Reddit mentions: The best sashimi knives

We found 76 Reddit comments discussing the best sashimi knives. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 19 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

2. Stainless Steel Sushi Sashimi Knife

    Features:
  • Stainless Steel Sushi Sashimi Knife NEW
  • Housewares
  • Housewares->Cutlery
Stainless Steel Sushi Sashimi Knife
Specs:
ColorStainless Steel
Height0.91 Inches
Length12.99 Inches
Weight0.3 Pounds
Width1.18 Inches
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3. Tojiro DP Sujihiki Slicer - 10.5" (27cm)

Stain resistant slicing knifeUsable to both left and right handed users as it's even edgedsize 10.5" inches
Tojiro DP Sujihiki Slicer - 10.5" (27cm)
Specs:
ColorBlack, Silver
Height0.787401574 Inches
Length14.3700787255 Inches
Number of items1
Size10.5" (27cm)
Weight0.3968320716 Pounds
Width2.755905509 Inches
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4. Yoshihiro Hongasumi White Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Rosewood Handle with Nuri Saya Cover (10.5'' (270mm))

    Features:
  • Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. White Steel #2 with a hardness on the Rockwell scale of 62 to 63, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail.
  • The Yanagi Kiritsuke is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The Yanagi Kiritsuke is slightly heavier than the Yanagi with a blade that is wider and a spine that is thicker. The sword tip helps balance the weight of the knife and is recommended for chefs who are interested in a Yanagi but prefer a heftier knife.
  • The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use.
  • Handcrafted in Japan with traditional techniques, our Yanagi Kiritsuke has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
  • Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
Yoshihiro Hongasumi White Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Rosewood Handle with Nuri Saya Cover (10.5'' (270mm))
Specs:
ColorWhite
Size10.5'' (270mm)
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6. Global G-11 Yanagi Sashimi Knife, 10-Inch

Razor sharpStays sharper longerPerfectly balancedStainless steel seamless constructionSure-grip handles
Global G-11 Yanagi Sashimi Knife, 10-Inch
Specs:
ColorStainless Steel
Height0.9 Inches
Length18.6 Inches
Number of items1
Size10"
Weight0.74 Pounds
Width3.1 Inches
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13. Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Kurouchi Sujihiki Slicer Chef Knife Rosewood Handle (10.5'' (270mm) & No Saya)

    Features:
  • Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.
  • One of the most essential knives a chef can have is a Japanese slicing knife known as a Sujihiki knife. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon.
  • From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
  • Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.
  • Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Kurouchi Sujihiki Slicer Chef Knife Rosewood Handle (10.5'' (270mm) & No Saya)
Specs:
ColorSilver
Size10.5'' (270mm) & No Saya
▼ Read Reddit mentions

🎓 Reddit experts on sashimi knives

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where sashimi knives are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Total score: 41
Number of comments: 41
Relevant subreddits: 2
Total score: 8
Number of comments: 4
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Total score: 7
Number of comments: 2
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Total score: 6
Number of comments: 2
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Number of comments: 2
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Total score: 3
Number of comments: 2
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Total score: 2
Number of comments: 2
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Number of comments: 1
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Total score: 1
Number of comments: 1
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Total score: 1
Number of comments: 1
Relevant subreddits: 1

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Top Reddit comments about Sashimi Knives:

u/Jagerkush · 1 pointr/chefknives

He has never used or sharpened a single bevel knife but he is totally the type of person who gets completely immersed in his hobbies and I can guarantee he will want to learn lol. Is it better to maintain the kasumi or to get a better quality stone?

Thank you so much for the suggestions!

Thankfully he is the kind of person who loves a good commitment gift :) I swear I've never met anyone who loved a good hobby as much as this man lol

Edit: Is this the carbon knife you are referring to? https://www.amazon.com/Yoshihiro-Hongasumi-Yanagi-Kiritsuke-Japanese-Rosewood/dp/B07GBJDBNK/ref=sr_1_3?ie=UTF8&qid=1550208184&sr=8-3&keywords=yoshihiro%2Bwhite%2B%232%2Byanagiba&th=1

​

Double edit: To clarify, are you saying that I need all four of those K stones? Or will just one suffice??

u/ThatTorontoDude · 2 pointsr/mississauga

Depends on what ingredients you're looking for. If it's things like sushi grade rice/rice vinegar/soy sauce. Those are pretty consistent anywhere you go. T&T, Oceans, Btrust, Yuan Ming, Walmart, Loblaws, are all viable options. If it's something like sushi grade fish, then that is out of my scope. I have been to two different places for fish, specifically Angelo's seafood shop and Costco, both for salmon and I find the quality of the fish to be the same between both places, with Costco being significantly less pricier. The cool part is that Costco removes the salmon skin already so it's even easier to slice. If you're making maki (sushi rolls) seaweed and the rolling mats can be found virtually anywhere. I seen them sold at T&T the other day. Fish eggs are also pretty standard and are usually kept frozen. If you're making California rolls, any I would use Hellman's mayo and the avocados I use are pretty soft for flavour and texture. Imitation crab is also pretty standard anywhere you go.

