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when making sushi at home, you'll want to use a few different knives to ensure you can adequately prepare and slice all your ingredients. here are some knives that are commonly used in sushi making:. 1. yanagiba knife. also known as a sashimi knife, the yanagiba knife is a long, narrow blade perfect for slicing raw fish for sushi. the sharp, single-edged blade allows for clean cuts, and the length of the blade makes it easy to cut slices in one smooth motion. to use a yanagiba knife, hold the knife at a 30-degree angle to the cutting board and use a single smooth motion to slice the fish. it's essential to use a sharp knife and apply even pressure to ensure the cut is clean and even. 2. deba knife. the deba knife is a heavy-duty knife designed for filleting fish and cutting through bones. this knife is perfect for preparing fish for sushi and sashimi, as it can be used to remove the head and bones and cut the fish into fillets.when using a deba knife, start by getting rid of the head and tail of the fish, and then use the blade to cut along the spine to remove the bones. next, use a sawing motion to cut the bones and apply pressure to ensure a clean cut. 3. naikiri knife. the naikiri knife is a japanese vegetable knife perfect for slicing and chopping vegetables for sushi rolls. this knife has a thin, straight blade that allows for precise cuts and is also great for creating decorative cuts and shapes in vegetables. to use an naikiri knife, hold the knife at a 90-degree angle to the cutting board and use a downward motion to slice vegetables. apply even pressure to ensure that the cut is clean and straight. petty knife: this knife is a small, versatile knife that can be used for various tasks when making sushi at home. this knife is excellent for trimming vegetables, cutting small pieces of fish, and removing the skin from fish. when selecting knives for making sushi at home, choosing high-quality, sharp, and well-maintained knives is important. a dull or low-quality knife can make it difficult to prepare your ingredients properly and lead to kitchen injuries. to use a petty knife, hold the knife in your dominant hand and use short, controlled motions to trim and cut small pieces of fish or vegetables. the best sushi knife for you depends on your preferences and the type of sushi you plan to make. it's important to note that these knives require practice and skill to use effectively. if you're new to using japanese knives, practicing your technique and starting with simpler tasks before moving on to more complex cuts is a good idea. always use caution when handling sharp knives, and keep them properly maintained and stored when not in use.
When making sushi at home, you'll want to use a few different knives to ensure you can adequately prepare and slice all your ingredients. Here are some knives that are commonly used in sushi making:
Also known as a sashimi knife, the Yanagiba knife is a long, narrow blade perfect for slicing raw fish for sushi. The sharp, single-edged blade allows for clean cuts, and the length of the blade makes it easy to cut slices in one smooth motion. To use a Yanagiba knife, hold the knife at a 30-degree angle to the cutting board and use a single smooth motion to slice the fish. It's essential to use a sharp knife and apply even pressure to ensure the cut is clean and even.
The Deba knife is a heavy-duty knife designed for filleting fish and cutting through bones. This knife is perfect for preparing fish for sushi and sashimi, as it can be used to remove the head and bones and cut the fish into fillets.When using a Deba knife, start by getting rid of the head and tail of the fish, and then use the blade to cut along the spine to remove the bones. Next, use a sawing motion to cut the bones and apply pressure to ensure a clean cut.
The Naikiri knife is a Japanese vegetable knife perfect for slicing and chopping vegetables for sushi rolls. This knife has a thin, straight blade that allows for precise cuts and is also great for creating decorative cuts and shapes in vegetables. To use an Naikiri knife, hold the knife at a 90-degree angle to the cutting board and use a downward motion to slice vegetables. Apply even pressure to ensure that the cut is clean and straight. Petty Knife: this knife is a small, versatile knife that can be used for various tasks when making sushi at home. This knife is excellent for trimming vegetables, cutting small pieces of fish, and removing the skin from fish.
When selecting knives for making sushi at home, choosing high-quality, sharp, and well-maintained knives is important. A dull or low-quality knife can make it difficult to prepare your ingredients properly and lead to kitchen injuries. To use a petty knife, hold the knife in your dominant hand and use short, controlled motions to trim and cut small pieces of fish or vegetables.
The best sushi knife for you depends on your preferences and the type of sushi you plan to make. It's important to note that these knives require practice and skill to use effectively. If you're new to using Japanese knives, practicing your technique and starting with simpler tasks before moving on to more complex cuts is a good idea. Always use caution when handling sharp knives, and keep them properly maintained and stored when not in use.
The Yanagiba Sashimi Knife (柳刃 刺身包丁) is crafted for professional-level precision, effortlessly slicing through fish and seafood with clean, flawless cuts. Its long, thin blade and acute angle allow for smooth, single-stroke draw-cuts that minimize tearing and preserve the delicate texture of the fish, making it an essential tool for sushi and sashimi chefs or enthusiasts aiming to perfect their craft. Hand-forged by master bladesmiths using ancient techniques combined with modern technology, each knife is a work of art that enhances the appearance, taste, and texture of every dish. Available with blade lengths ranging from 210mm to 300mm, the Yanagiba features a traditional Japanese magnolia wood handle with options for a plastic or buffalo horn collar, and offers blade choices of CM Stainless, Kasumi Superlative Carbon Steel, or Honyaki Carbon Steel for those seeking the highest caliber of sharpness and craftsmanship.
