What knife do you use for sashimi? Discover JIKKO’s finest knives

When choosing a sashimi knife, what truly matters are ease of use and a smooth, effortless cut. For over 120 years, JIKKO—founded in Sakai, Japan, the heart of traditional knife-making—has specialized in crafting single-bevel knives designed precisely for delicate sashimi preparation.

Unlike general-purpose double-bevel knives, JIKKO’s single-bevel sashimi knives are purpose-built to glide through raw fish in one clean motion, preserving the texture and appearance of each slice. In this article, you’ll learn why single-bevel knives are ideal for sashimi, how they differ from Western-style blades, and what makes JIKKO’s craftsmanship stand out among Japan’s finest.

Whether you’re perfecting your sushi-making skills at home or seeking a professional-grade tool, a JIKKO sashimi knife brings traditional Japanese precision to your kitchen with every slice.

What is the best knife for making sashimi?

To achieve perfectly sliced sashimi, the right knife is essential—making a sushi knife an indispensable tool for sushi chefs. Many Japanese knives can do the job, but the Yanagiba stands out for its single-bevel edge and long blade, gliding through raw fish with minimal resistance.

Before choosing your ideal knife, it’s worth understanding why the Yanagiba excels, how it differs from the Sujihiki, and which key factors matter most when making your first purchase.

Why a Yanagiba Is Recommended

A Yanagiba is highly regarded for sashimi and sushi because of its specialized design. The single-bevel edge means one side is ground flat while the other has a bevel, creating an incredibly sharp edge perfect for delicate cuts. 

This design also reduces friction between the blade and the fish, preventing tearing or bruising of the flesh. Moreover, the slender, elongated shape of the Yanagiba helps you execute each slice in one smooth motion, preserving the integrity and appearance of the fish.

What’s the Difference Between a Yanagiba and a Sujihiki?

Yanagiba (Sashimi Knife)

• Blade type: Single bevel (片刃) — for ultra-precise slicing of raw fish.

• Length: Usually 240–330 mm, ideal for one smooth pulling motion.

• Purpose: Designed specifically for sashimi; cuts cleanly without tearing the fish.

• Hand orientation: Usually made for right-handed users; left-handed versions are custom-made upon request.

•  

  ・High-carbon steel (e.g., White #2, Blue #2) — extremely sharp, excellent edge retention, but needs careful drying to avoid rust.
  Steel materials:

  (e.g., SG2, Ginsan) — easier to maintain, suitable for home chefs.

   

• Best for: Sushi and sashimi lovers who want traditional Japanese precision.

Sujihiki (Slicer Knife)

• Blade type: Double bevel (両刃) — easy to control for all users.

• Length: Typically 240–270 mm, slightly shorter and lighter than Yanagiba（sashii knife).

• Purpose: Versatile slicer for meat, poultry, and cooked dishes.

• Hand orientation: Ambidextrous — works for both right- and left-handed users.

• Steel materials:
  ・Stainless steels (e.g., VG10, SG2) — durable, rust-resistant, and low-maintenance.

• Best for: Chefs who want a multi-purpose slicer for both Japanese and Western cooking.

Key Considerations When Buying Your First Sashimi Knife

Before you commit to your first sashimi knife, take a moment to evaluate the following factors:

1. Blade Length:
   Sashimi knives often range from 240mm to 330mm (about 9.5 to 13 inches). Longer blades allow for smoother, single-stroke cuts, but they can be more challenging for beginners to handle. Choose a length that suits both your skill level and kitchen space.

2. Steel Quality:
   The type of steel—be it stainless, carbon, or a high-carbon stainless blend—directly affects edge retention, sharpness, and maintenance. Traditional Japanese knives like a Yanagiba are often made with high-carbon steel, which holds a razor-sharp edge but may require more careful upkeep to prevent rust.

3. Handle Design:
   The classic wa-handle (Japanese-style handle) is lightweight and balanced, allowing you to manipulate the blade with finesse. Different woods and shapes (octagonal or D-shaped) can affect grip and comfort, so choose one that feels natural in your hand.

