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The sashimi knife is a type of knife used in Japanese cuisine for preparing sashimi (raw fish) and sushi. The sashimi knife is also known as a sushi knife. Traditional Japanese knives like Sashimi knives are made with a variety of blade shapes and sizes, but all sashimi knives have a few things in common: they're always extremely sharp, usually single-beveled, and made of hard, stainless steel that can withstand the rigors of frequent sharpening.
The traditional Japanese knives are also lightweight and have a comfortable grip that allows the chef to apply precise pressure while slicing through fish. When shopping for a sashimi knife, it's important to find one that fits your needs and preferences.
With so many options on the market, it can be daunting to choose the right sashimi knife. But if you keep a few key points in mind, you'll be sure to find the best sashimi knife for your kitchen.
Let's talk about the things you need to know about the sashimi knife or other Japanese knives for that matter when you decide you are ready to buy your favorite knife.
Blade Material
The blade materials most used are stainless and high carbon steel. The high carbon steel blade will hold a sharper and more durable edge but will need to be sharpened more often to maintain that razor-sharp edge and it isn't corrosion-resistant.
The stainless blade is better for its ability to resist corrosion from the rigors of the kitchen and will need not need to be sharpened as often.
Blade Sharpness
The blade of a knife is often measured using the angle at which it's sharpened. A lower number means that you'll be able to make cuts with more precision and care, resulting in safer work environments for everyone involved.
A knife with a 10-degree edge will be able to cut more precisely and easier through your sushi than a 20-degree edge.
Blade Length
To make sure you are able to cut your fish in one long, uninterrupted stroke and with as few strokes on the knife as possible for maximum precision when slicing sashimi-grade raw seafood; a proper blade length is 6 inches or longer.
Though most sashimi knives are around 7-12 inches long, there's one that is specially made for the task at hand.
This extra length allows you to make clean cuts without having too much trouble having to use a back and forth on your cutting board or plate because uneven edges should be avoided when slicing up fish!
Tang Design
Full tang knives have the blade's metal extend all of its ways through the handle while partial tangs are designed so that only partway extends beyond the cutting edge.
The use of a full tang in European knives has been traditional as a sign of quality. The full tang was believed to have better balance and durability but Japanese knives have always been partial tang blades.
Edge Design
The bevel of a knife is what makes it sharp. A single-sided blade has only one side that's honed to perfection, while the other parts are concave so they can cut without hurting you when using this tool as an ingredient in the kitchen.
Most kitchen knives are double bevel meaning they are sharpened on both sides which is better suited for most tasks in the kitchen.
The single-bevel blade and concave back of the sushi knife allow you to make cleaner cuts because it reduces drag and prevents sticking.
The sharpened edge also requires less pressure, which means that your food will be cut with even more precision.
Handle
The best sashimi knives have a D-shaped handle or something that resembles a hexagon. This shape means you can use them for long periods of time without having any problems with your hand getting tired from the same grip.
There are a few ambidextrous handles on the market, so lefties have no need to worry.
Machi
The machi is the gap between your hand and blade when you cut fish. Some sushi chefs don't like them but others find that they help with the cutting technique by providing some extra space and there's nothing wrong with following those instincts.
Sakai Takayuki 27 cm. Ginsanko Yanagi Made in Japan
- Sakai Takyuki 27 cm. Ginsanko Yanagi
- Blade Is Stain Resistan Silver-3 Steel
- Octagon Wooden Handle w/Water Buffalo Horn
Yoshihiro VG-10 46 Layers Hammered Damascus Sujihiki Japanese Slicer Knife, 9.5inch (Octagonal Ambrosia Handle)
- Grade: Damascus / Knife Type: Sujihiki (Slicer) Knife
- Steel Type: VG-10 46 Layers Hammered Damascus
- Blade: Double-Edged
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Ambrosia Handle
- Hardness Rockwell C scale: 60 / Saya Cover: Magnolia Saya Cover
YOSHIHIRO Ice Hardened High Carbon Stainless Steel Wa Sujihiki (Slicer) Japanese Sushi Sashimi Chef Knife 9.5"
- Grade: Ice Hardened High Carbon Stainless / Knife Type: Sujihiki (Slicing Knife)
- Steel Type: Aus-8 Stain Resistance Steel
- Blade: Double-Edged / Blade Length: 9.5"(240mm)
- BOLSTER: Double Redwood (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Shaped Rosewood
- Hardness Rockwell C scale: 60 / Saya Cover: Lacquered Magnolia wooden Saya Included
Sashimi Sushi Knife Japanese 10.5 inch Yanagiba Knife, Japanese VG10 Stainless Steel Single Bevel Blade, Perfect Rosewood Handle Filleting & Slicing Knife- Keemake
- Crafted from premium Japanese High Carbon Stainless VG-10 steel, this 10.5-inch Japanese Sashimi knife is precisely tempered and hardened with High-Tech vacuum heat treatment to reach a 58+ Rockwell Hardness.
