Best Sushi Knife Review of the 2020

A sushi knife is a cutting knife made of high carbon steel that offers significantly sharper edges. There is one area in Japan that is fantastically popular for metalworking, and that is the city of Sakai. Sakai’s at 500N. Chr. for the treatment of steel and carbon rich metals. In the beginning the Portuguese put the rifles on the place of the swords, and some time later the sharp edges of the surveyor. Nowadays the traditional surveyor is sharpened on one side with a thinner edge.

Let’s see which is the best sushi knife you can count on in 2019 Here is a list of the 5 best sushi knives

1. Yoshihiro Aoko Blue Steel #1 Honyaki High quality Japanese sushi knife, polished and shiny.
2. Yoshihiro Suminagashi Damascus Aoko Sushi Knife (Blue Steel No. 1) Yanagi Kiritsuke.
3. Yoshihiro1 Dragon Namiuchi Yanagi Sushi of the Japanese cook’s knife.
4. Yaxell Gou 10 inch disc, Yaxell 1-count.
5. Yoshihiro VG-10 46 layers Japanese Sujihiki sushi knife with Damascus hammer.

How do you choose the best sushimes on the market?

• In order to cut the fish perfectly and make a good roll, it is important to look for a good sushi knife of perfect size, which is mainly made in Japan. With a length of 27 mm it is long enough to accurately cut most fish on land.
• A knife with a much smaller angle included and a sharpness compensation of almost 100.0 on the blade surface is better for easier cutting.
• The best surveyor is made of carbon steel, such as blue carbon steel, German carbon steel, which is easy to rust and requires a lot of maintenance. However, there are other sushi knives made of composite stainless steel that are less susceptible to rapid corrosion.
• The work is angled and ultra-thin, it is best suited to glide over any type of fish without creating extra pressure, and it provides total control while gently cutting through the land.
• A good price for a sushime starts at about $200.

Let’s proceed to an individual examination of the best sushi knife

#1 Yoshihiro Aoko Blue Steel #1 Honyaki Shiny Polished Japanese Sushi Knife Review

The Yoshihiro Aoko knife is an example of Kurouchi’s ingenious production, low and threshing installations. It deciphers Kurouchi as being forged in black and is a common Japanese strategy for the production of carbon-rich sheets. This unique production style offers the old Japanese swordpolishing methods.

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Characteristics

• Hongyaki shiny
• It is made of virgin Mizuyaaki high carbon steel.
• In a way, he is the champion among the most important of the usual Japanese regions.
• The ability to cut at its best is rich in fine, sharp edges. Available on Amazon

Why did we recommend it?

This surprisingly sharp blade is complemented by an octagonal handle of Japanese lacquered Fuki Urushi, reinforced with magnolia wood, and is a match for the exceptionally skilful finish of Saya’s meticulous, high-calibre wooden bowl. The yanagi is a long, sharp knife that is offered for cutting thin slices of fish for sushi and sashimi.

#2.Yoshihihiro Suminagashi Damascus Aoko (Blue Steel #1) Yanagi Kiritsuke Knife Review

The Yoshihiro Suminagashi cutlery is a multifunctional expert knife for connoisseurs. The tip has the shape of a samurai sword. Because of the length of this blade you can cut sashimi, and with a smooth edge you can cut vegetables such as usuba.

All Suminagashi knives are made of high quality Ao-Ko #1. This increases the strength and sharpness considerably compared to Ao-Ko no. 2 (blue steel no. 2).

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Characteristics

1. He’s intense enough to handle any task in the kitchen.
2. These knives are made of many thin layers of iron, which are produced on their way to destruction.
3. Suminagashi (Damascus) knives are made by breaking and repeatedly making delicate iron to Ao-Ko No. 1 (blue No. 1 steel), which is available in Amazonia.

Why did we recommend it?

The superiority of the beautiful thin blade is its ability to cut fasteners with long, continuous strokes while maintaining their reliability and freshness. Although conventional Japanese carbon steel knives are not clean, they can provide a long period of pleasure if you consider them. If the leaf remains dry in the middle of use and Tsubaki oil is applied (completely), the leaf will retain the shape of a violin.

#3.Yoshihiro High Carbon Blue Steel1 Dragon Namiuchi Yanagi Kiritsuke Sashimi Sushi Japanese Chef’s Knife Report.

Extremely prescribed Perfect Forge pleasantly cut handles remain sharp at the edge, exceptionally excellent knife, each knife is handmade, so there is an alternative size to vary in width.

