Mastering the Sashimi Knife: How to Choose and Slice Fish Beautifully

How do Professional chefs choose their knives, and what are their standards? And what is the true reason people choose High-end sashimi knives?

The top quality steel material, the refined design, and the blade’s traits that bring out the maximum qualities of the food’s appearance and the taste. All of these traits are important factors when you choose a high-end sashimi knife.

In this article, we will uncover the reasons behind the knives that are chosen by the head, and the managing chefs; how the top-notch professional chefs choose their knives to cook. We will dig deep into how to choose the knife to make tasty sashimi, and will introduce to you the Honyaki knives that are said to be the best of the high-end sashimi knives, as well as JIKKO’s specially crafted and shaped sashimi knives.

The Advantages of the High-End Sashimi Knives; the Reasons why chefs choose them 

High-end sashimi knives are chosen not just for their appearance; their ability to enhance a chef’s performance is what truly attracts professional chefs and gourmets. These knives influence not only the ease of use but also the quality and presentation of the dish. The sharpness, the choice of materials, and the design directly determine how cleanly and beautifully raw fish can be sliced. With the right knife, each pull-cut can create smooth, glistening slices that highlight the freshness and texture of the fish, elevating the overall dining experience.

How to Choose from JIKKO’s High-End Sashimi Knives 

JIKKO’s High-end sashimi knives result from a combination of traditional techniques that were passed down over the years, and the latest technologies available. We choose high-carbon steels wisely, and each knife is forged precisely by hand. The high quality carbon steels certify the sharpness of the blade and ease of sharpening, and also offer durability that endure long term use. JIKKO’s knives are not just a tool. It’s also an investment for yourself, that can be used for many years with proper care.

Beautifully Cut Pieces Emphasizes the Taste of Sashimi 

The best advantage of having the high-end sashimi knife is the extreme sharpness it has. Since sashimi is a delicate food, the taste can be quite different depending on the knife that was used to slice. 

The sharp blade can smoothly slice apart the block of fish meat, which enhances and brings out the sashimi’s delicate flavors to its maximum potential. The sharpness minimizes the damage to the ingredients as much as it can, and while it maintains the cut section beautifully, it emphasizes the foods’ natural flavors.

The High Quality Steel Materials Enhances the Quality of the Food 

High-grade sashimi knives are only as exceptional as the steel they are crafted from. At JIKKO, we meticulously and rigorously select premium steel—rejecting anything that does not meet our exacting standards—before it is ever forged into a blade. Knives made from such carefully chosen materials offer outstanding sharpness that lasts, allowing chefs to perform at their best and produce slices of raw fish that are clean, smooth, and visually striking.

We offer blades crafted from White and Blue carbon steels, known for their keen edge and responsiveness, as well as Silver 3 stainless steel for superb rust resistance without compromising sharpness. A sashimi knife is a lifelong tool that demands proper care, so selecting the steel that suits your style and needs is the first step toward mastering your craft.

JIKKO CUTLERY’s Advanced Sharpening Techniques 

At JIKKO CUTLERY, we perform advanced sharpening techniques to our luxury sashimi knives. Our sharpening craftsmen have made it possible for the blade to have highly sharp edges, by sharpening each blade at precise angles using our distinctive methods and techniques. With these techniques, the edge retention of the blade is improved, and the best performance level of the knife is kept for a long time.

Our sharpening techniques are not just about having the sharp blades. We enhance the traits of each knife, and draw out the best performance level the knife has. For JIKKO’s knives, it is essential for the craftsmen to perform these sharpening techniques to meet the high demands of professional chefs that sought out for the best in the kitchen. As a result, the quality of the cuisines are improved, and the knives are loved and trusted by all those who love cooking. 

The Designs of the Knife That Changes the Posture of the Chefs 

The luxury sashimi knives have outstanding sharpness, but it also has distinguished designs. The appearance that is like sophisticated Work of Art has enough powers that can change the attitudes of the chef. 