Edit: You also need a good sushi knife. I got this knife which came from Japan to cut the fish with ease. It's cheap and works wonders. Slices fish like butter. Here's the non-referral link to the knife on Amazon.ca.

Edit 2: Fun fact, there's no such thing as "sushi grade" fish. The term "sushi grade" is more of a marketing gimmick. Most seafood markets will pride themselves on the quality of their fish naming it sushi grade but are simply betting their reputation on how fresh the fish is. In reality, Costco's salmon is my favourite to use as it's super fresh, you can slice it up into freezable portions and make sushi/sashimi whenever you want. Costco offers both farmed fish and wild fish. Farmed fish is fattier which is ideal for sushi and has a lower risk of parasites whereas wild fish is leaner but has a higher risk for parasites. As for cooking, I still prefer farmed salmon over wild salmon because you're sacrificing a tiny bit of flavour for a far softer, juicer fish.

Edit 3: Review YouTube for fish slicing techniques, the way you slice your fish will have a big impact on the eating experience. I generally hold my knife at a 45 degree angle when slicing salmon, perpendicular to the grain (so 90 degrees perpendicular to the grain/fat of the fish.) It makes it easier to bite through the pieces and easier to eat.

Holy crap, sorry for the great wall of text haha.

u/zapatodefuego · 3 pointsr/chefknives

I just got a yanagiba the other day. Not because I needed one but because I wanted one. Get off my back okay!?!?

Anyways I picked up a this Yoshihiro off of Amazon because it was cheap but from a well known maker and I get 10% back on Amazon.

So the knife itself is pretty good for what it is. The handle is basic, but it will do. The blade itself appears to be lacquered a bit but is otherwise as expected. One thing I did not expect was that the uraoshi was not ground in so I had to do the that myself and didn't do the best job.

Very good starter for a professional chef or end all be all for someone like me who just wanted to have one. Spending more money is going to get a blade with a better handle and higher overall fit and finish, but I don't see performance significantly improving. From what I can tell the blade shape, profile, and geometry is standard single bevel yanagiba so there really isn't much to improve there.

Overall I'd give it a 7/10.

u/zajhein · 1 pointr/food

Looks pretty good for a first try. To me the key to sushi is getting the rice tasting just right, the rest can be expensive or cheap ingredients but still be great. Also if you buy nori in bulk packages, get one that's resealable and has a moisture absorption packet inside, cause it turns tough and chewy otherwise.

If you plan to continue making sushi, a simple Sashimi/Sushi knife makes things nice. It's angled on only one side and holds a sharp edge, made to glide through sushi rolls and fish easily. Avoid using it on frozen fish or other hard ingredients and it'll last for a long time. A good knife works way better than wetting a regular one and wiping it off every few cuts, but the experts still recommend you do that.

The last tip is to watch lots of youtube videos of professionals and practice which style you like the best.

u/therealjerseytom · 3 pointsr/sushi

> Thank you! So then the reason more traditional japanese sushi knives are single bevel is because they can get them much sharper than the double theoretically if you really know what you are doing?

That's my understanding, yes. Emphasis on theoretically. In practice, I'd say you can get either one of them literally sharp enough to shave with.

> Also, is this the same knife you linked me but $80 on amazon? https://www.amazon.com/Tojiro-DP-Sujihiki-Slicer-10-5/dp/B000UAQOTQ

Looks like it!

> As far as a whetstone I see there are some highly reviewed ones on amazon for $30. Is that what I should get?

I started with some stuff like that, absolutely. Good starting point. King (and others) make some combination stones which are a good bargain - two grits joined together. 1000/6000 is a good medium/fine combination for upkeep of a new knife. If you have some old beat up chipped knives you wanted to bring back to life is where you'd drop down to a coarse ~200-ish grit thing.

> And where the heck do I buy a wooden knife cover? They are also $30 usually?

Chef Knives To Go sells some I think. It can be tricky sometimes finding one that fits a specific type of knife. And you don't really need one, I mean you can put stuff in a knife block. Not a big deal.

u/agentphunk · 1 pointr/sushi

Your mileage may vary - but I spent a TON of time looking for / drooling over awesome $150+ Shun knives. Considering how frequently I need it I went with this Joyce Chen knife. It's not sexy but it works, has a nice feel, and kept its edge for a while. That said - like any knife you WILL need to have a plan for sharpening it over time.

u/fatangaboo · 4 pointsr/ArtisanVideos

I'm a sharpening hobbyist too, and also own & use diamond stones (DMT), diamond rods (DMT), ceramic rods, Japanese water stones, the Lansky kits, and the Apex Edge Pro kits. For me, the Apex kit (applied patiently!) gives the closest approximation of a perfect & polished edge.

But in the kitchen I use and love a Chef's Choice "1520 Angle Select" motorized sharpener. It produces a wonderfully sharp (paper test, shave test) edge, either at 15 degrees for Japanese knives, or 20 degrees for German / American knives. It's fast, damn fast: 20 seconds from miserably dull to ninja sharp. The calm, relaxed, 5 minute manual sharpening process is, for me, incompatible with cooking. I prefer to run the knife thru the Chef's Choice and get on with the job ... which probably includes chopping & mincing, activities that dull an edge rather quickly.

