steel is comes in carbon steel that lacks the iron contamination. Hence it allows the blade to be sharpen into with a razor-like edge. This makes the Yoshihiro Shiroko a good sushi knife fit for creating very fine, exact cuts of ingredients and rolls.
The flat surface of the blade allows for a narrow bridge angle, resulting in a sharper knife. The concave surface on the backside helps create an air pocket when the blade slice through food. This reduces drag and creates a smoother surface and makes faster, nicer cuts. It also works to prevent the food from sticking to the knife.
The thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges. Handcraft in Japan from different traditional fortification techniques. Which allows for the Yoshihiro Shiroko blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste.
Yoshihiro Kasumi Deba Fillet Knife
The Yoshihiro Kasumi is a single edge blade that comes in three sizes: 6 inches, 7 inches, and 7.5 inches. It’s not only a good sushi knife, it’s also perfect for filleting and butchering whole fish. The heft of the Yoshihiro Kasumi knife allows it to cut through the heads and bones of a fish. Concurrently its smaller pointed tip increase ease for fileting the flesh from the bones. Made from White Steel #2 with a HRC of 62–63 and forge with a beautiful mist patterns call Kasumi.
The Yoshihiro Kasumi can be hard to sharpen since it being singe bevel and made from thick carbon steel. It ranges from 1.24–2 pounds, which is lot more heavier than usually fillet knives. But the Yoshihiro Kasumi still remains comfortable to hold and has balance. While its edge glides through whatever you’re cutting.
Yoshihiro Yanagi Japanese Knife
Yoshihiro Yanagi is single bevel and is in three sizes: 9.5'’ (240mm), 10.5" (270mm), and 11.8'’ (300mm). It’s a light blade that weights from 5 ounces to 8 ounces. Made from VG-10 High Performance Stainless Steel that allows for superior sharpness and edge retention. Simultaneously the softer surrounding steel adds durability. It has a lightweight handle that is handcraft into octagonal shape from rosewood.
Only whetstone sharpening is recommend for the Yoshihiro Yanagi. As honing steel, honing rods, and electric sharpeners can be too rough on the knife’s edge and will cause micro-chipping. It does a wonderful job of slicing boneless proteins such as chicken, pork, or beef. Even for a busy restaurant it has great durability and holds up its sharpness for a while.
Yoshihiro Ice Hardened Steel Wa Sujihiki
Ice hardening is a process where steel sits in temperatures below sub zero. Which helps draw out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. The Aus-10 steel makes it stain resistant and resists rust forming during long periods of wet use. Yoshihiro Sujihiki has a traditional octagonal handle that is handcraft from Shitan rosewood.
The Yoshihiro Sujihiki is shape like Western Slicing and Carving knife. And is a hybrid of Japanese and Western knife styles. The difference between the Sujihiki and the Yanagiba knife is that it is doubled edge with a 15 degree angle. Yoshihiro Sujihiki is the best Japanese sushi knife for its sharpness that creates seamless cuts into brisket due to its long length. Meanwhile being a knife that is able to withstand more rigorous use.
Yoshihiro VG-10 Gold Stainless Steel Nakiri
The Yoshihiro Nakiri is a double edge blade that is 6.5'’ (165mm) long and weighs 1 pound. Handle from black pakkawood that extends to the full length of the knife. Handcrafted in Japan the Yoshihiro Nakiri has a HRC rating of 60. Along with a stainless exterior that is non-corrosive and requires only little maintenance. The stainless steel core is sandwich in between by a method of Warikomi between two layers of stainless steel.
Yoshihiro offers a lifetime of free sharpening. The Yoshihiro Nakiri is super sharp, compact, and very lightweight so you can move it fast when chopping. This blade is beautiful as it is a wonder for cutting the celery with the Julienne slices very quickly.
Yoshihiro Nashiji High Performance Gyuto
Yoshihiro Nashiji is double edge blade that comes in many different sizes made from High Performance SLD Stain Resistant Steel. This steel type is first was originally use for cutting other steels. Well known in its application in Japanese cutlery for its extended edge retention. Thereby it contains 1.5% carbon and 11–13% chromium.
