Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl Sashimi knife

Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife

Sashimi knife
$117.79 $146.96
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Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl Sashimi knife
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl Sashimi knife
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl Sashimi knife
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
  • Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife Sashimi Slicing Knife Axl
Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife

Japanese Sashimi Knife – Handmade Steel Sushi Slicing Knife

$117.79 $146.96
ColorSashimi knife

Elevate your kitchen craft with this handmade Japanese-style sashimi slicing knife — the precision tool trusted by home cooks and culinary enthusiasts alike. Engineered for clean, razor-thin cuts through salmon, tuna, and other fish, this knife delivers the smooth, single-stroke slicing action that defines authentic Japanese knife technique.

Key Features

  • Sharp Steel Blade: High-carbon steel construction with a blade angle greater than 60° ensures a keen, long-lasting edge ideal for paper-thin sashimi slices.
  • 21 cm Blade Length: The generous 21 cm blade allows confident, sweeping cuts through whole fillets without dragging or tearing the flesh.
  • 11.5 cm Handle: Ergonomically sized handle provides a balanced, secure grip — reducing hand fatigue during extended prep sessions.
  • Handmade Construction: Each knife is individually crafted, giving it a distinctive character and superior fit-and-finish compared to mass-produced alternatives.
  • Multi-Purpose Design: Beyond sashimi and sushi, this versatile knife excels at slicing fish fillets, boneless meats, and other delicate proteins.
  • No High-Concern Chemicals: Blade material is free from high-concern chemical substances for safe food-contact use.

Specifications

Blade Material Steel
Blade Length 21 cm
Handle Length 11.5 cm
Blade Angle >60°
Type Slicing / Sashimi Knife
Origin Made in Mainland China

Perfect For

  • Slicing salmon, tuna, and other sashimi-grade fish
  • Preparing sushi rolls and nigiri at home
  • Precision cuts on boneless chicken and beef
  • Professional-style plating and presentation

Care Tips

Hand wash with mild soap and dry immediately after use to preserve the blade edge. Store in a knife sheath or on a magnetic rack to maintain sharpness and safety.

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Learn more: Nutrition.gov on cooking and food safety

Frequently Asked Questions

Q: What makes this Japanese sashimi knife different from a regular chef's knife?

A: Unlike a standard chef's knife, this Japanese sashimi slicing knife features a longer, thinner blade (21 cm) with a blade angle greater than 60°, designed specifically for smooth, single-stroke cuts through fish and delicate proteins. This minimises tearing and preserves the texture of sashimi-grade ingredients.

Q: Is this knife suitable for beginners as well as experienced cooks?

A: Yes. The 11.5 cm handle provides a comfortable, balanced grip that works well for both beginner home cooks and seasoned kitchen enthusiasts. The knife's length and weight distribution make controlled slicing intuitive with a little practice.

Q: How should I maintain the blade to keep it sharp?

A: Always hand wash the knife with mild soap and dry it immediately — avoid the dishwasher, which can dull or warp the steel. Hone the blade regularly with a ceramic or whetstone rod, and store it on a magnetic strip or in a protective sheath to maintain its razor-sharp edge.

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