9 Best Knives for Sashimi 2026

For those diving into sashimi slicing on a budget, the Sumteene 9.5-inch Yanagiba delivers an impressive entry point with its hand-finished single-bevel blade and thoughtful design. Crafted from 440A stainless steel and hardened to deliver reliable edge retention, this knife offers a clean, tear-free cut crucial for preserving the delicate texture of raw fish. The lightweight build and ergonomic Pakkawood handle make it surprisingly comfortable for beginners, addressing the common pain point of hand fatigue during repetitive slicing.

In real-world testing, the knife glides through salmon and tuna with minimal resistance, thanks to its slightly curved back edge that helps create a natural food-release pocket. At 9.5 inches, it’s slightly shorter than traditional sashimi knives, making it more manageable for home cooks with smaller cutting boards. However, the 440A steel, while decent, requires more frequent maintenance than higher-grade alloys—expect to hone it regularly to maintain peak performance. It struggles slightly with thicker cuts like swordfish but excels with softer, sushi-grade fillets.

Compared to premium models like the SHAN ZU or KEEMMAKE VG10 versions, the Sumteene lacks the advanced steel and long-term edge retention—but it outperforms many in its price range. It’s an ideal pick for budget-conscious beginners or hobbyists who want authentic Japanese-style performance without the steep cost. While not built for heavy daily use, it offers remarkable value compared to entry-level Western knives that lack true sashimi precision.

The KEEMMAKE 10-inch Yanagiba stands out with its innovative non-stick black coating, a rare feature that transforms cleaning and slicing performance. Built with 440C stainless steel hardened to 58 HRC, this knife strikes a smart balance between durability and ease of maintenance—perfect for those who want low-friction cutting without the fuss of high-maintenance carbon blades. The coating isn’t just cosmetic; it actively prevents fish from sticking, a common frustration even for experienced sushi makers.

During testing, the hydrophobic blade surface proved highly effective—thin slices of tuna released cleanly, and moisture beads rolled off effortlessly. The rosewood handle with G10 bolster delivers a secure, balanced grip that feels stable during long prep sessions. At 10 inches, it offers ample reach for full-length draws through large fish, though its weight distribution leans slightly toward the handle, which may take some getting used to for purists. It’s not quite as razor-sharp out of the box as higher-end VG10 models but sharpens back quickly.

When stacked against the SHAN ZU or KYOKU, the KEEMMAKE doesn’t match their edge longevity but wins on practicality and ease of care. It’s a standout for home chefs who prioritize cleanability and rust resistance over museum-grade craftsmanship. For those unwilling to baby their knife but still wanting serious sashimi performance, this model offers a smarter daily-driver alternative to high-end, high-maintenance options.

The KYOKU Samurai Series Yanagiba is a masterclass in traditional Japanese knife-making, where craftsmanship meets performance in a knife that feels like an extension of the hand. Its cobalt-enhanced steel core, cryogenically treated to 56–58 HRC, delivers exceptional edge retention and flexibility—critical for maintaining a razor-thin, mirror-polished edge that glides through delicate fish without tearing. The 11–13° single-bevel grind is hand-finished to near-perfection, making it a top contender for purists who demand authenticity.

In practice, the knife performs like a professional tool—long, fluid slicing motions through tuna belly are effortless, and the wenge wood handle provides a firm, slightly textured grip that resists slippage even when damp. At 10.5 inches, it’s ideal for full draw cuts, and the weight distribution is nearly flawless, reducing wrist strain during extended use. That said, the lack of a protective sheath (only a case is included) is a minor oversight for such a precision instrument.

Compared to the Mercer or Sumteene models, the KYOKU is in a different league—closer to the SHAN ZU in build quality but with a more traditional aesthetic. It’s best suited for serious home chefs or semi-professionals who value artisanal construction and are willing to invest in proper maintenance. While it doesn’t have the multi-layered steel of the SHAN ZU, it delivers comparable slicing finesse with a more authentic feel.

The SHAN ZU 10-inch Yanagiba is the undisputed king of performance and build sophistication, earning its title as the best overall sashimi knife with a 9-layer forged blade and a 62 HRC Japanese 10Cr15MoV steel core. This isn’t just sharp—it’s surgically precise, with a 12° single-bevel edge that slices through salmon like a hot knife through butter, leaving behind paper-thin, intact slices every time. The matte-finished blade isn’t just stylish; it reduces glare and hides minor scratches, making it as practical as it is beautiful.

Real-world use confirms its elite status: whether filleting delicate flounder or portioning fatty tuna, the knife maintains control and sharpness over hundreds of cuts. The octagonal red sandalwood handle offers exceptional grip and reduces hand fatigue, a godsend during marathon prep sessions. Its balance is near-perfect, with weight centered at the bolster for a buttery-smooth draw-cut motion. The only caveat? The ultra-hard steel can be brittle if misused—avoid twisting or prying.

Against competitors like the KEEMMAKE 440C or KYOKU, the SHAN ZU pulls ahead with superior edge retention and structural integrity, though it demands more careful handling. It’s the ultimate choice for professional sushi chefs or dedicated enthusiasts who want a knife that performs flawlessly under pressure. While pricier, it offers exceptional long-term value compared to models that dull faster or lack its refined engineering.

The Mercer Culinary 10-inch Yanagi is the smart choice for culinary students and kitchen newcomers who need a durable, no-nonsense sashimi knife without the fragility of high-carbon Japanese steels. Built with high-carbon German steel, it’s tougher and more forgiving than traditional Yanagibas, making it ideal for those still mastering the precise draw-cut technique. The taper-ground single edge delivers clean slicing action, especially on larger fish like salmon and halibut, without chipping under occasional misuse.