This knife is hard, strong, and tough against wearing and is fairly resistant to rusting. With great versatility and the long blade allows chopping bundles of leafy vegetables while smoothly slicing cherry tomatoes. Furthermore the wonderful curve of the blade is smooth and goes all the way to the handle. This gives the blade a perfectly smooth rocking motion. Additionally it comes with a lacquered magnolia sheath knife cover.
Yoshihiro Aoko Suminagashi Damascus Gyuto
This is a double bevel knife that is 8.25" (210mm) long. Made from Blue Steel #2 High Carbon Steel Core (HRC 63). This steel holds its edge more longer, is a lot more durable. But won’t be quite as sharp as white steel core knives. Bluing is a passivation process in which steel is partially protect against rusting. Henceforth, the best edge retention and corrosion resistance at the cost of being more brittle and tougher to sharpen.
Yoshihiro Gyuto includes a sheath that is brush coat with non-toxic lacquer coating made from organic tree saps in Japan. Due to its great edge retention and corrosion resistance its a favorite among chefs as a high performance knife. Additionally for managing long hours without the hassle of dulling or staining. The Yoshihiro Gyuto is one of the best Japanese sushi knife for its beautiful marble wave like patterns. Extending through the blade from the tip to the heel, that will unveil a new mosaic with every sharpening.
Yoshihiro Inox Sujihiki Japanese Chef Knife
This blade comes in two sizes: 9.5'’ (240mm) & 10.6" (270mm). Yoshihiro Inox Sujihiki is forge from a INOX Aus-8 Stainless Steel. Providing a good foundation to build a knife with well rounded attributes. Made the best Japanese sushi knife with impeccable careful attention for its razor blade sharpness, durability, and comfort that is unrival for its price. The bevel that runs the length of the edge is impeccably straight and consistent all throughout.
Besides a good sushi making kit a chief also need the best Japanese sushi knife for cutting ingredients. Yoshihiro Inox Sujihiki is of carbon steel, vanadium, chromium and molybdenum, which provides excellent stain resistance. This blade is totally worth its price if you’re looking for a long lasting blade made for durability.
Yoshihiro AUS-10 Ice Hardened Sujihiki Knife
AUS-10 which is recently unknown and is mold from high carbon material. The metal is by far the strongest type with the AUS series. This metal type makes it the best Japanese sushi knife to work with. Results in an edge that is easier to sharpen and will retain its sharpness well. However, this also makes the metal brittle. For that reason, materials like nickel, manganese and silicon is add to the blade to improve ductility and elasticity.
Yoshihiro AUS-10 comes in two sizes: 9.5'’ (240mm) & 10.5" (270mm). It not prone to rusting and also don’t need to be sharpen frequently. Although it can be border on the heavy side for many users. But the weight allows you to drag the knife over the meat without any real pressure and maker perfect cuts. The ice hardening process also gives the knife additional resiliency to perform consistently in a versatile of conditions.
Yoshihiro Shiroko High Carbon Steel Knife
Made from White Steel #2 with a hardness on the Rockwell scale of 62–63. The Yoshihiro Shiroko is forge with iron to create beautiful mist patterns called Kasumi. The blade is a single edge knife that comes in three sizes: 7'’ (180mm), 7.5'’ (195mm), and 8.25'’ (210mm). Complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight
This knife is excellent in its ability to chop through root vegetables to thinly slicing delicate tomatoes. Moreover Yoshihiro Shiroko includes a protective wood sheath that adds to its appearance when not in use. The knife is has a small cleaver and has a tip that comes in handy for things hard to reach. Furthermore this knife is quickly becoming a companion to the popular chefs knife.
