9 Best Knives for Sushi of 2026

This 10-inch yanagiba knife from HOSHANHO doesn’t just cut—it commands respect with its mirror-polished blade and 62 HRC Japanese high-carbon steel core, delivering a slicing experience that feels almost surgical. The 12° bevel angle is precision-tuned for sashimi work, allowing the blade to glide through delicate fish without tearing cells, which means each piece retains its moisture, flavor, and pristine texture. What truly sets this knife apart is its olive wood octagonal handle, which offers a luxurious grip that’s both stable and comfortable during extended prep sessions—ideal for chefs who value ergonomic elegance and professional-grade performance.

In real-world testing, the HOSHANHO excels at filleting tuna, slicing salmon, and crafting perfect nigiri, where precision is non-negotiable. Its high hardness rating ensures long-term edge retention, though it demands careful maintenance to avoid chipping—especially on harder ingredients. The blade’s length and straight edge make it less ideal for tight spaces or small kitchens, but it dominates on wide cutting boards. While it handles vegetables and grilled meats competently, its true strength lies in raw fish preparation, where its feather-light slicing action preserves ingredient integrity.

Compared to the SHAN ZU and KYOKU models, this HOSHANHO stands out with its superior material hardness and natural wood aesthetic, offering a premium feel that edges past the mid-tier options. It’s best suited for serious home chefs or semi-professionals who want a daily driver that doubles as a kitchen centerpiece. While it costs more than the Sunnecko and Lucky Cook models, its blend of artistry, balance, and cutting finesse justifies the investment—especially when you consider how effortlessly it outperforms knives in its class.

The Sunnecko 10.5-inch yanagiba is a handcrafted standout in the mid-tier sushi knife market, offering professional-level sharpness at a fraction of the cost of premium models. Its HRC 58 high-carbon stainless steel blade is hand-sharpened to 11–12° on a single bevel, creating an edge so fine it parts fish like silk—preserving texture and shine without bruising delicate flesh. This traditional Japanese design is built for authenticity, making it a favorite among cooking enthusiasts who want restaurant-quality results without the steep price tag.

During testing, the Sunnecko proved exceptionally reliable for slicing salmon, yellowtail, and mackerel, with minimal drag and no sticking—thanks to its ultra-thin blade profile and smooth finish. The Pakkawood handle is lightweight yet durable, offering a slip-resistant grip even when hands are damp, though it lacks the heft some pros prefer for control. At 10.5 inches, it’s slightly longer than standard, giving it an edge in long, continuous cuts, but it can feel unwieldy for smaller hands. It’s not built for heavy-duty tasks like bone contact, but for pure sashimi work, it delivers remarkable consistency.

When compared to the Lucky Cook and Sumteene models, the Sunnecko strikes a sweet spot between craftsmanship and affordability, offering better steel quality and balance than entry-level knives. It’s ideal for intermediate users or gift-givers seeking a serious tool with proven performance. While it doesn’t match the hardness or layered construction of the SHAN ZU or HOSHANHO, its hand-finished edge and included gift box make it a smarter buy than similarly priced options—offering more precision and durability for the dollar.

The SHAN ZU 10-inch yanagiba is the complete package—a 9-layer forged blade, 62 HRC Japanese steel core, and a traditional red sandalwood octagonal handle combine to create what might be the best overall sushi knife in this lineup. Its multi-layer construction isn’t just for show; it enhances corrosion resistance, durability, and shock absorption, making this knife resilient under daily use. The 12° blade angle and razor-sharp edge ensure buttery-smooth cuts through sashimi-grade fish, leaving behind clean, reflective slices that look as good as they taste.

In practical use, the SHAN ZU shines in both precision and endurance. Whether slicing fatty tuna belly or delicate flounder, the blade glides with minimal resistance, thanks to its tapered spine and matte finish, which reduces drag and hides scratches. The ergonomic octagonal handle provides excellent control and reduces fatigue—perfect for long prep sessions. While the matte blade is less reflective than mirror-finished rivals, it’s more practical for home use, resisting smudges and water spots. It’s not designed for chopping bones or frozen foods, but for sushi and sashimi, it’s nearly flawless.

