Sushi and Sashimi Knives: The Ultimate Guide to Types, Features, and Uses

Sushi and sashimi are two of the most popular dishes in Japanese cuisine, and a critical tool in creating these dishes is the right knife. Whether you’re a professional sushi chef or a home cook who loves to create sushi rolls, having the right knife can make all the difference in the final outcome of your dish.

In this article, we’ll explore the different types of sushi and sashimi knives, their unique features, and how to use them effectively in your kitchen. From traditional Japanese hankotsu knives to Western-style yanagiba knives, we’ll help you find the right knife to elevate your sushi-making skills.

History of the sushi knife

The history of the sushi knife, also known as a hankotsu or hankotsubo, can be traced back to Japan in the early 19th century. At the time, sushi was a street food primarily consumed by the working class, and it was made using simple knives that were used for both cutting the ingredients and serving the dish. However, as sushi became more popular and began to be served in restaurants, specialized tools were developed to meet the demands of the growing industry.

One of the earliest forms of the sushi knife was the hankotsu, a heavy, straight-edged knife that was used to cut through the thick bones of fish. This knife was specially designed to be sturdy and strong, allowing sushi chefs to quickly and easily fillet and debone the fish they were preparing. As the popularity of sushi continued to grow, the hankotsu evolved into the hankotsubo, a more refined version of the original tool that was designed for use in restaurants.

Over time, the hankotsubo has undergone numerous modifications, with different variations being developed for different types of fish and for different stages of the sushi-making process. Some knives, for example, are designed specifically for slicing raw fish, while others are better suited for cutting vegetables or shaping rice. In recent years, the use of high-quality materials and modern manufacturing techniques has allowed for the creation of sushi knives that are not only functional but also beautiful, with intricate patterns and designs etched into their blades.

Today, the sushi knife remains an essential tool in the making of traditional Japanese sushi. Whether used by experienced sushi chefs or home cooks, the knife is an indispensable part of the sushi-making process, allowing for precise cuts, beautiful presentation, and delicious, authentic flavors. With its rich history and continued popularity, it is clear that the sushi knife will remain an important part of Japanese cuisine for many years to come.

Parts of a sushi knife

The main parts of a traditional Japanese sushi knife, also known as a “hankotsu” or “hankotsu bocho”, include:

1. Blade: The sharp and thin blade is made of high-carbon steel, allowing for precise cuts.
2. Handle: The handle is usually made of wood, plastic, or bone and provides a comfortable grip.
3. Tang: The tang is the extension of the blade that runs through the handle, providing stability and balance to the knife.
4. Bolster: The bolster is the thick metal collar at the junction of the blade and handle, which protects the user’s hand and adds weight to the knife for balance.
5. Point: The point is the tip of the blade, used for piercing and trimming.
6. Spine: The spine is the top edge of the blade, opposite the cutting edge.
7. Chin: The chin is the lower portion of the blade near the handle, used for chopping and crushing ingredients.
8. Heel: The heel is the back of the blade near the handle, used for heavier cutting tasks such as slicing thicker cuts of fish or vegetables.

The blade of a sushi knife is crucial for precise cuts, as the high-carbon steel construction allows for sharpness and durability. This is essential when cutting delicate ingredients such as raw fish, as clean and accurate cuts are necessary for both presentation and food safety. The thin blade of a sushi knife also helps to reduce the amount of pressure applied to the ingredients, preserving the integrity and flavor of the fish.

The handle of a sushi knife is designed for comfort and safety, with a grip that allows the user to apply precision and control. Handles are typically made from wood, plastic, or bone, and are often ergonomically designed to fit comfortably in the hand. The tang, which extends through the handle, adds stability and balance to the knife, making it easier for the user to make clean cuts with minimal effort.

The bolster, located at the junction of the blade and handle, provides a barrier between the user’s hand and the blade, increasing safety during use. It also adds weight to the knife, improving balance and allowing for a more controlled slicing motion. The point of the blade is used for piercing and trimming, while the spine provides support during cutting tasks. The chin and heel of the blade are also essential, with the chin used for chopping and crushing ingredients and the heel used for heavier cutting tasks. Overall, these parts work together to create a well-rounded and versatile tool that is essential for preparing high-quality sushi and sashimi dishes.

