The knife is the only piece of sushi kitchen equipment where the difference in quality is truly visible on the plate. A dull knife crushes the fish instead of cutting it—destroying the meat's structure and the rice's texture. This article elaborates on the topic of knives discussed in our guide How to make sushi at home.
Why Japanese knives are different
Japanese kitchen knives differ from European ones in several ways: a thinner blade, harder steel, and a smaller sharpening angle (often single-bevel, not double-bevel like Western knives). This allows them to cut with surgical precision, but also requires more careful handling—they are not designed for chopping bones or frozen foods.
Yanagiba — the sashimi and sushi knife
This is the most distinctive Japanese knife in the context of sushi—a long, narrow, single-bevel blade designed to cut raw fish in one fluid motion, without sawing. A good yanagiba cuts fish in such a way that the cross-section remains smooth and shiny—this makes a difference in both the taste and appearance of sashimi. See our selection in the Japanese knives collection.
How to care for a Japanese knife
A few rules that extend the blade's life and keep it in good condition:
- Wash by hand, never in a dishwasher—high temperatures and detergents destroy the blade's edge
- Dry immediately after washing—carbon steel (common in Japanese knives) rusts faster than stainless steel
- Store on a wooden block or magnetic holder, not loose in a drawer where the blade can come into contact with other tools
- Sharpen regularly on a whetstone, not a honing steel—Japanese blades have a different grind angle than European knives, and a honing steel can damage it
Sharpening stone — an investment that pays off
A good knife without proper sharpening will lose its advantages within a few months. A whetstone (soaked for 10-15 minutes before use) is the standard tool for keeping a Japanese blade in shape—different grit levels serve different stages: a coarser grit for repairing damage, a finer one for maintaining daily sharpness.
Is it worth investing in a good knife to start with?
The short answer: yes, if you plan to make sushi more often than once every few months. One good yanagiba, properly cared for, will last for years and noticeably improve the quality of the final result—it's one of the few things in this hobby where the price difference actually translates into a difference in outcome.
What's next
You have your knife—now it's time for something to drink. Check out Matcha and Japanese tea — the brewing ritual step-by-step, or go back to the main guide to making sushi at home. It's also worth looking at Sushi bowls, plates, and dinnerware to choose dishes that match the level you're just entering.
