10 Best Sushi Knives 2024 in the US

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Traditional Japanese Design: 10.5-inch single-beveled yanagiba knife.

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Ultimate Sushi Knife: Thicker blade stock for easy, precise cuts.

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High-Quality Construction: 71 micro-layers of VG10 and VG2 stainless steel.

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Beautiful, Durable Handle: Octagon-shaped Pakkawood handle for secure grip.

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Artisan Craftsmanship: Handcrafted by skilled artisans for quality and beauty.

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High-Quality White Steel #2: Rockwell hardness of 62-63 for exceptional performance.

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Traditional Japanese Design: Yanagi knife for slicing sushi and sashimi with precision.

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Unique Blade Construction: Flat grind (Shinogi) and concave grind (Urasuki) for minimal damage.

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Handcrafted in Japan: Made by master artisans, not mass-produced, ensuring uniqueness.

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Ergonomic D-Shaped Handle: Lightweight, fits seamlessly in hand for comfortable use.

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Ruthlessly Sharp Edge: Single-bevel edge hand-finished at 15° using Honbazuke method.

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AUS-10V Japanese Steel: Ultra sharp, 62+ Rockwell hardness for strength and durability.

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Liquid-Kusari Pattern: Minimizes drag and food sticking, enhancing slicing efficiency.

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Octagon Shaped Handle: Made of G-10 Garolite and Red Rosewood for control and feedback.

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Copper Mosaic Pin: Intricate design enhances the handle's beauty and elegance.

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Specialized Vegetable Knife: Designed for precise slicing and dicing of vegetables.

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Superior Sharpness: VG-MAX steel with 68 layers of Damascus cladding for razor-sharp precision.

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Comfortable Design: D-shaped Pakkawood handle for a secure grip and optimal control.

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Japanese Craftsmanship: Handcrafted in Japan, reflecting traditional knife-making expertise.

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Pioneering Excellence: Part of the original Japanese cutlery line introduced to the US.

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Versatile Design: Ideal for julienning, dicing, and slicing tasks.

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Hammered Finish: Reduces drag and prevents food from sticking.

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Superior Sharpness: VG-MAX steel with 68 layers for razor-sharp precision.

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Comfortable Handle: Contoured Pakkawood handle for secure grip.

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Japanese Craftsmanship: Handcrafted in Japan with traditional expertise.

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Long, narrow blade: Ideal for trimming, slicing, and filleting.

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High carbon stainless steel: Made from Molybdenum Vanadium for sharpness.

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Full tang pakkawood handle: Non-slip, comfortable grip with stainless bolster.

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Authentic Japanese craftsmanship: Over 150 years of quality and performance.

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10.5-inch blade length: Allows single motion cuts with minimal damage.

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Damascus Steel: 16 layers of steel with VG10 core for durability and sharpness.

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Sujihiki Knife: Long narrow blade ideal for slicing meat and vegetables.

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Hammered Texture: Reduces friction and prevents food from sticking.

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Ergonomic Handle: Mahogany handle with full tang for comfortable grip.

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Handcrafted in Japan: Unique, artisan-made knife with exceptional craftsmanship.

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VG10 Core with 46-layer Damascus: Combines performance, beauty, and extraordinary value.

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Sujihiki slicing knife: Long narrow blade for smooth slicing of meat and vegetables.

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Traditional Japanese Wa-style handle: Lightweight, ergonomic octagonal handle for seamless use.

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Hammered blade texture: Eliminates friction and prevents food from sticking.

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Protective wooden Saya sheath: Protects the knife and enhances appearance when not in use.

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Blade Material: Ginsan Stain Resistant Steel with high carbon properties.

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Knife Style: Yanagi Sushi Sashimi Knife for thin slicing of fish.

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Handle Material: Ergonomic Octagonal Ebony handle for seamless use.

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Hardness: Rockwell scale of 62-63 for a sharp, durable edge.

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Craftsmanship: Handcrafted in Japan by master artisans, not mass produced.