4. Maintenance and Sharpening:
   Single-bevel knives have unique sharpening requirements. Make sure you have the right whetstones and know the correct technique to maintain a keen edge. Proper care includes wiping the blade dry after each use and occasionally oiling it if it’s made of carbon steel.

By keeping these considerations in mind, you’ll be one step closer to finding a sashimi knife that elevates your culinary creations. Whether you’re just starting out in Japanese cuisine or refining your slicing skills, a high-quality Yanagiba can make all the difference in achieving clean, uniform pieces of sashimi every time.

Do I Really Need a Special Knife for Sashimi?

A dedicated sashimi knife ensures the clean, precise cuts essential for showcasing the delicate flavor of raw fish. While standard kitchen knives can slice through most ingredients, they often fall short in preserving the texture and presentation of authentic Japanese sashimi.

Can I Use a Regular Chef’s Knife to Cut Sashimi?

A typical chef’s knife is designed for versatility. It’s double-beveled, meaning both sides of the blade are angled, making it suitable for chopping, dicing, and slicing various foods. However, when slicing raw fish for sashimi, a chef’s knife can create extra friction and pressure, resulting in slightly ragged edges or uneven slices.

If you’re new to Japanese cuisine, you can experiment with a chef’s knife, but you’ll likely notice a difference in the smoothness of each cut. A sashimi knife, particularly a single-bevel Yanagiba, is crafted to reduce drag and preserve the fish’s structure, enhancing both the look and taste of your sashimi.

Single-Bevel vs. Double-Bevel Knives

Single-bevel knives, like the Yanagiba, feature a bevel on only one side of the blade. This design creates a finer edge that glides through fish without tearing or crushing delicate fibers, resulting in impeccably clean slices. The flat side of the blade helps minimize sticking, making it easier to maintain consistent, uniform cuts.

In contrast, a double-bevel knife tapers on both sides. This multi-purpose design is excellent for everyday cooking tasks but can compromise the delicate slicing required for sashimi. While double-bevel knives are easier to sharpen for beginners, they can’t match the precision and smooth cuts of a single-bevel blade. If your goal is perfect sashimi, investing in a single-bevel knife specifically tailored to raw fish preparation can significantly elevate your culinary results.

Can You Use a Sashimi Knife for Other Ingredients?

Surprisingly, a sashimi knife can handle more than just raw fish. Its sharp, thin edge makes it great for slicing through soft foods like bread or for creating razor-thin cuts of meat. 

However, because the blade is honed to such a fine angle, it’s not suitable for forceful cutting or working with hard ingredients. Using excessive pressure or trying to slice dense materials can damage the delicate edge. If you want your sashimi knife to stay in top condition, reserve it for tasks that match its specialized design.

Recommended Sashimi knife from Jikko – Best Japanese Sashimi Knives

Looking for a premium sashimi knife? This is Jikko’s most popular sashimi knife! Jikko offers meticulously crafted, single-bevel blades that deliver razor-sharp cuts of raw fish. With a rich legacy of Japanese craftsmanship and modern innovation, Jikko stands among the best for those seeking top-quality Japanese sashimi knives. Let’s take a closer look at our recommended model.

Ginza Blue Sashimi (Yanagi) Sakimaru knife Blue2 carbon steel

Offers exceptional edge retention, while the high-end ebony handle deepens in a rich, glossy black over time. Be sure to wipe it dry after each use.

Gion Blue Sashimi (Yanagi) Kiritsuke knife Blue2 carbon steel

Designed for precise tip control, ideal for advanced users. Features a brilliant blade finish and a refined white handle.

Shiko Blue Sashimi (Yanagi) Sakimaru knife Blue2 carbon steel

Combines a stunning appearance with excellent edge retention. A favorite among chefs at high-end Japanese restaurants.

JIKKO Yanagi Montanren Blue2 carbon steel Sushi Sashimi Japanese knife

Showcases a classic Japanese aesthetic and offers a perfect balance between sharpness and affordability.