- Keemake experienced craftsman's hand sharpened the edge by 12-15 degrees to ensure the blade’s sharpness was 80-100. The sushi knife boasts unrivaled performance and incredible edge retention.
- Constructed from a natural, smooth, and sturdy rosewood handle, act as a seamless junction between the handle and the knife blade Not only strengthen the knife but also provides a smooth transition from the blade to the handle.
- Yanagiba knives are excellent kitchen tools for tackling tasks, the ruthlessly sharp single-bevel blade is perfectly suited for cutting sushi and sashimi, filleting and slicing fish and meat without pulling or tearing, keeping maximizing flavor while the 3.1mm blade gently pushes meat away from the blade.
- Enjoy your risk-free shopping on Keemake. If, for any reason, your product proves to be unsatisfactory, feel free to contact our 24x7 hrs customer service for the items' replacement or refund.
Sashimi Knife, Japanese Style Sushi Knife,imarku 10-inch Professional Single Bevel Sushi Knives for Fish Filleting, Slicing,5cr15mov Steel with Ergonomic Pakkawood Handle - Yanagiba Knife
- The ruthlessly sharp edge is handcrafted by seasoned artisans to a mirror polish at the 12-15°single side. Because of its special single-sided and sharp blade without crushing or tearing the structure of the ingredients, it's able to slice sashimi and sushi into thin slices.
- This 10-inch sharp sushi knife is Manufactured with High Carbon Stainless 5cr15mov steel, at HRC 56-58 hardness, the sharpness is 80-100. Sashimi knife boasts unrivaled performance and incredible edge retention.
- The Ergonomic Handle of this single-edged sashimi knife has perfect grip and great balance, so you don't need to spend too much energy while slicing, very comfortable to hold. This handle also provides optimal performance, water resistance, and stability.
- Busy sushi chefs will be fascinated and love this Japanese Sushi Knife for its high quality. Slicing as much sashimi as you want, because this Yanagiba Sushi knife will keep its edge for a very long time without rusting. Perfect gift for Weddings, Birthdays, Thanksgiving and Halloween, etc.
- The sushi knife is easy and fast to clean. To protect the sharpness and glossiness of the knives, please don't wash the knives in the dishwasher. Clean and dry immediately after using and make better use of them next time.
Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch
- TRADITIONAL JAPANESE KNIFE: Prepare the perfect cuts of sushi or sashimi with the Kai 8.25-inch Wasabi Yanagiba Knife.
- ULTIMATE SUSHI KNIFE: With its long, thin blade, this cooking knife is ideal for creating thin slices of raw fish. Simply start with the back of the knife blade and pull it through the fish. The weight of the blade will do all the work.
- HIGH-QUALITY CONSTRUCTION: Constructed from high-carbon stainless material for corrosion and a wear-resistant blade that's easy to sharpen and offers good edge retention.
- COMFORTABLE HANDLE: The traditional, Japanese-style, d-shaped handle made from polypropylene is comfortable and easy to use.
- BEAUTY, FUNCTION, EASE OF USE: Established in Seki City, Japan's ancient sword and knifemaking center, Kai provides beautiful, high-quality cutlery, accessories, and more to customers worldwide.
Mercer Culinary Asian Collection Yanagi Sashimi Knife with NSF Handle
- Razor sharp, high-carbon, stain-resistant German stainless steel resists rust, corrosion, and discoloration
- Single-edge blade is taper ground with a fine stone finish
- Offered with a traditional wood handle
- Hand wash knives for blade edge and surface care
Sashimi Sushi Knife 10 Inch - Perfect Knife For Cutting Sushi & Sashimi, Fish Filleting & Slicing - Very Sharp Stainless Steel Blade & Traditional Wooden Handle + Gift Box
- ★ FOR PERFECT SLICING OF DELICATE PRODUCTS. ★ Filleting, slicing, and cutting delicate food products such as raw fish or sushi rolls, without crushing or tearing its structure, requires the use of a special super sharp knife. For these purposes, a kitchen knife with a special design was invented in Japan - the Lucky Cook 10-inch sashimi knife.
- ★ WHAT IS UNIQUE ABOUT THIS 10-INCH? ★ It is a quality sushi knife with a long narrow right-handed asymmetric blade that allows you to fillet a whole fish in just one or two movements.
- ★ JAPANESE TRADITIONS AND HIGH-QUALITY REQUIREMENTS. ★ The required characteristics of a high-quality professional sushi cooking knife include a sharper edge on the blade of high-quality stainless with good balance and a non-slip wooden handle.
