Sashimi Knives

Sashimi depends on the cut as much as the fish. A long, very sharp Japanese slicing knife cuts raw fish in a single pulling stroke, without sawing, so each slice keeps its texture, color and glossy surface. This collection gathers every sashimi knife we make.

It includes the Osaka-style yanagi, the Tokyo-style takobiki and the pointed yanagi kiritsuke, in steels ranging from easy-care Inox and Ginsan to traditional White and Blue Steel and Honyaki. Home cooks typically choose 240 to 270mm, and professionals often use 300mm or more.