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Best Sushi Knife: Yanagiba vs Sujihiki and How to Choose
What is the best sushi knife? For sashimi and nigiri, the traditional choice is a yanagiba. It's a long, narrow, single-bevel slicer that cuts raw fish in one continuous pull stroke, giving clean slices without crushing the flesh. For home cooks, Food & Wine favors the double-bevel sujihiki, because it slices fish precisely and also makes an excellent general carving knife. Single-bevel yanagiba are handed, so left-handed cooks need a left-handed version. Never use either on bone.
Dalstrong prices are from dalstrong.com as of November 3, 2026. Check each product page for current availability.
Sushi knife types at a glance
| Knife | Bevel | Best for | Dalstrong option |
|---|---|---|---|
| Yanagiba | Single (handed) | Sashimi, nigiri slices, sushi neta | Shadow Black 10.5" Yanagiba $149; Gladiator 10.5" Yanagiba $89; Phantom 9.5" Yanagiba $129 |
| Sujihiki | Double | Fish plus roasts and carving; lefty-friendly | Shogun 10.5" Sujihiki $169 |
| Deba | Single | Breaking down whole fish, including heads and bones | — |
| Gyuto / chef's knife | Double | Cutting rolls and everyday prep | Shogun 8" Chef's Knife $129 |
Yanagiba or sujihiki?
A yanagiba's single bevel leaves one face nearly flat, so the slice releases cleanly. That's ideal if you slice raw fish often and are right-handed (or buy a left-handed version). A sujihiki is sharpened on both sides, so it's easier to maintain, works for either hand and doubles as a carving knife. Food & Wine picked a sujihiki, the Kikuichi, for exactly that reason: it "can precisely slice fish, but is also long enough to make an excellent general carving knife."
What length?
Longer blades let you finish each slice in one pull. 240–270 mm (about 9.5–10.5") is a common home range. Longer professional blades need more board space and control.
How to choose a sushi knife in 7 steps
- Decide how often you'll slice raw fish. Often: get a yanagiba. Occasionally: get a sujihiki.
- Match the bevel to your hand. Single-bevel knives are right- or left-handed.
- Choose a length. 240–270 mm suits most home kitchens.
- Stainless or carbon? Stainless is lower-maintenance. Carbon needs prompt drying.
- Keep it off bone. Break fish down first: see best fillet knife.
- Plan sharpening. Single-bevel knives need a whetstone. See best knife sharpener.
- Use a sharp all-rounder for rolls. See best gyuto knife.
Sushi knife checklist
- Yanagiba (frequent sashimi) or sujihiki (versatile)
- Correct-handed bevel
- 240–270 mm blade
- Kept off bone and frozen fish
- Whetstone for sharpening
- Hand wash and dry immediately
Frequently asked questions
What knife is used for sushi?
Traditionally a yanagiba: a long, single-bevel Japanese slicer that cuts sashimi and nigiri slices in one smooth pull stroke.
Yanagiba vs sujihiki: what's the difference?
A yanagiba has a single bevel for very clean fish slices and is handed. A sujihiki has a double bevel, works for either hand, is easier to sharpen, and doubles as a carving knife.
Can I use a chef's knife for sushi?
Yes, for cutting rolls and casual sashimi, a very sharp gyuto or chef's knife works. A long slicer gives cleaner single-stroke slices.
Do left-handed cooks need a special sushi knife?
Yes, for a single-bevel yanagiba: buy a left-handed version. Double-bevel sujihiki work for both hands.
Can a yanagiba cut through fish bones?
No. Its thin edge can chip on bone. Break the fish down with a deba or fillet knife first, then slice with the yanagiba.
Sources: Food & Wine, The Best Japanese Knives, Tested and Reviewed; Dalstrong product pages. Checked November 3, 2026.