- ★ GREAT GIFT FOR A CHEF. ★ We offer the best gift option for chefs, both beginners, and professionals, on any holiday. The sashimi knife with a wooden handle is simply indispensable in a home or professional kitchen, and the stylish box in which this particular knife is delivered emphasizes the quality and high status of the present.
- ★ IMPROVE YOUR SKILLS WITH LUCKY COOK. ★ When you order the sashimi knife made of carbon steel you will receive the most effective tool for slicing, raising your skills to a new level. There is a serial number on the blade of each Lucky Cook slicing knife that confirms the authenticity of the product.
JapanBargain 1553, Japanese Yanagiba Sashimi Sushi Chef Knife High Carbon Stainless Steel 9-1/2 inch Blade Made in Japan, 240mm
- Japanese Yanagiba knife, used for slicing ultra-thin slices for dishes such as sushi and sashimi
- Sushi Knife Blade Length 8-1/4 inches(240mm), Overall Length 14-3/4 inches
- This Sashimi Knife has Molybdenum Rust-Resistant Steel Razor Single Bevel making a sharper edge
- Great Japanese Sushi Chef Knife offers Wooden handle offers maximum comfort & control, Plastic Bolster, Easy to sharpen
- Made in Japan with High Quality
JapanBargain 1550, Sashimi Yanagiba Knife Japanese High Carbon Stainless Steel Sushi Chef Knife, Made in Japan, 8-1/4 inches
- Japanese Yanagiba knife, used for slicing ultra-thin slices for dishes such as sushi and sashimi
- Sushi Knife Blade Length 8-1/4 inches(210mm), Overall Length 13 inches
- This Sashimi Knife has Molybdenum Rust-Resistant Steel Razor Sharp Blade, Single Bevel
- Great Japanese Sushi Chef Knife offers Wooden handle offers maximum comfort & control, Plastic Bolster, Easy to sharpen
- Made in Japan with High Quality
JapanBargain 1551, Sashimi Yanagiba Knife Japanese High Carbon Stainless Steel Sushi Chef Knife, Non-Stick, Made in Japan, 8-1/4 inches
- Japanese knife manufacturers, Yanagiba knives are used for slicing ultra-thin slices for dishes such as sushi and sashimi
- Sushi Knife Blade Length 8-1/4 inches(210mm), Overall Length 13 inches
- This Sashimi blade has Molybdenum Rust-Resistant Steel Razor Sharp Blade, Single Bevel, and Non-Stick Design.
- Great Japanese Sushi Chef Knife offers Wooden handle offers maximum comfort & control, Plastic Bolster, Easy to sharpen
- Made in Japan with High Quality
FAQs
What is a sashimi knife called?
A sashimi knife is called a sushi knife. It is a long, thin blade that is perfect for slicing raw fish and seafood. The sharp blade makes it easy to cut through the fish without tearing or shredding it.
Sushi knives are typically made of high-quality stainless blades so they can resist corrosion and rust. They also have a very sharp edge that can easily slice through delicate ingredients like sushi fish.
Most sushi knives come with a wooden handle that provides a comfortable grip for the user.
What knife is best for slicing fish for sashimi?
A sashimi knife is a specialized slicing knife that is thin and sharp with a long blade. It is the perfect blade for cutting fish into thin, even slices for sashimi.
The best way to slice fish for sashimi is to first freeze it for about an hour so that it will be firm and easy to cut.
Begin by cutting off the head and tail of the fish, then slice it down the middle from top to bottom.
Next, cut each half of the fish into 1-2 inch thick slices.
Finally, make thin diagonal cuts across the slices to create beautiful, even pieces of sashimi!
Do you need a special knife to cut sashimi?
While you can technically use any knife to cut sashimi, it's generally best to use a sushi knife (or sashimi knife). These knives are designed specifically for slicing fish and other delicate ingredients, and they usually have a much sharper blade than average kitchen knives.
So if you're planning on doing a lot of sashimi-cutting, it's worth investing in the best sushi knife within your budget. But if you're only going to be cutting sashimi occasionally, then any thin straight blade will do. Just be careful not to damage the fish with a dull or serrated blade.
What are Japanese sushi knives called?
Japanese sushi knives are typically called Yanagiba. These knives are long and thin, with a single beveled edge that is designed for slicing fish along the body. The near-mirror finish on the blade's edge is achieved by repeated polishing with a succession of progressively finer grits of wet abrasive paper. This ultra-sharp cutting edge is what makes it ideal for slicing sashimi-grade fish into delicate, mouthwatering pieces.
When shopping for Japanese kitchen knives, it is important to keep in mind that these knives are traditionally made from carbon steel. This means that they will stain and corrode more easily than stainless high carbon steel knives if not properly cared for - but the superb cutting of this particular knife allows it to be perfect for this specific task.
How do I cut my own sashimi?
