How to Buy and Care for Sushi Knives

The main difference between Japanese sushi knives and conventional Western-style knives is that sushi knives are usually honed on just one side. This creates a sharper edge that allows sushi knives to slice through raw fish more easily than conventional knives.

Types of Sushi Knives

There are two main types of sushi knives you should consider buying if you plan on making sushi regularly:

Sashimi-bocho knives: For slicing raw fish
Usuba-bocho knives: For slicing vegetables

Sushi Knife Materials

Most sushi knives are made from either carbon steel, stainless steel, or a composite metal.

Carbon-steel knives: Have extremely sharp blades but are prone to rust and require careful maintenance
Stainless-steel knives: Won’t rust and don’t need careful maintenance, but blades aren’t as sharp
Composite-metal knives: Combine the best traits of both types of knives but can be very expensive

Whichever material you choose, it’s a smart to test knives before buying them. A knife should feel comfortable and balanced in your grip, as if it were an extension of your hand.

Caring for Sushi Knives

As with any high-quality knives, you should always wash your sushi knives by hand with warm soapy water—placing them in a dishwasher will cause them to warp. After you’ve washed your knives, dry them immediately with a towel to prevent rust from forming. Take care to point the blade away from your palm as you run the towel up the knife.

Sharpening Sushi Knives

You can sharpen your knives yourself using a special whetstone called a Japanese water stone, but it’s usually easier to bring the knives to a professional sharpener. If you do bring them to a professional, make sure he or she has experience working with Japanese knives and is aware that your knives are honed on only one side.

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