20 Best Knife For Cutting Sushi (2023 Updated)

I absolutely LOVE my Misen Chef Knife. It feels great in my hand, cuts effortlessly, and is just a joy to work with. So I thought what-ta-hey, I’ll see how the short version is. Well, it’s basically another Chef Knife with about an inch shorter blade.

It cuts the same, handles well, feels great in my hand, etc. But being a bit shorter, it is absolutely fabulous for those really precise cuts (such as slicing garlic cloves wafer thin). And it’s lighter than it’s full-size brother, so my wife can also use it with ease without tiring from the heft of a bigger chef knife.

And even with that “lighterness” (I don’t think that’s an actual word – yet), it’s still strong enough to handle the tough cuts like sweet potatoes and remain sharp. At this point, I have 5 Misen knives, with another on the way.

They are all fantastically good. And you just can’t beat the prices compared to other, higher-end knives (yes, I have some of those too – they look very pretty sitting on the shelf). From a cost-effectiveness standpoint, IMHO Misen has set a new standard.

Well done, Misen!.

My hands are small and when a visiting chef recently told me that the full-sized chef’s knife was really too big and cumbersome for my small hands and that a shorter knife would probably be easier for me to handle, I went back to the Misen website to see if they had something smaller that would work for me.

To my delight, Misen offered a shorter Chef’s knife, so I decided to order it and give it a try. IT IS PERFECT and I can do the “pinch grip” that the Misen knife handling tips suggests without feeling awkward and out of control.

The Misen Short Chef’s Knife is now MY “go to” knife for chopping and slicing vegetables; mincing garlic; slicing meats for sautéing and stir frying. I still use the Misen full-sized Chef’s Knife for slicing larger cuts of meat and poultry, but the Misen Short Chef’s Knife has improved my chef’s knife cutting skills immensely! Thank you Misenfor making such quality cooking tools!.

I admit it – I’m a knife nerd. I love “playing” with knives. In that context, I am loving Misen knives, and adding to my set steadily. This Santoku, however, is really amazing (you thought I was gonna say “a cut above” didn’t you?).

It is large for a Santoku, but it is well balanced, maneuverable and incredibly sharp. It cuts through onions like they are tomatoes. I could not believe how easily this knife slipped through tough onion layers – best dice I have done in quite a while.

IIRC, the Santoku was a Japanese design intended to mimic western chef knives, but most are really too small to do the heavier tasks of a chef knife – this, however, is the first Santoku I have handled that is large enough to do so.

Since I got this Santoku, it has rapidly become my go-to for slicing, dicing and chopping. I love this thing, and my poor chef knife is spending more and more time in the block. Great design, great execution, and a reasonable price.

What more could you want?.

The knife is everything you would expect and more. Beautifully crafted and probably the sharpest blade I’ve used to date. I’ve only had it a day so time will tell how it holds up to use but I don’t think I’ll have any issues on that end.

My one complaint is on the spacers. I understand there will be some very minor spacing issues where the red spacers meet the handle, but on the forward spacer there is a noticeable unfilled gap. I can easily feel it and get my fingernail to snag on it.

It’s only in the one spot but I feel at the price point of these knives these small details shouldn’t be overlooked and the gap should have been properly filled. It’s deep enough for food particles to become lodged which isn’t safe for a food service environment.

I will probably fill it myself at some point, but this one’s for home use so it’s not a rush. I wish I could find something else to complain about, but aside from the gap I’m extremely pleased. Weight and balance are perfect for me and the handle fits well in my hand.

Inguess if I could complain about anything else it would be knuckle clearance, but I have large hands and thats an issue with many of my knives.

First, it’s just beautiful. More like art than a kitchen utensil. You can see and feel the pride in craftsmanship as soon as you hold it in your hand. This is my first Japanese knife, have always used Zwilling western style before.

The department store grade, nice, but not in this knifes arena at all. First day I had to run it through its paces. Made a homemade chicken soup with potatoes, celery, carrots, chicken of course. The Miyabi ripped through each of them like butter.

Has an excellent hand feel (is that a phrase)? I have large to Xlarge hands and it doesn’t feel dainty. And it’s SHARP, not so sharp you have to fear the blade. and I’m sure with the quality of the steel someone could get it even sharper.

But for my moderate cooking needs it’s perfect. Glad I did my brand rese a research. Was going to go with Chinese Cangshan, then started reading and was going to go with Shun. until I saw a comparo with Miyabi.

Now I want to expand my knowledge and collection! Buy it. you’ll love it.

Hey, it’s a knife, wait it’s a superbly crafted knife, the fit and finish is outstanding. I use it daily at home, and love the steel. Comparable knives at home include Wusthof and a custom AEB-L. Decades of use with those and about 100 meals with this knife.

