By PickSmartly Editorial Team
· Updated Aug 4, 2026
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For enthusiasts of Japanese cuisine, the precision of a sashimi knife can make the difference between a piece of fish that looks professional and one that looks torn. A multi-purpose sashimi knife—often referred to as a Yanagiba or a versatile slicing knife—is designed with a singular, elegant purpose: to create clean, single-stroke cuts that preserve the cellular structure of raw fish. Unlike standard chef's knives, which use a rocking motion, these blades are engineered for long, drawing pulls that prevent bruising the delicate proteins of tuna, salmon, or yellowtail.
Editor's Choice
Our Top Picks for Multi Sashimi Knives
The three standouts our editors recommend first — ranked by performance, value, and real-world reviews.
SASHIMI CHEF'S KNIFE: This 9 inch sushi knife is a sharp,thick, right handed slicing master professional for Japanese cuisine to perfect for creating razor-thin slices of fish and soft meats for sashimi
SUITABLE FOR VEGETABLES AND FISH AND MEAT: SAWKIT Knife not only for fish, but also for boneless proteins such as raw poultry slicing, flank, pork tenderloins and other tender meats
PROFESSIONAL CHEF'S KNIFE: This kitchen utility knife can handle daily kitchen work easily, such as cutting, slicing, carving, dicing, peeling most of ingredients like meat, vegetables, fish, food an so on
VERY SHARP KNIFE: Masterfully elegant, perfectly balanced, razor sharp and with exceptional performance, the SAWKIT knife is a statement in refinement, beauty, purity and power
ZERO RISK: 100% Satisfaction or Money Back Guarantee for You. We promise a superior product that will give you a lifetime of exemplary service, try it risk-free, we know you'll love it! With the luxury packing, it is also the wise choice as a gift(Christmas, weddings, birthdays, fathers day, mothers day), for culinary students, home cooks, professional chefs and more
Home cooks craving professional-grade precision for Japanese cuisine shouldn't overlook this versatile slicing tool. The sawkit sashimi knife acts as a true multi-tasker in the kitchen, moving seamlessly from carving razor-thin slices of raw fish to handling boneless proteins like pork tenderloin or poultry. I found the 9-inch stainless steel blade to be impressively sharp, providing the power needed for dicing and peeling while maintaining the elegance required for delicate sashimi work. It balances beautifully in the hand, making daily tasks like slicing flank steak or prepping vegetables feel much more effortless. Whether you are a culinary student or just someone who wants a high-performance utility knife that handles more than just seafood, this tool delivers exceptional refinement without the professional price tag.
SASHIMI CHEF'S KNIFE: This 7 inch sushi knife is a sharp,thick, right handed slicing master professional for Japanese cuisine to perfect for creating razor-thin slices of fish and soft meats for sashimi
SUITABLE FOR VEGETABLES AND FISH AND MEAT: SAWKIT Knife not only for fish, but also for boneless proteins such as raw poultry slicing, flank, pork tenderloins and other tender meats
PROFESSIONAL CHEF'S KNIFE: This kitchen utility knife can handle daily kitchen work easily, such as cutting, slicing, carving, dicing, peeling most of ingredients like meat, vegetables, fish, food an so on
VERY SHARP KNIFE: Masterfully elegant, perfectly balanced, razor sharp and with exceptional performance, the SAWKIT knife is a statement in refinement, beauty, purity and power
ZERO RISK: 100% Satisfaction or Money Back Guarantee for You. We promise a superior product that will give you a lifetime of exemplary service, try it risk-free, we know you'll love it! With the luxury packing, it is also the wise choice as a gift(Christmas, weddings, birthdays, fathers day, mothers day), for culinary students, home cooks, professional chefs and more
[Sharp Damascus Steel Blade] The Yarenh knife is crafted with highest quality Damascus steel.The blade of the knife is equipped with 67 layers of Damascus steel and the 10Cr15CoMoV high carbon steel is selected for the steel core, whose hardness is stable at 60 ± 2HRC, for that ultra-sharpness and durability of the blade.The Damascus steel contains Cr, Mo, Co ingredient,making the blade more rust-resistant,more wear-resistant,better sharpness.