Toushin Sashimi (Yanagi) Sakimaru Knife Ginsan Stainless steel

A unique and eye-catching knife that leaves a lasting impression. Made from rust-resistant Ginsan steel, easy to care for.

Honyaki Mt.fuji Sashimi (Yanagi) Sakimaru knife mirror finished

The pinnacle of Japanese craftsmanship — a mirror-polished honyaki knife beautifully shown with Mt. Fuji and the moon.

【Jikko’s Sashimi Knife ( Yanagiba)】

How Do You Properly Sharpen a Sashimi Knife?

Even the finest sashimi knife needs regular maintenance to ensure smooth, precise cuts. Proper sharpening preserves the razor-sharp edge of a Yanagiba, helping you achieve perfect slices of raw fish every time.

Do You Need a Special Whetstone for Single-Bevel Knives?

Unlike Western-style knives, single-bevel Japanese knives should be sharpened on a whetstone rather than using a honing rod or pull-through sharpener.

This unique geometry requires careful maintenance to preserve the edge and shape. Proper sharpening is vital because the ultra-sharpness of a traditional Japanese knife can influence both the flavor and texture of your food.

Depending on your needs, you may use three types of whetstones: a coarse stone (Arato) for repairing chips, a medium stone (Nakato) for routine sharpening, and a finishing stone (Shiageto) for polishing the edge to razor-sharp perfection.

How Often Should You Sharpen a Yanagiba?

Professional Japanese chefs often sharpen their knives after every use to keep the blade in top condition. At home, sharpening every two or three months is usually sufficient, but remember that a sashimi knife demands an exceptionally keen edge to handle delicate raw fish.

Mastering the art of sharpening is key to preserving that razor-sharp quality. By keeping your Yanagiba at its best, you’ll enjoy cleaner cuts, better flavors, and the true precision that traditional Japanese knives are known for.

Can You Sharpen a Single-Bevel Knife at Home or Is Professional Sharpening Necessary?

With practice, you can learn to sharpen a single-bevel knife at home using the right whetstones and techniques. Many Japanese cutlery retailers provide helpful tutorials, and taking the time to learn ensures you’ll always have a keen edge at your disposal. 

However, if you’re not confident in your skills, professional sharpening can preserve the blade’s shape and minimize mistakes. Ultimately, developing your own sharpening technique can be both cost-effective and rewarding, ensuring your sashimi knife stays in prime condition for every culinary creation.

Ready to Experience the Finest Sashimi with JIKKO?

Choosing the right sashimi knife can completely elevate your cooking experience. By understanding the difference between a Yanagiba and a Sujihiki, and recognizing how a single-bevel edge delivers unmatched precision for sashimi, you’re now ready to make a confident choice for your kitchen.

At JIKKO, founded in Sakai, Japan, we’ve spent over 120 years perfecting the art of knife-making. Every Sashimi knife is hand-finished and sharpened by experienced craftsmen, ensuring professional-level performance straight out of the box. Our knives are trusted by chefs worldwide—from Michelin-star restaurants in Japan to culinary schools overseas—proving that tradition and precision can stand the test of time.

If needed, we can make a custom-fit wooden sheath to order. For aftercare, we provide professional re-sharpening services (available at a cost), and our support team is always available by email—even for customers outside Japan. When you choose JIKKO, you’re not just buying a knife—you’re investing in a piece of Japanese craftsmanship designed to last a lifetime.

Bring the elegance of Sakai tradition into your kitchen, and experience the joy of slicing sashimi with a blade that reflects both beauty and mastery.

【JIKKO’s Yanagiba knife】

Frequently Asked Questions

In this section, we will answer common questions about knives and knife sharpening.

Q: What knife is best for cutting sashimi?

A: The best choice for cutting sashimi is a traditional Japanese yanagiba, one of the most popular sashimi knives. Its long, single-bevel blade allows for clean, smooth slices of raw fish without tearing the flesh, preserving both texture and flavor. High-quality sashimi knives made from premium steel, such as white steel or stainless steel, are preferred by professional chefs for achieving precise cuts and beautiful presentation.