I must say this is a joy in the hand for many forms of prepping in Asian, French, Indian, and Mexican foods. The steel remains quite sharp, the edges are nicely rounded. The handle and balance of the knife sits well in my hand.

I prefer it to the others I own even after first blush. It works beautifully choked up on the blade for peeling, and when making garnish such as tomato rose etc. For reference, I peel everything with a pairing knife instead of a peeler.

This blade does an exceptional job gliding just under the skin to remove it. With a proper steel for the blade hardness, it will serve you well; and, it is so beautiful to look at as you place it in hand.

I would like to begin by saying I have rather large hands, usually wear XXL gloves. Reason I mention this is that the only reason why I did not give this a 5 star rating is due to the handle thickness.

This Knife is held not only by the handle but by the blade itself, usually a couple of digits so that one has complete control of what you are cutting. This is the typical way Japanese knives are held.

This knife came razor sharp, with beautiful detail of the Damascus look. ( note to reader Damascus steel cutlery is made differently then out door knives and the effect is done by layering and welding) This knife was rated the top knife for its’ longevity (ability to last a lifetime) The parent company Zwilling, has by far the best warranty service that I have seen in a knife company.

I have been using the parent companies knives for over 42 years and even decades later they have stood by their warranty and replaced my damage blades. The fact it took so many decades prior to this replacement speaks volumes of the quality of this parent company.

Just a heads up, this is Japanese style Chef knife and should not be confused or compared to western Chef knives as there are many differences between the two in way of using, weight of knife, and care.

This is such a joy for me! I’m an old guy who learned to rely on women to do the cooking. I have been a single parent for nearly 20 years now. The first few years I made food that. well, the nutrients were in it, but generally a mushy and homely melange.

But a person learns. Over the last decade or so I’ve gotten pretty good People like the food I make, and the presentation is generally photogenic. Knives. At first I had a bunch of mismatched knives that I struggled to use.

A while back I bought a $200 set of knives and it made quite a difference. Just recently and quite by chance I found a store that specializes in Japanese knives. I went in and came out with a Miyabi SG2 Birchwood Gyuto 200mm knife.

I can’t say enough about it. It sure is good looking. Obviously there is an “art” in artisan and it’s plainly visible in this knife. The steel is silver with dark ripples showing that it has been made with skill and care.

The handle is worthy of such a beautiful blade. Smooth and hard, with an inlay so perfectly inset that it is absolutely smooth at the surface. It’s balanced and so comfortable to hold and to wield. I’ve never had a knife with so keen a blade.

It takes a beautiful edge and holds it well. Cutting with it is effortless. Finely I can thin slice and finely dice and it comes out looking like it ought to. Care is simple: Just mild soap and water, rinse, and dry before putting it in the blade guard.

When I take it out I hone it against the ceramic rod I purchased with it and it’s just as fresh and new as it was when I purchased it. So easy to do. I’ve known for a while that I would one day have a really good set of knives.

This is my first one; it will not be my last. I cannot recommend it more highly.

Incredibly beautiful, impossibly sharp, amazingly practical. Can a knife be sexy? In this case, it think so. The blade has just the right heft and balance, and the birchwood handle feels great in my hand.

I am puzzled as to why Miyabi didn’t seal or protect the raw wood handles, but I see that as an opportunity to personalize my new knife. If you purchase these knives, you are probably an enthusiast, and won’t mind putting in some extra work to protect your investment.

It adds to the mystique. The knife, with the Damascus blade and birchwood handle, is too stunning to put in a block. Mine will be displayed in my kitchen on a magnetic easel for all to see. The SG2 steel ensures that super-sharp edge will last.

I intend to keep my knife for a long time. It’s all about the metallurgy….

Balanced, comes very sharp from a factory, no additional treatment needed. Very well made, polished edge, quality handle pleasant to touch. I bought 3 knifes of this Misono Molybdenum Steel series – paring, petty (120mm) and boning.

All 3 knives were perfect, I was so happy to replace my pretty generic Arcos set of kitchen knives. However, after about a week I paid attention to 2 small dark spots on the very edge of petty knife.

At first I thought it was just some food particle that stuck, but after careful wash it didn’t came off. After close inspection I found that those were 2 very small chips on the knife’s edge with some metal darkening around them.

We are very careful with our knives and asked my wife if she dropped the knife or cut something hard, but she said it definitely didn’t happen. The small paring knife had very similar usage and it stays in perfect condition.

I hope that I’ll manage to get rid of those spots during first sharpening.

With a steeper asymmetric edge, these improve greatly. I left them with a good sharpener 2 years ago, not knowing what he would do, and was shocked at seeing the angle, but they were amazing. It looked as if only the face side had been sharpened.

See pics. The store sent it to the sharpener in Denmark so I couldn’t ask. 10 months in a Swedish school kitchen, cooking from scratch, I have touched them up and “honed” with a 1000/4000 stone. The 210 and 240 could use a new sharpening but a little work on the stones and they are fine again.