Different types of sushi knife

Sushi knives come in various types, each equipped with unique features that make them fit for certain purposes. One way to categorize these knives is by their blade composition, handle material, and blade length.

Let us delve deeper into the various types of sushi knives and examine their features and intended use.

Yanagiba

The Yanagiba knife is a type of Japanese kitchen knife primarily used for slicing raw fish for sushi and sashimi dishes. It is characterized by its long, slender blade, typically measuring 9-12 inches, with a single bevel edge that is honed to an extremely sharp point. The name “Yanagiba” literally means “willow blade,” referring to the graceful, slender shape of the knife. The Yanagiba is designed for precise, clean cuts, and is often used in a slicing motion, pulling the blade through the fish in a smooth, swift motion. It is commonly made of high-carbon stainless steel, but traditional Japanese-style Yanagibas are made of carbon steel, which is more prone to rust and discoloration but is also easier to sharpen and maintain a keener edge.

Features

• Single-bevel blade: Yanagiba knives have a single-bevel edge, meaning that the blade is ground on only one side, creating a razor-sharp edge.
• Long, narrow blade: Yanagiba knives have a long, slender blade that ranges from 240 mm to 330 mm. This shape allows for clean, efficient cuts through delicate ingredients such as raw fish.
• Pointed tip: The blade of a Yanagiba knife has a sharp, pointed tip, which is useful for precise cuts and trimming.
• Lightweight design: Yanagiba knives are designed to be lightweight, making them comfortable and easy to handle for extended periods of time.
• Japanese-style handle: Yanagiba knives typically have a traditional Japanese-style handle made from materials such as ho wood or magnolia, which is secured to the blade using a pair of rivets.
• High-quality steel: Yanagiba knives are typically made from high-quality steel, such as VG-10 or AUS-10, to ensure durability and longevity.
• Unique shape: Yanagiba knives have a distinctive shape that sets them apart from other types of kitchen knives, making them ideal for slicing sashimi or sushi.

Uses of the Yanagiba

The Yanagiba knife is a traditional Japanese kitchen knife that is primarily used for slicing raw fish, especially for sushi and sashimi dishes. It is also suitable for cutting other ingredients such as meats, fruits, and vegetables. Its long and thin blade allows for precise cuts, while the single bevel edge makes it easier to slice through delicate ingredients with a smooth and clean motion.

The Yanagiba knife requires a specific technique for slicing fish for sushi and sashimi, and there are several techniques that can be used, including:

• Usuzukuri: This technique is used to slice raw fish into very thin and delicate pieces. The fish is cut into thin slices while keeping the natural shape of the fish. To achieve a thin, delicate slice, it is important to use a sharp knife and to apply gentle pressure. Hold the fish firmly with one hand, and make a slicing motion with the Yanagiba knife using the other hand. Start at the head end of the fish and slice towards the tail, making sure to keep the blade flat against the cutting board.
• Hirazukuri: This technique is used to cut fish fillets into thin slices. It involves slicing fish perpendicular to the fibers, resulting in beautiful and uniform slices. This technique requires precision and accuracy. Start by removing any bones from the fish fillet, then place the fillet on a cutting board. Hold the fish firmly with one hand, and make a slicing motion with the Yanagiba knife using the other hand. Start at one end of the fillet and slice towards the other end, keeping the blade flat against the cutting board and making sure to apply even pressure.
• Sogizukuri: This technique is used to cut fish into bite-sized pieces for use in sushi rolls or other dishes. The fish is cut into smaller pieces, making it easier to handle and eat. Cut the fish into small pieces that are easy to handle and eat. This is usually done with a slicing motion, similar to Usuzukuri, but with a little more force to make sure the pieces are cut through. Make sure to keep the knife sharp and clean to avoid crushing the delicate flesh of the fish.

Deba

The Deba knife is a type of Japanese kitchen knife used primarily for filleting and butchering fish, as well as for preparing poultry and meat. It is characterized by its heavy, sturdy blade, typically measuring 6-9 inches in length, with a thicker spine and a single bevel edge that is honed to a sharp point. The Deba knife is designed for heavy-duty tasks such as cutting through bones and other tough materials, and its thick blade helps to prevent the blade from bending or warping under heavy pressure.

Unlike the Yanagiba, which is designed for precise slicing, the Deba is used for chopping and sawing motions. The Deba is commonly made of high-carbon stainless steel, but traditional Japanese-style Debas are made of carbon steel.

