Who doesn’t love a well-made sushi? They’re fantastic! Especially if you want to get them gains on as they have high-quality protein components. They’re quick, easy, and fun to make for everyone – not to mention that they’re extremely delicious for a swift snack.
Now, I’m going to teach you the first step: Getting the best sushi knife.
Finally, we’re at the last part of the article: listing down the top 7. From this list, you’ll be able to weigh them down on which sushi knife is truly suitable for your job. After all, you don’t need to be Japanese to love sushi.
Everyone loves it! (Yes, including my cat).
|YOSHIHIRO Shiroko Kasumi Yanagi Sushi Sashimi Chef’s Knife||$$$|
|Kitchen + Home Non Stick Sushi Knife||$|
|Mercer Culinary Asian Collection Yanagi Sashimi Knife||$|
|Shun Pro 8-1/4-Inch Yanagiba Knife||$$|
|Sekizo Yanagiba, Japanese Long Sashimi Sushi Knife||$|
|Sekizo Japanese Yanagiba Sashimi Sushi Knife 240mm||$|
|Yoshihiro VG10 16 Layers Hammered Damascus Gyuto Japanese Chefs Knife 8.25 in (Western style Mahogany Handle)||$$|
These sushi knives are specialized blades that are intended to make sushi or rolls. In this way, you’re able to control the knife as you wish as their structure is made for the exact role – so yes, you do. But I’m not surprised if you find it unnecessary to add one in your chef’s arsenal.
It’s a common misunderstanding among amateur chefs that it’s okay to use any knife as long as it has a sharp enough blade which is simply unacceptable.
Honestly, I thought the same way, too. But when I did try my favorite kitchen knife for cutting up sushi…let’s say the results weren’t all that pretty.
I’ve observed that regular kitchen knives are way too bulky to do the task effectively, it feels awkward, and the result also is awkward. The best sushi knives have certain distinct characteristics that makes your work visibly easier.
These knives are thinner than any other knife, and the weight is undoubtedly lighter. Generally, they’re longer in length, thinner, and of course, they’re sharp.
They kind of look alike, the two types, I mean. First timers – or even intermediate level cook – would sometimes get confused on the differences between the two.
In fact, just gaining the wisdom of knowing that they’re two different types when they’re smacked right in the face (I don’t mean it the literal way) requires a bit of experience to differentiate the one knife from the other.
But don’t worry, that’s what I’m here for!
It’s simple really, the only difference is on how they’re honed. The traditional sushi knives that dates all the way back to when mailmen had jobs, are only honed on one side of the blade. While Japanese-western knives are considered as a double-edged utility – honed on both sides.
As for its appearance, it’s being modernize with a touch of Japanese. Usually the latter ones, its edge is shaped like the letter “V”. Let’s dig deeper, and let’s talk about rations.
Now, since these types are known to be thinner with an asymmetrical edge. To be precise, here are the numbers 70:30, 60:40, and 90:10. Now, if you want to know which one is more popular, you’d commonly see a 50:50 edge being used in the kitchen.
Of course, the reason is not only for meaningless design alone. It’s made for a thinner cutting edge – which is a bonus for making precise sushi cuts. Facing the blade front, you might notice that it has a steeper angle made for that purpose.
Alright, folks. I’ll go even deeper on the details and talk about the different styles. Don’t strain yourself on this one, it’s meant for your guide and reference when you’re choosing of what you want to purchase.
Let’s get it on with the first old-fashioned style…
Toppings on sushi are a blessing from heavens! If you’re into toppings and all that – which I’m sure you are – then you’d want to get this old style right here. Also, it can also make boneless fish fillets into sashimi! This baby right here is able to cut long beautiful slices in a swift!
Now that we’ve learned about Yanagi…this one is isn’t really any different. In fact, this is actually a variation of it. This is perfect for a straight-cut sashimi. As for your fun fact, you’re able to control this knife way better than Yanagi – definitely a go signal – because of its thinner body.
Moreover, this is the perfect style to use on an octopus. The reason behind is on how it’s formed – its tip is blunt that makes it well-balanced. And as if to prove a point, Takobiki is actually derived from Octopus.
Okay, let’s have a quick history lesson. Its name is from the saltwater specie – blowfish. In tradition, this is usually served on a painted platter. They’re usually cut into thin slices so you could visibly see the design through the fish that’s being sliced.
This is a specialty knife that’s being used for making thin slices of vegetables.
It has the same function as the name that’s stated above – for cutting thin sheets of vegetables. However, you could say that this is a better one. Its knife is being innovated to a tip that’s more pointed than the former, making it a better candidate for gentle tasks.
We have 5 styles that’s under this list, let’s see how different or similar they are from the traditional style.
You could say that this style could be your all-purpose knife that you usually keep on your kitchen’s counter – your trustee, if you will. This is an ideal knife for cutting a wide range of area – fish, meat, and vegetables. This is made so that it’d be able to prepare different kinds of Western cuisine.
Moreover, it remains sharper than other knives! Who doesn’t want lesser work in the kitchen?
The blade is shorter for this knife as it’s intended for lesser friction when slicing. This is essentially considered as a slicing knife that’s able to cut poultry meat, fruits, vegetables, hams, and roasts.
A sturdy butcher’s knife that’s meant to slay tougher meat. This is able to cut through harder bones and frozen foods – it’s a heavy-duty knife.
