9 Best Sashimi Knives of 2026

The Cangshan YARI 10-inch stands as a masterclass in Damascus craftsmanship, merging breathtaking aesthetics with surgical precision. Forged from 67 layers of X-7 Damascus steel, this blade isn’t just a tool—it’s a statement piece that delivers razor-thin, feather-light cuts through delicate fish fillets without compromising texture. Its hand-sharpened 16-degree edge and HRC 58 hardness strike a rare balance between durability and keen sharpness, making it ideal for chefs who demand both resilience and refinement in high-volume slicing tasks.

In real-world testing, the 10-inch blade glides effortlessly through salmon, tuna, and sea bass, producing paper-thin slices with minimal drag—thanks to the ULTRA6 heat-treated core that enhances edge retention and structural integrity. The narrow, elongated profile allows for smooth, uninterrupted strokes, critical when preparing sashimi platters or portioning large cuts of fish. While the blade excels on soft proteins, it demands careful handling on harder foods and requires regular maintenance to preserve its mirror-like Damascus finish, which can show water spots if not dried promptly.

Positioned as the best premium Damascus option, the YARI 10-inch outshines the Global G-11R in visual appeal and layer complexity but trades some ease of maintenance for its artistry. Compared to the SHAN ZU or budget Rondauno models, it offers superior steel quality and longevity, though at a steeper investment. It’s the definitive choice for purists and collectors who value heirloom-grade materials and NSF-certified performance, delivering a blend of tradition, strength, and elegance unmatched in its class.

The Global G-11R is a precision-engineered marvel that redefines what a sashimi knife should feel like in hand. Its seamless stainless-steel construction eliminates crevices where bacteria can hide, while the razor-sharp, dimpled blade reduces drag and prevents sticking—critical for maintaining the integrity of delicate fish flesh. What truly sets it apart is its perfectly balanced, lightweight design, where the handle and blade feel like a single extension of the wrist, enabling fluid, fatigue-free slicing even during prolonged prep sessions.

In practice, the 10-inch blade performs exceptionally on tuna, mackerel, and salmon, delivering clean, consistent cuts with minimal effort. The smooth, sand-filled handle offers a sure-grip feel without being abrasive, and its lack of a bolster allows for full-edge utilization—ideal for pull-cut techniques essential in Japanese cuisine. While it maintains its edge impressively, it’s not as easy to resharpen at home compared to double-bevel Western-style knives, and the lack of a traditional handle material may feel too clinical for purists seeking wood-grain warmth.

When compared to the Cangshan YARI series, the G-11R sacrifices visual drama and layered steel artistry but wins in hygiene, balance, and ease of use. Against the budget Lucky Cook model, it offers far superior steel quality and longevity. It’s the best overall choice for professionals and serious home chefs who prioritize ergonomic performance and reliability over ornamental design, offering a sleek, no-nonsense tool that’s built to perform day after day.

For chefs tackling large fish like king salmon or whole tuna, the Cangshan YARI 12-inch is nothing short of a game-changer, offering the longest uninterrupted slicing reach in the lineup. Its extended blade allows for single-pass cuts across wide fillets, preserving cell structure and maximizing flavor—something shorter knives simply can’t achieve. Built with the same 67-layer X-7 Damascus steel and ULTRA6 heat treatment as its 10-inch sibling, it delivers identical edge retention and corrosion resistance, but in a form factor designed for professional-scale prep.

During testing, the 12-inch length proved indispensable for sushi restaurants or home cooks hosting large gatherings, where efficiency and presentation are paramount. The hand-sharpened 16-degree edge ensures minimal resistance, while the NSF-certified build guarantees food safety and durability under heavy use. However, its size can be unwieldy in smaller kitchens or for users with limited hand strength, and the long blade demands more storage space and careful handling to avoid accidents.

Pitted against the 10-inch YARI, this model trades compactness and agility for raw utility on large cuts—a clear win for those who regularly process whole fish. Compared to the KYOKU Samurai, it offers superior steel layering and warranty, though at a higher cost. It’s the best choice for large fish preparation, delivering museum-grade Damascus beauty with commercial-grade performance, making it a top-tier investment for serious sashimi artisans.

The SHAN ZU 10-inch emerges as a sharp, stylish contender in the mid-range sashimi knife market, punching well above its price point with impressive edge geometry and traditional design. Its 12° cutting angle on both sides delivers extreme sharpness right out of the box, slicing through salmon belly and tuna loin with surprising finesse. The octagonal red sandalwood handle isn’t just beautiful—it provides a secure, fatigue-resistant grip, while the full tang construction ensures long-term durability during daily use.

In real-world slicing, the 5Cr15Mov steel blade holds up well to soft proteins and sushi rolls, though it shows signs of dulling faster than higher-hardness competitors like the HOSHANHO or KYOKU models. It handles thin sashimi cuts and fish filleting with confidence, but struggles slightly on tougher connective tissues or larger fish due to its lower HRC 57 hardness. The blade is easy to clean and resharpen, making it a practical choice for home cooks who want low-maintenance performance without sacrificing authenticity.

Against the Lucky Cook or Rondauno budget picks, the SHAN ZU offers a more refined handle and sharper factory edge, while falling short of the Global or Cangshan in steel quality. It’s the best mid-range option for sharpness and comfort, delivering traditional Japanese form and function at a fraction of premium prices—ideal for sushi enthusiasts who want real performance without breaking the bank.

