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

Are you passionate about Japanese knives and looking for the perfect tool to elevate your sashimi-making skills? Welcome to JIKKO’s guide on choosing the best Japanese sashimi knife. As a long-standing Japanese knife manufacturer with over 120 years of history, JIKKO has honed its expertise in creating blades that offer exceptional performance.

In this blog, we’ll explore why a single-bevel blade is often preferred for slicing raw fish with precision, how it differs from a double-bevel knife, and what makes JIKKO’s blades stand out among the best Japanese sashimi knives. We’ll also introduce the iconic Yanagiba—sometimes called a Yanagi knife or simply referred to as a sushi knife—to highlight its role in creating consistently clean, professional-level slices.

Whether you’re a home chef aiming to master sushi and sashimi techniques or a seasoned cook wanting to upgrade your kitchen cutlery, you’ll discover why investing in a specialized sashimi knife is crucial for achieving restaurant-quality slices every time.

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.l. 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?

Although both Yanagiba and Sujihiki knives feature long blades, they serve different purposes. The Yanagiba is a single-bevel knife, tailor-made for slicing raw fish. Its design ensures clean, precise cuts that highlight the fish’s natural flavors and textures. 

In contrast, the Sujihiki is typically double-beveled and designed primarily for slicing meat. While it can handle various cutting tasks, it’s not specifically optimized for sashimi, as the double-bevel edge can create slightly more drag and friction when dealing with delicate fish. 

Understanding this distinction is crucial for selecting a knife that matches your culinary goals—especially if your main focus is on perfecting your sashimi technique.

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

Gion Blue Sashimi (Yanagi) Kiritsuke knife Blue2 carbon steel

Shiko Blue Sashimi (Yanagi) Sakimaru knife Blue2 carbon steel

JIKKO Yanagi Montanren Blue2 carbon steel Sushi Sashimi Japanese knife

Toushin Sashimi (Yanagi) Sakimaru Knife Ginsan Stainless steel

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

【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 truly transform your culinary creations. By understanding the nuances between a Yanagiba and a Sujihiki, and recognizing the importance of a single-bevel blade for precise, clean cuts of fish, you’re now equipped to make an informed decision about your Japanese knife collection.

 At JIKKO, our commitment to craftsmanship ensures that every knife—whether it’s our classic Yanagi knife for sashimi or our long-bladed Sujihiki for meat—embodies tradition, quality, and performance.

We hope this guide has inspired you to explore the world of traditional Japanese cutlery and invest in a dedicated sashimi knife for your sushi and sashimi pursuits. With proper care and sharpening, your knife will become a lifelong companion in the kitchen, enabling you to slice through fish with the ease and elegance that true Japanese knives are known for. 

When it comes to perfecting your technique and presentation, remember that the right tool—paired with a passion for Japanese cuisine—is the key to achieving delicious, restaurant-quality results every time.

【JIKKO’s Yanagiba knife】