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Characteristics

1. Super spicy and elegant
2. It has a weight point that helps balance the weight of the leaf.
3. The Yoshihiro knife is a long cutting knife with which you can cut thin slices of fish for sushi and sashimi.
4. It has a protective wooden shell called Saya, which fixes the leaf and improves its appearance when not in use.
5. Handmade in the traditional Japanese style. Double Ebony TrimAmazon is available on Amazon

Why did we recommend it?

Ao Namiuchi refers to the production of the blue wave and shows the remarkable examples of waves at the edge of the point that are framed when the blue steel is no. 1 of iron. The sublime character of carbon steel is created by the amazing carrying capacity of the Yoshihiro knife, which combines exceptional performance with such amazing perfection.

#4. Yaxell Gou 10 inch disc, 1 number of Yaxell Overview

An example of fantastic quality is offered here by this 10 inch disc of Yaxell Gou. Yaxell – Combining the best of advanced innovation with incredibly advanced Japanese information and expertise passed down from generation to generation.

The sharp edges of Yaxell are heated at a high temperature in an oven and then hardened on ice. They are then re-hardened at high temperatures to make the sharp edges hard, strong and eroding, so that they will function safely in the long term. The sg2 super steel core is coated with 101 layers of sensitive and resistant steel for a long service life.

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Characteristics

1. Stainless steel with a high carbon content.
2. Fastening with three hardened steel bolts
3. he’s got amazing stability.
4. Corrosion and stain resistant ;
5. A giant 10-inch edge for an unparalleled cutting tool.

Why did we recommend it?

The manufacturer recommends honing with a Yaxell Gou star blade, Japanese water or stainless steel sharpener sharpened for honing. All Yaxell stocks are fully protected against material deformation and processing. Yaxell – is one of the best innovations in the field of fashion legislators, and it is a great product of them.

#5. Yoshihiro VG-10 46 Hammered layers Damascus Sujihiki Japanese scissors knife rating

The Yoshihiro VG-10 Gold Hammered Damascus Knife is manufactured in a western style with a curved edge that can easily be shaken back and forth with a universal intersection.

The surface with rounded edges kills friction and protects against sticking to sharp edges. Each Yoshihiro leaf is handmade by the masters of the asa, creating an exceptional masterpiece.

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Characteristic

1. The Yoshihiro VG-10 knife is made of Japanese hardened steel, which is often used on Japanese cutlery.
2. It has a hardness, or HRC level, higher than most hardened steel cutlery.
3. VG-10 steel in the middle and Damascus steel on the outside can be painted safely.
4. The customer can use the blade for a longer period of time without the stress of rust development.
5. Available on Amazon.

Why did we recommend it?

It’s a permanent bestseller. It has the best sharpness and excellent performance at an exceptional price. It is an excellent knife that retains its sharpness very well and is extremely comfortable to use.

What is the best brand of sushimes in 2019?

#1. Yoshihiro

The history of Yoshihiro goes back more than a hundred years, the company specializes in handmade Japanese sushi knives and has been a global supplier of their knives since 2008, which are still a bit scarce in many countries.

Why is Yoshihiro the best brand of the Japanese knife?

• The most amazing feature of the Yoshihiro knife is its comfort. Yoshihiro has a heavier and lighter version of the knife, but it is heavy enough to cut a very thin slice through the bones of a fish.
• One of the remarkable features is the careful design of each knife. There are many different types of metal, different styles of pens and many different shapes and models, so that everyone can choose the pen that suits them best.
• Some Yoshihiro knives are very sharp and have a forged blade with a tip.
• Most of the knife is completely ambitious, which means it is a bit more comfortable to use.
• Its simple and elegant design and balanced layout have made it one of the best brands of sushi knives in the world.

Most sushi knives of this brand.

• Yoshihiro New South Wales 46 layer Japanese Sushi Knife with Hammer
• Honasumi Yanagi Yoshihiro sushi knife in blue steel
• Yoshihiro R-2 planted a knife there for sushikok Yanaga.
• Yoshihiro New South Wales 46 layers scattered Japanese sushi knife
• Yoshihiro High Carbon Blue Steel 1 Sushi Knife

#2. Socket

Since 1932, Yaxell has been the brand name for the highest quality sushi knives. Advanced technology with unparalleled knowledge of Japanese magazines makes it extremely popular for highly professional use, not only in Japan but all over the world. The excellent cutting performance really convinces everyone of the quality of these knives.

Why Yaxell is the best of my Japanese sushi knives Brand :

• His knives have a super sharp edge.
• His knife stayed sharp for a long time.
• The handles have an anti-slip surface that looks good in the cook’s hand.
• The blades are more resistant to rust and harder than most leaf samples.
• Yaxell offers extremely sharp and durable knives that make it one of the most sought after brands of sushi knives.

Sushimes of this brand.