In testing, the knife proved reliable for daily use—slicing through thick salmon steaks with ease and holding its edge longer than expected for its class. The traditional wood handle feels solid, though it lacks the refined ergonomics of premium models, and prolonged use can lead to slight hand fatigue. It’s not as effortlessly smooth as the SHAN ZU or KYOKU, but it’s far more resilient to drops and hard use. Dishwasher use is prohibited, but hand washing keeps it in top shape.

Compared to the Sumteene or Lucky Cook, the Mercer offers better durability and professional-grade construction at a slightly higher cost. It’s the bridge between entry-level and pro-tier, making it perfect for culinary schools or busy home kitchens where performance and toughness matter. While it doesn’t match the refined sharpness of Japanese imports, it delivers consistent, reliable slicing at a fraction of the maintenance.

The HIROSHI 4-piece set is the best entry point for those building a full Japanese knife arsenal, offering a complete toolkit for sushi prep without breaking the bank. Each knife is hand-forged through a 40-step process, featuring high-carbon stainless steel blades that resist corrosion and hold a decent edge—ideal for slicing, filleting, and detail work. The lightweight beech wood handles ensure comfort during extended use, reducing strain for both right- and left-handed users.

In real kitchen use, the set covers all bases: the Yanagiba handles long sashimi cuts, the deba tackles fish heads, and the usuba shines on vegetables. While no single knife matches the precision of the SHAN ZU or KYOKU, the ensemble delivers solid performance across tasks. The blades are thinner than Western knives, allowing for cleaner cuts, though they require careful storage to avoid edge damage. The set’s biggest win? Value through versatility.

Compared to buying individual knives, the HIROSHI set offers exceptional cost efficiency and is perfect for home chefs starting their Japanese knife journey. It’s not for purists seeking museum-grade tools, but for those who want authentic design and balanced performance, it’s unmatched in its price range. It delivers broader utility than standalone models like the Sumteene, making it the smarter pick for multi-tasking kitchens.

The HOSHANHO 10-inch Yanagiba is a hidden gem of value and craftsmanship, blending premium materials with hand-forged precision at a mid-tier price. Its 10Cr15CoMoV super steel core, protected by 8 layers of composite steel, delivers excellent durability and a 60±2 HRC hardness—making it tougher and sharper than most 440C blades. The double-bevel edge (12–15°) is unusual for a sashimi knife but makes it more user-friendly for those not trained in single-bevel techniques.

In testing, the knife impressed with its versatility—handling both sashimi and softer foods like tofu and cheese with ease. The octagonal rosewood handle with copper accents offers a secure, fatigue-resistant grip, and the blade’s balance makes it feel like an extension of the hand. While traditionalists may frown at the double bevel, it’s a smart compromise for home cooks who want sashimi performance without the learning curve.

Compared to the KEEMMAKE 440C or Lucky Cook, the HOSHANHO offers better steel and build quality while staying under $40. It’s ideal for intermediate users who want a near-professional tool without the fragility of single-bevel knives. Though it sacrifices some authenticity, it gains in practicality and adaptability, making it a smarter all-rounder than many in its class.

The KEEMMAKE 10.5-inch VG10 Yanagiba is a high-end powerhouse built for those who demand museum-grade steel and surgical precision. Forged from premium Japanese VG-10 stainless steel and heat-treated to 58+ HRC, this knife offers exceptional edge retention and corrosion resistance, making it a top pick for chefs who refuse to compromise. The hand-sharpened 12–15° single-bevel edge cuts with unmatched smoothness, preserving the integrity of every fish slice.

Real-world performance confirms its elite status: long draw cuts through tuna are effortless, and the 3.1mm blade thickness ensures rigidity without drag. The rosewood handle feels luxurious and provides a seamless transition from blade to grip, enhancing control. However, the VG-10 steel, while durable, can be challenging to re-sharpen without proper tools—this isn’t a knife for beginners. It also lacks the non-stick coating of KEEMMAKE’s 440C model, requiring more meticulous cleaning.

Compared to the SHAN ZU or KYOKU, the KEEMMAKE VG10 stands tall with superior steel quality and sharper factory edge. It’s best for experienced users or professionals who prioritize long-term performance over ease of care. While more expensive, it delivers edge longevity and slicing mastery that outperforms even the best budget models by a wide margin.

The Lucky Cook 10-inch Sashimi Knife is the best budget performer that doesn’t feel like a compromise—delivering razor-sharp precision and solid build at under $35. Its single-bevel Japanese stainless steel blade is handcrafted to slice through fish with minimal resistance, making it a standout for home chefs who want pro-level results without the pro-level price. The Pakkawood handle offers a secure, balanced grip that reduces fatigue during extended prep.

In testing, it handled salmon and yellowtail with impressive finesse, producing clean, even slices that rival more expensive models. The polished blade finish enhances food release and adds elegance, while the lightweight design ensures speed and control. It’s not made with high-end steel, so edge retention lags behind VG-10 or 10Cr15MoV models, but for the price, it’s remarkably capable. It’s also more forgiving than traditional Yanagibas.

Compared to the Sumteene or Mercer, the Lucky Cook strikes a perfect middle ground between sharpness and durability. It’s ideal for cooking enthusiasts upgrading from Western knives who want authentic sashimi performance. While it doesn’t match the longevity of premium models, it offers exceptional slicing quality for its cost—making it the smartest budget leap into serious sushi prep.