7 Best Sushi Knife Sets of 2026

The Kamikoto Kanpeki Knife Set isn’t just a kitchen tool—it’s a statement piece for connoisseurs who value craftsmanship as much as performance. Housed in a rich wood display box and arriving with a certificate of authenticity, this set feels like a curated collectible rather than mass-produced cutlery. While it doesn’t include a full suite of sushi-specific blades, its mirror-polished high-carbon stainless steel blades and minimalist Japanese design deliver a museum-worthy aesthetic that elevates any kitchen countertop or gift-giving occasion. If you’re looking for a knife set that doubles as art, this is your premium display champion.

In real-world handling, the knives offer decent balance and a clean slicing edge, ideal for light sushi prep or occasional use. However, these are shelf-condition pieces—never used, not honed for daily action—so they’re better suited for display than heavy-duty filleting or daily restaurant work. The blades lack the specialized geometry of true sashimi knives like a yanagiba or deba, limiting their precision on delicate fish. While the steel resists rust and stains well, there’s no data on hardness (HRC) or edge retention, suggesting they prioritize form over long-term functional superiority.

Compared to working-grade sets like the HIROSHI or SHANGDAO, the Kamikoto set sacrifices utility for elegance. It’s not built for the professional chef or even the avid home cook who slices salmon every weekend. Instead, it targets collectors, gift buyers, or those who want a symbol of Japanese knife culture without the wear-and-tear. Against similarly priced functional sets, it offers less culinary value—but more prestige. For those seeking beauty over blade performance, this set stands alone.

The MSY BIGSUNNY 3-Piece Sashimi Knife Set punches well above its weight, delivering professional-grade precision at a value-driven price. With a yanagiba, deba, and utility knife forged from German high-carbon stainless steel (DIN 1.4116), this set covers the core tools needed for pristine sushi and sashimi prep. The razor-sharp blades slice through tuna and salmon without tearing, preserving texture and presentation—exactly what raw-fish lovers demand. For home chefs who want authentic Japanese cutting performance without breaking the bank, this set is a quiet game-changer.

In testing, the 8.2” yanagiba excelled in long, single-stroke cuts, while the deba knife handled fish filleting with authority, thanks to its thicker spine and robust tip. The steel, hardened to a reliable range (implied by DIN standard), offers solid edge retention and corrosion resistance—critical for acidic fish and frequent washing. The rosewood handles, shaped with ergonomic intent, reduced hand fatigue during extended prep sessions, though they may feel slightly narrow for larger hands. One caveat: the utility knife, while handy, isn’t optimized for sushi work, slightly diluting the set’s specialization.

Against the SHANGDAO or FULLHI sets, the MSY BIGSUNNY trades some material prestige and brand polish for unbeatable functional value. It doesn’t come with accessories or a knife bag, but what it lacks in extras, it gains in focused performance. This is the ideal pick for the budget-conscious enthusiast who wants real sashimi capability without overpaying. When performance per dollar is the metric, this set outperforms pricier rivals by staying laser-focused on the essentials.

The ChefHoablorn 4-Piece Knife Set is engineered for the sushi bar professional who demands both function and flair in a commercial kitchen. Its standout feature—the 8.6” Japanese sushi knife—is precision-tuned for clean, thin cuts of raw fish, while the inclusion of a European chef’s knife and Santoku makes this set uniquely versatile across cuisines. Crafted from X50Cr15 high-carbon German stainless steel (2.5mm thick), the blades resist rust and maintain sharpness through repeated use, a must in high-volume sushi prep. This isn’t just a knife set—it’s a workstation-ready toolkit for serious culinary environments.

During real-world testing in a busy kitchen, the knives held up impressively, with the sushi knife delivering smooth, crumb-free cuts on toro and yellowtail. The ergonomic handles reduced wrist strain during marathon prep sessions, and the stable knife block with non-slip base kept blades secure and accessible. However, the European chef’s knife, while useful, feels slightly out of place in a sushi-centric set—its broad blade isn’t ideal for delicate fish work. Additionally, simple assembly is required, which may frustrate users expecting plug-and-play convenience.

Compared to the SHANGDAO or HIROSHI sets, this one leans into hybrid utility, making it better for multi-cuisine restaurants than purist sushi bars. It doesn’t have the hand-forged artistry of premium sets, but it delivers consistent, reliable performance with a polished aesthetic. For sushi chefs in fusion kitchens or high-end home cooks who rotate between cuisines, this set offers unmatched breadth. Against similarly priced kits, it wins on versatility and storage design, even if it sacrifices some traditional authenticity.

The SHANGDAO 3-Piece Sushi Knife Set strikes an elegant balance between performance, heritage, and mid-range pricing, making it a top pick for the serious home chef stepping into authentic Japanese cuisine. Featuring a 10” yanagiba, 7” deba, and 5” utility knife, all forged from German stainless steel (DIN 1.4116) with HRC56-58 hardness, these blades offer excellent edge retention and corrosion resistance—critical for maintaining a crisp, clean cut on delicate fish. The single-bevel yanagiba delivers the precision sushi masters demand, while the deba excels at filleting and portioning whole fish.