Chefs that use luxury knives often confront cooking with dignified beautiful postures, just like the knife. And by using the beautiful knife, beautiful cuisines are made.

If you are a chef at a counter-style restaurant, conversation with customers may be born from that beautiful knife; customers’ satisfaction level will surely be higher, when served by the chef's beautiful  gestures and postures. We, JIKKO, believe that visual enjoyment is part of hospitality, and cherish those pleasures.

The Types and Characteristics of Sashimi Knives—Qualities of JIKKO’s Knives 

The luxury sashimi knife at JIKKO CUTLERY is a masterpiece crafted by combining traditional techniques that were passed down for over 120 years of history with the futuristic designs. The outstanding quality is highly acknowledged by chefs from around the world, and has powers to heighten the quality of the cooking with the beauty it has.

JIKKO is proactive toward further innovation of the knife's designs; we have generated never before seen designs of knives, like knives with black and white blades, and sashimi knives with distinctive curves. These unique one-of-a-kind knives have often ignited the creativity of the chefs, and catches their heart and will not let go.

How Qualities of Cuisine Change Using JIKKO’s knives 

By using JIKKO CUTLERY’s high-end sashimi knife, the quality of the cooking is drastically improved. We provide knives with precise sharpness and excellent durability, that even professional chefs can tell a great difference when used in the kitchen.

1. Improved Accuracy: The knives at JIKKO CUTLERY make extremely accurate cut sections possible. By so, the qualities of delicate cuisines like sashimi will highly improve 

2. Retention of Consistency: Since the edge retention is great, a consistent level of performance can be kept. You can perform and prepare the cuisines quickly and efficiently.

3. Minimizing the damage of the food: The sharp blade can cut ingredients without pressing so much, so it can bring forth and maintain the natural flavors that each ingredient has. 

Thanks to these traits, JIKKO’s knives are highly acknowledged by cooking professionals, and significant differences when cooking the dish. These outstanding traits will be noticeable even for home cooking, and not just for the professionals.

HONYAKI Knives: The Greatest that Chefs Dream of 

HONYAKI knife is the dream knife that many chefs yearn for, with its brilliant capabilities and rarity. These knives are crafted from 1 piece of steel, by using the same method as to craft traditional KATANA knives, and has high density level with long lasting sharpness.

At JIKKO, we carry multiple rare and expensive HONYAKI sashimi knives, which can slice sashimi beautifully and delicately, with straight cutting edges. With proper care and maintenance, HONYAKI knife is the supreme knife that can used for a lifetime. 

“Honyaki Blue Carbon #2” Sashimi Knives 

This sashimi knife is a HONYAKI knife crafted with Blue Carbon #2 which the sharpness lasts for a long while. You can also order to customize the handle according to your preferences. 

HONYAKI Blue Carbon #2 Sashimi Knife

“Mt. Fuji” Sakimaru Sashimi Knives 

This sashimi knife utilizes the traits that the White Carbon #3 has, and is designed with Mt. Fuji with the moon on the blade. Japan’s beautiful scenery is expressed with the knife, and its unique beauty is loved by people outside of Japan as well.

The term sakimaru refers to a blade with a rounded tip, a design often chosen for its elegant appearance and smooth slicing motion, particularly suited for sashimi preparation.

Mt. Fuji Sashimi Sakimaru Knife

JIKKO Original Sashimi Knives: their Shapes and Advantages 

At JIKKO, we have generated many Sashimi knives with unique shapes. By slightly curving the spine of the knife, we made it so the knife can smoothly flow thru when slicing the sashimi, while pursuing beautiful appearances of the knife. The tip of the blade can be chosen from two types—Sakimaru and Kiritsuke—resulting to have more stylish appearance compared to the traditional sashimi knives.~

“SHIKO Blue Carbon” Sashimi Sakimaru Knives 

The slightly curved blade with the round tip has a beauty that closely resembles  Japanese Katana knives. And by using silver linings on the handle, the luxurious feel is enhanced; hence a beautiful knife like no other was born.

