{"id":151,"date":"2025-04-25T15:49:26","date_gmt":"2025-04-25T06:49:26","guid":{"rendered":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/?p=151"},"modified":"2025-04-25T15:49:27","modified_gmt":"2025-04-25T06:49:27","slug":"best-sashimi-knives","status":"publish","type":"post","link":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/best-sashimi-knives\/","title":{"rendered":"Best Sashimi Knives (Yanagiba) Ranked: Top Sushi Knife for Beginners and Pros"},"content":{"rendered":"\n

Japanese kitchen knives come in many types tailored to specific uses, especially when it comes to preparing fish.<\/p>\n\n\n\n

In this guide, we focus on sashimi knives (yanagiba)<\/strong> \u2013 the long, sword-like Japanese knives used for slicing raw fish for sashimi and sushi. A yanagiba (often called a sashimi knife<\/em> or sushi knife<\/em>) has an elegant, katana-like beauty and is prized for making clean cuts of fish.<\/p>\n\n\n

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\n\t\t\t\t\t\u3042\u308f\u305b\u3066\u8aad\u307f\u305f\u3044<\/span>\n\t\t\t\t\t
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\n\t\t\t\t\t\tWhat Is a Sashimi\uff0fSushi Knife (Yanagiba Knife)? Do You Really Need One? Differences from Deba, H…<\/a>\n\t\t\t\t\t\t\u201cIf I get some fresh fish, I\u2019d love to try making sashimi at home.\u201d  If you love cooking, you\u2019ve probably felt that excitement at least once. However, w…<\/span>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n

Below, we\u2019ll first explain how to choose the best sashimi knife<\/strong> for your needs (with key points for both beginners and professional chefs). Then we\u2019ll introduce our top recommended sashimi knives<\/strong> in a ranked list, including options for everyone from complete beginners to experienced sushi chefs. <\/p>\n\n\n\n

Whether you\u2019re searching for the best sushi knife<\/strong> to use at home or the best yanagiba knife<\/strong> for professional work, this guide will help you find the right blade.<\/p>\n\n\n\n

How to Choose a Sashimi Knife (Yanagiba): Key Points<\/h2>\n\n\n\n

When choosing a sashimi knife, the considerations can differ for beginners versus professionals. Below we break down the important factors for each:<\/p>\n\n\n\n

Important Points for Beginners<\/h3>\n\n\n\n

For those new to using a yanagiba, here are the main points to consider. (We\u2019ll explain blade steel types in more detail after the table.)<\/p>\n\n\n

\u30b9\u30af\u30ed\u30fc\u30eb\u3067\u304d\u307e\u3059 <\/i><\/span><\/div>\n
Point<\/th>Examples<\/th>Benefits (Pros)<\/th>Cautions (Cons)<\/th><\/tr><\/thead>
Blade Material<\/strong>
(Steel type)<\/td>		\u2013 Stainless steel\u2013 Stainless composite (e.g. soft stainless cladding over hard core)\u2013 Carbon steel (e.g. White #2, Blue #2)<\/td>\u2013 Stainless is rust-resistant and easy to maintain.\u2013 Carbon steel offers superior sharpness.\u2013 Warikomi<\/em> (san-mai clad) knives combine a hard carbon core (sharp edge) with stainless exterior for rust resistance and easier care.<\/td>\u2013 Carbon steel rusts easily, requiring diligent wiping and frequent sharpening.\u2013 Even clad knives with a carbon core need the exposed edge portion kept dry to prevent rust.\u2013 Sharpening skills\/technique need to be learned (especially for carbon steel).<\/td><\/tr>
Blade Length<\/strong><\/td>\u2013 Depends on intended use (see length guide below)<\/td>\u2013 A medium length (not too long or short) fits on a typical home cutting board and is easier to handle.<\/td>\u2013 Longer blades can be harder to control. If you\u2019re a beginner, starting a bit shorter (around 240\u202fmm (~9.5\u2033)) can be advisable.<\/td><\/tr>
Price Range<\/strong><\/td>\u2013 Around \u00a510,000\u2013\u00a520,000 (approx. $100\u2013$200 USD)<\/td>\u2013 This range generally ensures a certain level of quality, with good sharpness and durability.<\/td>\u2013 If a knife is too<\/em> cheap, it may lack adequate sharpness or durability. Invest in a trusted brand to avoid disappointment.<\/td><\/tr>
Handle<\/strong>(Grip design)<\/td>\u2013 Wa-style handle (traditional Japanese handle), e.g. octagonal or round shape.<\/td>\u2013 Choosing a handle shape\/material that fits your hand well reduces fatigue and makes the knife easier to control.<\/td>\u2013 It\u2019s hard to judge fit without actually holding it. Everyone\u2019s grip preference is different, so what feels right can vary.<\/td><\/tr>
Weight<\/strong><\/td>\u2013 Light to medium weight is typical.<\/td>\u2013 A slightly lighter knife is easier for beginners to handle and less tiring to use.<\/td>\u2013 Extremely light knives might lack stability. A bit of heft can actually help steady the knife during slicing.<\/td><\/tr>
Sharpening<\/strong>
(Maintenance)<\/td>		\u2013 Plan on sharpening about once a month with a whetstone.<\/td>\u2013 Keeping the knife sharp ensures you can slice fish cleanly without crushing the flesh, resulting in beautiful sashimi.<\/td>\u2013 You\u2019ll need to learn how to sharpen according to the knife\u2019s material and how often it\u2019s used. Single-bevel<\/em> blades (kataba) can be trickier to sharpen due to their asymmetry.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n