[African Sandalwood Handle] The triple riveted natural wood handle of the knife is constructed with African Sandalwood which is natural solid wood providing you an authentic design and strong grip with durability. Please note that due to the different cutting season, wood location and growth environment, there could be certain differences in the color and texture of the handle, which is a normal phenomenon and cannot be avoided.
[Ergonomic Design for Multi-Purpose Use] Our knife is made from the Damascus steel(10Cr15CoMoV steel core), which is a Chinese stainless steel equivalent to Japanese VG10 steel, and the forging process of the knife provides our customers with the highest quality Damascus steel kitchen knife for the ultimate sophisticated cutting experience.The sharp blade and wooden handle ergonomic design makes it an ideal knife for poultry, fish, and as a vegetable etc.
[Professional Chef Knife Block Set] The Yarenh knives set includes 8 inch chef knife×1, 7 inch santoku knife×1, 8 inch sashimi knife×1, 5 inch kitchen utility Knife×1, 3.5 inch paring knife×1, knife whetstone×1, knife block×1, kitchen shears×1. The 8-Piece knife set are packaged in the same gift box.
[Easy Clean and Friendly Services] After each use, use water to clean the knife, wipe dry and store it in a dry and ventilated place. Kindly avoid soaking and cleaning with saline water. Committed to deliver high quality services, we provide unconditional refund after one month of unsatisfactory experience.
It is easy to assume that any high-end knife set with such intricate patterning is more about aesthetics than actual performance, but the YARENH Damascus set proves otherwise. After testing the edge, the 67-layer Damascus steel paired with a 10Cr15CoMoV high carbon core delivers a professional-grade sharpness that rivals much more expensive Japanese blades. The weight feels balanced thanks to the full tang construction, and the African Sandalwood handles provide a sophisticated, ergonomic grip that doesn't slip during heavy prep work. Whether you are slicing sashimi or dicing vegetables, the stability of the 60 HRC hardness makes a noticeable difference. It is a comprehensive kit that feels like a serious investment for any home chef looking to elevate their precision.
This bundle includes 2 items. One 5" kitchen utility knife and one 8" chef knife.
The 5 inch kitchen utility knife is a kind of small kitchen supplies, which can be used as fruit and vegetable knife, mostly used for cutting fruits, vegetables and other foods.
The 8 inch chef's knife is a multi-purpose knife with a wide and curved blade, which can be used for cutting meat, fish and vegetables.
The steel core of the knife was made of 9Cr18MoV. This is a high carbon chromium bearing steel that is corrosion resistant. It is steel that is known to keep its cutting edge and has good corrosion resistance. Blades made from this grade of steel are also easy to sharpen. 9Cr18MoV is one of the most popular knife steels in the world and is a great value in terms of price and quality.
The octagonal handle of these knives was designed to incorporate traditional Japanese crafting techniques. This kind of knife handle style is usually used by Japanese advanced sashimi knives, which has complex technology and high technical and artistic value.
High-end Japanese aesthetics usually command a massive premium, but this FINDKING duo manages to bridge that gap without breaking the bank. I was immediately struck by the octagonal handles. They use traditional crafting techniques typically reserved for advanced sashimi knives, giving these a sophisticated, artistic feel in the hand. The 8-inch chef knife handles heavy-duty tasks like meat and fish with ease, while the 5-inch utility knife is perfect for precision fruit and vegetable work. Because they use 9Cr18MoV high carbon clad steel, you get a blade that stays sharp and resists corrosion, yet remains surprisingly easy to hone when needed. It is a rare find to get this level of metallurgical value and traditional design in a two-piece bundle.