The Deba knife (出刃包丁) offers the perfect combination of the strength of a cleaver and the precision of a boning knife, making it an essential tool for handling fish, poultry, and small-boned meats. Originally designed for beheading, cleaning, and filleting fish, its thick, heavy blade—with a single ultra-sharp edge—effortlessly cuts through meat, soft bones, and joints while maintaining superior maneuverability thanks to its pointed tip and balanced weight. Handmade by master bladesmiths, each Deba knife delivers exceptional durability and sharpness, ensuring it withstands years of frequent use in busy kitchens. Available in blade lengths from 150mm to 240mm, it features a traditional Japanese magnolia wood handle with an option for a plastic or buffalo horn collar and is crafted from either easy-maintenance CM Stainless or Kasumi Superlative Carbon Steel for those who prefer a more traditional feel. For passionate home cooks and professional chefs alike, the Deba transforms tough cutting tasks into smooth, precise work.
The Nakiri knife (菜切包丁) is a highly versatile and efficient tool, traditionally used in Japan for cutting vegetables with supreme speed and precision. Its thin, lightweight rectangular blade allows for quick, clean, and effortless slicing without the need for a rocking motion, keeping your knuckles safely away from the cutting board while delivering beautifully thin, even slices every time. Perfect for delicate vegetables and even light filleting tasks, the Nakiri offers incredible control and minimizes damage to ingredients, preserving their flavor and texture. Handmade and sharpened by master bladesmiths, this 165mm (6.5 inches) knife features a traditional Japanese magnolia wood handle with a plastic collar and is available with either CM Stainless for easy maintenance or Kasumi Superlative Carbon Steel for a more traditional sharpening experience. With its unparalleled usability from tip to tail, the Nakiri is an invaluable asset for anyone seeking speed, consistency, and elegance in their kitchen work.
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Confused? We made graphs to let you know where all the blade material lives in terms of all the materials used for most Japanese knives in the market today.
I hope the above graph helps you understand what you are picking. (Our product materials are in blue letters.)
Below is another graph showing differences and price and hardness of each material.
And here are the detail of each materials.
Stainless Steel Options
Popular options as they do not require heavy maintenance like non-stainless steel options.
CM Stainless (CM合金鋼製)
The Most Popular Material
The material of choice for professional chefs. It’s rust-resistant, and in turn easy to maintain. It is made of high-carbon steel with chromium molybdenum. Which is equal in sharpness, sharpening properties, and hardness to carbon steel knives. This material is used for both CM options - the Japanese Style magnolia wood handle and the western style handle.
Super French (スーパーフレンチ)
The More Economical Choice, That Is Still Equally Sharp. Super French knives are made using carefully selected alloy steel that creates a more affordable price. Making it ideal for at-home cooking enthusiasts and beginners alike. It is equal in sharpness, sharpening properties, polishability, and hardness to carbon steel knives. Plus it is also rust-resistant. The notch in the lower part of the handle creates ease of use. While it isn’t super sharp or hard like the other types, it can do most jobs just as well.
Non-Stainless Steel (Rusts and require high maintenance)
These knives require high maintenance and will rust very easily. They are only used by limited chefs in Japan.
HM Carbon Steel (HM炭素鋼製)
The Hardest & Sharpest Knife in Japan.
The knife of choice for top-tier chefs around the world. In fact, it’s the hardest and sharpest knife in Japan - perhaps even the world. However, it also requires the most upkeep as it easily rusts. It’s handmade with the same technique as samurai swords. Using specially selected blade steel, of pure iron + carbon. The key advantage is that it holds its sharpness extremely well. Then it’s forged with traditional bladesmith techniques passed down for generations. It truly is a legacy knife!
Kasumi Superlative Carbon Steel (本霞製最上級品)
Kasumi Superlative Knives are made by joining a piece of soft iron with a piece of carbon steel. The soft iron portion protects the hardened steel that tends to fracture. This reduces brittleness and makes sharpening easier.
Honyaki (本焼)
Honyaki knives are made of steel strengthened by quenching. Since quenching the entire steel blade makes the blade brittle and makes aligning its curve difficult, the blade is quenched only from the cutting edge to about the blade's half-point. The high price of Honyaki products is because their production is extremely labor-intensive.
How to choose the size of my knife
Measure the length of your hand from the wrist line to the top of your longest finger.
Then, round the number up to the nearest knife size. For instance, if your hand has a length of 17cm (170mm or 6.7 inches), you can comfortably use a knife with a blade length of 180mm (7.1 inches).
It's not an exact science, but it gives you a good idea of whether or not a knife will suit you.
Here is a chart of what sizes of knives are available based on the blade length.
Add-ons Available for Your Knife
Magnolia Wooden Handle and Knife Collar Options
Magnolia Wooden Handle
Smooth, Comfortable, and Natural Feel
There are many reasons that home cooks and chefs choose to use a magnolia handle. The foremost is that they're incredibly comfortable and feel perfect in hand. The importance of this can't be understated - a knife that's easier to hold is easier to cut with.