“SHIKO Blue Carbon” Sashimi Sakimaru Knife

“GINZA Blue Carbon” Sashimi Kiritsuke Knives 

By having a uniform Black blade and handle, these knives harbor sophisticated and stylish black images. The series was named after GINZA, a city in Japan, in hopes that these knives reach and are chosen by those who seek for the top, just like the luxuries the city has.

GINZA Sashimi Kiritsuke Knife

“YAIBA Blue Carbon” Sashimi Sakimaru Knives 

This Sashimi Sakimaru knife is processed with a mirror finish that is so beautiful that the ingredients being cut are reflected on the blade, and with HonbaZuke finish that gives supreme sharpness to its blade. A pure white handle with silver linings is attached to the blade, hence gives the knife a clean but luxurious feel that is quite rare for a handle to have.The handle makes the knife even more eye-catching and beautiful.

YAIBA Sashimi Knife

Why Professional Chefs Choose High-End Knives 

Professional chefs choose high-end knives not only for their outstanding performance but also for their long-term value as essential tools of the trade. Here are the key factors that enhance the quality of their cooking:

1. The Sharpness of the Blade: Exceptional sharpness is vital for sashimi preparation, as it allows the chef to make clean, smooth cuts that preserve the natural beauty and texture of raw fish. A keen edge ensures the slices are not crushed, maintaining both visual appeal and delicate flavor.

2. Durability: When handling raw ingredients, especially fish, a knife must maintain its integrity over time. High-end knives crafted from top-quality materials can withstand frequent sharpening and long-term use without losing their performance, making them indispensable in professional kitchens.

3. The Texture and Balance of the Material: High-grade materials provide an ideal balance and tactile feel, reducing hand fatigue even during extended use. This comfort enables chefs to maintain precision and control throughout long hours of food preparation.

These qualities make high-end knives indispensable for creating delicate, precise dishes, allowing chefs to perform at their highest potential while elevating both the presentation and taste of their cuisine.

How to Choose Sashimi Knives—The Points You Should Consider 

A sashimi knife is a necessary tool to bring out the delicate tastes of Japanese cuisine. Particularly, the high-end sashimi knives, that have excellent sharpness and long lasting capabilities, can greatly enhance the quality of the food. 

The luxury sashimi knives may be quite expensive as the first investment, but its value is the great impact that it gives to the taste of the food. The knife can be used for long term, over 20 and 30 years, and has enough durability so that you can pass down to the next generation to use.

Thus, the high-end sashimi knife is not just a simple cooking tool; it also has a value as a long term investment that can bring out the chef’s techniques to its full potential. A sashimi knife is like your partner that will always be with you, in the kitchen.

The Important Points to Consider When Choosing High-End Sashimi Knives 

When choosing a high-end sashimi knife, one of the most important factors to consider is the steel material that is used. The steel material is directly linked with the sharpness and the edge retention of the knife, and can affect your performance level when cooking. To exert better performance, it is inevitable to choose high quality steel material.

The handle also plays a crucial role. It is important to select a handle with a weight, material, and shape that feel natural and comfortable in your hand. A handle that fits well provides better control and reduces hand fatigue, while the right material and texture help prevent slipping during precise pull-cuts on raw fish. Handles are available in various styles and finishes, allowing you to choose one that matches both your comfort and personal preference.

The size of the knife is another thing that should be taken into consideration. For instance, professional chefs often need to cut larger fishes, so many choose sashimi knives over 300mm. Meanwhile, for home use, the size of the kitchen and the cutting board are usually more limited, so smaller size sashimi knives, around 240 to 270mm, are much easier and suited for use. It is best to choose the appropriate sized knife depending on the size of the fish or your cooking environment.