Features

• Blade: The blade of a Deba knife is heavy and sturdy, with a single-beveled edge that tapers to a sharp point. The blade is typically made of high-carbon steel, which is durable and holds a sharp edge well.
• Length: Deba knives are typically around 15 cm to 30 cm in length, making them well-suited for filleting larger fish.
• Weight: The heavy blade of a Deba knife gives the knife a substantial weight that makes it easier to handle larger fish.
• Handle: The handle of a Deba knife is usually made of wood, such as magnolia or pakkawood, and is designed to fit comfortably in the hand. Some handles are also designed with a guard to prevent the hand from slipping onto the blade.
• Balance: Deba knives are designed to be well-balanced, with the weight of the blade evenly distributed along the length of the knife. This makes it easier to control the knife when filleting fish.
• Purpose: Deba knives are primarily used for filleting fish, but they can also be used for other tasks, such as chopping and mincing. Their heavy blade and sharp edge make them well-suited for cutting through fish bones and other tough ingredients.

Uses of the Deba knife

The Deba knife is a heavy, single-beveled Japanese knife traditionally used for filleting fish. Its sturdy blade and sharp point make it ideal for tasks such as separating flesh from bones, slicing through the head and spine of fish, and removing skin. Deba knives can also be used for other tasks such as cutting meats and poultry, but they should not be used for chopping or slicing harder ingredients like vegetables and fruits, as the blade is not sturdy enough for such tasks and can easily get damaged.

The pointed tip of a Deba knife is particularly useful for precision tasks such as removing bones and scales from fish and making precise cuts through meat and poultry. The tip can also be used for piercing and scoring, making it an ideal tool for Japanese cuisine that often involves making intricate cuts and designs on fish and meat.

The heavy, single-beveled blade allows for clean cuts through soft ingredients, while the pointed tip allows for precision tasks. The blade’s thickness and weight make it ideal for filleting and separating bones, while the handle’s design provides a secure grip for the user. In contrast, a double-beveled blade or a lighter blade would not be ideal for filleting fish and other heavy-duty tasks.

Kiritsuke

A Kiritsuke knife is a traditional Japanese kitchen knife that is often referred to as a “master chef’s knife”. This multi-functional knife is characterized by its unique and versatile blade shape, which is a cross between a traditional Japanese usuba knife and a yanagiba knife. The Kiritsuke knife has a longer blade than an usuba knife, with a pointed tip for piercing, and a slightly curved edge for slicing and cutting.

The blade of a Kiritsuke knife is usually made from high-carbon steel, which provides sharpness and durability, and is typically single-beveled, allowing for precise cuts. The handle of a Kiritsuke knife is usually made from wood, plastic, or bone, and is designed for comfort and safety, with a tang that extends through the handle for stability and balance.

The versatility of the Kiritsuke knife makes it an essential tool for sushi chefs, as it can be used for a variety of tasks, including slicing raw fish, cutting vegetables, and preparing sushi rolls. Its unique blade shape and sharpness make it ideal for slicing through ingredients with minimal pressure, preserving the integrity and flavor of the food.

Features

• Blade Shape: Kiritsuke knives have a unique blade shape that resembles a cross between a traditional Japanese usuba knife and a yanagiba knife. This blade shape gives the knife versatility for slicing, chopping, and even piercing.
• Single-bevel Edge: Kiritsuke knives typically have a single-bevel edge, meaning that the blade is only sharpened on one side. This allows for precise slicing and cutting, especially for delicate ingredients like raw fish or vegetables.
• Length: Kiritsuke knives typically range from 210mm to 300mm in length.
• Handle: Kiritsuke knives have a traditional Japanese handle, made of materials such as magnolia wood or ho wood and are attached to the blade with a “wa-style” handle. This handle style provides a comfortable grip, balance and ease of use.
• Blade Material: Kiritsuke knives are usually made of high-carbon stainless steel, which provides excellent durability, rust resistance and sharpness.
• Multi-purpose Use: Unlike other Japanese knives which are designed for specific tasks, Kiritsuke knives are designed to perform a variety of kitchen tasks, including slicing, dicing, mincing, and even some light protein fabrication.

