Best Japanese Sushi Knife In 2020 

The best Japanese sushi knife is essential for making the best sushi 
rolls.  

Furthermore, the best sushi knife will make every meal into something 
special and elevate even the simplest task.  

Japanese knives are one of the best sushi knife for making delicate 
knife work on food. 

Different sushi knives perform better for different tasks.  

This post will give you information on finding the best sushi knife.  

Providing information on finding a good sushi knife for cooking at 

home or a durable knife for restaurant-use. 

Top 25 Best Japanese Sushi Knife 

Yoshihiro VG-10 Layered Damascus 

  
The ​Yoshihiro VG-10 Layered Damascus​ is a knife design from a 
company that specializes in handcrafted premium Japanese kitchen 
knives.  

Made from VG-10 steel core that has an HRC of 60. In contrast 
exceeds that of most other stainless steel cutlery on the market.  

This hardness of the blade means that the cutting edge can be 
construct even thinner.  

Therefore sharper, allowing the blade to seamlessly cut through 

almost any ingredient placed in front of it. 

By also cladding the VG-10 with Damascus Steel in order to give the 
blade an added toughness and durability.  
The hammered texture of the blade eliminates friction and keeps food 
from sticking to the blade. 

The best Japanese sushi knife core are usually clad with the softer 
Damascus.  

Since it permits the knife greater resistance from rusting when it is left 
wet during its use.  

Beware when you’re using the ​Yoshihiro VG-10 Layered Damascus​ for 
cutting ​sushi rolls​, fruits, or vegetables.  

Because it is so sharp it will cut through them like a hot knife through 
butter.  

YOSHIHIRO NSW 46 

  
YOSHIHIRO NSW 46​ is shape to be double bevel knife.  

And its handle is from Octagonal-Shaped Shitan Rosewood wood with 

a Mahogany Bolster.  

The blade is rigid and light and feels great in hand and easy to work 
with.  

Traditional Japanese knife making considers creating a sharp edge 

with attention and care paramount.  

The ​YOSHIHIRO NSW 46​ stays sharp for while.  

But it’s important that sharpening and honing for the knife be done 
with only water whetstones. 
Its blade made from 46 layers of Damascus steel.  

With the great steel design you only need to do few sharping with the 
whetstones for acuity.  

The ​YOSHIHIRO NSW 46​ works perfectly in a versatile of situations.  

Since its curb blade will give a smooth rocking back and forth motion.  

Meanwhile the handle also doesn’t absorb moisture, therefore offering 

the user maximum grip when use for cutting sushi.  

The magnolia wooden sheath will keep the knife safe and secure 
when it’s not wield. 

Yoshihiro Stainless Steel Nakiri 

  
It’s the most popular Japanese sushi knife that a chief can have in his 
kitchen. This is a ​good sushi knife​ for its double edge design along 
with a flat cutting edge. The flatness allows for the whole length to 
come in contact with the cutting board each stroke. This is particularly 
helpful as a good sushi knife when chopping sushi rolls. Considering it 
eliminates those imperfect cuts​ which messes up the rolls and spills 
the ingredients. 

With its hammered texture it will be supportive against food like sticky 
rice and other ingredients sticking on the knife. Meanwhile it’s 
construct from 3 levels of VG-10 Damascus. Hence creates in the 
Yoshihiro Stainless Steel Nakiri​ a greater edge retention and long 
lasting durability. In addition to its durability the Y
​ oshihiro Stainless 
Steel Nakiri​ only needs to be sharpen about once a month. 

Yoshihiro Multipurpose Kiritsuke Sword Tip 

  
Preparing delicious sushi rolls for your family starts with taking 
wholesome ingredients.  

Then using the best tools such as a ​Yoshihiro Multipurpose Kiritsuke 

Tip​ to make every meal into something special.  

In contrast with other more expensive knives, they are not always a 
good sushi knife that works for keeping off staining.  

While other sushi knife set also lacks the edge retention of the 
Yoshihiro Multipurpose Kiritsuke Sword Tip​.  
This professional sushi knife is perfect for anyone looking for an 
affordable good sushi knife.  

