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Sashimi knives: to cut the thinnest slices of sashimi

A sashimi knife is a long kitchen knife designed to cut and prepare sashimi. Sashimi is a Japanese dish consisting of wafer-thin slices of meat and fish. Sashimi knives are not actually a type of knife. It is a collective term for all long, Japanese kitchen knives that can be used to cut sashimi. Yanagibas and sujihikis, for instance, are both sashimi knives. To make things easy, this page contains all Japanese kitchen knives that can be used to cut sashimi. You will find sashimi knives from Kai, Miyabi and Eden amongst others.

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Ordered before 5:30 PM, shipped the same day
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Our customers give us a 5-star rating
Delivery from our own stock
Ordered before 5:30 PM, shipped the same day
All prices include VAT, fees and charges
Our customers give us a 5-star rating
Delivery from our own stock
Ordered before 5:30 PM, shipped the same day
All prices include VAT, fees and charges

Why a sashimi knife?

Sashimi knives have one purpose: cutting wafer-thin slices. It is the result of the long, low blade that is often sharpened on one side. With long cutting movements you make only one movement per slice with which you decrease the chances of tears or uneven slices. The low blade and the one-sided grind blade ensure that the slices won't stick to the blade, decreasing the chances of tears even more. For the best wafer-thin slices a sashimi knife is indispensable in your kitchen.

How do you choose the best sashimi knife?

For sashimi knives the following applies: size matters. Specifically, the length of the blade is very important. With a longer blade, it is easier to cut thin slices of a large fish. A larger knife, however, is more difficult to handle when you cut a small piece. Similarly, you have a lot of control with a shorter sashimi knife but is more difficult to use when you cut a large piece of salmon or tuna.

Frequently asked questions about sashimi knives