Key Point: The quality of sushi depends heavily on knives. Beyond the core trio—Yanagiba, Deba, and Usuba—there’s also the Sushi-kiri knife for cutting rolls. Consider steel (carbon vs stainless), blade length, handedness, and daily care as a complete package. Single-bevel blades create clean cuts and help slices release easily.

1. Types of Sushi Knives

1-1. Yanagiba (Sashimi Knife)

Used for slicing sashimi and nigiri toppings with a single smooth pull. The long blade reduces friction and leaves a glossy surface. Single-bevel construction gives beautiful cross-sections and clean release.

1-2. Deba

A thick single-bevel knife designed for breaking down fish—removing heads and filleting. Strong at the heel for bones, sharp at the tip for precision.

1-3. Usuba

A thin-bladed knife for vegetables—ideal for katsuramuki (rotary peeling) and decorative cuts. Sushi isn’t only about fish: precise garnish makes the dish shine.

1-4. Sushi-kiri (Roll Knife)

Specialized for cutting maki rolls without crushing. Its slightly protruding curve helps push fillings aside and preserves clean cross-sections.

Knife Main Use Key Feature
Yanagiba Slicing sashimi & nigiri toppings Long blade, single pull cut
Deba Breaking down fish, head & bones Thick heel, sturdy spine
Usuba Vegetable prep, garnish Straight edge for fine cuts
Sushi-kiri Cutting sushi rolls Curved blade to prevent crushing

2. Steel Choices (Carbon vs Stainless)

  • Carbon Steel (Shirogami, Aogami, etc.): Easy to sharpen, razor edge, but prone to rust. Traditional Sakai knives come in White #2, Blue #2, and Honyaki varieties.
  • Stainless Steel (e.g. Ginsan): Rust-resistant and easier to maintain. Sharpening feels slightly different, but widely used for hygiene and durability.

3. Blade Length & How to Choose

Yanagiba is most versatile at 270–300mm, balancing control and single-stroke slicing. High-end chefs may prefer 300–330mm for dramatic presentation. Beginners often start with 270mm.

  • Starter Set Example: Deba 165–180mm / Yanagiba 270mm / Usuba 180–210mm. Commonly used in culinary schools.

4. Right- vs Left-handed & Bevel

Single-bevel knives are handed: the grind is reversed for left-handed users. Always choose the correct orientation. While single-bevel knives demand skill, they deliver precise cuts, smooth release, and consistent results once mastered.

5. Care & Sharpening

  • After Use: Wash quickly with mild soap, dry completely, and oil carbon steel lightly. Never leave moisture around the handle.
  • Sharpening Basics: Start with a medium whetstone (#1000), refine with finishing stones (#3000–8000). Keep a consistent angle—Yanagiba requires smooth, flat strokes; Sushi-kiri benefits from uniformity along its curve.
  • Frequency: Professionals often touch up daily or every few days. Especially after cutting fatty fish or roasts.
  • Storage: Use saya (sheath), knife rolls, or racks. Avoid humidity and protect the edge during transport.

6. Buying Tips & Trusted Sources

  • Check Urasuki & Blade Line: A uniform hollow on the back and a straight edge line ensure easier sharpening.
  • Consult Reputable Brands: Sakai makers like Ichimonji or Jikko provide wide lineups and expert advice, including left-handed and sushi-kiri options.
  • Innovations: New models like “JIKKO-style Sushi-kiri” are optimized for roll cutting.
  • Compare Online: Major marketplaces help check sizes, engraving options, and price ranges.

7. FAQ

Q1. Should home cooks use a single-bevel Yanagiba?
A. Yes, if you want sashimi or rolled sushi with clean presentation. The cut surface is smoother and texture improves noticeably.
Q2. What’s the best first knife?
A. For sashimi/nigiri focus: Yanagiba 270mm. For frequent fish prep: Deba 165–180mm. For roll sushi: add a Sushi-kiri.
Q3. Carbon vs Stainless—Which to pick?
A. Carbon excels in sharpness and ease of sharpening; stainless offers rust resistance and hygiene. Choose based on environment and care habits.
Q4. Can Sushi-kiri be replaced with Yanagiba?
A. Possible, but Yanagiba often crushes rolls. Sushi-kiri’s curve keeps fillings intact and ensures cleaner cross-sections.

References: Jikko Knives (Sushi-kiri), Shokupale Media “Knife Brand Guide,” Sakai Ichimonji (Japanese knife selection), and Sakai traditional makers. Please check official sites for the latest specs.