Uses of a Kiritsuke knife

A Kiritsuke knife is commonly used for slicing, chopping, and cutting ingredients for Japanese cuisine, including fish, meat, and vegetables. Some specific uses of a Kiritsuke knife include filleting fish, preparing sashimi, dicing vegetables, and breaking down poultry. Some chefs also use it as a substitute for a Nakiri knife or a Sujihiki knife.

Usuba Knife

An Usuba knife is a traditional Japanese kitchen knife that is specifically designed for cutting vegetables. It is an essential tool in Japanese cuisine and is considered one of the most important knives in the kitchen of a professional chef. The name “Usuba” literally translates to “thin blade” in Japanese, and this knife is known for its sharpness, thinness, and versatility when cutting vegetables.

The Usuba knife is characterized by its rectangular shape, which makes it ideal for making precise cuts and slices. The blade of an Usuba knife is typically between 165mm to 210mm in length and is made from high-quality steel that is hard enough to maintain its sharpness but soft enough to be honed and sharpened easily. The blade is also ground on only one side, which makes it ideal for use by left or right-handed individuals.

The handle of an Usuba knife is usually made from materials such as Magnolia, rosewood, or ebony, and is designed to provide a comfortable grip while in use. The handle is usually attached to the blade with a tang, which extends through the length of the handle, ensuring a secure and balanced connection between the blade and the handle.

Features

• Rectangular blade shape: The blade is typically wider and shorter than other traditional Japanese knives, with a rectangular shape that makes it ideal for precise cuts.
• Single-bevel edge: The blade is ground on only one side, making it ideal for use by left or right-handed individuals.
• Thin blade: The name “Usuba” literally translates to “thin blade” in Japanese, and this knife is known for its thin and sharp blade, which is perfect for slicing through delicate vegetables.
• High-quality steel: The blade is made from high-quality steel that is hard enough to maintain its sharpness but soft enough to be honed and sharpened easily.
• Comfortable handle: The handle is usually made from materials such as Magnolia, rosewood, or ebony and is designed to provide a comfortable grip while in use.
• Secure connection: The handle is usually attached to the blade with a tang, which extends through the length of the handle, ensuring a secure and balanced connection between the blade and the handle.
• Length: The blade is typically between 165mm to 210mm in length.

Uses of an Usuba knife

The Usuba knife is used for a variety of tasks in the kitchen, including slicing, dicing, and chopping vegetables. Its sharp blade allows for precise cuts and its rectangular shape makes it ideal for making straight cuts, which is especially useful when preparing vegetables for dishes such as stir-fry and salads. The Usuba knife is also used for cutting and shaping vegetables into intricate patterns, such as for sushi rolls, adding a decorative touch to dishes.

Sushi knife vs. sashimi Knife

A sushi knife, also known as a hankotsu or a butchers knife, is a heavy and thick blade that is used for cutting through the meat and bones of fish in order to prepare it for sushi rolls. This type of knife is typically made of high-carbon steel and has a straight edge, making it ideal for slicing through tough, dense materials with ease.

On the other hand, a sashimi knife, also known as a yanagiba, is a longer and thinner blade that is used for slicing sashimi and other raw fish dishes. This type of knife is made from a harder steel than a sushi knife and has a much sharper edge, allowing for precise and clean cuts with minimal damage to the delicate flesh of the fish. The blade of a sashimi knife is also often beveled on one side, giving it a unique slicing motion that helps to preserve the quality of the fish.

While both sushi and sashimi knives are used in the preparation of fish dishes, they serve different purposes and are designed with specific uses in mind. A sushi knife is designed for heavy-duty work, while a sashimi knife is designed for precise and delicate slicing. As a result, sushi chefs and sashimi chefs often prefer to use different knives for different tasks, depending on the type of fish they are preparing and the dish they are making.

In conclusion, while both sushi and sashimi knives are essential tools in a Japanese kitchen, they serve different purposes and are designed to meet different needs. Whether you are a professional chef or a home cook, having the right knife for the job can make all the difference when it comes to preparing and serving high-quality fish dishes.

Western knife vs. traditional Japanese sushi knife

Traditional Japanese sushi knives, also known as hankotsu knives, are made from carbon steel and feature a thicker and heavier blade, making them ideal for cutting through dense fish and meat. These knives have a unique, curved blade that allows the chef to make precise cuts while also keeping their knuckles clear from the cutting board. These knives are also commonly used for breaking down fish, as well as cutting through bones.