After choosing a knife, consider what blade length suits your needs. The appropriate blade length<\/strong> for a yanagiba depends on the size of fish and your workspace. Here\u2019s a quick guide to lengths and their best uses:
<\/p>\n\n\n\n

Blade Length
(approx.)<\/th>		Suitable Uses & Characteristics<\/th>Pros & Cons (Notes)<\/th><\/tr><\/thead>
~210\u202fmm<\/strong> (8\u2033)<\/td>\u2013 Small fish; making small sashimi slices.\u2013 Good for tight spaces or small home cutting boards.<\/td>\u2013 Easiest to handle; great for beginners. \u2013 Con:<\/strong> A bit short for slicing larger fish in one stroke (may require multiple pulls).<\/td><\/tr>
~240\u202fmm<\/strong> (9.5\u2033)<\/td>\u2013 Medium fish (e.g. half fillet of seabream, snapper).\u2013 Most popular length for general home sashimi preparation.<\/td>\u2013 Versatile and reasonably easy to handle. Can tackle most household sashimi tasks.\u2013 Can even manage some larger fish or more advanced slicing techniques.<\/td><\/tr>
~270\u202fmm<\/strong> (10.5\u2033)<\/td>\u2013 Medium-to-large fish (e.g. yellowtail, salmon fillets).\u2013 Common among experienced home cooks and some pros.<\/td>\u2013 Allows for a full slicing motion through larger pieces, yielding clean, professional-looking cuts.\u2013 Con:<\/strong> Requires a bit more space and skill to use effectively.<\/td><\/tr>
~300\u202fmm<\/strong> (12\u2033)<\/td>\u2013 Large fish (e.g. big cuts of tuna, amberjack).\u2013 Often used by sushi chefs and in professional Japanese kitchens.<\/td>\u2013 Can slice through a long piece of fish in a single draw, minimizing sawing and preserving presentation.\u2013 Con:<\/strong> Needs a larger cutting surface and good technique; overkill for small home kitchens.<\/td><\/tr>
~330\u202fmm<\/strong> (13\u2033)<\/td>\u2013 Very large fish or tuna\/amberjack loins (saku blocks).\u2013 Primarily seen in high-end sushi bars and traditional restaurants.<\/td>\u2013 Extremely long draw cuts produce immaculate slices from large fish. Impressive capability in skilled hands.\u2013 Con:<\/strong> Demands significant experience and ample space; not practical for typical home use.<\/td><\/tr>
~360\u202fmm<\/strong> (14\u2033)<\/td>\u2013 Specialty use (tuna carving shows, very large fillets).\u2013 Used by only the most experienced for specific tasks.<\/td>\u2013 Can handle huge fish with ease in expert hands.\u2013 Con:<\/strong> Impractical for normal kitchens \u2013 requires expert skill and is very expensive.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n\n\n\n\n

Blade Materials:<\/strong> In general, carbon steel vs. stainless steel<\/strong> is a key decision. Carbon steels (like the White and Blue paper steels from Hitachi) offer extremely sharp edges, but they will<\/em> rust if not cared for, meaning you must clean and dry them diligently.<\/p>\n\n\n\n

