This article provides a comprehensive Sushi Tools Guide for both professional chefs and home enthusiasts. Learn how to choose, use, and maintain sushi tools, with tips on size, material, and essential accessories.

1. Essential Sushi Tools

  • Yanagiba Knife – For slicing sashimi and nigiri. Standard size: 240–300mm.
  • Deba Knife – For filleting whole fish. 150–210mm.
  • Hangiri (Wooden Rice Tub) – Used to season and cool sushi rice.
  • Shamoji (Rice Paddle) – Mix rice with vinegar by cutting motions.
  • Makisu (Bamboo Mat) – For rolling maki sushi (thin rolls = fine weave, thick rolls = coarse weave).
  • Cutting Board – Separate boards for fish and vegetables recommended.
  • Uchiwa (Fan) – Quickly cool rice for shine and texture.
  • Sushi Geta / Serving Platter – For professional presentation.

2. Choosing the Right Sushi Knife

2-1. Types and Usage

  • Yanagiba: For sashimi and nigiri.
  • Deba: For cutting through bones and fish heads.
  • Usuba / Nakiri: For vegetables and decorative cuts.
  • Takohiki: A Tokyo-style alternative to Yanagiba.

2-2. Length Guide

  • Yanagiba: 240–300mm (270mm is versatile).
  • Deba: 150–210mm (180mm is common).

2-3. Steel and Sharpening

  • Carbon Steel (White/Blue Steel): Excellent sharpness, prone to rust.
  • Stainless Steel: Easier care, requires more frequent sharpening.
  • Sharpening stones: #1000 medium + #3000–8000 finishing.

3. Hangiri, Shamoji, and Rice Preparation

3-1. Size Guide

  • 30cm: 2–3 cups of rice
  • 33–36cm: 4–7 cups
  • 39–45cm: 8 cups – 1 sho (large batch)

3-2. Material Comparison

  • Kiso Sawara Wood: Absorbs moisture, adds aroma.
  • Resin: Lightweight, hygienic, easy to clean.

3-3. Basic Steps

  1. Transfer cooked rice to hangiri.
  2. Pour sushi vinegar and mix with a cutting motion.
  3. Fan with uchiwa to add shine and texture.

4. Tools for Rolls & Pressed Sushi

  • Makisu: Fine weave for thin rolls, coarse weave for thick rolls.
  • Oshizushi Mold: Wooden molds absorb moisture, resin molds are easier to clean.
  • Tamagoyaki Pan: Copper = excellent heat control, nonstick = easy handling.

5. Serving, Storage & Presentation

  • Sushi Geta: Maintains freshness and enhances presentation.
  • Neta Box: Keeps fish fresh at proper temperature.
  • Brush: For applying nikiri soy sauce.

6. Food Safety & Hygiene (HACCP)

  • Color-coded knives and cutting boards.
  • Antibacterial shamoji and disposable gloves.
  • Infrared thermometer for temperature control.

7. Material Comparison Table

Tool Wood Resin/Metal
Hangiri Moisture absorption, aroma Hygienic, lightweight
Sushi Geta Traditional look Easy cleaning
Oshizushi Mold Better texture Stable dimensions
Tamagoyaki Pan Copper = heat conductivity Nonstick = easy release

8. Home Starter Kit

  • Yanagiba Knife 240mm (stainless recommended for beginners)
  • Hangiri 30cm + Shamoji + Makisu
  • Separate cutting board for fish
  • Uchiwa fan + thermometer

9. Pro Tips for Chefs

  • Essential 3 knives: Yanagiba 270mm + Deba 180mm + Usuba.
  • Sharpening routine: #400 → #1000 → #3000–.
  • Keep spare consumables on hand.

10. Care & Maintenance

  1. Wooden tools: Rinse with lukewarm water, dry in shade.
  2. Knives: Wipe immediately after use, dry, and store in sheath.
  3. Plastic tools: Replace when scratched or worn.

11. Checklist

  • □ Is hangiri size appropriate?
  • □ Is Yanagiba length suitable for your hand?
  • □ Antibacterial/heat-resistant features confirmed?
  • □ Do you have spare consumables?

12. FAQ

Q. What is the minimum set for home use?

A. Yanagiba or Santoku knife, hangiri, shamoji, makisu, and cutting board.

Q. Wood vs plastic—what’s better?

A. Wood = aroma & tradition, Plastic = hygiene. Many chefs use both.

Q. Best Yanagiba length?

A. Beginners: 240–270mm. 270mm is the standard size.

13. Related Accessories

  • Thermometer, bone tweezers, vinegar spray bottle, disposable gloves.

14. Price Range

Category Beginner Intermediate Professional
Yanagiba Knife $40+ $100+ $400+
Hangiri $25+ $60+ $150+
Makisu $5+ $15+ $30+
Cutting Board $15+ $60+ $120+

15. Conclusion

The taste of sushi depends on the chef’s skill, but tools ensure consistency, hygiene, and quality. A starter kit is enough for home use, while professionals can invest in premium gear to refine their craft.

16. Related Articles

Sushi Tools Guide – Covering knives, hangiri, makisu, geta, and more, this guide helps you start or upgrade your sushi-making journey.