On the other hand, Western-style sushi knives, such as yanagiba knives, are made from stainless steel and feature a thinner, longer blade. These knives are designed to make precise, clean cuts of raw fish and are ideal for making sashimi. Yanagiba knives have a sharper edge, which is essential for creating thin, even slices of fish for sashimi. The blade’s length also makes it easier to slice through large pieces of fish in one smooth motion.

In conclusion, both traditional Japanese sushi knives and Western-style sushi knives have their unique features and uses, and it’s essential to understand the difference between them to determine which one is best for your needs. Whether you’re a professional sushi chef or a home cook, the right knife can make all the difference in the final outcome of your dish.

What is the best sushi knife?

The best sushi knife is widely considered to be the Yanagiba knife. This traditional Japanese knife is characterized by its long, slender blade and sharp, pointed tip, making it ideal for slicing raw fish and preparing sushi. Other popular sushi knives include the Takobiki knife and the Deba knife, but the Yanagiba is most commonly used by sushi chefs.

These unique features of the best sushi knives make them ideal for preparing high-quality sushi and sashimi dishes.

1. Material: The best sushi knives are made from high-quality Japanese steel, typically either carbon steel or stainless steel. The carbon steel blades are sharpened more easily but are more prone to rusting and discoloration, while stainless steel blades are more resistant to corrosion but harder to sharpen.
2. Blade Length: A typical Yanagiba knife has a blade length of around 270mm (10.6 inches) to 330mm (13 inches), but the exact length can vary depending on the intended use. A longer blade is better for slicing large fish, while a shorter blade is more manageable for smaller fish.
3. Blade Shape: The blade of a Yanagiba knife is single-edged and has a slight curve along its length, which allows for smooth slicing with minimal resistance. The curve also allows the blade to be used in a rocking motion, which is essential when filleting fish.
4. Handle: The handle of a sushi knife is typically made from wood, such as magnolia or pakkawood, and is shaped to provide a comfortable grip and good balance. The handle should fit comfortably in the hand and be securely attached to the blade.

How to care for sushi knife

1. Clean the blade after each use with warm water and mild soap: This helps to remove any food residue and prevent buildup on the blade. Make sure to use a gentle soap that won’t damage the blade or handle. Do not use abrasive cleaners or scouring pads.
2. Dry the blade thoroughly to prevent rust and corrosion: This is important to prevent damage to the blade and ensure it stays sharp. After cleaning the knife, use a soft cloth or paper towel to dry the blade completely. Avoid leaving the knife wet or stored in a damp place.
3. Store the knife in a dry place, away from moisture and humidity: Moisture and humidity can cause rust and corrosion, so it’s important to store the knife in a dry place. Keep it in a knife block or a sheath to protect the blade. If you don’t have a block or sheath, wrap the blade in a soft cloth to protect it.
4. Occasionally sharpen the blade with a sharpening stone: Over time, the blade will become dull and will need to be sharpened. A sharpening stone is a good tool for this, as it allows you to control the angle and pressure used during sharpening. If you’re not familiar with how to sharpen a knife, it’s best to have a professional do it for you.
5. Do not put the knife in a dishwasher: The heat and harsh detergents in a dishwasher can damage the blade and handle of the knife. Always hand-wash and dry the knife as described in steps 1 and 2.
6. Use a protective sheath or cover when storing the knife: A protective sheath or cover helps to prevent accidental damage to the blade, especially when stored in a drawer or knife block. This also helps to protect you and others from getting accidentally cut when reaching into the drawer.

How to sharpen a sushi knife

To sharpen a sushi knife, you can follow these steps:

1. Wet the sharpening stone: Soak the sharpening stone in water for 10-15 minutes before use.
2. Set the angle: Hold the knife at an angle of about 10-15 degrees against the stone.
3. Sharpen: Start at the tip of the blade and slide the knife along the stone in a back-and-forth motion, applying light pressure. Repeat this motion several times.
4. Change the angle: Turn the knife over and repeat the sharpening process on the other side of the blade, holding the knife at a slightly different angle.
5. Repeat: Repeat the process on both sides until you have achieved a sharp edge.
6. Hone: Finish by honing the blade on a honing steel to realign the edge.

Note: If you are not familiar with sharpening knives, it is recommended to have a professional sharpen your sushi knife to avoid damaging it.