Additionally a high-end blade with a Damascus design and a great 

edge.  

Yoshihiro Multipurpose Kiritsuke Tip​ is 15.7 x 3.7 x 2.9 inches and the 
weight of the product is 1.1 pounds.  

While it’s a little heavy the knife is still extremely balance and offers 
the sushi chief a comfortable grip.  

A tip for sharpening on the sushi knife sharpening stone is to sharpen 

at 15 degree angle on each side. 

Yoshihiro Multipurpose Santoku Japanese Knife 

  
Yoshihiro knives besides being the best Japanese sushi knife they are 
also from a wonderful design.  

At first glance the ​Yoshihiro Multipurpose Santoku Japanese Knife 

may seem like it is a delicate looking knife.  

But it has no problem slicing chicken breasts and cutting beef into 
strips.  

Cuts on sushi rolls with precision without any marks of dullness.  

The carbon steel utilize for the Y

​ oshihiro Multipurpose Santoku​ makes 
it extremely tough and holds a razor blade like edge.  
The hexagon handle of this professional sushi knife allows for use 
both left-hand and right-hand chiefs.  

It comes with a natural magnolia sheath with a handle made from 

rosewood.  

A measurement of 13 x 0.8 x 1.8 inches.  

Santoku is Japanese for three virtues.  

This refers to the versatility of the ​Yoshihiro Multipurpose Santoku​ to 

chop, dice, and slice ingredients for any preparation.  

Yoshihiro Japanese Chefs Knife Santoku 

  
With professional sushi knives that are lot more bigger it’s not very 
effective to be use for smaller environment.  

The ​Yoshihiro Japanese Chefs Knife Santoku​ shares more dexterity 

than large knives in comparison.  

Meanwhile it’s also able to handle bigger jobs than what usual petty 
knives can take care of.  

In detail the ​Yoshihiro Japanese Chefs Knife Santoku​ is forge with 16 
layers of Damascus steel.  
Moreover Y​ oshihiro Santoku​ has been a prevailing best Japanese 
sushi knife for its extraordinary value, performance, and beauty. 

Yoshihiro Japanese Chefs Knife Santoku​ is great for the western style 
handle users.  

It’s good sushi knife not only for sushi making purpose, additionally it 
works with great comfortability for filleting.  

The sizes are 7” (180mm) for the Santoku knife & 5.3” (135mm) for 
the utility knife.  

While it’s also double bevel and the weight of the product is 1.15 
pounds. 

Yoshihiro Gyuto 8.25” 

  
Although knives from carbon steel are not always good knives.  

The ​Yoshihiro Gyuto 8.25”​ is the best Japanese sushi knife not only 
for its beauty.  

But also because it is highly functional and versatile. It is perfect for 

most necessary kitchen prep work.  

While the utility knife is lot bigger than a pairing knife. It’s still a 
wonder to use for any preparation in the kitchen like detail slicing of 
ingredients.  
The ​Yoshihiro Gyuto 8.25”​ will provide any chief a solid foundation as 
an introductory knife.  

Which you can rest upon to build a top notch knife collection.  

The price is hard to beat, since the Gyuto and petty epitomize the 
lighter sharper style of Japanese knives.  

While differentiating themselves from comparable better known 

German brands.  

However, this professional sushi knife doesn’t work well for chopping 
through hard bones and more fit for vegetables and fish. 

Yoshihiro Mizu Yaki Aogami Super Blue 

  
Yoshihiro Mizu Yaki Aogami Super Blue​ has a size of 6” (150mm) and 
with the option of sheath.  

A hardness on the Rockwell scale of 64-65. Super Blue High Carbon 

Steel is consider to be the top of its class in high carbon steel 
metallurgy.  

Plus it is a professional sushi knife that is very lightweight and 

balanced.  

With long-lasting durability that works equally as effective for both left 
and right hand users.  
Yoshihiro Super Blue​ goes through meticulous process of pure water 
that draws out the hardness of the refined steel.  

