Cooking sushi, by definition, has to be a transcendental experience because, just like the tea ceremony or ikebana, the art of arranging flower, it has developed into a form of meditation over the centuries in Japan. However, you should not be scared or intimidated by that concept, but rather try to approach it like a child’s game where you try to bring some magic into preparing your food. And just like any magic show, you will need the trappings of ritual, which, in the case of sushi is the knife. Now, it is true that the knife is incredibly important in making sushi for several reasons, including the fact that it will allow you to make the finished pieces of sushi look incredibly cool, but it is equally true that, if you are a beginner, you should not have to pay a lot of money for something you will not be using at its maximum potential. So in our search for the best sushi knife we did not just look for the very best, but we also looked at what would be the best for every type of possible reader of this article. So don’t just look at the following table with our top 5 choices, but also scroll down to find our in depth reviews and the reasons why we think you should choose one knife or another.
|YOSHIHIRO Shiroko Kasumi Yanagi Shitan Handle Sushi Sashimi Chef's Knife 10.5"" (270mm)||excellent||$$||Click Here|
|YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 9.5" 240mm - MADE IN JAPAN||excellent||$$||Click Here|
|JAPANESE NARIHIRA FUJITORA DOUBLE BEVEL LONG CHEF KNIFE (japan import)||very good||$||Click Here|
|JAPANESE 3PCS SEKIRU SASHMI SUSHI CHEF KNIFE SET||very good||$||Click Here|
|Non-stick Sushi Chef's Knife||excellent||$||Click Here|
1. YOSHIHIRO Shiroko Kasumi Yanagi Shitan Handle Sushi Sashimi Chef’s Knife
The first choice for our list is the absolute best sushi knife, in the sense that even a Japanese sushi master would not feel inadequate with this knife in his hand. For that reason it is in a incredibly expensive knife, but it is worth every penny. To start with something that will be familiar to everyone of our readers the blade is made from high carbon steel known as white steel or Shiroko. The high carbon content makes this an exceptionally strong metal that will keep its edge for a very long time. The blade is has a single edge, which means that, unlike traditional European knives, it is sharpened only on one side, which gives it a more aggressive, sharper profile. This type of knife is known as a Yanagi, and it was specifically designed for sushi and sashimi. You will need to practice a little before you will be able to use it, but you will be able to get much thinner cuts of meat or vegetables that will look a lot glossier than anything you would be able to get with a regular knife.
2. YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife
There is a more affordable sushi knife from the same Japanese, high quality manufacturer Yoshihiro, the Yoshihiro Shiroko High Carbon Steel Kasumi Yanagai Sashimi. It still is a fairly expensive knife, but it is what we would recommend you to get if you have never held such a knife in your hand. The reason is that you may not want to pay that much as the first Yoshihiro knife costs, but you may want that level of quality, and this is what this is. The Yoshihiro Shiroko Kasumi Yanagai Sashimi uses that high grade, rich carbon steel known as Shiroko and a single edge blade. However, the blade is a little bit shorter at just 9.5 inches, and the handle is made from magnolia wood, which, although quite nice, is not as beautiful as the rosewood handle that our top choice uses. Still, this knife did earn a 4.9 star rating on Amazon, and, seeing how most of the buyers of this type of knife are highly skilled sushi cooks, you can rest assured that the quality is truly outstanding.
3. JAPANESE NARIHIRA FUJITORA DOUBLE BEVEL LONG CHEF KNIFE
As we head into the second part of our list you will see a significant drop in price, and you may be tempted to think that the quality of the knives will drop too. In a sense that is true, but the difference in quality is so subtle that you would have to be a 20 year sushi chef to know and be bothered by the difference. The Japanese Narihira Fujitora Chef Knife costs almost a third of the price that our top choice costs, but it is still a high grade steel knife, made in Japan. It is a much easier knife to use by an American cook because it has a traditional double beveled edge, so it is sharpened from both sides like all regular knives. The metal is very strong and it was enriched with various composites to make it dishwasher safe and rust free. Still it has that traditional look and feel that will make this the proper tool for padawan sushi chef.
4. JAPANESE 3PCS SEKIRU SASHMI SUSHI CHEF KNIFE SET
We believe that it is better to own a single, high quality sushi or sahimi knife, so you will be able to learn how to use, value and appreciate one, rather than sacrifice quality for theatricals. Still, as we stated in the beginning, making your own sushi needs to be as much about the sushi as it is about your own enjoyment in the process. The truth is that the great sushi masters use at least 5 knives in preparing a meal, and most of the tutorials you will find on the matter will ask you to use different knives. So if you would like to learn not only how to cook sushi and sashimi but also how to use the specific knives involved in this trade, you will need to buy the Japanese 3pcs Sekiru Sashimi Sushi Knife Set and upgrade it as your skills improve.
5. Non-stick Sushi Chef’s Knife
The final knife in our search for the best sushi knife for each category of our readers is the no nonsense, no frills Non-stick Sushi Chef’s Knife. It is a modern remake of what the sushi knife is at its core: a incredibly sharp knife, with a non stick surface that will allow you to create that glossy finish when cutting the fish. Purists are going to hate even the fact that we mentioned it here, but, as long as you can make it work for you, and it helps start preparing your own sushi, there is no reason to shy away from it. We love the fact that the price is so reasonable, even cheaper than some other regular knives, and still the quality of the metal is high, allowing it to maintain its sharpness for a very long time.