If you're looking to cut your own sashimi, it's important that you use a sharp knife and be very careful while cutting. Here are the steps you need to follow:
1. Start by slicing the fish into thin strips, making sure to cut against the grain of the meat.
2. Next, take one of the strips and make long, even cuts across the width of the strip.
3. Finally, take each slice and cut it into smaller pieces if desired.
Why do you need a sashimi knife?
Sashimi knives are designed specifically for slicing raw fish and other meats. They have a very thin, sharp blade that allows for a delicate, clean cut without damaging the meat.
Since sashimi is often served chilled or at room temperature, it's important to use a knife that won't produce any warm slices as you're cutting.
A sashimi knife is perfect for this because its sharp blade ensures precise cuts every time, without causing heat damage.
Does sashimi need to be washed?
No, sashimi does not need to be washed. Sashimi is a type of food that is prepared with raw fish. The fish is then cut into thin slices and served without rice.
Sashimi is safe to eat because the fish is fresh and has been prepped properly.
If you're still concerned about bacteria, you can rinse the fish in vinegar or salt water before eating it.
However, washing sashimi will not make it any fresher or tastier.
So, there's no need to worry about washing your sashimi before enjoying it. Just sit back, relax, and savor the deliciousness of fresh sushi!
Is it cheaper to make your own sashimi?
Yes, it is cheaper to make your own sashimi. The main reason for this is that you do not have to pay the high prices that restaurants charge for this popular dish.
When you make your own sashimi, you can use less expensive cuts of fish and still get the same delicious results. type of fish that you want to use.
Another cost-saving tip is to buy whole fish and then fillet them yourself. This may take a bit more time than buying pre-cut fillets, but it will be much cheaper in the long run.
You can also ask your local fishmonger to fillet the fish for you if you don't want to do it yourself.
How healthy is sashimi?
Sashimi is a very healthy dish. It is made of thin slices of raw fish or meat and is usually served with soy sauce, pickled ginger, and wasabi.
Sashimi is a great source of protein, omega-3 fatty acids, vitamin B12, iron, and selenium. It is also low in calories and carbs.
However, sashimi can sometimes contain harmful bacteria such as salmonella and E. coli.
So it is important to choose a reputable seafood market when buying sashimi and to make sure that it has been properly refrigerated or frozen.
What is the best knife to cut sushi?
When it comes to sushi, there are a few things you want to keep in mind.
First, you want a knife that is sharp enough to cleanly slice through the fish. Second, you want a knife that is comfortable to hold and easy to control.
Third, you want a knife that is specifically designed for sushi – which means it will have a narrow blade and sharp point.
What knife is best for cutting sushi rolls?
A sushi knife is a long, thin knife with a serrated edge that is designed specifically for slicing sushi rolls.
When choosing the best sushi knife, you want to choose one that is sharp and has a long blade so that you can easily slice through the rolls. You also want to make sure that the knife has a serrated edge, which will help to cut through the seafood and rice without damaging it.
Why do sushi knives have holes?
A sushi knife is the best type of knife for cutting sushi rolls. Sushi knives are designed specifically for slicing fish and vegetables. They are thin and have sharp blades, which makes them perfect for cutting sushi rolls.
If you don't have a sushi knife, you can use a regular chef's knife to cut your sushi rolls. However, a chef's knife is a versatile knife its not specifically designed for cutting sushi, so it won't be as effective as a sushi knife.
What knives are used for sushi?
Sushi knives are typically very sharp but also light and thin so they can cut through fish easily. They usually have a long, slender blade and a curved tip. Some sushi knives have a serrated edge to help with slicing through tougher fish skin.
What is a Santoku knife used for?
The Santoku knife is a Japanese kitchen knife that is used for slicing, dicing, and mincing. The word "santoku" means "three virtues" or "three uses", referring to the three main tasks that the knife is used for: slicing, dicing, and mincing.
The Santoku knife is characterized by its strong, sharp blade and its lightweight construction.
The Santoku knife is usually between five and seven inches long, with a blunt tip and a straight edge.
The Santoku knife can be made from a variety of materials, but the most common material is stainless steel.
Can I use a regular knife for sushi?
Yes, you can use a regular knife for sushi, but it is not the ideal tool. A sharp sushi knife will give you cleaner cuts and make the process easier.
A regular kitchen knife might work in a pinch, but it won't give you the same level of precision and will be more difficult to use.
If you're just starting out, it might be a good idea to invest in a proper sushi knife. They're not expensive, and they'll make the process much easier.
Are sashimi knives flexible?
Yes, sashimi knives are often quite flexible. This is because they need to be able to make very thin and precise cuts.
A lot of times, flexibility is more important than raw cutting power when it comes to sashimi knives.
So, if you're looking for a good sashimi knife, make sure to look for one that's flexible.
