The Basics of Selecting a Sushi Knife Set

Kitchen Appliance

When it comes to producing sushi and sashimi, knives are pretty important since they are incredibly sharp and created for a specific purpose.

When making sushi, there are numerous steps, including slicing vegetables, chopping seafood, and eventually cutting the roll. Sushi knives are multipurpose and can be used for all three kinds of cutting, whereas sushi knives are meant for raw fish cutting.

Sushi and sashimi-preparation knives

Unlike other knives, sushi and sashimi knives have a single beveled edge. Only one side of the blade has a cutting edge left on these knives; the other side has been flattened. A flat blade prevents food from clinging to it while it slices through food.

Another noticeable characteristic is the handle of the knife. As was expected, the handle was constructed with a “D” cross shape. This was done to make it more comfortable to use the knife for long periods. Handles may be made from a number of materials, but the most frequent is bone, which is attached to the top of the handle.

Only the tang distinguishes sushi and sashimi knives from other kitchen tools (which may also be found in Japanese Katana). This metal portion that spans the whole length of the handle is known as the “tang.” Full tang knives and half tang knives are both forms of tang knives. The full-tang extends the whole length of the handle instead of the half-tang. Choosing the Japanese knife set with block  is the best choice here.

Japanese Knives Varieties of Styles to Choose From

The following links will take you to individual pages for the most often seen sushi and sashimi knives:

A Sushi Knife Known Around the World, Yanagiba

The Yanagiba, or willow-shaped sushi knife, is the most common kind of sushi knife in sushi restaurants. To produce the best sashimi slices, it is designed to cut fish in just one direction (pulling):


The Deba is one of my favorite designs (pointed carving knife). If you’re a novice sushi chef, this is a great knife to have on hand. However, if you want to pursue a career in Japanese culinary art, it is recommended that you acquire it for use in your own kitchen. Any of the actions described here can be done with a conventional chef’s knife if you’re performing them at home.


The single beveled (or single-edged) edge of the Usuba is similar to the other sushi knives. It’s important to note that this is not a primary knife for the sushi chef but rather an accessory. To pursue a career in the Japanese culinary arts, professional chefs must have this training, not home cooks. It is quite OK to use a simple chef’s knife for all of your household chores.


It’s rare to see a Santoku, the “three-quality knife,” in a sushi bar or restaurant. This knife was designed to be a well-rounded, Eastern variant of the chef’s knife. A stainless-steel construction is used. Food preparation’s “three virtues” are slicing, mincing, and dicing. Although it’s a beautiful addition to any home, many sushi cooks like to have a different knife for each task in their collection.