Japanese Knives and Their Role in Sashimi and Sushi Crafting

Introduction

Japan, as an island nation, is surrounded by rich seas that provide a huge variety of seafood. Seafood consumption in Japan dates back over 10,000 years to the Jomon period, when coastal communities heavily relied on fish for survival.

With the arrival of Buddhism in the 6th century, vegetarianism became very popular, and seafood became accepted as a protein source, as it was considered less sinful than land animals.

Also, in Japan, there is a concept known as food tourism. Due to regional differences, various areas of Japan developed their own seafood specialties. For instance, Hokkaido is known for cold-water seafood like crab and sea urchin. Kyushu is famous for fish like yellowtail and mackerel. In Okinawa, tropical seafood such as reef fish and sea cucumbers is very popular. People have developed a habit of traveling to different regions just to taste their unique local seafood.

After the Second World War, sushi spread worldwide, becoming a global symbol of Japanese cuisine. Today, sushi is a beloved dish enjoyed internationally.

Sushi and sashimi are two of the most iconic culinary delicacies, requiring exceptional skill, precision, and of course, high-quality ingredients. But there’s one more very important factor in sushi and sashimi preparation - specialized knives. Japanese sushi knives are specifically designed with the idea of preserving the texture and freshness of the ingredients.

In today’s article, let’s explore together the essential knives used in sushi preparation, their features, and their overall importance.

The Importance of Knives in Sushi and Sashimi

As we mentioned earlier, Japanese knives are designed to effortlessly cut ingredients. This is exactly what Japanese cuisine requires, as ingredients need to be cut with precise, single-direction motions. This technique preserves the integrity, texture, and freshness of the food.

For example, dull or improper knives can crush and destroy the delicate texture of fish, which will affect both the taste and visual appeal. For sushi and sashimi in particular, a sharp, well-maintained knife is essential—it allows for a smooth cut, preventing tearing and oxidation, which could degrade the fish’s quality.

Key Knives Used in Sushi and Sashimi Making

In this section, let’s briefly explore the essential knives used in sushi and sashimi preparation:

 Yanagiba (柳刃包丁) – The Traditional Sashimi Knife

If you translate "Yanagiba" (柳刃) from Japanese, it means “willow blade.” The knife is named after its long, slender blade, which resembles the elegant leaves of a willow tree.

The Yanagiba is primarily used for slicing raw fish into sashimi. With its long, narrow blade, this knife delivers clean cuts with minimal friction. Typically, with a single, smooth push cut, you can get a clean slice without damaging the fish’s texture.

 

Takobiki (蛸引包丁) – The Kanto-Style Alternative

The Takobiki is a variation of the Yanagiba, commonly used in the Kanto (Tokyo) region. It features a squared-off tip and a long, narrow blade that makes it ideal for slicing fish and octopus.

A special version of this knife, the Sakimaru Takobiki, stands out with its elegant, curved tip and is especially favored by some sushi chefs. It effortlessly slices through raw fish while preserving the delicate texture and appearance of each piece.

 

 Fuguhiki (河豚引包丁) – The Fugu Knife

This knife is designed specifically for slicing pufferfish (fugu). It has an extremely thin blade, allowing chefs to create paper-thin slices of fugu sashimi.

Fun fact: This knife is used only by licensed chefs, as preparing fugu requires specialized training and certification due to the fish’s toxicity. Pufferfish contains tetrodotoxin, a highly toxic substance that can be deadly if not handled correctly. Japan enforces strict regulations to ensure safety in fugu preparation.

 

Deba (出刃包丁) – The Fish Butchering Knife

The Deba knife originated in the Edo period and was designed for fishmongers and chefs who needed a strong tool for butchering. It’s mainly used for filleting and breaking down whole fish before slicing it into sashimi.

Known for its thick, single-bevel blade, the Deba is ideal for cutting through fish bones and tough meat without damaging the flesh—making it a must-have in Japanese seafood cuisine.