• The Santoku Go knife measures 6.5 cm.
• Yaxell Super Gou 8 – inch
• Jacksell Ran 7-inch Cleaver.
• Kiritsuke Super Gou Yaxell Knife
• Yaksel Kiritsuke’s knife

#3. Shun

Shun is one of the world’s leading cutlery brands, particularly for sushi knives, inspired by the blade tradition of ancient Japan. Each knife is handmade by highly skilled specialists of Shun Company, in an unparalleled quality and beauty that requires at least 100 steps of manual work. In today’s world, with a traditional blade that creates perfection, the latest technology and the most advanced materials, Shun turns every knife into a functional work of art.

Why Shun is our favourite sushi knife Brand:

• Its attractive design and very comfortable handle make it one of the best cutlery brands.
• Shun uses VG10 metals and carbon-rich stainless steel, which makes the knife stronger, lighter and more stain-resistant.
• Pakavud’s uniquely shaped wooden handle offers maximum comfort and stability.
• The cleaning of these knives is very easy and can be done by hand without a dishwasher and dried immediately.
• The Shun follows the traditional Japanese style of knife making, and this traditional design is very easy to sharpen and maintain.
• Most of the classic knife series are for sale earlier.

Most sushi knives of this brand.

• Kai – Shun Pro Yanagiba series, VG-0210Y, Sashimi kitchen sushi knife
• Shun Pro 2 II 10 5/8 Yanagiba VGE0270Y Sushi sashimi knife
• Shun Kaji 4.5 Honesuki Knife KDM0049 Beaning/Sushi SG2 Filter
• Wire knife Shun Classic Flexible 7
• Sun/Kai Wasabi Blonde 6621Y 8

US Chef’s sushi knife

It is imperative that both are truly customizable knives, but there are many details that distinguish a knife for sushi and a knife for the cook. The cook’s knife can be made from various materials, including ceramics and stainless steel, while the sushi knife is used to make carbon steel.

Sushimes	Cook’s knife
A sushi knife is used to cut the sushi rolls without crushing the rice and creating a sharp, defined edge.	A chef’s knife is mainly known as a chef’s knife, which is actually meant to cut and separate large pieces of beef.
The sushi knife used a long pulling movement to cut precise slices of sushi.	The cook’s knife shattered with a back and forth motion
A sushi knife usually has a 9 ½ inch blade with a sharp edge that produces a razor-sharp, thin slice of fish.	The cook’s knife is a classic 8 inch long knife with a forearm extension feel.

Frequently asked questions (FAQ) about good sushi / sashimi knives

Why is a surveyor expensive?

Everyone is fascinated by the delicacy with which a sushi chef cuts raw fish, but it’s not always the experience that counts, it’s the finesse of the knife and the degree of comfort. Most good sushi knives are made of high quality carbon steel, which are very expensive and allow you to stay sharp and balanced in the cook’s hand for longer.

How do I take care of my sushi?

A good sushi knife is a big investment for a chef and it is important to take care of it. Here are some tips for taking care of a sushi knife:

• Never place a knife in the drawer with spoons, forks or other utensils. When you open the can, you can scrape, mark and dent the knife.
• Never put my knife in the dishwasher. There’s a high risk of knife damage.
• Always wash, dry and store the knife in a safe place after use.
• Sharpen the knife regularly.

The sushi knife versus Yanaga’s knife?

There are many ways to make sushi while walking: Cut the vegetables, slice the fish and cut the step itself. The sushi knife has multiple facets for each of the three. In any case, the Yanagi knife is a long and thin knife used in Japanese cuisine, mainly for slicing fish and refining sushi.

Most surveyors are made of carbon steel (not hardened). The Yanagi knife can also be made of hardened steel. By the way, the Yanagi knife is a kind of sushi knife.

What is the best size for a sushime?

Any sharp knife will do. In any case, a razor in the shape of a sushi blade can really have the greatest effect. With a length of 270 mm (about 10,5′) it is a handy length for cutting most kinds of fish for sushi or sashimi. A thin, sharp edge of 2.5 mm makes it easy to cut poppy seed rolls.

Who needs sushimes?

It takes a ton of fixation and legal preparation before a knife can be used for the soil. Many sushi professionals recommend working in different sushi bars before giving away their own. Owning one’s own knife is not fundamental, but it is useful.

Stop

Sushi is usually served on wooden or enamelled plates, in a moderate Japanese style, geometric, in one or two portions, taking into account the taste characteristics of the dish. A sushi knife is the most necessary device to gradually make the sushi moderate, excellent in its design. A gourmet sushi expert uses his sushi knife to prepare sushi in the most creative way. It’s an incredible congress in Japan, which is currently in fashion all over the world.

 

 

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