The KYOKU Samurai 10.5-inch is a hidden gem of value, packing cryogenically treated cobalt steel and single-bevel precision into an unbelievably affordable package. Its 11–13° hand-polished edge is ruthlessly sharp, capable of producing mirror-smooth sashimi slices that rival far more expensive models. The wenge wood handle adds a touch of authentic Japanese elegance, while the well-balanced design ensures minimal hand fatigue during extended prep—making it a favorite for both beginners and pros on a budget.

In testing, the HRC 56–58 blade delivered excellent edge retention and flexible durability, slicing through fatty tuna and delicate flounder with ease. The cryogenic treatment enhances wear resistance, while the seamless bolster-to-blade transition allows for full-edge use. However, the single-bevel edge demands proper technique, which may frustrate novices unfamiliar with traditional Yanagiba handling. It also lacks the layered Damascus beauty of Cangshan or HOSHANHO models, focusing purely on performance.

Compared to the Cangshan YARI, it sacrifices visual prestige and multi-layer steel, but against the Lucky Cook, it offers superior steel treatment and balance. It’s the best value premium knife, delivering professional-grade sharpness and craftsmanship at a price that undercuts nearly every competitor—perfect for those who want real sashimi performance without the luxury markup.

The HOSHANHO 10-inch hand-forged Yanagiba is a powerhouse of performance, where artisanal forging meets modern metallurgy. Its 10Cr15CoMoV super steel core, protected by 8 layers of composite steel, achieves a rockwell hardness of 60±2 HRC, making it one of the toughest blades in the lineup. The hand-polished 12–15° edge delivers exceptional sharpness and edge retention, slicing through dense fish like swordfish or skate wing with ease—tasks that would challenge softer blades.

Real-world use confirms its professional-grade durability, with the blade resisting chipping and corrosion even after repeated use and washing. The rosewood octagonal handle, accented with copper rivets, provides a secure, ergonomic grip that reduces slippage and fatigue. It excels in both sashimi slicing and fish filleting, making it a versatile addition to any kitchen. However, its high hardness means it can be brittle if misused, requiring careful cutting surfaces and technique.

Against the Cangshan YARI, it offers greater hardness and durability, though with fewer Damascus layers. Compared to the Global G-11R, it’s more aggressive in edge performance but less balanced. It’s the best hand-forged performer, ideal for chefs who want maximum cutting power and artisanal build in a knife that’s built to last—offering a perfect blend of tradition and toughness.

The HOSHANHO Olive Wood 10-inch Yanagiba isn’t just a knife—it’s a luxury experience, where 62 HRC ultra-hard steel meets high-density olive wood craftsmanship. Its 12° mirror-polished bevel cuts with feather-light precision, preserving the cellular integrity of fish and enhancing flavor—exactly what top-tier sashimi demands. The Japanese 10Cr15CoMoV core undergoes advanced heat treatment for exceptional wear resistance, ensuring it stays sharp through heavy use without frequent honing.

In practice, the knife feels perfectly balanced, with the olive wood handle providing a warm, slip-resistant grip that molds comfortably to the hand. It slices through tuna, yellowtail, and salmon with surgical accuracy, and its double-bevel edge makes it more accessible than single-bevel rivals. Beyond sashimi, it handles grilled meats, vegetables, and fruits with surprising versatility. However, the high hardness requires careful maintenance to avoid micro-chipping on hard surfaces.

Compared to the rosewood HOSHANHO model, it offers a smoother handle and slightly harder steel, while surpassing the Global G-11R in edge sharpness and luxury. It’s the best luxury handle option, delivering museum-worthy aesthetics and elite performance—perfect for chefs who want a multi-purpose masterpiece that doubles as a kitchen showpiece.

The Lucky Cook 10-inch is a budget powerhouse, delivering razor-sharp precision and authentic Yanagiba design at a price that shocks even seasoned knife buyers. Its single-bevel blade, inspired by traditional Japanese craftsmanship, slices through sashimi-grade fish with clean, drag-free cuts, preserving texture and presentation. The Pakkawood handle is slip-resistant and beautifully balanced, offering a luxurious feel far beyond its cost, while the polished stainless steel blade resists rust and staining with minimal care.

In real use, it performs admirably on salmon, tuna, and sushi rolls, making it ideal for home cooks and beginners. While it doesn’t match the edge retention of HRC 60+ steels, it stays sharp longer than expected for its class and is easy to resharpen. It’s lightweight and agile, perfect for quick prep sessions, though it lacks the heft and durability for daily professional use. The included gift box adds value, making it a top pick for gifting.

Against the Rondauno, it offers better balance and finish, while the KYOKU Samurai beats it in steel quality but costs more. It’s the best budget performance knife, offering restaurant-level finesse at home-kitchen prices—perfect for those dipping into sashimi prep without overspending.

The Rondauno 10-inch Yanagiba is the most accessible entry point into authentic sashimi slicing, offering solid performance at an unbeatable price. Its high-carbon Japanese stainless steel blade delivers a razor-sharp, single-bevel edge that slices cleanly through fish, while the octagonal red sandalwood handle ensures a secure, fatigue-free grip during extended use. The full tang design adds strength, making it surprisingly durable for its cost.

In testing, it handles basic sashimi and sushi prep with confidence, though it requires more frequent sharpening than higher-end models. The well-balanced build reduces hand strain, and the traditional oblique edge allows for precise, tear-free cuts—ideal for beginners learning proper technique. However, the steel isn’t as hard or corrosion-resistant as premium options, and the finish feels less refined.

Compared to the Lucky Cook, it offers similar sharpness but a more traditional handle, while both fall short of the KYOKU or HOSHANHO in steel quality. It’s the best budget option, perfect for students, hobbyists, or occasional users who want authentic performance without investment—a no-frills knife that gets the job done.