What Knives Are Used for Sushi? The Complete Guide to Japanese Sushi Knives

The main knives used for sushi are the yanagiba (for slicing raw fish), the deba (for filleting whole fish), and the usuba (for cutting vegetables). The yanagiba is the most essential. Most home cooks start with just a yanagiba. Professional sushi chefs build a full set over time, adding a deba and usuba as their skills grow.

You’ve watched a sushi chef work and wondered — what is that long, thin knife? Why does their sashimi look flawless while yours falls apart? I’m Michael, and I’ve spent years studying Japanese cutlery. The answer almost always comes down to the knife.

Here, I’ll walk you through every knife used in sushi — from the essential yanagiba to the rarely-covered takobiki. By the end, you’ll know exactly which knife to get first.

Why the Right Knife Changes the Taste of Sushi

Here’s something most people don’t realize. A sharp, thin-bladed sushi knife doesn’t just make cutting easier. It actually changes the flavor of the fish.

When a blade passes cleanly through raw fish, it leaves the cells intact. The fish stays moist and fresh. A dull or thick-edged knife crushes those cells instead. You can see it happen — there’s excess juice on the board, and the fish loses flavor.

That’s why traditional Japanese sushi knives are ground to 12–15 degrees, much sharper than Western knives at 20–25 degrees. Every degree matters when you’re working with delicate raw fish.

The Yanagiba – The Most Important Sushi Knife

The yanagiba (also called a yanagi) is the single most important sushi knife. Every professional sushi chef owns one. Most beginners should start here.

It has a long, slender blade with a single-bevel edge — sharpened only on one side. This design lets you pull the knife in one smooth motion to slice raw fish. No sawing. No pressure. Just one clean, gliding cut.

That single stroke matters. It keeps the fish fibers intact, giving you smooth, glossy sashimi slices. Try it with a standard chef’s knife and you’ll get ragged, torn edges instead.

The yanagiba is the most commonly used knife in traditional Japanese kitchens. Most sushi chefs in the U.S. start with a yanagiba and build their set from there.

How Long Should Your Yanagiba Be?

Most yanagiba blades run between 9 and 12 inches (240mm to 300mm). Longer blades give you more stroke length — useful for thick cuts of tuna or salmon.

Here’s a practical rule: beginners do well with a 10-inch (270mm) blade. It’s long enough for most cuts and easy to control. Professionals often prefer 11–12 inches for full-length pulls.

The Deba – The Fish Butcher’s Blade

The deba is a heavy, thick-spined single-bevel blade. It’s built for one job: breaking down whole fish. You use it to remove heads, cut through cartilage, and fillet a fish from top to bottom.

Its thick spine gives it the weight and strength to push through bones cleanly. The lower half of the blade — near the heel — handles the hard work. The tip and mid-section do the delicate filleting.

Deba knives come in sizes from 4 inches to 12 inches. A 6-inch deba handles most fish comfortably. Larger sizes are for bigger fish like whole tuna.

Do You Really Need a Deba at Home?

Probably not — at least not at first. Home cooks usually buy fish already filleted or in blocks. In that case, a standard chef’s knife works fine for trimming.

Professional sushi chefs need a deba because restaurants buy whole fish from the market daily. If you start buying whole fish at home, a deba becomes worth every penny.

The Usuba – The Vegetable Master

The usuba is a specialized vegetable knife used by professional Japanese chefs. Its name literally means “thin blade” — and that’s exactly what it is. It’s designed to produce razor-thin, precise vegetable slices for sushi rolls.

Like the yanagiba, the usuba has a single-bevel edge. This takes more skill to use correctly. But in skilled hands, it can produce cuts no double-bevel knife can match — including the katsuramuki technique, which creates paper-thin vegetable sheets by rotating the vegetable against the blade.

Kanto vs. Osaka Style Usuba

There are two regional styles worth knowing. The Kanto usuba (from the Tokyo region) has a square tip. The Kamagata usuba (from Osaka) has a curved spine that tapers to a pointed tip. Chefs in Osaka prefer the curved tip for detailed decorative cuts and fine garnish work.

Both styles deliver exceptional results. Which you choose often comes down to your region’s tradition — or personal preference.

The Nakiri – The Beginner-Friendly Alternative

The nakiri looks a lot like the usuba — rectangular blade, vegetable knife. But it’s a double-bevel knife, sharpened on both sides. That makes it much easier to control for beginners and home cooks.

You can chop, dice, and slice vegetables quickly with a nakiri. It doesn’t reach the ultra-thin precision of the usuba, but it’s far more forgiving. If you’re making sushi at home and don’t need professional-level vegetable cuts, the nakiri is the smarter starting point.

The Santoku – The All-Purpose Sushi Knife

The santoku is Japan’s answer to the Western chef’s knife. Its name means “three virtues” — it handles meat, fish, and vegetables all in one blade. That makes it a natural fit for sushi prep.

Unlike the yanagiba or usuba, the santoku is double-beveled. It’s sharper than most Western knives, with a 15-degree edge angle, but approachable for home cooks. You can use it to slice sushi rolls, prep vegetables, and cut fish portions.

It won’t replace a yanagiba for clean sashimi slices. But if you only want one knife for all your sushi prep, a quality santoku gets the job done. Brands like SHAN ZU make well-regarded santoku knives with Japanese high-carbon steel blades at accessible prices.

The Sujihiki – The Western-Friendly Slicing Knife

The sujihiki is a long, slender double-bevel slicer. Think of it as the Western-friendly cousin of the yanagiba. It has the same long blade for smooth, single-stroke cuts — but it’s sharpened on both sides, making it easier for cooks used to Western knives.