High-quality, solid wood.
Smooth, easy hold that feels good.
Great color - water and fade resistance.
Why Magnolia Wood?
Magnolias are beautiful, large flowering trees that have sweet, floral fragrances. The wood of the Magnolia tree is beloved by Japanese artisans for a number of reasons. Such as its easy workability, strength, and lightness. It is also highly water-resistant, has a lovely bright color, and is reasonably priced. These qualities have made it a popular material choice for a variety of objects, including chopping boards, sheaths, furniture, and knife handles.
The Benefits Of Magnolia Wood For Knives
Magnolia handles are the most popular in Japan. The bright-colored wood adds a beautiful natural look and comfortable feel. The wood itself is lightweight and soft, yet tough. It provides a textured grip that helps prevent slipping while cutting. It’s a great choice for knives as it is water-resistant and doesn’t contain any resins that might cause corrosion in carbon steel.
For Left Handed knives, we will situate the D-shape in the opposite way than right-handed knives.
Knife Collar Options
Plastic Collar (Default Option - No cost)
Vegan Friendly & Economical For those concerned about using animal products - we offer a plastic alternative. It’s just as reliable, waterproof, and durable. It is also the standard, free option.
Vegan friendly.
Waterproof & durable.
Helps protect your fingers.
The cheaper option.
Molded Buffalo Horns
For an additional $100
Buffalo horn is a waterproof, durable, and natural material pleasing to the eye. It feels especially nice when held. This material is a traditional choice and gives knife handles a classic Japanese look. It also makes the knife 100% natural origin.
There are many reasons that home cooks and chefs choose to use a magnolia handle. The foremost is that they're incredibly comfortable and feel perfect in hand. The importance of this can't be understated - a knife that's easier to hold is easier to cut with.
High-quality, solid wood.
Smooth, easy hold that feels good.
Great color - water and fade resistance.
Why Magnolia Wood?
Magnolias are beautiful, large flowering trees that have sweet, floral fragrances. The wood of the Magnolia tree is beloved by Japanese artisans for a number of reasons. Such as its easy workability, strength, and lightness. It is also highly water-resistant, has a lovely bright color, and is reasonably priced. These qualities have made it a popular material choice for a variety of objects, including chopping boards, sheaths, furniture, and knife handles.
The Benefits Of Magnolia Wood For Knives
Magnolia handles are the most popular in Japan. The bright-colored wood adds a beautiful natural look and comfortable feel. The wood itself is lightweight and soft, yet tough. It provides a textured grip that helps prevent slipping while cutting. It’s a great choice for knives as it is water-resistant and doesn’t contain any resins that might cause corrosion in carbon steel.
For Left Handed knives, we will situate the D-shape in the opposite way than right-handed knives.
About Hamaguri-ba (Clam Blade) 蛤刃
Press play to listen to this content. [Use the globe icon to change language - It may take a few seconds for the audio to load after selection.]
when making sushi at home, you'll want to use a few different knives to ensure you can adequately prepare and slice all your ingredients. here are some knives that are commonly used in sushi making:. 1. yanagiba knife. also known as a sashimi knife, the yanagiba knife is a long, narrow blade perfect for slicing raw fish for sushi. the sharp, single-edged blade allows for clean cuts, and the length of the blade makes it easy to cut slices in one smooth motion. to use a yanagiba knife, hold the knife at a 30-degree angle to the cutting board and use a single smooth motion to slice the fish. it's essential to use a sharp knife and apply even pressure to ensure the cut is clean and even. 2. deba knife. the deba knife is a heavy-duty knife designed for filleting fish and cutting through bones. this knife is perfect for preparing fish for sushi and sashimi, as it can be used to remove the head and bones and cut the fish into fillets.when using a deba knife, start by getting rid of the head and tail of the fish, and then use the blade to cut along the spine to remove the bones. next, use a sawing motion to cut the bones and apply pressure to ensure a clean cut. 3. naikiri knife. the naikiri knife is a japanese vegetable knife perfect for slicing and chopping vegetables for sushi rolls. this knife has a thin, straight blade that allows for precise cuts and is also great for creating decorative cuts and shapes in vegetables. to use an naikiri knife, hold the knife at a 90-degree angle to the cutting board and use a downward motion to slice vegetables. apply even pressure to ensure that the cut is clean and straight. petty knife: this knife is a small, versatile knife that can be used for various tasks when making sushi at home. this knife is excellent for trimming vegetables, cutting small pieces of fish, and removing the skin from fish. when selecting knives for making sushi at home, choosing high-quality, sharp, and well-maintained knives is important. a dull or low-quality knife can make it difficult to prepare your ingredients properly and lead to kitchen injuries. to use a petty knife, hold the knife in your dominant hand and use short, controlled motions to trim and cut small pieces of fish or vegetables. the best sushi knife for you depends on your preferences and the type of sushi you plan to make. it's important to note that these knives require practice and skill to use effectively. if you're new to using japanese knives, practicing your technique and starting with simpler tasks before moving on to more complex cuts is a good idea. always use caution when handling sharp knives, and keep them properly maintained and stored when not in use.