Stainless steels resist rust far better, though often at a slight cost to ultimate sharpness (some high-end stainless alloys, however, are exceptionally sharp too).<\/p>\n\n\n\n

\"Knife<\/figure>\n\n\n\n\n\n\n\n

For beginners, stainless or semi-stainless options can be a smart choice \u2013 for instance, Ginsan (Silver #3)<\/strong> or VG10<\/strong> stainless blades provide very good sharpness with much easier upkeep (no constant worrying about rust).<\/p>\n\n\n\n

If you want the cutting feel of carbon steel but a bit less maintenance, consider a laminated blade (e.g. a knife with a hard carbon steel core and softer stainless cladding) or other warikomi<\/em> styles. These give you some of the sharpness of carbon steel at the edge, with a stainless outer layer for added rust resistance.<\/p>\n\n\n\n

Important Points for Professionals<\/h3>\n\n\n\n

If you\u2019re a professional chef or an experienced user, you\u2019ll likely prioritize different factors:<\/p>\n\n\n\n

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  • Uncompromising sharpness<\/strong> \u2013 In professional sushi and kaiseki, the beauty of the slice matters. The knife must make perfectly clean cuts to preserve texture and flavor.<\/li>\n\n\n\n
  • Longer, heavier blades<\/strong> \u2013 Pros often use longer yanagibas (270\u2013330\u202fmm or more) to handle larger fish and make long draw cuts. A bit of weight can add stability and momentum in cutting.<\/li>\n\n\n\n
  • Frequent use & maintenance<\/strong> \u2013 Since the knife will see heavy daily use, you need to be prepared for daily upkeep (cleaning, drying, honing). Edge retention is crucial, but so is the ability to resharpen effectively during busy prep sessions.<\/li>\n<\/ul>\n\n\n\n

    Key selection points for professionals are summarized in the table below:<\/p>\n\n\n

