Steel Sashimi Knives

Cooking and handling seafood requires specialized equipment, and one of the most important tools you need is good knives. Fish can vary – some types of fish are more delicate than others. And, different types of fish are cooked and served in various ways. Some need to be deboned – they may have very small, fine bones – while others don’t really need meticulous deboning.

But one thing that almost always comes in handy when working with fish is a good old sashimi knife.

Sashimi knives are specifically designed to be able to effortlessly and effectively make clean cuts through fish. So clean (and sometimes thin, in fact) that the slices of fish are used in sushi.

We’re going to tell you about the properties of a sashimi knife, the different blade options, and more so that you can select the best sashimi knives to suit your needs.

Properties of a Sashimi Knife

Since sashimi knives have such a specific purpose, it follows that their design is just as specific. Here are some of the most important properties of sashimi knives.

• Blade Length: This may vary, but they tend to be on the medium to long side of things – about the same as a chef’s knife, between eight and 12 inches long. The longer the knife, the more surface area for precise, long slices. Overall, sashimi knives with longer blades are more versatile.
• Blade Shape: Blades are narrow and pointed and the edge tends to be sharpened on one side only – that is, they have a single bevel. This allows them to achieve precise slicing.
• Thin Blade: Sashimi knives tend to have thin blades as this allows them to create paper-thin slices. It also minimizes the chances of tearing delicate fish.
• Sharp Edge: Because of the precision required in cutting fish, sashimi knives have to be incredibly sharp.
• Handle: As always, the handle can be made from a variety of materials, but wood is one of the most common for sashimi knives. They’re comfortable to grip and they’re also aesthetically pleasing.

Some of these properties may differ from one sashimi knife to the next, but these are the general properties of most sashimi knives.

Sashimi Knife Blade Materials

Sashimi knife blades can be made from a variety of materials – it all depends on your personal preference and how much money you’re wiling to spend, among other things.

Here are a few options:

• Carbon Steel: Strong and durable.
• High-Carbon Steel: Significantly stronger than carbon steel – will last long and can deal with tough materials.
• Stainless Steel: Not quite as strong but resistant to corrosion

…but the generally accepted favorite when it comes to sashimi knives is Damascus steel. It may be pricier than the other options, but the quality is superb. It’s incredibly strong, durable, and sharp due to the method of producing the steel. 

Regardless, whether you’re looking for Japanese sashimi knives or other ordinary knives from elsewhere, browse our vast selection today and find the right one for your needs.