Stacked against the HOSHANHO and KYOKU, the SHAN ZU offers better value with similar hardness and superior layering, while maintaining a refined aesthetic. It’s the ideal choice for home chefs who want pro-level performance without sacrificing craftsmanship or comfort. Though slightly more expensive than the Sunnecko, its 9-layer build and elegant sandalwood handle deliver greater long-term durability and balance, making it a more complete investment than most in its price range.

The Lucky Cook 10-inch yanagiba is a surprisingly capable all-rounder that punches well above its weight, blending Japanese-inspired design with everyday practicality. Its single-bevel blade is handcrafted to deliver razor-sharp precision, slicing through raw fish, vegetables, and even roasted meats with silk-like smoothness. The premium stainless steel resists rust and staining, making it a low-maintenance favorite for home cooks who want consistent performance without constant upkeep. What truly elevates it is the ergonomic Pakkawood handle, which offers a secure, fatigue-reducing grip—perfect for beginners or those who cook frequently.

In real-world use, this knife handles sushi prep with confidence, cleanly cutting through salmon and tuna without crushing fibers. Its balanced weight and lightweight design make it easy to control, though it lacks the heft some pros prefer for deep filleting. The 10-inch length provides ample reach for long cuts, but the blade isn’t as thin as higher-end models, so it can drag slightly on sticky fish. It’s not built for professional kitchens, but for weekend sushi makers or culinary hobbyists, it’s more than sufficient—offering restaurant-level finesse in a user-friendly package.

Compared to the Sumteene and Kitchen + Home models, the Lucky Cook delivers better steel quality, balance, and finish, making it the best all-around performer under $40. It’s ideal for beginners stepping up or families wanting a reliable knife for both sushi and general prep. While it doesn’t match the hardness or craftsmanship of the SHAN ZU or HOSHANHO, its versatility and polished design offer superior value—proving that high performance doesn’t require a high price.

The KYOKU Samurai Series 10.5-inch yanagiba is built for professional precision, featuring a cryogenically treated, cobalt-enhanced steel core hardened to HRC 56–58, delivering ruthless sharpness and incredible edge retention. Its 11–13° single-bevel edge is hand-polished to a mirror finish, allowing it to slice through fish with minimal resistance, leaving behind glossy, intact fillets ideal for high-end sushi presentation. The wenge wood handle adds authentic Japanese flair, offering a dense, stable grip that balances perfectly with the long blade—making it a top pick for chefs who demand control and consistency.

During testing, the KYOKU proved exceptionally agile in fast-paced slicing tasks, maintaining its edge through dozens of tuna cuts without noticeable dulling. The long 10.5-inch blade enables smooth, uninterrupted strokes, essential for professional plating, though it may feel too large for small hands or compact kitchens. The wenge wood is durable but requires occasional oiling to prevent drying. While it handles sashimi and fish filleting masterfully, it’s less suited for chopping or heavy-duty prep, staying true to its specialized role.

Against the SHAN ZU and HOSHANHO, the KYOKU trades multi-layer construction for advanced steel treatment, focusing on flexibility and corrosion resistance. It’s best for professional chefs or serious enthusiasts who need a dedicated sashimi knife for daily use. While it lacks the 9-layer durability of the SHAN ZU, its cryogenic hardening and artisan finish offer superior cutting performance and longevity, making it a more specialized and refined tool than most in its class.

This HOSHANHO 10-inch yanagiba is a hidden gem for value seekers, offering hand-forged craftsmanship and impressive performance at a budget-friendly price. Built with a 10Cr15CoMoV steel core and 8-layer composite cladding, it delivers solid durability and sharpness, with a 60±2 HRC hardness that balances edge retention and toughness. The double-bevel blade (12–15° per side) makes it easier to use for beginners, while still delivering clean, precise cuts through fish and soft ingredients like tofu or cheese.

In real-world testing, it handled salmon fillets and sushi rolls with ease, showing minimal sticking and good control. The rosewood octagonal handle, accented with copper wires, offers a secure, stylish grip, though it’s not as refined as olive or wenge wood. While it doesn’t match the single-bevel precision of top-tier models, its versatility makes it a great starter knife for those learning sushi techniques. It’s not built for heavy abuse, but for home use and light professional tasks, it performs far beyond its price point.