    \u30b9\u30af\u30ed\u30fc\u30eb\u3067\u304d\u307e\u3059 <\/i><\/span><\/div>\n
    Point<\/th>Examples (for Pros)<\/th>Benefits (Pros)<\/th>Cautions (Cons)<\/th><\/tr><\/thead>
    Blade Material<\/strong>
    (Steel)<\/td>    		\u2013 High-carbon steel (e.g. White #2, Blue #2)\u2013 Honyaki<\/em> (full carbon steel, single-forged)\u2013 Laminated or semi-stainless (e.g. Ginsan steel, stainless-clad blades)<\/td>\u2013 High-carbon steels and honyaki blades excel in ultimate sharpness \u2013 the edge quality is unparalleled when properly honed.\u2013 Laminated blades (e.g. stainless-clad) offer a balance of sharpness and rust resistance, requiring less fuss in a busy kitchen.<\/td>\u2013 Carbon steel will<\/em> rust without careful upkeep; you must wipe moisture immediately and oil as needed.\u2013 Honyaki knives are very expensive and can be harder to sharpen (extremely hard steel).\u2013 In a hectic environment, you need to balance peak sharpness with practical maintainability.<\/td><\/tr>
    Blade Length<\/strong><\/td>\u2013 Generally 270\u202fmm and up (sometimes 300\u202fmm+).<\/td>\u2013 A longer blade makes it easier to slice large fish or thick fillets in one go, improving speed and slice quality.<\/td>\u2013 Very long blades require skilled handling and enough workspace. A cramped station can make using a 330\u202fmm yanagiba difficult (and potentially dangerous).<\/td><\/tr>
    Price Range<\/strong><\/td>\u2013 Approximately \u00a530,000\u2013\u00a5100,000+ (about $300\u2013$1,000+ USD, especially for famed makers or honyaki models).<\/td>\u2013 At this level, you\u2019re paying for top-notch steel and master craftsmanship, resulting in superb sharpness and durability. Designed to last decades.<\/td>\u2013 It\u2019s an investment \u2013 pricey knives demand care (risk of theft or damage in busy kitchens).\u2013 If you\u2019re not experienced in choosing and maintaining knives, you might not fully utilize the knife\u2019s performance (or could even damage it).<\/td><\/tr>
    Handle<\/strong><\/td>\u2013 Octagonal, oval, or custom wa-handle (often hardwoods like ebony, walnut, or magnolia with buffalo horn ferrule).<\/td>\u2013 You can pick a handle shape\/size that suits your grip perfectly, reducing fatigue during long prep sessions.\u2013 High-end or custom handles also provide a sense of ownership pride and motivation.<\/td>\u2013 Without trying it in hand, it\u2019s hard to know if a handle truly fits you. If you work in wet environments, wooden handles can require care (they can mold or deteriorate if neglected).<\/td><\/tr>
    Weight<\/strong><\/td>\u2013 Medium to slightly heavy weight preferred.<\/td>\u2013 A bit of heft adds stability for smooth slicing in professional settings. The knife \u201cfalls\u201d through the fish with less effort, making for cleaner cuts.<\/td>\u2013 Too heavy can strain your wrist or elbow, especially over long hours. If you have many hours of slicing, even moderate extra weight can lead to fatigue.<\/td><\/tr>
    Maintenance<\/strong><\/td>\u2013 Daily routine: wipe down moisture after each use.\u2013 Regular honing\/sharpening with proper whetstones (coarse->medium->fine as needed).<\/td>\u2013 By keeping the edge in top condition, you ensure the quality, speed, and safety of your sashimi work. A razor-sharp knife means fish flesh stays pristine with each cut.<\/td>\u2013 High-carbon and honyaki knives require<\/strong> immediate cleaning and drying after use to prevent rust. In a busy kitchen, you must still find time to care for the blade.\u2013 If you can\u2019t regularly sharpen or strop, even the best knife\u2019s performance will drop.<\/td><\/tr>
    Sharpening<\/strong><\/td>\u2013 Use proper sharpening stones (coarse, medium, fine grit).\u2013 Sharpen at the correct angle (single-bevel blades require specialized technique).<\/td>\u2013 Mastering sharpening allows you to optimize the knife\u2019s edge for ultra-fine cuts, bringing out the best in high-end knives. You can achieve the delicate, precise cuts that professionals strive for.<\/td>\u2013 It takes practice to learn precise sharpening, especially for single-bevel yanagibas (to maintain the flat back and correct bevel angle).\u2013 In a restaurant setting, finding time to sharpen can be tough \u2013 if you skip it, the knife\u2019s performance will suffer.<\/td><\/tr>
    Origin & Brand<\/strong><\/td>\u2013 Traditional knife-making regions like Sakai (Osaka), Seki (Gifu), Sanjo (Niigata), Tosa (Kochi), etc.<\/td>\u2013 Each region or blacksmith has their style \u2013 choosing a renowned brand or craftsman can mean superb fit and finish, and often a particular feel to the knife (profile, weight balance, etc.). Owning a knife from a famous maker carries prestige and personal satisfaction.<\/td>\u2013 Top brand knives tend to be more expensive. Some famous smiths have long wait times or limited availability. Also, high-end knives might set high expectations for care and use \u2013 as a chef, you need to live up to the tool.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Now that we\u2019ve covered what to look for, let\u2019s dive into the actual knives. Below we\u2019ve compiled the best sashimi knives<\/strong> for both beginners and professionals. (We\u2019ve separated the list into two sections: <\/em><\/p>\n\n\n\n

    beginner-friendly picks and pro-level picks.)<\/em> The ranking is a general guide \u2013 all these knives are excellent in their own ways, so consider your own needs (steel type, length, maintenance) when making a choice.<\/p>\n\n\n\n

    Best Sashimi Knives for Beginners (Yanagiba)<\/h2>\n\n\n\n

    First, here are our top recommended sashimi knives for beginners. These knives emphasize ease of use and maintenance while still providing the sharpness needed for beautiful sashimi.<\/p>\n\n\n\n

    (If you\u2019re a professional, you can skip ahead to the Pro Picks<\/strong> section for higher-end yanagibas.)<\/em><\/p>\n\n\n\n