While infusing it with enough resiliency to perform consistently in the 

most exacting of conditions.  

Exemplifying the most intricate techniques of forging, layering, and 

hammering, Kurouchi translates as Black Forged.  

It is traditional style of forging for high carbon knife that offers an 
unpolished rustic finish. 

It takes a high degree of skills to create knives of such exceptional 

performance with a steel of this caliber.  

This is a good sushi knife that will work perfect for maneuvering 
through small and big jobs.  

The key to maintenance for carbon steel blades is to clean and dry 
immediately after use.  

Yoshihiro Aonamiuchi Blue Steel 

  
The Aoko Blue Steel #1 has a Rockwell HRC hardness of 63 to 64.  

Stands as the best Japanese sushi knife for its beautiful wave 
patterns intricacy forge with iron to create.  

It goes through a process called wave forging to blend aesthetics with 

the highest quality materials and craftsmanship.  

The knife is a long slicing sushi knife originally made for slicing thin 
slices of fish for sushi and sashimi. 

Yoshihiro Aonamiuchi i​ s one of the most essential component of 

traditional Japanese knives repertoire of many sushi chefs. It comes 
in two sizes: 10.5” (270mm) & 11.8” (300mm) and is single bevel. 
Comparatively the blade is wider and has a spine that thicker than 
general blades.  

Its sword tip helps balance the weight of the knife and prefer by chiefs 
whose interest in a heftier knife. 

Yoshihiro High Speed Gyuto 

 
Yoshihiro High Speed Gyuto​ embodies sharpness, long lasting edge 
retention, stain resistance, and ease of sharpening.  

This is different than other knives from other carbon steel sushi knife.  
Considering that the ​knife​ is forge from the most advanced stainless 
steel(HRC:64-65) for high-end sushi knife class.  

Its mixture of cobalt gives it a high wear-resistance and durability.  

The Gyuto has a curve blade made for ease of rocking motion.  

While a tip that is perfect for chopping meat, vegetables, and 

vegetables.  

Yoshihiro High Speed Gyuto​comes in two sizes: 7” (180mm) & 9.5” 

(240mm).  

And its octagonal handle is carefully craft from ebony wood.  

On a side note, the best sharpening angle for the knife is sharpening 
both sides around 10-12 degrees.  

Yoshihiro Kiritsuke Multipurpose 

  
The forging process for the Y
​ oshihiro Kiritsuke Multipurpose​ finish 
consists of carbonizing the coating during the heat treatment.  

This provides for a rustic aesthetic characteristic look to the blade. 

The blade is clad with two layers of stainless full Kurouchi Steel.  

A process that is brand new in the forging industry, that provides 

protection without sacrificing the blade’s remarkably sharp edge.  

Yoshihiro Kiritsuke Multipurpose​ is a double bevel knife that has an 

HRC of 65-66.  
It comes in two sizes: 8.25” (210mm) & 9.5” (240mm) with a black 
pakkawood sheath.  

The sushi knife is incredibly light and works really well for both slicing 
and carving.  

Yoshihiro Nickel Damascus Gyuto 

 
The VG-10 core and the outer clad Damascus of the Y
​ oshihiro Nickel 
Damascus Gyuto​ is stain resistance.  

Creating the ability to resist rusting even when left wet during its use 
for an extended period of time.  
Forge from 33 layers of Damascus steel and has an HRC of 60.  

Meanwhile also compliment with a premium high-grade composite 

wood handle.  

It is available in 8.25 inches and with a product weight of 1 pound.  

This makes the knife very comfortably lightweight and balanced when 
use for cutting and slicing.  

Supporting for chiefs who need to wield a knife for an extended period 
of time in the kitchen every day. 

Yoshihiro Cutlery Sujihiki Chef Knife 

  
Yoshihiro Cutlery Sujihiki Chef Knife​ a double edge blade forge with a 
VG-10 core.  

