“Sushi Knife” and “Sashimi Knife” refers to "Wa-bocho" or the traditional Japanese style kitchen knives, like "Yanagiba", "Fuguhiki", "Deba" and "Usuba(Nakiri)" in a narrow sense.
But now they sometimes mean whole Japanese kitchen knives worldwide outside Japan, including Western style kitchen knives made/designed in Japan, "Gyuto", "Santoku", etc. as well as the Wa-bocho.
The followings are picked up for those who are looking for the Sushi/Sashimi knives.
For general cooking, especially cutting raw fish and making sushi,
a set of Yanagiba and Deba (and preferably Usuba [or Nakiri] for vegetable) is recommended.
|A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke. Slim blade in the shape of a willow leaf or Katana (sword). Long and Narrower blade is suitable for slicing tasks. Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi). The Yanagiba is called "Shobu" and popular in Western Japan (around Osaka and Kyoto).|
||The "Deba" is designed for cutting fish and light mincing. The back of the blade can be used to chop thin bones. Thick and Heavier blade of Deba has good durable edge, suitable for cutting a Fish, a Chicken, also for filleting tasks. Its history goes back to the Edo era in Sakai, Japan|
|Usuba (Vegetable knife)||The Usuba has a thin & straight blade for clean cutting on the chopping board; paper-thin slices are no problem, even with ripe tomatoes. Wide blade for good guidance along the finger knuckles. It has been used by professional chefs in Eastern Japan (around Tokyo).|
The followings are made of rust-resistant materials and durable for long-lasting performance.
|Sakai Takayuki Inox
|Tojiro-Pro Swedish M.V.
For professional use to cooking sushi / sashimi, these series are recommended.
|Masamoto Honkasumi Gyokuhaku-ko (White Steel)
||Sakai Takayuki Chef-series Gingami No.3 Steel||Sabun Honkasumi Gyokuhaku-ko (White Steel)||Sakai Kikumori Supreme Shiroko (White steel)|
Aogami series, one of the hardest materials, recommended for skillful sushi chef.
(Aogami No.1 steel)
|Sakai Takayuki Homura Premium (Aogami 2 steel)
||Sakai Takayuki Genbu (Aogami 2 steel)
For general cooking, a set of Gyuto(Chef Knife), Sujihiki(Slicer) and Petty is recommended.
|Gyuto (Chefs knife)||Versatile cooking knife for cutting up, filleting and preparing meat and fish. Slim blades for intricate tasks, pull or push cuts. Most standard and popular blade among Western Style knives, so called “Chefs Knife”. Gyuto is one of the most versatile blade type, suitable design for cutting, slicing meats, vegetables and fishes.|
|Sujihiki/ Slicer/ Carving knife||"Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. The Sujihiki is suitable design for the slicing tasks. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs.|
|Petty (Utility knife)||Small all-purpose knife for fruit, peeling and cutting small objects. Compact, good handling of Petty knife is suitable design for peeling fruits, preparing various kinds of foods and precise works.|
For standard cooking, a set of Gyuto(Chef Knife), Sujihiki(Slicer) and Petty is recommended.
The high-grade knives with excellent sharpness and hardness will support you
successfully to make difference.
The Premier-grade knives are highly recommended for skillful professional chefs.
Damascus, Hammered, Dragon engraved and Swordish shaped Knives for your best Gift
|Sakai Takayuki 33-Layer VG10 Damascus Hammered
||Misono Swedish High-Carbon Steel DRAGON
Originally, all Japanese kitchen knives – Hocho – clearly show their relation to the Samurai sword. The blades are forged traditionally in multiple layers, with an inner core of hard and brittle carbon steel, forgewelded with a thick layer of soft and more ductile iron steel sandwiched around the core so that the hard steel is exposed only at the cutting edge. Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness.
Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade construction (so-called “Damascus”) is used in more expensive blades to add corrosion resistance while maintaining strength and durability.
* There are additional items other than the above. Search by the preferred keyword to find the best knife.
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* For more information about Sushi / Sashimi knives, please check this guide.
* You can order some customized left-handed knives if you allow a longer lead time and cost.
When you need more information and want to order the one, please do not hesitate to contact us.
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Thank you for reading this article,
All the Hocho-Knife Staff