    Hashimoto Mikiz\u014d Ry\u014dba<\/strong> Sashimi Knife (Double-Bevel)<\/h3>\n\n\n\n
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    \"Hashimoto<\/figure>\n<\/div>\n<\/div>\n\n\n\n\n\n\n\n
    Aspect
    & 5-Point Rating<\/th>    		Notes & Key Points<\/th><\/tr><\/thead>
    Sharpness\u2002<\/strong>
    \u2605\u2605\u2605\u2606\u2606<\/strong><\/td>    		Out of the box, this knife is plenty sharp for sashimi. It uses a high-quality high-carbon stainless steel core, and each knife is honed by craftsmen under master Hashimoto Mikiz\u014d\u2019s supervision. The thin double-bevel edge glides through fish with minimal resistance, giving clean cuts.<\/td><\/tr>
    Edge Retention\u2002<\/strong>
    \u2605\u2605\u2605\u2605\u2606<\/strong><\/td>    		The high-carbon stainless blade (\u2248 HRC 58) keeps its edge through many slicing sessions before needing a touch-up. It\u2019s a bit softer than full-carbon steels like White #2, so it chips less while still holding sharpness well for home use.<\/td><\/tr>
    Rust Resistance\u2002<\/strong>
    \u2605\u2605\u2605\u2605\u2605<\/strong><\/td>    		Fully stainless construction (core and cladding) offers excellent corrosion protection\u2014ideal for a knife that often meets raw fish and moisture. Wash and dry after use and rust spots are rarely a concern.<\/td><\/tr>
    Maintenance\u2002<\/strong>
    \u2605\u2605\u2605\u2605\u2606<\/strong><\/td>    		A double-bevel edge is far easier to sharpen evenly than a single-bevel yanagiba. Because it holds an edge and resists rust, upkeep is minimal: wash, dry, and occasional sharpening. No special oiling required.<\/td><\/tr>
    Aesthetics\u2002<\/strong>
    \u2605\u2605\u2605\u2606\u2606<\/strong><\/td>    		Clean, sleek lines with a kiretsuke-style tip evoke a subtle katana vibe. A fine satin blade finish contrasts nicely with the stainless bolster and dark-brown pakkawood handle for a refined, understated look.<\/td><\/tr>
    Price<\/strong><\/td>$165 USD<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n\n\n\n\n

    Our #1 pick for beginners<\/strong> is the \u201cHashimoto Mikiz\u014d Ry\u014dba Sashimi<\/strong>\u201d knife, offered by KAI (the company famous for the Sekimagoroku brand).<\/p>\n\n\n\n

    Most traditional wa-bocho (Japanese knives) are single-bevel, but the Hashimoto Mikiz\u014d<\/em> sashimi knife is unique in that it\u2019s double-beveled<\/strong>. This makes it significantly easier for beginners to handle, since it cuts without steering to one side and sharpens like a normal knife. <\/p>\n\n\n\n

    The blade steel is a high-carbon stainless<\/strong>, which strikes a great balance for newcomers: it\u2019s rust-resistant and fairly hard, providing more than enough sharpness for home sushi and sashimi preparation. <\/p>\n\n\n\n

    While pure carbon steels or powdered high-speed steels (like some pro knives use) can achieve a sharper edge, this knife\u2019s edge is still very keen \u2013 plenty sharp for home use \u2013 and far less prone to rust. It\u2019s also easier to sharpen than most fully stainless knives, making maintenance more beginner-friendly. The affordable price point is another attractive feature for those buying their first sashimi knife.<\/p>\n\n\n\n\n\n\n\n

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    Customer Feedback (Female, 30s):<\/strong> \u201cI was first drawn to its simple and sophisticated design. I like my kitchen tools to look stylish, and this knife\u2019s clean, minimalist appearance fits into any kitchen decor. The handle has a solid shape that is non-slip and feels very comfortable in my grip \u2013 a big plus.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

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    Customer Feedback (Female, 40s):<\/strong> \u201cWith its easy-to-grip handle and simple design, maintenance is a breeze. Even as a beginner, I can produce clean, professional-looking slices with ease, and preparing sashimi at home has become so much more fun. It\u2019s my go-to when entertaining family or friends \u2013 it really elevates the presentation!\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