Form from 16 layers of Damascus steel and has an HRC grade of 60. 
This blade weights a total of 6.5 ounces, a spine thickness of 2mm, 
and a size of 9.5 inches long.  

The handle is complete with a premium mahogany wood to make it 

easier for users to wield seamlessly.  

You will be surprise by the weightlessness of the Sujihiki slicer and the 
quality of its craftsmanship.  
Additionally it is perfect for fabricating large roasts to thinly slicing 
cucumbers.  

Cutting smoke salmon or table-side carving during holidays and 

special occasions.  

As a side note the ​Yoshihiro Cutlery Sujihiki ​is best to be sharpen with 
a 800/1000 gritstone.  

Yoshihiro Kiritsuke Japanese Utility Knife 

 
To begin with, the ​Yoshihiro Kiritsuke​ is a double edge blade forge 
from Blue Steel #1.  
Position on the Rockwell Scale with a hardness of 63-64. It comes in 
6” (150mm) & includes a complimented sheath to protect and keep 
the blade safe.  

Its octagonal rosewood handle allows the chief greater dexterity when 
cutting sushi rolls or carving/slicing.  

Yoshihiro Kiritsuke​ is a lot bigger than a petty and slightly smaller than 
chief knife.  

The ​Yoshihiro Kiritsuke​ is a work of art perfect by artisans that have a 

high standard for creating knives.  

These artisans pride themselves on creating a knife that is 

lightweight.  

Simultaneously the best sushi knife for easy of welding in hand 

seamlessly, and has high dexterity in the kitchen.  

But, meanwhile, without losing focus on creating a sharp edge that 

has precision.  

Yoshihiro Shiroko High Carbon Steel Kasumi 

  
Yoshihiro Shiroko​ comes in three sizes: 9.5” (240mm), 10.5” (270mm), 
and 11.8” (300mm).  

The single edge blade is from white high-carbon steel #2 with an HRC 
rating of 62-63.  

White steel is comes in carbon steel that lacks the iron contamination.  

Hence it allows the blade to be sharpen into with a razor-like edge.  

This makes the ​Yoshihiro Shiroko​ a good sushi knife fit for creating 
very fine, exact cuts of ingredients and rolls. 
The flat surface of the blade allows for a narrow bridge angle, 
resulting in a sharper knife.  

The concave surface on the backside helps create an air pocket when 
the blade slice through food.  

This reduces drag and creates a smoother surface and makes faster, 
nicer cuts.  

It also works to prevent the food from sticking to the knife.  

The thin, flat rim that surrounds the Urasuki and enhances the 
strength of the blade at its otherwise vulnerable edges.  

Handcraft in Japan from different traditional fortification techniques.  

Which allows for the ​Yoshihiro Shiroko​ blade to cut food with minimal 
damage to the surface and cells, therefore not spoiling the texture and 
taste.  

Yoshihiro Kasumi Deba Fillet Knife 

  
The ​Yoshihiro Kasumi​ is a single edge blade that comes in three sizes: 
6 inches, 7 inches, and 7.5 inches.  

It’s not only a good sushi knife, it’s also perfect for filleting and 
butchering whole fish.  

The heft of the Y

​ oshihiro Kasumi​knife allows it to cut through the 
heads and bones of a fish.  

Concurrently its smaller pointed tip increase ease for fileting the flesh 
from the bones.  
Made from White Steel #2 with a HRC of 62-63 and forge with a 
beautiful mist patterns call Kasumi.  

The ​Yoshihiro Kasumi​ can be hard to sharpen since it being singe 

bevel and made from thick carbon steel. It ranges from 1.24-2 pounds, 
which is lot more heavier than usually fillet knives.  

But the ​Yoshihiro Kasumi​ still remains comfortable to hold and has 
balance.  

While its edge glides through whatever you’re cutting.  

Yoshihiro Yanagi Japanese Knife 

 
Yoshihiro Yanagi​ is single bevel and is in three sizes: 9.5” (240mm), 
10.5″ (270mm), and 11.8” (300mm).  

It’s a light blade that weights from 5 ounces to 8 ounces.  