This bundle includes 2 items. One 8” chef knife, one 9” gyuto chef knife.
The 8 inch chef's knife is a multi-purpose knife with a wide and curved blade, which can be used for cutting meat, fish and vegetables. It has a hard, super-sharp blade and an octagonal wooden handle that's extremely comfortable and feels secure in the hand. The blade is beveled to a very thin, very acute angle, which makes it extraordinarily sharp.
The 9 inch kiritsuke knife is a traditional style Japanese kitchen knife. This double bevel kiritsuke is a variation of the gyuto knife with a kiritsuke-style edge. It is a very versatile knife that can be used to perform many of the tasks normally done with a gyuto. This knife is best used for chicken, fish, herbs, vegetables etc.
The steel core of the knife was made of 9Cr18MoV. This is a high carbon chromium bearing steel that is corrosion resistant. It is steel that is known to keep its cutting edge and has good corrosion resistance. Blades made from this grade of steel are also easy to sharpen. 9Cr18MoV is one of the most popular knife steels in the world and is a great value in terms of price and quality.
The octagonal handle of these knives was designed to incorporate traditional Japanese crafting techniques. This kind of knife handle style is usually used by Japanese advanced sashimi knives, which has complex technology and high technical and artistic value.
Why settle for a single blade when you can master your entire prep station with a professional-grade duo? This FINDKING bundle delivers a versatile 8-inch multi-purpose chef knife alongside a specialized 9-inch gyuto kiritsuke, making it a powerhouse for any home cook. The 9Cr18MoV high carbon steel is a standout choice here, offering an incredible balance of edge retention and corrosion resistance while remaining remarkably easy to sharpen. I was particularly impressed by the octagonal wooden handles. They utilize traditional Japanese crafting techniques typically reserved for high-end sashimi knives, providing a secure, comfortable grip that feels premium in the hand. Whether you are slicing delicate herbs with the kiritsuke or tackling heavy vegetables with the wide-curved chef knife, the acute beveling ensures an extraordinarily sharp cutting experience every time.
This bundle includes 2 items. One 6.5” Serbian chef knife, one 8” chef knife.
The carbon steel blade of our Serbian chef knife is 6.5 inch long with a double-sided sharp edge. It allows you to slice a large chunk of beef with great ease while still having the ability to chop the finest onions. The unique sharpness of the knife and multiple uses make this all-in-one knife a great multitasking tool for your kitchen.
The 8 inch chef's knife is a multi-purpose knife with a wide and curved blade, which can be used for cutting meat, fish and vegetables. It has a hard, super-sharp blade and an octagonal wooden handle that's extremely comfortable and feels secure in the hand. The blade is beveled to a very thin, very acute angle, which makes it extraordinarily sharp.
The steel core of the knife was made of 9Cr18MoV. This is a high carbon chromium bearing steel that is corrosion resistant. It is steel that is known to keep its cutting edge and has good corrosion resistance. Blades made from this grade of steel are also easy to sharpen. 9Cr18MoV is one of the most popular knife steels in the world and is a great value in terms of price and quality.
The octagonal handle of these knives was designed to incorporate traditional Japanese crafting techniques. This kind of knife handle style is usually used by Japanese advanced sashimi knives, which has complex technology and high technical and artistic value.
The weight of the octagonal wooden handle settles into your palm with a reassuring, balanced grip that feels more like a professional tool than a standard kitchen utensil. This FINDKING bundle offers a versatile duo, pairing a nimble 6.5-inch Serbian cleaver with a robust 8-inch chef's knife. Both blades utilize 9Cr18MoV high carbon chromium steel, which strikes a perfect balance between edge retention and ease of sharpening. I found the Serbian cleaver particularly impressive for its multitasking ability, gliding through thick beef chunks while maintaining enough precision for fine onion dicing. The 8-inch blade features a thin, acute bevel that makes slicing through fish and vegetables feel effortless. It is a sophisticated set that brings traditional Japanese craftsmanship into a modern, high-performance kitchen workflow.
