Sashimi Knife

Enjoy the ultimate precision when you have a sashimi knife in your kitchen. Specifically designed for slicing raw fish, a sashimi knife is able to produce picture perfect slices, while preserving the delicate texture of the fish in question – ideal for sushi and sashimi specifically.

You don’t have to be a professional chef to have (or want) a sashimi knife in your kitchen. If you ever deal with raw fish in this way, even if it’s not very often, you simply have to have a sashimi knife.

But, what exactly makes a sashimi knife so good at what it does? We’re going to give you some information on the most important properties of a sashimi knife – that is, the essential things to look out for when you’re looking to purchase one. That way, you’ll be set and ready to find the best sashimi knife for your kitchen!

Important Properties of a Sashimi Knife

Some experts refer to it as a “Yanagiba”, especially if it’s a Japanese sashimi knife. But, these days, sashimi knives are made all over the world – it’s more about the style of the design of the knife and its intended purpose than the origin of the manufacturer. Although, there’s always something special about an authentic Japanese knife!

Here are the most important properties of a sashimi knife to bear in mind when you’re looking to purchase one:

• Length of the Blade: The blade of a sashimi knife is normally pretty long – about eight to twelve inches. This allows the knife to be able to create clean and precise cuts in a single motion – no sawing necessary!
• Width of the Blade: Sashimi knives are quite narrow. This contributes to the knife being able to be super precise.
• Weight: It’s normally pretty lightweight – this is due to the fact that it’s not very thick or wide, and the material used to make the blade is normally pretty thin. This allows for extra control and finesse when slicing delicate fish!
• Blade Material: Materials differ, but you’ll often find sashimi knife blades are made from high-carbon stainless steel or simply high-carbon steel. This makes them strong and sharp.
• Sharpness: One of the most important factors of a sashimi knife is the sharpness of its blade – this is essential for being able to honor the delicate nature of the fish and keep it intact while producing clean slices.
• Blade Edge: Sashimi knives are normally single bevel blades – this makes it a lot sharper.

Sashimi knives aren’t known for their versatility, mostly because the blade needs to be well taken care of, so you definitely don’t want to be using it for anything. However, there are a few things other than fish that you can use a sashimi knife for if you’re careful. This includes slicing other types of raw meat (or even cooked), as well as some fruits and vegetables. However, using a sashimi knife for other things may make it lose its sharpness more quickly!

So, browse our selection of top-quality knives and find the best sashimi knife for your kitchen.