Made from VG-10 High Performance Stainless Steel that allows for 
superior sharpness and edge retention.  

Simultaneously the softer surrounding steel adds durability.  

It has a lightweight handle that is handcraft into octagonal shape from 

rosewood. 

Only whetstone sharpening is recommend for the ​Yoshihiro Yanagi​.  

As honing steel, honing rods, and electric sharpeners can be too rough 
on the knife’s edge and will cause microchipping.  

It does a wonderful job of slicing boneless proteins such as chicken, 

pork, or beef.  

Even for a busy restaurant it has great durability and holds up its 
sharpness for a while.  

Yoshihiro Ice Hardened Steel Wa Sujihiki 

  
Ice hardening is a process where steel sits in temperatures below sub 
zero.  

Which helps draw out the hardness of refined steel while infusing it 
with enough resiliency to perform consistently in the most exacting of 
conditions.  

The Aus-10 steel makes it stain resistant and resists rust forming 
during long periods of wet use.  

Yoshihiro Sujihiki​has a traditional octagonal handle that is handcraft 

from Shitan rosewood. 
The ​Yoshihiro Sujihiki​ is shape like Western Slicing and Carving knife.  

And is a hybrid of Japanese and Western knife styles.  

The difference between the Sujihiki and the Yanagiba knife is that it is 
doubled edge with a 15 degree angle.  

Yoshihiro Sujihiki​ is the best Japanese sushi knife for its sharpness 
that creates seamless cuts into brisket due to its long length.  

Meanwhile being a knife that is able to withstand more rigorous use. 

Yoshihiro VG-10 Gold Stainless Steel Nakiri 

 
The ​Yoshihiro Nakiri​ is a double edge blade that is 6.5” (165mm) long 
and weighs 1 pound.  

Handle from black pakkawood that extends to the full length of the 
knife.  

Handcrafted in Japan the ​Yoshihiro Nakiri​ has a HRC rating of 60.  

Along with a stainless exterior that is non-corrosive and requires only 

little maintenance.  

The stainless steel core is sandwich in between by a method of 

Warikomi between two layers of stainless steel. 

Yoshihiro offers a lifetime of free sharpening.  

The ​Yoshihiro Nakiri​ is super sharp, compact, and very lightweight so 
you can move it fast when chopping.  

This blade is beautiful as it is a wonder for cutting the celery with the 
Julienne slices very quickly.  

Yoshihiro Nashiji High Performance Gyuto 

  
Yoshihiro Nashiji​ is double edge blade that comes in many different 
sizes made from High Performance SLD Stain Resistant Steel.  

This steel type is first was originally use for cutting other steels.  

Well known in its application in Japanese cutlery for its extended edge 
retention.  

Thereby it contains 1.5% carbon and 11-13% chromium.  

This knife is hard, strong, and tough against wearing and is fairly 
resistant to rusting.  
With great versatility and the long blade allows chopping bundles of 
leafy vegetables while smoothly slicing cherry tomatoes.  

Furthermore the wonderful curve of the blade is smooth and goes all 
the way to the handle.  

This gives the blade a perfectly smooth rocking motion.  

Additionally it comes with a lacquered magnolia sheath knife cover.  

Yoshihiro Aoko Suminagashi Damascus Gyuto 

 
This is a double bevel knife that is 8.25″ (210mm) long.  
Made from Blue Steel #2 High Carbon Steel Core (HRC 63).  

This steel holds its edge more longer, is a lot more durable. But won’t 
be quite as sharp as white steel core knives.  

Bluing is a passivation process in which steel is partially protect 

against rusting.  

Henceforth, the best edge retention and corrosion resistance at the 

cost of being more brittle and tougher to sharpen.  

Yoshihiro Gyuto​ includes a sheath that is brush coat with non-toxic 

lacquer coating made from organic tree saps in Japan.  

Due to its great edge retention and corrosion resistance its a favorite 
among chefs as a high performance knife.  

Additionally for managing long hours without the hassle of dulling or 
staining.  

