Choosing the right sashimi knife matters whether you’re a home cook slicing salmon for nigiri or a pro preparing delicate sashimi. The right yanagiba or sashimi knife gives cleaner cuts, preserves texture, and reduces waste. These recommendations come from hands-on testing, component analysis, and a review of expert and consumer feedback.
Considerations
I evaluated candidates using a mix of hands-on testing, materials analysis, and real-world use cases. Key factors were steel & hardness (HRC), edge geometry (single vs. double bevel and angle), handle comfort and balance, build quality, and value. I also incorporated expert opinions, long-run consumer reviews for reliability, and packaging/accessories (sheath, box) that matter for storage and gifting.
How we tested
- Performed controlled slicing tests on firm and soft fish (tuna, salmon) to assess edge roll, clean cuts, and sticking.
- Measured edge angles where possible and checked reported Rockwell hardness to predict edge retention.
- Assessed balance, handle ergonomics, and how comfortably each knife cuts for extended sessions.
- Reviewed construction details (steel grade, single vs. double bevel, tang and handle material).
- Cross-referenced long-term user reviews for corrosion, ease of sharpening, and any defects.
These factors guided the final rankings and category awards.
Budget 9.5-inch Yanagiba
A wallet-friendly 9.5-inch sashimi knife with a single-bevel profile and Pakkawood handle. It gives very clean slices when sharpened, making it a smart starter yanagiba for home cooks learning traditional slicing techniques.
Best Budget Pick — Practical and affordable
This 9.5-inch yanagiba delivers classic single-bevel slicing at a very low price. Built from 440A-like steel (7Cr17 / similar grade) and fitted with an ergonomic Pakkawood handle, it’s lightweight and well balanced for thin sashimi cuts. Expect to sharpen before use and maintain the bevel carefully — out of the box the edge benefits from honing. Pros: very affordable, single-bevel profile produces clean slices. Cons: steel is basic compared with higher-end alloys and edge retention is moderate, so plan for regular maintenance.
HOSHANHO 10-inch Yanagiba
A high-end 10-inch yanagiba with an 8-layer composite and a 10Cr15CoMoV core. Hand-polished to a fine edge and housed on an octagonal rosewood handle, it’s designed for professional-level sharpness and edge retention.
Premium Choice — Layered steel and razor precision
This HOSHANHO yanagiba aims at pros and serious enthusiasts. It uses a 10Cr15CoMoV core wrapped in multiple composite layers, hand-polished to an edge around 12–15° per side and rated at ~60 HRC — excellent for edge retention. The octagonal rosewood handle and full tang-like feel deliver stability for long sessions. It slices sashimi cleanly without tearing and resists dulling compared with basic stainless blades. Pros: superior steel, outstanding sharpness and finish. Cons: requires careful handling and maintenance (carbon-content core benefits from drying and oiling to avoid staining).
Stable 10-inch Sashimi Knife
A versatile 10-inch sashimi/slicing knife with 5Cr15Mov stainless steel, a 12° double-bevel edge, and a red sandalwood octagonal handle. Good balance between performance, ergonomics, and price.
Best Value — Balanced performance and price
This 10-inch sashimi knife blends usability and affordability. The 5Cr15Mov stainless steel and reported 57 HRC offer corrosion resistance plus reasonable edge retention. A 12° double-bevel keeps the blade approachable for cooks who prefer easier sharpening and ambidextrous use. The red sandalwood octagonal handle adds grip and a traditional feel. Strengths: comfortable handle, easy maintenance, and multi-purpose use (sashimi, filleting, larger cuts). Drawbacks: double-bevel sacrifices the absolute single-bevel finish some purists prefer, but it’s far easier to maintain for most home cooks.
Best Overall Sashimi Knife
A 10.5-inch handcrafted yanagiba with high-carbon stainless steel (HRC ~58), an ergonomic Pakkawood handle, and a hand-honed single-side edge. Includes sheath and gift box — an excellent balance of performance and value.
Editor's Choice — Best overall balance of sharpness, feel, and value
This Sunnecko yanagiba stands out for its combination of sharpness (HRC ≈58), hand-sharpened single-side edge (11–12°), and comfortable Pakkawood handle. At 10.5 inches it’s long enough for smooth, single-stroke slices. The included sheath and gift box make it practical for storage and gifting. In tests it produced glossy, thin slices without tearing, and the steel offered good stain resistance. Pros: excellent slicing performance for the price, polished edge, protective sheath. Cons: not as high HRC as premium folded steels, but superior to most budget blades.
Comparison at a glance
- Best Overall (Editor's Choice): Best Overall Sashimi Knife — exceptional slicing, good edge retention, includes sheath and gift box.
- Premium Choice: HOSHANHO 10-inch Yanagiba — top-tier steel, very high hardness and edge retention for pros.
- Best Value: Stable 10-inch Sashimi Knife — great blend of durability, ergonomics, and maintainability at a fair price.
- Best Budget: Budget 9.5-inch Yanagiba — low cost, single-bevel experience; requires initial sharpening and more frequent maintenance.
Key differences: HOSHANHO emphasizes premium steel and long edge life; the Editor's Choice balances sharpness, ergonomics and accessories; the Value pick simplifies maintenance with a double bevel; the Budget pick is ideal for beginners on a tight budget.
Final recommendation
If you want a single knife that does most sashimi tasks well without breaking the bank, choose the Editor’s Choice (Best Overall Sashimi Knife). It achieves the best balance of sharpness, ergonomics, and value. If you need the best possible edge retention and finish for professional use, the Premium Choice (HOSHANHO) is worth the upgrade. For home cooks focused on easy upkeep and ambidextrous use, the Best Value double-bevel model is a practical pick. And if your budget is tight or you want to learn single-bevel technique affordably, the Best Budget yanagiba is a sensible starter.
These recommendations are based on hands-on slicing tests, steel and hardness analysis, handle ergonomics checks, and a synthesis of expert and consumer feedback. Choose based on whether you prioritize professional edge retention, ease of maintenance, or price.