Compared to the Lucky Cook and Sumteene, this HOSHANHO offers better steel quality and layered construction, making it a smarter long-term investment. It’s ideal for budget-conscious cooks who want pro-style features without overspending. While it doesn’t have the gift-box elegance of the SHAN ZU or the mirror polish of the KYOKU, its combination of forged steel, balance, and sharpness delivers exceptional bang for the buck—outperforming most knives under $40.

The Sumteene 9.5-inch yanagiba is the perfect entry point for beginners diving into the world of homemade sushi, offering a compact, manageable design that’s easy to control. Crafted from 440A stainless steel and hand-sharpened to a single bevel, it delivers surprisingly sharp cuts through fish, with a slightly curved back edge that creates an air pocket effect, reducing sticking and tearing. The 9.5-inch length is ideal for smaller hands or limited cutting space, making it a great first knife for students, teens, or casual cooks.

In practice, the Sumteene handles basic sashimi slicing and roll cutting with confidence, though it requires initial sharpening as noted in the warm tips. The Pakkawood handle is well-balanced and slip-resistant, contributing to a comfortable grip during short prep sessions. While the 440A steel isn’t as hard or durable as higher-grade options, it’s rust-resistant and easy to maintain—perfect for infrequent users. It struggles with thicker fish or repetitive use, but for occasional sushi nights, it’s more than capable.

When compared to the Kitchen + Home and Lucky Cook models, the Sumteene stands out with its authentic single-bevel design and compact size, offering a more traditional experience than multipurpose knives. It’s best for beginners, gift recipients, or hobbyists who want a functional, stylish knife without commitment. While it lacks the hardness and longevity of pricier models, its ease of use and low cost make it a smarter starting choice than most budget options—providing a gentle learning curve into Japanese knife techniques.

The KEEMMAKE 10-inch yanagiba stands out with its innovative non-stick black coating, a rare feature in traditional sushi knives that dramatically reduces food adhesion and simplifies cleanup. Built with 440C stainless steel hardened to 58 HRC, it offers solid edge retention and rust resistance, making it a low-maintenance powerhouse for home chefs. The hydrophobic coating isn’t just functional—it gives the blade a bold, modern look that contrasts beautifully with the natural rosewood handle and G10 bolster, creating a fusion of tradition and innovation.

In testing, the non-stick performance was impressive: tuna slices released cleanly, and moist fish didn’t cling to the blade, reducing drag and improving accuracy. The G10 bolster adds durability and seamless transition, preventing cracks and enhancing grip. While the 440C steel is easier to sharpen than high-carbon alternatives, it’s slightly softer than 10Cr15MoV, so edge life isn’t quite as long. It’s best for frequent but not professional use, where ease of care matters as much as performance.

Compared to the HOSHANHO and Lucky Cook, the KEEMMAKE offers a unique advantage with its non-stick coating, making it ideal for sticky fish or humid kitchens. It’s perfect for home cooks who hate scrubbing blades or want a modern twist on a classic tool. While it doesn’t match the hardness of 62 HRC models, its practical innovations and G10 durability make it a more functional daily knife than many in its price range—offering specialized benefits that others simply don’t provide.

The Kitchen + Home 8-inch non-stick sushi knife is the most budget-friendly option here, designed for casual cooks who want stick-free performance without breaking the bank. Its PFOA-free non-stick coating covers the entire blade, and 10 micro-holes along the edge create an aerated cutting surface that minimizes friction—making it exceptionally effective at slicing raw fish, cheeses, and sticky vegetables without drag. The surgical-grade stainless steel core ensures decent sharpness and rust resistance, while the ABS ergonomic handle provides a secure, lightweight grip—ideal for short prep sessions.

In real use, it handles basic sushi rolls and fish slicing with surprising ease, though it lacks the precision and balance of traditional yanagiba knives. The 8-inch length limits long cuts, and the thicker blade can crush delicate fish if not handled carefully. It’s best for occasional use, like weekend rolls or quick meals, rather than serious sashimi work. While it’s dishwasher-safe, hand washing is recommended to preserve the non-stick surface, which may degrade with aggressive use.

Compared to the Sumteene and Lucky Cook, this knife trades authenticity for affordability and convenience, functioning more as a multipurpose tool than a dedicated sushi knife. It’s perfect for college students, beginners, or budget kitchens where versatility and low cost are priorities. While it doesn’t offer the sharpness or craftsmanship of Japanese models, its non-stick innovation and low price make it a practical starter choice—delivering solid performance where it counts.