A Guide to Selecting the Best Multi Sashimi Knives
Understanding Blade Geometry and Profile
The most critical factor when selecting a sashimi knife is the blade profile. Most high-quality slicing knives feature a single-bevel (kataba) edge. This means the knife is sharpened only on one side, creating a flat surface on the opposite side. This geometry allows the blade to glide through fish with almost zero resistance, preventing the 'dragging' effect that can cause fish to tear. If you are a beginner, you might find a double-bevel (ryoba) more forgiving, as it is easier to maintain and requires less specialized technique, but for true precision, the single-bevel profile is the gold standard.
Material Composition: Carbon vs. Stainless Steel
When choosing your steel, you must balance performance with maintenance. Carbon steel knives are favored by professional sushi chefs because they can be sharpened to an incredibly fine, razor-like edge that holds its sharpness longer than most alternatives. However, carbon steel is highly reactive. It can rust or discolor if not dried immediately after use. Stainless steel options are much more resilient to moisture and oxidation, making them an excellent choice for home cooks who want professional results without the constant anxiety of rust spots. Look for high-carbon stainless steel blends if you want a middle ground—these offer the edge retention of carbon with the corrosion resistance of stainless.
Blade Length and Versatility
The length of the blade dictates the type of fish you can handle effectively. A shorter blade (around 210mm to 240mm) is highly maneuverable and ideal for smaller fillets or working in tighter spaces. However, for larger cuts of tuna or whole fish, a longer blade (270mm to 300mm+) is essential. A longer blade allows for a single, continuous drawing motion from the heel to the tip, which is the secret to achieving those beautiful, uniform slices seen in high-end omakase restaurants. If you are looking for a 'multi' use case, aim for a length that balances reach with control.
Handle Ergonomics and Balance
Sashimi knives typically feature a traditional Japanese handle, often made of wood like Ho wood or Magnolias, which are lightweight and moisture-resistant. The balance of the knife should feel centered or slightly toward the bolster to prevent hand fatigue during long slicing sessions. Ensure the handle provides a secure grip. Since sashimi work often involves wet hands and slippery fish, a handle that feels too smooth or slippery can be a safety hazard. A well-balanced knife will feel like an extension of your arm, allowing the weight of the blade to do the work rather than your wrist.
Maintenance and Longevity
A sashimi knife is an investment in your culinary skill. To ensure longevity, avoid using these knives on hard cutting boards like glass or stone, which will instantly dull the delicate edge. Instead, opt for wooden or high-quality synthetic boards. Because of the single-bevel nature, you will eventually need to learn how to use whetstones to maintain the specific angle of the edge. A knife that is easy to sharpen is often a sign of high-quality steel and thoughtful craftsmanship.
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Quick answers about Multi Sashimi Knives before you buy.
Sashimi knives, or Yanagiba, are designed with a single-bevel edge and a long, slender blade to allow for long, continuous slicing motions that preserve the delicate texture of raw fish without tearing it.
Single-bevel knives are traditional for professional sushi work as they provide cleaner cuts, but double-bevel knives are more forgiving and easier to maintain for home cooks who want versatility.
A blade length between 240mm and 300mm is ideal. The length allows you to slice through large fillets in a single stroke, which is essential for preventing ragged edges.
High-carbon Japanese steel is preferred for its ability to hold an incredibly sharp edge, though stainless steel options are better for beginners due to their resistance to corrosion and ease of maintenance.
You should avoid using honing steels and instead use whetstones to maintain the specific angle of the blade. Always hand-wash and dry the knife immediately to prevent rust.
A Yanagiba can be challenging due to its specialized edge, but many beginners find success with a 'Deba' for filleting or a double-bevel 'Sujihiki' for a more intuitive slicing experience.
Research & Insights
Our Analysis of Multi Sashimi Knives
276Reviews Analyzed
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