Limited Edition Collector Blades
Best Knife for Cutting Sushi Rolls
What's the best knife for cutting sushi rolls? A long, very sharp, thin slicing knife that cuts each piece in one smooth pull, so the nori is severed instead of crushed. Wet the blade between cuts so rice doesn't stick. Our pick is the Dalstrong Shogun Series 12" Slicing and Carving Knife ($199), with a Japanese AUS-10V core, 62+ HRC, 8–12° edge. The fine edge parts nori cleanly and the long blade finishes each cut in a single draw, so rolls keep their round shape.
Homemade maki often looks great until you slice it. Squashed rolls, torn seaweed and rice smeared on the blade almost always come from a dull or short knife and a sawing motion.
The three rules of slicing sushi
- Sharp: nori is tough and resists a dull edge, which then crushes the rice.
- Wet: dip the tip in water and tap the handle so a thin film runs down the blade.
- One long pull: start at the heel and draw toward you. Don't press down or saw.
Step by step
Set the finished roll seam side down on a clean board and let it rest a minute so the nori softens slightly. Wet the blade. Cut the roll in half first with one long draw. Wipe and re-wet the blade, then line up the two halves side by side and cut both into thirds, giving six even pieces. For larger futomaki, cut into eight. Wipe the blade with a damp towel after every cut or two.
Roll types and cuts
| Roll | Typical pieces | Tip |
|---|---|---|
| Hosomaki (thin roll) | 6 | Cut quickly; small rolls squash easily |
| Uramaki (inside-out) | 8 | Rice on the outside sticks most; keep the blade wet |
| Futomaki (thick roll) | 8 | Use the full blade length |
| Hand-cut sashimi | - | One pull per slice, against the grain |
Why blade length matters
A long slicer lets you finish the cut before running out of blade. With a short knife you're forced to push back and forth, and every stroke presses the roll flatter. That's why sushi chefs favor long, narrow knives. A budget-friendly alternative is the Gladiator Series 10" Slicing and Carving Knife ($89), German X50CrMoV15, 54–56 HRC, 16–18° edge.
Troubleshooting
- Nori tears: the knife needs honing or sharpening.
- Rice sticks: wet the blade more often.
- Rolls flatten: stop pressing; let the pull do the work.
- Ragged ends: trim the ends first for neat presentation.
For the rice itself, see how to make sushi rice. For dedicated fish knives, see our sushi knife guide.
Keeping the edge ready
A few strokes on a ceramic honing rod ($79) before a sushi night keeps the edge aligned for clean nori cuts.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Slicing & Carving Knife 12", Shogun Series, ELITE ($199). Japanese AUS-10V core, 62+ HRC, 8–12° edge. Long, fine edge for clean rolls.
Slicing & Carving Knife 10", Gladiator Series, NSF Certified ($89). German X50CrMoV15, 54–56 HRC, 16–18° edge. A great value slicer.
FAQ
What knife is best for cutting sushi rolls?
A long, thin, very sharp slicer. The Dalstrong Shogun Series 12" Slicing and Carving Knife ($199) cuts through nori in one pull without crushing the roll.
Why does my sushi roll fall apart when I cut it?
Usually a dull knife or a sawing motion. Use a sharp, wet blade and one long pull.
Should you wet the knife to cut sushi?
Yes. A thin film of water stops rice from sticking.
How many pieces do you cut a sushi roll into?
Usually 6 for thin rolls and 8 for thick or inside-out rolls.
Can I use a chef's knife for sushi rolls?
Yes, if it's very sharp, but a longer slicer gives cleaner cuts.