The ​Yoshihiro Gyuto​ is one of the best Japanese sushi knife for its 
beautiful marble wave like patterns.  

Extending through the blade from the tip to the heel, that will unveil a 
new mosaic with every sharpening.  

Yoshihiro Inox Sujihiki Japanese Chef Knife 

  
This blade comes in two sizes: 9.5” (240mm) & 10.6″ (270mm).  

Yoshihiro Inox Sujihiki​ is forge from a INOX Aus-8 Stainless Steel.  

Providing a good foundation to build a knife with well rounded 

attributes. Made the best Japanese sushi knife with impeccable 
careful attention for its razor blade sharpness, durability, and comfort 
that is nonrival for its price.  

The bevel that runs the length of the edge is impeccably straight and 
consistent all throughout. 
Besides a good s ​ ushi making kit​ a chief also need the best Japanese 
sushi knife for cutting ingredients.  

Yoshihiro Inox Sujihiki​ is of carbon steel, vanadium, chromium and 

molybdenum, which provides excellent stain resistance.  

This blade is totally worth its price if you’re looking for a long lasting 
blade made for durability.  

Yoshihiro AUS-10 Ice Hardened Sujihiki Knife 

 
AUS-10 which is recently unknown and is mold from high carbon 
material.  
The metal is by far the strongest type with the AUS series.  

This metal type makes it the best Japanese sushi knife to work with. 
Results in an edge that is easier to sharpen and will retain its 
sharpness well.  

However, this also makes the metal brittle.  

For that reason, materials like nickel, manganese and silicon is add to 
the blade to improve ductility and elasticity.  

Yoshihiro AUS-10​ comes in two sizes: 9.5” (240mm) & 10.5″ (270mm).  

It not prone to rusting and also don’t need to be sharpen frequently.  

Although it can be border on the heavy side for many users.  

But the weight allows you to drag the knife over the meat without any 
real pressure and maker perfect cuts.  

The ice hardening process also gives the knife additional resiliency to 
perform consistently in a versatile of conditions.  

Yoshihiro Shiroko High Carbon Steel Knife 

  
Made from White Steel #2 with a hardness on the Rockwell scale of 
62-63.  

The ​Yoshihiro Shiroko​ is forge with iron to create beautiful mist 

patterns called Kasumi.  

The blade is a single edge knife that comes in three sizes: 7” 
(180mm), 7.5” (195mm), and 8.25” (210mm).  

Complimented with a traditional Japanese Wa-style handcrafted 

D-Shaped Handle that is lightweight 
This knife is excellent in its ability to chop through root vegetables to 
thinly slicing delicate tomatoes.  

Moreover Y ​ oshihiro Shiroko​ includes a protective wood sheath that 

adds to its appearance when not in use.  

The knife is has a small cleaver and has a tip that comes in handy for 
things hard to reach.  

Furthermore this knife is quickly becoming a companion to the 

popular chefs knife.  

Yoshihiro Kurouchi Black-Forged Blue Steel Knife 

 
Yoshihiro Black-Forged Knife​ comes in with a petty knife that 135mm 
& two sizes for the Santoku: 165mm and 210mm.  

Kurouchi translates as Black Forged. It traditional style of forging for 

high carbon knife that offers an unpolished rustic finish.  

The core is form from Blue Steel #2 that has an HRC of 62-63.  

Which is prize for its high edge retention and resilient tough edge.  

Couple with an octagonal handle made from Shitan rosewood.  

The pair of knives has a unique finish and they feel great to hold and 
use.  

Made from highly pure steel so users will need to sharpen it often 
since they are more prone to rusting.  

More thicker near the spine, thin behind the edge, a nice flat spot near 
the heel, and gentle curve tip.  

The geometry makes it a nice cutter.  

Simultaneously the knife needs only a quick hone to bring any 

modicum of dullness back to brilliant sharpness.  

Single Edge VS Double Edge 

Single edge razors use different blades than double edge blades.  

Since single edge blades are thicker and stiffer than double edge 
blades.  

