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Want to learn what type of knives are used for sushi? Or more importantly, what knife is best suited for your needs? Look no further! In this post I'll go over the basics of sushi knives and which style is used for what purpose. If you're the type that just wants to know which knife to buy (and you trust me) then go ahead and skip to the bottom where I have my top recommendations.
Throughout my many years in the sushi industry, one of the most common questions I get asked is, “what type of knife do you use?” or specifically, “what type of knives are best for making sushi?” A valid question, as I cannot express enough the importance of a good, well-made, sharp knife especially for making sushi.
When searching online, the list of different sushi knives claiming to be the sharpest in the world can be overwhelming. The price can range from $20 to $2,000, sometimes more, which makes it much more confusing and discouraging. No one wants to spend an arm and a leg on a product that will be forgotten in a drawer. So, how do you choose the right knife?
There are a variety of knives used for sushi, and each one serves a different purpose. I want to provide color around the most popular types along with the best use for each style knife. This can be an important purchase as you start your sushi journey, so ask yourself a few questions:
- How serious am I about making sushi? (Is this for fun or are you trying make it a profession?)
- How often will I be making sushi?
- Do I want to use this knife for other types of cuisines?
- How much do I want to spend?
Although there are many factors to consider when defining a good knife—sharpness, size, shape, weight, feel, what type of steel, edge retention, ease of maintenance, etc.—and though there are basic components that all good knives should have, it really comes down to personal preference and how you’re going to be using it day to day. I’ll go over the most popular styles of knives (used for sushi) and explain how each one may best fit your needs.
Yanagiba (The Traditional Sushi Knife)
In Japanese, “yanagiba” translates to “willow leaf blade” and refers to the long and narrow leaves from a willow tree. These knives are the standard and most used in the sushi industry. The long blade allows for a smooth, clean cut when slicing boneless fish and is also great for cutting vegetables. And like many traditional Japanese knives, it is a single-bevel blade (sharpened on one side only), which can achieve a finer and sharper edge but can take some practice to get used to. The single bevel also means that it is not universal for right- and left-handed users.
The best uses for a yanagiba are cutting sashimi, fish for nigiri, de-skinning fish, and cutting makizushi or rolls. However, it’s not the best for all-around cooking, the blade is too long for general cutting jobs and since most traditional yanagibas are made of carbon steel it can be brittle, which means stay away from anything hard or that has thick bones.
PRO TIP—Carbon steel knives are usually preferred among professionals mainly because of how extremely sharp the edge can get and retain it for a longer period. However, it is not the easiest to maintain and is vulnerable to rust and stains if not taken care of properly.
Sujihiki (The Sushi Knife of the West)
The “sujihiki” is the Western-style version of the yanagiba. Instead of a single-bevel blade like the yanagiba, it is double-beveled, which means it’s sharpened down from both sides of the blade (a characteristic of Western knives). The size and shape are very similar to the yanagiba as well as the uses. It is perfect for slicing sashimi or any boneless fish, as well as carving boneless meats. The single-bevel yanagiba still has the upper hand when it comes to sharpness, but the sujihiki might be more comfortable and easier to use for those used to Western knives. It is still extremely sharp and retains its edge well. Sujihikis can come in all different types of steel including high carbon and stainless.
NOTE—A stainless-steel blade won’t require as much care versus carbon steel, but it won’t be as sharp either.
Gyuto (The All-Around Chef Knife)
If you’re looking for one all-around knife that does it all, this is it. The gyuto, which directly translates to “cow blade,” is the Japanese version of the classic Western-style chef’s knife. It was originally used to cut and break down beef and is one of the most versatile knives out there. It’s great for slicing, chopping, mincing, or dicing anything from fish, to meats, veggies, or fruits. But since the blade is thinner and lighter compared to a Western chef’s knife, you want to stay away from bones or anything hard.
The gyuto could be a great option if you’re looking for a knife that can be used for all types of cuisines. We use our gyuto for about 90 percent of our home cooking, while my yanagiba and sujihiki is primarily for professional work. I often use the gyuto to cut fish for sushi as well. It comes in a variety of different steels just like the sujihiki.
Deba (The Muscle Knife)
The deba is a thick and sturdy knife used for breaking down a whole fish. Its heavy and durable blade can behead the fish and cut through the bones, as well as fillet it with precision thanks to its fine tip. You can also use it to break down poultry or other meats with small bones. But it is not a cleaver, so stay away from any meats that have larger bones.
Traditional deba knives are single beveled and hold a razor-sharp edge. But that means it can feel a bit awkward if you’re not used to it, just like the yanagiba. It’s a great knife and crucial to have if you’re in the sushi industry, but I wouldn’t recommend it for every day, at-home use (unless you’re planning on breaking down whole fish all the time). If you are or planning on becoming a professional sushi chef, then I highly recommend having one, but only after you have a quality yanagiba or sujihiki (either one of those would come first).