Yoshihiro Kurouchi Black-Forged Blue Steel Knife
Yoshihiro Black-Forged Knife comes in with a petty knife that 135mm & two sizes for the Santoku: 165mm and 210mm. Kurouchi translates as Black Forged. It traditional style of forging for high carbon knife that offers an unpolished rustic finish. The core is form from Blue Steel #2 that has an HRC of 62–63. Which is prize for its high edge retention and resilient tough edge. Couple with an octagonal handle made from Shitan rosewood.
The pair of knives has a unique finish and they feel great to hold and use. Made from highly pure steel so users will need to sharpen it often since they are more prone to rusting. More thicker near the spine, thin behind the edge, a nice flat spot near the heel, and gentle curve tip. The geometry makes it a nice cutter. Simultaneously the knife needs only a quick hone to bring any modicum of dullness back to brilliant sharpness.
Single Edge VS Double Edge
Single edge razors use different blades than double edge blades. Since single edge blades are thicker and stiffer than double edge blades. The thicker blade gives a different feel and some would say a better shave. The single edge is clasp at a different angle than a double edge. While with single edge you start with the head of the razor flat to your face. Then lift the back up slightly off your face.
The main advantage of the front-side single bevel is that it’s easier to make super-thin cuts. Knives meant for cutting regular fish or meat are usually dual-bevel. Some sources assert that single-bevel edge is more durable, however, the opinions are polarize.
Benefits of Single-Bevelled Knives:
Single-bevelled knives also take less time to sharpen. Since the flat side only requires a small amount of work compare to a regular bevel. The disadvantages are that it takes practice to learn to cut straight with a single-bevel knife. Additionally the knives are specifically meant for left or right hand users.
Single-bevels are also more precise. However, unlike double-beveled knives, single-bevels will steer when cutting through tall, dense items such as apples. The knife will steer the opposite direction of the hand it is shape to be use by. Double-beveled knives can be use by anyone on many different products without needing to have the skill for controlling steering. But can be marginally more difficult to sharpen by hand depending on steel type.
Traditional single-bevels are usually use for shorter and softer ingredients. Such as boneless fish and some types of vegetables in traditional Japanese kaiseki ryori. Double-beveled knives are more versatile and require less skill to use. It is possible to use a single-beveled knife for everything, and that’s what Japanese people years ago did.
Professional Sushi Knife Maintenance
1. Don’t Leave Your Knife in The Sink After Washing
Professional Sushi Knife is very very sharp and an unsuspected child reach in will accidentally cut themselves. Also leaving it in the sink might get it bang and damage by the other utensils in the sink.
This is also why you don’t want to mix the knife with other utensils. Place in the drawer with spoons, forks, and other tools is one of the worst things do for protection. When the blade is moving around in the drawer it can be scratch and dent every time you open it.
2. Keep Your Sushi Blades Sharpened Regularly
This is especially important for chefs who constantly work with their knives each day. Keeping the professional sushi knife sharpen you will never have to deal with a dull knife on the job. As time progresses, all knives begin to degrade and dull. This can make it harder to cut sushi into even slices.
By sharpening your blade, you increase the lifespan of the knife without having to buy a brand new one. And you can feel confident preparing sushi dishes knowing that you have the best tool at your disposal. It will also increase the overall safety of the kitchen and avoid problems of the knife slipping due to dullness. Meanwhile maximizing your yielding and minimize food waste.
3. Wipe off Moisture & Keep Dry
Professional sushi knives are no doubt very expensive. That’s why it’s best to provide maintenance to your Japanese sushi knife for as long as possible. Primarily the fact that even stainless steel knives are not immune to possibility of rusting to occur.
That’s why adding few seconds to your dishwashing process will make sure it will last for years to come. Dry your knife with a paper towel or with other absorbent towels. While it’s also imperative that you dry it after using to cut anything acidic. Since strong acid will slowly corrode the steel and damage the knife.
What is Rockwell Rating(HRC)
Rockwell Rating is important for determining the best material for kitchen knives. Since harder steel holds its sharp cutting edge better than softer steel. In contrast, soft steel are too brittle for this purpose. While softer steel is easier for maintenance, a knife from harder steel will actually last more longer and more durable.