You can use a sujihiki to slice sashimi, fillet fish, and carve large roasts. Its versatility makes it popular with chefs who want a Japanese-style slicer without committing to the steep learning curve of a true single-bevel blade.

If you’re hesitant about single-bevel knives, start with a sujihiki. It’ll give you long, clean cuts that are miles better than a standard chef’s knife — and you’ll adapt quickly.

The Kiritsuke – Reserved for the Head Chef

Here’s where it gets interesting. The kiritsuke is traditionally the knife of the head chef in a Japanese kitchen. No junior chef touches it. It’s a symbol of authority — and also a highly skilled knife to use.

It has a long, angular blade with a distinctive angled tip. It can handle sashimi slicing and vegetable prep, making it one of the few true multipurpose traditional Japanese knives. The traditional kiritsuke is single-bevel. Modern versions for home cooks are often double-bevel.

Unless you already have strong knife skills, skip the kiritsuke for now. It’s a knife you grow into — not one you start with.

The Takobiki – Tokyo’s Secret Sushi Knife

Most guides skip this one. The takobiki is a regional Tokyo variation of the yanagiba. Its defining feature is a squared tip — blunt, not pointed. That design came from practical necessity.

Sushi chefs working in crowded, tight kitchen environments used the takobiki to reduce the risk of accidental stabs with a pointed blade. “Takobiki” literally translates to “octopus puller” — this knife was originally used to slice octopus (tako) for sashimi.

It works on all raw fish, not just octopus. If you work in a busy kitchen or simply prefer a safer blade profile, the takobiki is a smart alternative to the standard yanagiba.

Single Bevel vs. Double Bevel: Which Should You Choose?

This is one of the biggest decisions in sushi knife selection. Here’s how to think about it clearly.

Single-bevel knives produce the cleanest cuts. But they require practice to pull straight. If you’re a beginner, a double-bevel knife like a sujihiki or nakiri will give you great results without the frustration.

What Steel Is Best for Sushi Knives?

Steel type is a big deal in the sushi world. Here’s what you need to know.

• High-carbon steel — The traditional choice. Holds the sharpest edge longest. Used by most professional sushi chefs. Requires drying after use to prevent rust.
• Blue Steel (Aogami) — A premium high-carbon steel with tungsten and chromium added. Extremely durable and edge-retentive. Used in high-end Japanese knives.
• White Steel (Shirogami) — Softer than blue steel, easier to sharpen. Ideal for delicate, precise cuts. Favored for yanagiba knives.
• Stainless steel — Rust-resistant and easy to maintain. Slightly less sharp than carbon steel. Good for home cooks who don’t want the maintenance of carbon knives.
• High-carbon stainless (e.g., VG10, 10Cr15CoMoV) — The best of both worlds. Sharp like carbon steel, rust-resistant like stainless. Found in premium brands like Shun and Yoshihiro.

Traditional Japanese sushi chefs prefer carbon steel for maximum sharpness. Home cooks often do better with high-carbon stainless — it’s sharp, durable, and much easier to maintain.

How to Care for Your Sushi Knife

A great sushi knife lasts decades — but only with proper care. Here’s the routine every sushi chef follows.

Some professional sushi chefs sharpen their knives every single day. You don’t need to go that far at home — but sharpening every few weeks keeps your blade performing well.

Learn more about whetstone sharpening techniques from Japanese knife experts to maintain your edge like a pro.

Which Sushi Knife Should You Buy First?

The good news is this: you don’t need a full knife set on day one. Most sushi chefs build their collection over years. Here’s how to do it smart.

Invest in quality from the start. A well-made yanagiba from a trusted brand like Yoshihiro, Masamoto, or KYOKU will outperform a cheap knife by a wide margin — and last a lifetime with proper care.

The right knife doesn’t just make sushi easier. It makes it better. Once you work with a true yanagiba, you’ll never go back to a standard blade. Start there, build from there, and enjoy the craft. — Michael

Frequently Asked Questions

What is the most important knife for making sushi?

The yanagiba is the most important sushi knife. It’s a long, single-bevel slicer designed specifically for raw fish. Every sushi chef — beginner or professional — needs one.

Can I use a regular chef’s knife for sushi?

You can, but the results won’t be great. A standard chef’s knife is too thick and not sharp enough to create clean sashimi slices. It crushes the fish cells instead of cutting through them cleanly, which affects both texture and flavor.

What is the difference between a yanagiba and a sujihiki?

The yanagiba is single-bevel (sharpened one side) and is the traditional Japanese sashimi knife. The sujihiki is double-bevel, making it easier to use for cooks familiar with Western knives. Both produce long, clean slices — the sujihiki is more beginner-friendly.

Do I need a deba knife if I buy fish already filleted?

No. A deba is only necessary when working with whole, unprocessed fish. If you buy fish in blocks or fillets from a store, a yanagiba handles everything you need. A deba is a professional tool for chefs who break down whole fish daily.

What is the best steel for sushi knives?

High-carbon steel holds the sharpest edge and is the traditional choice of professional sushi chefs. For home use, high-carbon stainless steel (like VG10 or 10Cr15CoMoV) is ideal — it’s nearly as sharp, much easier to maintain, and resists rust without constant drying.

How often should I sharpen my sushi knife?

Professional sushi chefs sharpen daily. For home use, sharpening every 2–4 weeks with a whetstone maintains a good edge. Use a honing rod between sessions to keep the edge aligned without removing metal.

Why are sushi knives single bevel?

Single-bevel sushi knives create a razor-sharp edge that cuts fish cleanly in one direction. The flat back side of the blade acts as a guide, allowing for perfectly straight, paper-thin slices. This precision is impossible to achieve with a double-bevel edge at the same sharpness level.