The thicker blade gives a different feel and some would say a better 
shave.  

The single edge is clasp at a different angle than a double edge.  

While with single edge you start with the head of the razor flat to your 
face. Then lift the back up slightly off your face. 

The main advantage of the front-side single bevel is that it’s easier to 
make super-thin cuts.  

Knives meant for cutting regular fish or meat are usually dual-bevel.  

Some sources assert that single-bevel edge is more durable, however, 

the opinions are polarize. 

Single-bevelled knives also take less time to sharpen.  

Since the flat side only requires a small amount of work compare to a 
regular bevel.  

The disadvantages are that it takes practice to learn to cut straight 

with a single-bevel knife.  
Additionally the knives are specifically meant for left or right hand 
users. 

Single-bevels are also more precise.  

However, unlike double-beveled knives, single-bevels will steer when 

cutting through tall, dense items such as apples.  

The knife will steer the opposite direction of the hand it is shape to be 
use by.  

Double-beveled knives can be use by anyone on many different 

products without needing to have the skill for controlling steering.  

But can be marginally more difficult to sharpen by hand depending on 

steel type. 

Traditional single-bevels are usually use for shorter and softer 

ingredients.  

Such as boneless fish and some types of vegetables in traditional 

Japanese kaiseki ryori.  

Double-beveled knives are more versatile and require less skill to use.  

It is possible to use a single-beveled knife for everything, and that’s 

what Japanese people years ago did.  
Professional Sushi Knife Maintenance  

1. Don’t Leave Your Knife in The Sink After Washing 

Professional Sushi Knife is very very sharp and an unsuspected child 

reach in will accidentally cut themselves.  

Also leaving it in the sink might get it bang and damage by the other 
utensils in the sink. 

This is also why you don’t want to mix the knife with other utensils.  

Place in the drawer with spoons, forks, and other tools is one of the 
worst things do for protection.  

When the blade is moving around in the drawer it can be scratch and 
dent every time you open it. 

2. Keep Your Sushi Blades Sharpened Regularly 

This is especially important for chefs who constantly work with their 
knives each day.  

Keeping the professional sushi knife sharpen you will never have to 
deal with a dull knife on the job.  

As time progresses, all knives begin to degrade and dull.  

This can make it harder to cut sushi into even slices. 

By sharpening your blade, you increase the lifespan of the knife 

without having to buy a brand new one.  

And you can feel confident preparing sushi dishes knowing that you 
have the best tool at your disposal.  

It will also increase the overall safety of the kitchen and avoid 
problems of the knife slipping due to dullness.  

Meanwhile maximizing your yielding and minimize food waste. 

3. Wipe off Moisture & Keep Dry 

Professional sushi knives are no doubt very expensive.  

That’s why it’s best to provide maintenance to your Japanese sushi 

knife for as long as possible.  

Primarily the fact that even stainless steel knives are not immune to 
possibility of rusting to occur. 

That’s why adding few seconds to your dishwashing process will 

make sure it will last for years to come.  

Dry your knife with a paper towel or with other absorbent towels.  
While it’s also imperative that you dry it after using to cut anything 
acidic.  

Since strong acid will slowly corrode the steel and damage the knife. 

What is Rockwell Rating(HRC) 

Rockwell Rating is important for determining the best material for 
kitchen knives.  

Since harder steel holds its sharp cutting edge better than softer steel. 
In contrast, soft steel are too brittle for this purpose.  

While softer steel is easier for maintenance, a knife from harder steel 
will actually last more longer and more durable. 

Any metals below 52 HRC is too soft to be establish into professional 

sushi knife.  

Therefore the best Japanese sushi knife usually has an HRC ranging 
from 59-64.  

However, too high of an HRC also contains a few problems. 

Since the harder the steel of the professional sushi knife the more 
time and effort is necessary for sharpening.  
Therefore, the best choice for a nonprofessional setting is a 
professional sushi knife with an HRC not above 60.  

While a low HRC will also give the chief an increase edge retention 
without problems of brittleness.