You’ll notice that it has a high-profile blade, and that it isn’t just for decoration. It doesn’t really take a lot of space on your kitchen counter thanks to its design. This style is also known as “three virtues”, it means you are able to use this style to cut three things – meat, fish, and vegetables.
It’s an easy-to-sharpen knife that specializes on cutting vegetables. It’s a double ground blade makes it easier for maintenance.
I know, I know. The names are quite confusing – I’m confused, too. I mean, with all these hard-to-remember words, we’d be lucky if we remember at least five. But since I want to make it as convenient for you – and for me – let’s narrow them down to the top 4 best.
The knife’s blade, and what its components are, is significant to the impact of your performance. If you’re going to purchase a knife, wouldn’t you want it to be a trustworthy cutlery? Knowing the best steel for the job means more than just a boost in durability.
If you’re after knives that have a remarkably sharp edge, then it would be best for you to get this carbon steel cutlery. Unfortunately, you have to pay more attention to it as it need more maintenance than other utility units.
Professionals are known to choose this type of steel as they’re able to utilize it to its full potential. Also, they’re able to extend the shelf life of the knife because it’s being properly used and maintained.
Knives which are composed of composite steel are an absolute winner. Although they cost more – really pricey –they stay sharper longer and they need lesser maintenance.
And lastly, my all-time favorite…
Stainless steel knives are the most popular to my knowledge. This is what almost everyone uses – professionals, non-professionals, stay-at-home moms, and even people who only cooks occasionally.
They’re versatile in this area as it does its job proficiently, and still remains to be sharp. However, it’s not as sharp as the other two on this list. But it’s a perfect knife for someone who just started learning the way of cooking – its price isn’t that expensive, too!
YOSHIHIRO is a dependable brand in terms of Japanese knives. Its blade is made from Japanese White High Carbon Steel that will transform to become an exceptionally sharp knife when exposed to whetstone – I personally like to call it as an evolution stone in this case.
It has a concave design on its back while having a flat surface on the front, this unit is a single edged blade with a Rosewood Japanese handle. This is ideal for hobby-chefs as this is lightweight and a well-balanced blade.
This is one of those versatile knives where you’re able to use it for a number of kitchen work. It has an exceptional razor-sharp stainless steel blade that gives you maximum edge retention. Its coating is a non-stick material for an easier cleaning time. Lastly, its design is made for personal control over the knife.
You’re able to maneuver the knife as you like making it the perfect companion for slicing up the best sushi. For the entry-level cooks out there, I’d recommend this knife to practice on.
Mercer has been in the business for 30 years, it’s amazing! Its cutlery has a razor sharp blade that’s made by the best of German steel. It’s a pretty simple looking knife that does its job perfectly, its handle is a Traditional D-shape. Overall, a neat nice to use.
Shun Pro is the ultimate knife for making perfect thin slices on soft meats for the intention of making sashimi. This knife has a single-edged design with a length of 8 ¼. Its blade is constructed with VG-10, it can incredibly hold its edge longer than other knives.
It’s a perfect fit for right handed cooks, Sekizo Yanagiba has a beveled happy scales single. Its length measures up to 8inches long. Its measurement has the purpose of slicing through fish and rice rolls. The handle of this knife gives the user a comfortable grip that allows you to bring in control.
Of course, its blade is immune to rust so you’re sure it would remain safe and intact throughout your time with this particular cutlery.
Yoshihiro is plain and simple – just the way I like it. Its measurement is around 8-1/8” for its blade. This unit is a specialty knife that is made to slice raw fish. This is also one of the best knife you can use for preparing sashimi.
Another feature that I love is that it’s able to resist rust. The handles of this knife is wooden that only gives you the best of comfort. Lastly, it’s able to cut different food too – vegetables and meat.
This is knife is able to do just about anything – slicing, dicing, mincing, and a whole lot more! It has an incredible HRC 60 for incomparable sharpness. It eliminates friction thanks to its 16 layer hammered outer steel. To top it all off, it has a Mahogany wood handle for a well-balanced use.
I know that you’re all excited for preparing that sushi up – who wouldn’t? But I sure hope you’ve already found the knife you want to use. It’s relatively important to find a knife that makes you capable of doing what you love the most (eating sushi) easier.
There are different kinds of knives, as well as there are multiple styles you can choose from. Think about what kind you would use the knife for – are you going to use it solely on preparing sushi? Or are you going to use it on something else?
The decision is up to you.
Whatever answer that you have to that question, you’ll be able to narrow down the best sushi knife for you. Of course, it’s always advisable to read more about sushi themselves and how to prepare them so you’d be aware on what’s to come.
This is most especially true to everyone who just started out this sushi business – is this a serious hobby that could possibly turn into an ongoing business? Then you’d probably need to buy sushi knives which may cost more than the usual, but has a higher quality.
If you’re doing this out of curiosity, then go find yourself a knife that’s cheaper in price, but is still durable to use for at least a couple of months (if possible, years) without breaking so you could utilize it again.
Or you could get an all-purpose knife that you can use on different kitchen concerns. It’s always important to have a knife that has a comfortable handle. In fact, you shouldn’t look at the price for this matter.
Lastly, I want to share a video for you guys – this actually helped me a lot – it’s a YouTube video by HowToSushi that gives you a more in-depth information on choosing the best sushi knife. Also, it could generally help you about sushi as well!