Collection: Sashimi Knives

26 products
  • Kotobuki Seki 8-3/8-Inch Yanagi Knife
  • Mercer Culinary MX3 Premium San Mai VG-10 Steel Core Blade Sujihiki Knife, 240mm 9.5 Inch
  • YOUSUNLONG Sashimi Knives 8 inch Carving Knives Sushi Knives Japanese Hammered Damascus Steel Natural Walnut Wooden Handle with Leather Sheath
  • MASAMOTO AT 10 Inch Sujihiki Professional Japanese Slicer Knife Double-Bevel Stainless Steel Sharp Blade 270mm
  • JapanBargain S-1559x2, Japanese Yanagiba Sashimi Sushi Chef Knife High Carbon Stainless Steel Blade 10-1/2 inch Made in Japan, 270mm, Pack of 2
  • Waterboss,10.6 inch (270mm) Sakimaru Knife Japanese Sushi Chef Knife Salmon Knife Slicer Razor Sharp Sashimi Watermelon Knives, 5Cr15mov Stainless Steel Sashimi Yanagiba Knife, Maple Handle,
  • Japanese Sushi sashimi Knife German steel 210mm 240mm 270mm 300mm 330MM (270mm 10inch)
  • Yoshihiro VG-10 46 Layers Hammered Damascus Sujihiki Japanese Slicer Knife, 9.5inch (Octagonal Ambrosia Handle)
  • Waterboss,Japanese Yanagi Kiritsuke Sushi Sashimi Chef Knife Salmon Knife Slicer Razor Sharp Sashimi Watermelon Knives, 5Cr15mov Stainless Steel Sashimi Yanagiba Knife, Maple Handle, 10.6 inch (270mm)
  • Kotobuki High-Carbon SK-5 Japanese Yanagi Sashimi Knife, 240mm
  • Unicorn (Kaku-uma) Stainless Steel Sushi Sashimi Yanagi Knife 220mm/8 5/8"
  • Seki Japan MASAMUNE, Japanese Sushi Chef Knife, Nashiji Stain Finish Stainless Steel Sashimi Yanagiba Knife, Shiraki Handle, 8.3 inch (210mm)
  • Global G Series Knives Global 12 in. Yanagi Sashimi - Sushi Knife G-14, Stainless Steel
  • Tojiro DP Sujihiki Slicer - 10.5" (27cm)
  • Seki Gold Kotobuki St Sashimi Knife 240mm Ak-1106
  • Sheikt Cutlery 10.5 Inches Yanagiba Yanagi Sashimi Sushi Japanese Chef knife - German Steel - Wenge Wood Handle - with Case
  • XYj Japanese Sashimi Sushi Knife 8 inch Yanagiba Knife High Carbon Stainless Steel Chef's Fillet Kitchen Knife with Ergonomic Handle Knife Sheath & Gift Box for Right-Handed Use
  • KS&E Hasegawa 10 Inch(270mm) Stainless Steel Left Handed Japanese Knife, Filet Knife Fish, Asian, Yanagi Sushi Sashimi Knife
  • Global G-11 Yanagi Sashimi Knife, 10-Inch
  • SAWKIT Sashimi Sushi Knife 7-9 Inch/Fish Perfect Boning Knives/Bread Chef's/For Cutting Sushi/Sashimi Fish Filleting Slicing/Very Sharp Stainless Steel Blade Meat and Peeling Multi-Purpose Kitchen
  • Chicago Cutlery Essentials Two Piece Knife Set
  • Kyocera Revolution Series 2-Piece Ceramic Knife Set: 5.5-inch Santoku Knife and a 4.5-inch Utility Knife, Red Handles with White Blades
  • Kyocera Revolution Ceramic Knife Set, 4 PIECE (knives only), Black Handle w/Black Blades
  • Cravings by Chrissy Teigen 7in Serrated Santoku Knife

Sashimi Knife - How To Hold It, Use It, And Eat It

Sashimi knives are a great tool for sushi making. These Japanese inspired knives are perfect for cutting raw fish or shellfish from the seaweed. You can create your own masterpiece of art with these versatile tools. In fact, sushi knives can also be used for other cutting purposes. You do not have to limit yourself to just cooking fish and shellfish anymore.

 

Sashimi is the literal translation for "sushi" in Japanese. It refers to the appetizer course served before the main course. The fish is cut small enough to be eaten right away. But it is still good if you have the time to carve and prepare the dish. It is one of the most commonly ordered foods at Japanese restaurants. Since sashimi is so thin, the flavors will remain fresh even up to an hour or more after being cooked in a sashimi maker.

 

These knives come in different shapes. There are plain ones made of wood and metal, but the most common are the flat blade type. Most flat blades have elaborate patterns carved on them. The more elaborate the pattern, the deeper the color and the edging become. If you wish to have a one of a kind shaped fish cut, you may want to request a custom-made model.

 

There is no exact science to preparing sushi in a sashimi bowl. Depending on what type of fish you are looking to cook and what style of sushi you want to make, there is no set guideline on how to slice it. In general, however, you should aim to have a shape that resembles an egg. It should be roughly half an inch thick and as long as your palm.

 

Begin by selecting the correct type of fish for your recipe. If it is going to be raw fish, such as salmon, do not cut it too thin. A piece of raw fish should be no longer than an inch in length. You will need to trim it quite a bit if it is going to fit into your sushi roll. If it is going to be cooked, such as squid, be sure not to cut it too thin, because the squid vinegar will prevent it from crispiness.

 

When cutting raw fish, be careful not to cut through the gills or the string that holds the nut in place. To help ensure the integrity of the fish, hold the fish by one edge and carefully move the knife in a 'come hither' motion towards the fish. Avoid cutting through the tendon near the tail, which is the weak area near the head. Cut across the grain of the muscle rather than straight across, which will prevent the delicate rice fillings from collapsing inside the fish.

 

When it comes to cooked fish, be careful not to cut through the thick skin on the fish. If you are not familiar with sushi, then you should really just use a finger. Begin by using a small shari (sushi knife) to hold the fish across the grain. You will then want to make an incision down the middle of the fish, and then move the knife towards the edge of the scales on the outside. Make sure not to cut through the bony portions on the fish.

 

Once you have successfully placed your fish in the sashimi roll, you can add your desired flavors such as wasabi, avocado, and pickled ginger. If you wish to add additional vegetables such as cucumber slices, romaine lettuce leaves, or cucumber strips, then you will need to remove the fish and spread them out on a flat surface with their backs facing up. Allow them to sit for five minutes so that they can lightly dry.