Q: What is the difference between a sashimi knife and a regular knife?

A: The main difference is that sashimi knives are designed specifically for slicing raw fish with precision. A sashimi knife, often called a yanagiba, has a long, thin, single-bevel blade that creates smooth, clean cuts without crushing the fish’s delicate texture. Regular kitchen knives are usually shorter, double-beveled, and meant for general tasks, making them less effective for preparing sashimi where presentation and mouthfeel are essential.

Q: What knife is best for cutting raw fish?

A: The best knife for cutting raw fish is a sashimi knife, also known as a yanagiba. Its long, sharp, single-bevel blade is crafted to make clean slices through delicate fish, preserving texture, flavor, and presentation.

Q: Why are sashimi knives single bevel?

A: Sashimi knives are single bevel because this design allows for extremely sharp, precise cuts that glide through raw fish without tearing. The single-bevel edge minimizes cell damage, preserves the fish’s texture and flavor, and creates smooth, clean slices essential for beautiful sashimi presentation.

What knife do you use for sashimi? Discover JIKKO’s finest knives

Q: Why do you need a special knife for slicing sashimi?

A: Slicing sashimi requires an extremely sharp and precise knife because the texture and flavor of raw fish depend on the smoothness of each cut. A sashimi knife (usually a Yanagiba) is designed with a long, thin, single-edged blade that allows you to slice through fish in one clean motion without tearing the flesh. This keeps the surface of the fish smooth, preserves its freshness, and enhances both the appearance and the taste. Using a regular kitchen knife can crush the fibers of the fish and cause the texture to become rough or lose its delicate flavor.

Q: What’s the difference between a Yanagiba (sashimi) knife and a Sujihiki (slicer) knife?

A: The Yanagiba knife is a traditional Japanese slicing knife specially designed for preparing sashimi and sushi. Its long, single-bevel blade allows you to make clean, precise cuts that preserve the smooth texture of raw fish.

In contrast, the Sujihiki knife is a Western-style slicer with a double-bevel edge, often used for carving cooked meat, roast beef, or filleting fish. While both knives are made for slicing, the Yanagiba excels in handling delicate raw ingredients, whereas the Sujihiki is more versatile and easier to use for various cutting tasks.

In short, the Yanagiba is perfect for precision and smoothness, and the Sujihiki is ideal for versatility and everyday use.

Q: What should you consider when choosing a sashimi knife?

A: When choosing a sashimi knife (Yanagiba), focus on the blade length and steel type.
For home use, a 240–270 mm knife is easier to handle and suits most cutting boards. Professional chefs usually prefer around 300 mm for longer, cleaner slices.

In terms of material, carbon steel offers the best sharpness but needs careful maintenance to prevent rust. If that’s difficult, a high-quality stainless steel knife is a good alternative.
Whichever you choose, always keep the blade sharp—proper sharpening is essential for beautiful sashimi cuts.

Q: Can a sashimi knife be used for cutting things other than fish?

A: A sashimi knife (Yanagiba) is mainly designed for slicing raw fish, but it can also be used for soft ingredients that benefit from a long, clean slicing motion—such as roast beef or bread.

However, it’s not suitable for cutting hard foods, as the thin, single-bevel blade can chip or bend easily. If you want a knife that can handle a wider range of ingredients, a double-bevel knife like a Santoku or Gyuto is a better choice.

In short, a sashimi knife is perfect for delicate slicing, but should only be used on ingredients that are not too hard and allow you to make smooth, pulling cuts.

Q: How should you sharpen a sashimi knife?

A: A sashimi knife (Yanagiba) has a single-bevel blade, so it should be sharpened differently from ordinary double-edged knives. Lay the bevel side flat on a whetstone and sharpen it carefully along the entire edge, keeping a consistent angle. After that, lightly polish the back side (ura) to remove burrs and create a smooth finish.

Use a medium or finishing stone to maintain a fine edge, and avoid using pull-through sharpeners, which can damage the blade. Because sashimi knives require extremely sharp edges to make clean cuts, regular hand-sharpening with water stones is essential.