Put a Mac knife or a Shun knife thru the Chef's Choice 1520 (at 15 degrees) and slice a tomato: you'll experience scalpel bliss. And, oh by the way, the 1520 can sharpen single bevel Japanese sushi knives ("Yanagi") too. I use it to sharpen this one by Global

u/sean_incali · 2 pointsr/Cooking

Depends which part of the country asia you're looking to explore. It's a big country, that asia.

That said, i don't remember the last time I had fried rice, but i do love making sushi. For rolls, you need a rolling mat. for nigiri, you just use your hands. Good sharp knife is essential, and I've heard from a sushi chef who uses a $12 yanagiba, which is now 10 bucks.

u/Expiscor · 3 pointsr/sushi

Alright, so for rice cookers I was looking at this. Cheap and has some pretty good reviews. Do you think I should get the 10 cup version or spend a little few bucks extra on the 20 cup? I was also going to get this "Japanese Rice Washing Bowl"

For a bamboo mat how does this look?

For knives, I have a few thin ceramic blades. Do you think will those work well enough?

EDIT: I saw this knife on one of those weekly threads. I think I may spend some money and buy it.

u/h2g2Ben · 4 pointsr/sushi

I've got the Shun Yanagiba. If I had to do it again, I'd probably get something from Korin, but it's very sharp, has held it's edge well, and with most things, as I get more technique in my nigiri and sashimi cutting, it's getting easier to use.

The knife is well balanced as well.

u/spastichabits · 1 pointr/food

Sashimi knife. My roll knife is a Tamahagane Santoku knife. I'm super happy with both. Just remember to get a couple whetstones and learn how to sharpen them yourself.

u/A_frakkin_Cylon · 1 pointr/sushi

Thank you! So then the reason more traditional japanese sushi knives are single bevel is because they can get them much sharper than the double theoretically if you really know what you are doing?
Also, is this the same knife you linked me but $80 on amazon?
https://www.amazon.com/Tojiro-DP-Sujihiki-Slicer-10-5/dp/B000UAQOTQ


As far as a whetstone I see there are some highly reviewed ones on amazon for $30. Is that what I should get? And where the heck do I buy a wooden knife cover? They are also $30 usually?

u/Uncleniles · 2 pointsr/Cooking

I found some. I don't know what quality they are, but the pro shop I usually use have these, so thats a vote of confidence.

https://www.amazon.com/Kotobuki-High-Carbon-Left-Handed-Japanese-Sashimi/dp/B0035Y6UV6

u/arbitrarysquid · 2 pointsr/knives

just find something in your price range on Amazon. I have this knife and for the price, it's not bad at all. Takes a good edge.

some others by that brand:

1

2

3

u/guitarguy370 · 1 pointr/sushi

You could consider getting a yanagiba for sushi/sashimi, which would work much better than a serrated/chef's knife. As others have mentioned, wetting the knife is essential to prevent sticking.

u/dkwpqi · 2 pointsr/chefknives

Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) https://www.amazon.com/dp/B006U3PVK0/

Something like this.

No you don't need all 4 stones. 1k + 5k or 8k

Ha No Kuromaku Ceramic Whetstone Medium Grit #1000 https://www.amazon.com/dp/B001TPFT0G/

And

Shapton 5000 Grit (Wine) Professional Series Whetstone https://www.amazon.com/dp/B008NPL1U2/

Or

Japanese Whetstone Sharpening Stone Shapton Ceramic Kuromaku #8000 https://www.amazon.com/dp/B002LVZG0U/


Additionally I personally also use this for finish only, which is purely aesthetics

King KDS 1000/6000 Combination Grit Whetstone, New Style for Sharpening Harder Steels https://www.amazon.com/dp/B01BB1ZDVW/

And this for stone cleaning

King Japanese Nagura Stone #8000 https://www.amazon.com/dp/B015X6R792/

This is a guide on how to

https://www.youtube.com/playlist?list=PLEBF55079F53216AB

u/Conchobair · 1 pointr/sushi

To me the bare minimum would be:

  • A pot to cook rice in.
  • A wooden bowl to cool it.
  • Cellophane to roll it.
  • Fake crab and/or smoked salmon for fillings.
  • An okay knife for cutting.


    A sushi rice bowl is called a hangiri. They are cheap on the internet and so can be the sushi knives.

    I think keeping it simple and cheap in the beginning is best because you'll probably make a lot of mistakes. Cheap mistakes are easier to live with.
u/saimnnh · 1 pointr/DealsReddit

KNIFE B1G1
68PRO4K2
https://www.amazon.com/dp/B0143VIZE4
"customers must add 2 units to cart, and one will be discounted 100%"

u/Nessie · 4 pointsr/Cooking

Traditionally, it would be something along these lines.

u/spongerat · 2 pointsr/videos

I found this one

u/Wazaam · 3 pointsr/sushi

I actually opted to not get this one and instead decided to get this sashimi knife.

I have no regrets.

u/PriceKnight · 1 pointr/redditdeals

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