In real use, the 10-inch blade length gave exceptional control for long draw cuts, minimizing hand movement and maximizing consistency. The steel, enriched with chromium, molybdenum, and vanadium, resisted pitting even after repeated contact with acidic ingredients like citrus-marinated fish. The rosewood handles, polished to a smooth finish, stayed comfortable during extended prep, though they may feel slick when wet—requiring a firm grip. One note: the utility knife, while functional, is underpowered for heavy tasks and feels like an afterthought in an otherwise professional lineup.

Compared to the MSY BIGSUNNY set, SHANGDAO offers longer blades and superior steel treatment, justifying its higher price. Against the FULLHI set, it lacks accessories but focuses purely on core sushi functionality. This is the ideal choice for intermediate to advanced users who want authentic Japanese performance without the collector’s price tag. When blade quality and traditional design matter most, this set outshines competitors in its class.

The HIROSHI 4-Piece Sushi Knife Set is a budget marvel—a rare find that delivers professional-grade craftsmanship at a price that seems almost too good to be true. Each knife is hand-forged through a 40-step process, resulting in high-carbon stainless steel blades that hold a keen edge and resist corrosion, even after slicing through acidic citrus-marinated fish. The lightweight beech wood handles provide a nimble, fatigue-free grip, making this set ideal for left- or right-handed users who prep sushi regularly. For under $25, it’s a no-brainer upgrade from cheap kitchen knives.

In real-world testing, the yanagiba and deba knives performed admirably on salmon and mackerel, producing clean, even slices without tearing. The 4-piece configuration—including a petty knife—adds versatility for smaller tasks like slicing garnishes or trimming vegetables. However, the thin blades, while excellent for precision, feel fragile under lateral pressure and aren’t suited for boning or heavy chopping. Edge retention is solid for the price, but frequent sharpening will be needed to maintain peak performance—especially with daily use.

Stacked against the Kamikoto or FULLHI sets, HIROSHI doesn’t match their material luxury, but it democratizes access to authentic Japanese knife performance. It’s not for collectors or those seeking heirloom quality, but for students, beginners, or casual cooks, it’s unmatched. Compared to pricier kits, it proves you don’t need to spend hundreds to slice like a pro. For entry-level performance with pro-level design, this set sets the standard.

The FULLHI 18-Piece Knife Set isn’t just the best overall sushi knife set—it’s a complete culinary ecosystem designed for the serious cook who refuses to compromise. At its heart is a 3-layer 9CR18MOV high-carbon steel blade, vacuum-treated and hardened to 58±2HRC, delivering elite edge retention and corrosion resistance. The 2.5mm ultra-thin blade glides through tuna belly like butter, leaving no ragged edges—exactly what sashimi demands. But FULLHI goes further: this set includes gloves, sharpeners, finger guards, and a portable knife bag, transforming it into a ready-to-use professional kit.

During testing, the hand-forged gyuto and sushi knives performed flawlessly, with the octagonal rosewood handle offering superior grip and wrist alignment during prolonged use. The 65-day forging process is evident in the blade’s lustrous texture and balanced weight. Whether prepping sushi at home or cooking outdoors, the full accessory suite ensures safety and convenience. The only downside? The sheer number of tools may overwhelm casual users, and the gyuto-focused design means it’s less specialized than pure sushi sets.

Compared to the SHANGDAO or MSY BIGSUNNY, FULLHI offers broader utility and unmatched completeness. It’s pricier, but the value per tool and performance per dollar is unmatched. For home chefs, culinary students, or pros who want a single set for all tasks—including sushi—this is the ultimate investment. Against any other set in this lineup, it dominates in scope, quality, and long-term usability.

The Mr. Takaaki Nakamura 5-Piece Knife Set is the perfect entry point for beginners dipping their toes into Japanese cuisine. Priced under $30, it includes a sushi sashimi knife, nakiri, chef’s knife, petty knife, and small deba—covering nearly every prep task from fish slicing to vegetable chopping. Made from rust-resistant stainless steel, the blades are easy to maintain and clean, ideal for new cooks who haven’t mastered knife care. While not hand-forged or high-hardness, they offer decent sharpness out of the box, making them functional for weekend sushi nights.

In practice, the small deba and sashimi knife handle basic fish prep adequately, though they struggle with thicker cuts or dense skin. The nakiri knife shines for vegetables, delivering clean, straight cuts with minimal effort. Handles are simple but comfortable, though lacking the ergonomic shaping of pricier sets. The real win is the wooden box case—it keeps knives organized and protected, making it a great starter kit. However, edge retention is modest, and frequent honing will be needed to keep performance consistent.

Against the HIROSHI set, it offers more blade variety at a similar price, but with less forging refinement. It’s not built for daily use or professional results, but for college students, new cooks, or gift-givers, it’s a smart, complete starter pack. When you need affordable variety without commitment, this set delivers exactly that. Compared to higher-end models, it may lack prestige—but it nails the essentials for beginners.