Summary
Again, the most important thing is to figure out how you’re going to be using the knife. If you’re serious about making sushi, consider a yanagiba or sujihiki and then possibly a deba afterward. If you want a versatile knife that you can use for other types of cooking, go for the gyuto.
As for the material and type of steel, stay away from high carbon if you know you’re not going to meticulously maintain it. Something that is stainless (or a hybrid of stainless and carbon) will be much easier to take care of and probably better for general home use. On the other hand, if you know how to take care of knives (or learn how to) and don’t mind the extra care, go for carbon steel. It is more expensive but worth the investment.
Please note that it’s not a requirement to have any of these knives. If you want to use what you have, go for it. But if you find yourself struggling to cut anything and your sushi looks like it’s been mauled by a bear, then it might be worth the investment. Remember, a good-quality knife will last you a lifetime if you take care of it.
My Recommendations
I'm an expert in sushi knives now and ready to buy one! If that's you, then thanks for reading the post. If you just skipped straight to this section, well.. thanks for being here anyways! Remember, when investing in a knife, think about what you'll be using it for, how serious you are about making sushi (and how often you'll be making it), and also your budget.
Yanagiba/Sujihiki
If you're serious about making/learning sushi, I recommend either a Sujihiki or Yanagiba style knife. These are long, slender style knives that are specifically made for slicing fish and meat. An absolute necessity for sushi but not the most efficient for everyday cooking.
Beginner/Entry-Level
The Kai Wasabi Black is a budget-friendly beginner knife. Good way to get used to a Yanagiba style blade.
Tojiro is a solid Japanese knife company that makes great knives for a more affordable price. Significantly better quality than the Kai and worth the extra investment.
Advanced/Professional-Level
Masamoto is my favorite Japanese knife company and I'm always impressed with the quality and craftmanship of their knives. The VG series is the sujihiki that I personally use right now. It's very easy to maintain while keeping a consistent sharp edge.
Yoshihiro is a very popular and reputable brand that makes quality knives. I know many experienced sushi chefs that swear by them. It's a high carbon steel blade which can be difficult to maintain and sharpen. But when done right, it'll keep an extremely sharp edge.
The Masamoto Honkasumi yanagiba is one of their best knives. Honkasumi requires extra steps in production and a higher level of craftsmanship. It’s completely hand sharpened, polished, and finished by especially skilled and experienced craftsmen, which results in amazing sharpness and more refined level of finish.
Gyuto
Gyuto style knives are the Japanese version of an all-around chef knife. These aren’t specifically made for slicing fish but can still work great for making sushi. They are a lot more versatile and can be used for all different types of cooking so the investment might make more sense for a typical home chef.
Beginner/Entry-Level
The Kai Seki Magoroku Akane is an entry-level gyuto knife that is well-rounded and affordable.
Tojiro DP is one of the best budget-friendly Japanese gyuto on the market. Very versatile and a great gateway knife into the world of high end Japanese knives.
Advanced/Professional-Level
Misono is another one of my favorite Japense knife brands and I use the 440 gyuto for majority of my home cooking. Very easy to maintain and take care of while holding a very sharp edge.
The molybdenum gyuto is more affordable than the 440 but also a great well-rounded knife from Misono.
One of the best Gyuto knives from Misono. The UX10 series have exceptionally rust-resistant blades while offering extreme sharpness like a carbon steel knife. Upgrade from the Molybdenum and 440 series.
Deba
Traditional Japanese style with a single bevel used to break down whole fish. Not the best everyday knife but a must-have if you plan to make sushi professionally.
Beginner/Entry-Level
The Kai Seki Magoroku Kinju ST is a basic deba that is affordable and a good way to get used to the deba style knife.
Advanced/Professional-Level
The Masamoto KS Series Hon Kasumi deba is a professional-level knife that requires extra steps and higher lever of craftsmanship when producing. It is extremely sharp and has amazing edge retention. Suited for professionals that know how to take care of Japanese knives.
Now of course there are plenty of other brands and knives that I can recommend but I hope this gives you a good starting point at the least. If you are interested in a knife, just click on the picture and it should take you to the listing on Amazon (it is an affiliate link which means I may receive a small commission at no extra cost to you). If you do purchase through my link, thank you! I really appreciate the support and it's what helps me keep writing and producing content for all my fellow sushi lovers out there!
Not a fan of Amazon? No problem, check out www.JapaneseChefsKnife.com. Now I'm not an affiliate nor am I sponsored by them. They're just a great company that carry tons of high quality Japanese knives and at good prices. I've bought many knives from them and never had a bad experience. Always professional and good customer service. Check them out and let them know Jun (The Sushi Man) sent you, hopefully with enough mentions they'll offer me a discount code to share with you guys. 😉
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