Koyanagi – The Small Fish Knife

The Koyanagi knife is essentially a smaller version of the Yanagiba. The word “Ko” in Japanese means “small,” and this knife is ideal for working with small fish or when space is limited.

It’s used for filleting, slicing, and detailed work, providing the precision needed for delicate tasks without damaging the fish’s texture.

Usuba (薄刃包丁) and Nakiri (菜切包丁) – The Vegetable Knives

The Usuba is a traditional single-bevel Japanese knife crafted for extremely precise vegetable slicing and peeling. It delivers razor-sharp, clean cuts, perfect for decorative work and fine garnishes.

The name of the Nakiri Knife comes from “Na” (菜 – vegetable) and “Kiri” (切り – cutting). It’s a double-bevel knife used for chopping vegetables with speed and accuracy. In sushi preparation, it’s essential to prepare garnishes, roll ingredients, and cut vegetable-based sushi. 

Usuba and Nakiri are both vegetable knives. Usuba allows for sharper, more refined cuts in skilled hands, while Nakiri is more user-friendly and practical for everyday use.

Choosing the Right Knife for Different Ingredients

Different ingredients in sushi and sashimi preparation require different knives.

• Deba: Used to break down and debone fish.

• Yanagiba: Used to slice raw fish into sashimi.

• Nakiri or Usuba: Used for vegetables and garnishes.

• Chef's Knife (Gyuto) or Usuba: This can be used to slice sushi rolls into pieces.

Knife Materials: What Are Japanese Knives Made Of?

The blade material plays a crucial role in performance and maintenance. Here’s a brief overview of the most common types:

1. High-Carbon Steel (White and Blue Steel)

High-carbon steel holds a sharp edge longer and is favored by traditional sushi chefs.

• Blue Steel (Aogami): Tough, durable, and retains sharpness for a long time. Contains tungsten and chromium for added strength.

• White Steel (Shirogami): Softer and easier to sharpen, ideal for delicate, precise cuts.

These knives require regular maintenance to prevent rust but offer unmatched sharpness and precision.

2. Stainless Steel

Modern and low-maintenance, stainless steel knives are resistant to rust and easier to care for.

While they might not stay sharp as long as high-carbon steel blades, many high-end stainless knives combine carbon and stainless properties for balance.

Knife Maintenance and Care for Sushi Chefs

A well-maintained knife is essential for precise, beautiful cuts. Sushi chefs follow a strict routine:

• Sharpening: Regularly using whetstones of various grit levels to maintain edge sharpness

• Honing: Between sharpening sessions, knives are honed to keep the edge aligned

• Cleaning: Knives should be cleaned and dried immediately after use, especially if made from carbon steel

• Storage: Proper storage in a knife rack or sheath is key to protecting the blade

Some sushi chefs sharpen their knives daily - yes, daily - to maintain perfect performance.

Omakase Dining Experience in Japan

If you’re planning to visit Japan, we strongly recommend trying one of the legendary Omakase experiences.

“Omakase” means “I leave it up to you,” and when ordered at a sushi counter, it gives the chef full freedom to prepare a unique meal just for you. You sit at the counter and watch the chef prepare each piece - cutting fish, shaping sushi, and treating each knife like a sacred tool.

You can interact with the chef, ask questions, and experience sushi the way it was meant to be.

Fun fact: At high-end sushi bars, it’s common to eat sushi with your hands, especially nigiri. Why? Because sushi rice is delicate and can be crushed by chopsticks. Also, touching sushi with your fingers helps you better appreciate its texture and temperature.

Conclusion

We hope this article helped uncover how Japanese knives are essential in sushi and sashimi preparation, ensuring precision, efficiency, and a touch of artistry. Whether slicing delicate sashimi, preparing rolls, or cutting garnishes, each knife has a unique purpose that contributes to the beauty and taste of the final dish.

Investing in high-quality knives - and maintaining them properly - is key for anyone who wants to master the art of sushi and sashimi crafting.

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