10 Best Sushi Knives 2026 in the United States

The imarku Santoku Knife features a 5-inch blade made from Japanese high carbon stainless steel, which is great for resisting rust and staying sharp over time. Its blade is ultra-sharp with a hand-polished edge angled at 15-18 degrees, making it very precise for cutting tasks—important for slicing sashimi or other sushi ingredients cleanly. The Santoku blade shape is versatile, suited for slicing, dicing, and chopping, which works well in both sushi preparation and everyday cooking. The blade is relatively thin (2.3mm), helping achieve very fine, thin cuts which sushi chefs appreciate. Unlike traditional single-bevel sushi knives, this knife likely has a double-bevel edge (since it’s described as a Santoku), which makes it easier for right- and left-handed users and more forgiving for home cooks.

Its handle is made of ergonomic Pakkawood that offers a comfortable and secure grip, reducing wrist fatigue during longer prep sessions. This handle material also adds a nice aesthetic touch with its rosewood color. One drawback is the shorter 5-inch blade, which limits reach compared to longer knives typically favored in sushi for slicing large fish fillets. Also, it’s not dishwasher safe, so hand washing is necessary to maintain its quality.

Though marketed as a professional-grade knife, its user-friendly features and manageable size make it ideal for home cooks wanting a reliable, sharp knife for sushi and general kitchen tasks. The included high-quality gift box is a nice bonus if you’re buying this as a present.

The Shun Classic 8" Chef's Knife stands out in the sushi knife category with its exceptional craftsmanship and sharpness. Made from VG-MAX steel with 68 layers of Damascus cladding, it boasts a razor-sharp 16-degree edge that enhances precision cutting, which is crucial for preparing sushi. The blade length of 8 inches is versatile, making it suitable for various kitchen tasks, from slicing fish to chopping vegetables. Additionally, the D-shaped Pakkawood handle provides comfort and a secure grip, accommodating both left and right-handed users, enhancing control during intricate slicing tasks.

While this knife excels in performance, it requires careful handling and maintenance. It's not dishwasher safe, so hand washing is necessary to preserve its quality, which may be a drawback for those looking for low-maintenance kitchen tools. The price point may also be higher compared to standard knives, which could deter some budget-conscious buyers.

The knife is ideal for both professional chefs and home cooks who value quality and performance in their kitchen tools. However, those new to sushi making or with less experience in handling high-quality knives may find it a bit intimidating at first. Despite the learning curve, its craftsmanship and durability can lead to a rewarding investment for those who appreciate cooking and want to elevate their culinary skills.

The MASAMOTO KS Yanagiba sushi knife is designed specifically for slicing sashimi and sushi fish with precision. Its 10.5-inch blade is made from high-quality Japanese carbon steel known as Shirogami White Steel #2, which allows for a very sharp edge and excellent cutting performance. This single-bevel blade is ideal for making clean, delicate cuts in one smooth motion, preserving the texture and freshness of fish.

The knife features a traditional d-shaped wooden handle with a natural water buffalo horn ferrule, providing a lightweight and comfortable grip favored by professional sushi chefs. Because it uses carbon steel, the blade is prone to rust and requires careful maintenance—washing by hand and thorough drying are necessary. Additionally, it’s not a stainless steel knife, so it will need regular sharpening to maintain its sharpness. The 62-63 hardness rating also means it holds an edge well but might be less forgiving if misused.

For those who value traditional craftsmanship and are comfortable with the upkeep involved, the MASAMOTO KS Yanagiba offers an authentic, professional-grade sushi knife made in Japan with excellent slicing ability. It is especially well suited for skilled home cooks or chefs who prepare sashimi regularly.