    KEEMAKE Sashimi Yanagiba Knife 295\u202fmm (VG10 Stainless)<\/h3>\n\n\n\n
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    \"KEEMAKE<\/figure>\n<\/div>\n\n\n\n
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    \"KEEMAKE<\/figure>\n<\/div>\n<\/div>\n\n\n\n
    Aspect
    & 5-Point Rating<\/th>    		Notes & Key Points<\/th><\/tr><\/thead>
    Sharpness<\/strong>
    \u2605\u2605\u2605\u2606\u2606<\/strong><\/td>    		Out of the box, this knife is plenty sharp for sashimi. It uses a high-quality high-carbon stainless steel core, and each knife is honed by craftsmen under master Hashimoto Mikiz\u014d\u2019s supervision. The thin double-bevel edge glides through fish with minimal resistance, giving clean cuts.<\/td><\/tr>
    Edge Retention\u2002<\/strong>
    \u2605\u2605\u2605\u2605\u2606<\/strong><\/td>    		The high-carbon stainless blade (\u2248 HRC 58) keeps its edge through many slicing sessions before needing a touch-up. It\u2019s a bit softer than full-carbon steels like White #2, so it chips less while still holding sharpness well for home use.<\/td><\/tr>
    Rust Resistance\u2002<\/strong>
    \u2605\u2605\u2605\u2605\u2605<\/strong><\/td>    		Fully stainless construction (core and cladding) offers excellent corrosion protection\u2014ideal for a knife that often meets raw fish and moisture. Wash and dry after use and rust spots are rarely a concern.<\/td><\/tr>
    Maintenance\u2002<\/strong>
    \u2605\u2605\u2605\u2605\u2606<\/strong><\/td>    		A double-bevel edge is far easier to sharpen evenly than a single-bevel yanagiba. Because it holds an edge and resists rust, upkeep is minimal: wash, dry, and occasional sharpening. No special oiling required.<\/td><\/tr>
    Aesthetics\u2002<\/strong>
    \u2605\u2605\u2605\u2606\u2606<\/strong><\/td>    		Clean, sleek lines with a kiretsuke-style tip evoke a subtle katana vibe. A fine satin blade finish contrasts nicely with the stainless bolster and dark-brown pakkawood handle for a refined, understated look.<\/td><\/tr>
    Price<\/strong><\/td>$165 USD<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n\n\n\n\n

    Our #2 pick<\/strong> is the KEEMAKE Yanagiba Sashimi Knife<\/strong>. <\/p>\n\n\n\n

    KEEMAKE is a brand that manages to keep costs down by manufacturing in Yangjiang, China \u2013 one of the world\u2019s major knife-producing regions \u2013 while incorporating Japanese-style blade finishing and sharpening techniques. <\/p>\n\n\n\n

    The blade material is VG10 stainless steel, which offers more<\/em> than enough cutting performance for home use. VG10 is one of the top stainless steels used in Japanese knives, known for excellent sharpness and edge retention along with good rust resistance. <\/p>\n\n\n\n

    In practical terms, this means the knife delivers razor-sharp cuts and stays sharp longer, with the big advantage of being far less rust-prone than carbon steel. Because KEEMAKE produces knives in large volume, the price is very budget-friendly \u2013 making it a great \u201cfirst sashimi knife\u201d for beginners.<\/p>\n\n\n\n\n\n\n\n

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    Customer Feedback (Female, 20s):<\/strong> \u201cEven though the KEEMAKE sashimi knife is stainless, the sharpness is excellent and it\u2019s super rust-resistant and easy to care for. The long yanagiba blade slides through fish fillets effortlessly, and the slices come out beautifully clean. The handle feels just right in my hand, and I can easily create restaurant-quality sashimi at home.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

    \n

    Customer Feedback (Male, 30s):<\/strong> \u201cThe lasting sharpness is amazing. Thanks to the VG10 steel, it\u2019s virtually rust-proof and maintenance is simple. The long blade lets me slice smoothly, and it really elevates the presentation \u2013 I feel like I\u2019m at a fine Japanese restaurant! The edge just keeps going and going, which is the best part.\u201d<\/em><\/p>\n<\/blockquote>\n\n\n\n

    (Now, let\u2019s move on to our top sashimi knife picks for professional use.)<\/em><\/p>\n\n\n\n

    Best Sashimi Knives for Professionals (Yanagiba) \u2013 Top Ranked Picks<\/h2>\n\n\n\n

    Next, we present the recommended sashimi knives for professional chefs or experienced users, in a ranked format. We\u2019ve given them a ranking, but honestly all of these are stellar knives<\/strong> \u2013 you really can\u2019t go wrong with any of them. Consider the steel and features that suit your work best when choosing.<\/p>\n\n\n\n

    \"Steel<\/figure>\n\n\n\n

    (The rankings are just a guideline; each knife here is top-tier, so pick according to your personal preferences and needs.)<\/em><\/p>\n\n\n\n

    1st Place:<\/strong> Sakai Takayuki \u201cGenbu\u201d<\/strong> Yanagiba 300\u202fmm (Blue #2 Steel)<\/h3>\n\n\n\n
    \"Sakai<\/figure>\n\n\n\n
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    \"Sakai<\/figure>\n<\/div>\n\n\n\n
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    \"Sakai<\/figure>\n<\/div>\n<\/div>\n\n\n\n
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