The Proper Way to Treat and Maintain Knives for Sashimi Dishes 

Proper care and maintenance are necessary even for high-end sashimi knives. By applying careful maintenance with loving care, the knife can perform with its best sharpness.

The knife’s appearance and capabilities can change greatly depending on how you treat it as well. Be sure NOT to just leave it out after use; it is very important to wash and clean the knife immediately after use, dry it out, and apply oil lightly before storing it. However expensive the knife is, if the knife is not sharpened or maintained properly after use, the blade will be dull, and can rust, and its beauty can be lost. It’ll be such a pain, and the knife will be in ruin!

To keep the sharpness to its maximum potential, be sure to periodically sharpen your knives, and clean and care for the knife immediately after use so it won’t rust. Proper care with love is important for knives as well.

How to Sharpen Sashimi Knives 

How to Sharpen Sashimi Knives (Advanced) 

For Those Who Seek Further Sharpness: JIKKO’s “Honbazuke”

At JIKKO, we accept requests of Honbazuke from customers that seek for the uttermost sharpness available. JIKKO’s Knife sharpening specialist “RYOTA” will apply the HonbaZuke sharpening to each knife with utmost care. Please request for JIKKO’s HonbaZuke service that even professionals acknowledge and love, any time!

Q&A Frequently Asked Questions About High-End Sashimi Knives 

From here, we’ll answer to some of the frequently asked questions about high-end sashimi knives

Question: What is the BEST knife in Japan?

Answer: The HONYAKI knives that are known to be the best knives made in Japan, are crafted with 1 piece of carbon steel, like how Japanese Katanas are made. These knives are made with high quality carbon steels such as White Carbon and Blue Carbon steel, that have excellent hardness even among many of the steels available, and are durable. During the manufacturing processes, each knife is made by hand with care, so it has a blade that is sharpened to the utmost limit. The HONYAKI knives have traits such as extremely sharp cutting edge and edge retention that lasts for a long while, and is favored by many professional chefs. The fact that it is crafted from 1 piece of steel, and the techniques and the high qualities it has, lead HONYAKI knife as the best knife available in Japan.

Question: What is the BEST knife available in Sakai city?

Answer: The best knife available in Sakai will be the HONYAKI knife crafted by the best craftsmen in the city. HONYAKI knives are made with 1 piece of exclusive carbon steel, just like the Katana knives, and skilled craftsmen meticulously forge each knife by hand. On top of that, the best of the sharpening specialists will sharpen up and finish the blade, so the knife will have extremely sharp cutting edges, and long lasting durability. But unfortunately, not many craftsmen have skills to craft the HONYAKI knives, so mass production is unavailable, and is quite valuable. Another problem is the lack of successors that can perform these skills. For these reasons, Sakai city’s HONYAKI knives are rare and valuable, and are said to be the best quality knife.

The High-End Sashimi Knives That Changes the Taste of the food, and Chefs’ Performances  

Choosing a high-end sashimi knife is not just about choosing a tool, and has a deeper meaning. These knives greatly improve the qualities of the food, and there is a choice that expands the performance level of chefs abilities. What makes Japanese cuisine attractive is the gentle tastes that were brought out from the ingredients’ natural flavors. This fact is enough to give value to high-end sashimi knives. The excellent sharpness assists chefs when slicing ingredients; the cut section of the ingredients are beautifully and gently sliced, and won’t damage the fibers of the food when cutting.

Also, the beautiful design the sashimi knife has will surely boost the motivation and performance level of the chef, and will catch the heart of both chefs and customers. A beautiful knife attracts anyone that sees the knife, and has the potential to change your cooking experiences to abundant time.

Look at JIKKO’s Sashimi Knives

Want to learn more about JIKKO and our 120+ years of knife‑making in Sakai, Japan?Visit our About JIKKO page to discover the craftsmanship behind our blades.We have stores in Tokyo, Kyoto, and Osaka, so if you're visiting Japan, we’d love to welcome you in person!