I use 3 of the gyutos: 210, 240 and 300. The 210 for onions and smaller fruits and veggies, including potatoes. The 240 for carrots and other root veggies. The 300 for splitting and slicing larger veggies and melons but also for large amounts of mire poix carrots and celeriac or larger cubes.

The santuko is also very nice but 2-3 gyutos will be sufficient for most chefs. Bread crusts should be cut with other knives though. These are for fruits and veggies. I do find I use these on my softer crusted buns and loaves though since they simply cut so well and I know how they will behave since I use them all the time.

They react and I had used mine at home first and built up a gradual patina but also tried some mustard treatments. At work the patina got even stronger. Probably best to mainly cut veggies in the beginning if you want to use them at work when they are new.

Amazing knives, great fit and finish. When the patina builds up you will feel more and more like a pro!.

Love this knife. It is the second Misono UX10 Series Petty 150 mm knife we have purchased. It has a perfect weight, is super well balanced, and is comfortable to use and hold. It is very stable in my hand.

It does not hold an edge as well as some knives and requires regular professional sharpening. I have tried sharpening it myself and I think a professional sharpening is much much better. That not withstanding, I think it is a great knife and as I said, it’s the second one of this size we have bought.

We also have the Misono UX10 Series Gyuto 210 mm and it is very nice as well.

It’s not about how a knife looks, but it kind of is sometimes. The simple and clean lines just draw the eyes along the blade. It’s a beautiful knife. More importantly, it’s a pleasure to use. Sharp, balanced, comfortable to hold.

I did have some slicing where the food was almost suctioned to the blade, but that was simple enough to resolve. This seems built for the way I like to use a knife, so others may not be as enamored. Reviews indicate the blade stays sharp, but I’ve only had it a short time so can’t speak to that yet.

I’m a professional chef. Its blade is very thin compared to Wusthof chef’s knife. So when you cut vegetables, you can cut them very precisely. Also, its very light compared to Wusthof and Victorinox.

So when I first received this knife, it felt like a toy, and I needed some time to get used to it. However, since it is vey light, it makes my wrist less tired than when I used Western chef’s knife. I’m still getting used to it, but I like this knife.

It’s not the sharpest knife, but I realised why this knife is so popular. For home cooks, this knife is a top-class knife. For professional chefs, it is in the middle between Western chef’s knife and some high-end Japanese knife.

My overall experience with this knife is absolutely amazing! This is my first misono and it will not be my last. Right out the box it’s obviously sharp after a good amount of time I sharpened it and when I checked the edge it was magical.

Suowr easy to sharpen and the Handel is super comfortable. I work is a professional kitchen and this has been my line knife recently and I really have a lot more to say but all good things. Thanks for reading the review enjoy your it’s worth it for the price!.

I’ve been a fan of Misono for over a decade. This 440 petty is a solid knife, and worth the upgrade from the Molybdenum series for its improved edge retention. But over the last year Misono’s quality control has declined.

The bolster is sloppily ground and uneven, and the spine and pins protrude from the handle enough to be felt while using. Still a good knife, but not as great as they used to be.

Just to preface this review; this is the seventh Shun Classic that I own. I am already a big fan of the Shun Classic series. Of the many Shun knives I own that are similar (10″ chef, 8″ chef, 8″ chef with the hollows, 7″ santoku) the Kiritsuke falls right in the middle.

The point is higher than the santoku but lower and pointier than the chef knives, which goes to say, it is the more universal of the designs. It also has a cut out below the bolster on the blade which allows for a more comfortable choke up grip.

I love all my Shuns, but I have to say, this has become my go to favorite, having all the other Shun characteristics that made Shun famous; the D shaped handle, the super sharp Damascus blade, the long lasting edge, and the beautiful workmanship, but with the extra comfortable grip.

The kiritsuke design was reserved for the master chef in a Japanese kitchen and with every other manufacturer, is by far the most expensive blade in their line up. Shun has produced one in the low $100 level so it is available for us not so master chef of the kitchen to purchase and enjoy!.

I love this knife! I was needing a new chef?s knife and doing some research on different knives. I read many reviews, during which I found out that it is a favorite knife of Chef Bobby Flay. The knife was given great reviews, especially for being a workhorse in the kitchen.

I have had the knife for a couple months now. It?s super sharp and it has performed perfectly. This is my first Shun knife, and I plan on adding more to my kitchen!!.

This really is a wonderful knife, but some of the attributes that make it that way (the high carbon steel and the very fine edge) means that you have to be aware you can’t treat it like other knives.

YouTube has many videos showing how to use it. While mine hasn’t chipped, just knowing that it ‘could’ makes me nervous when I use it. I don’t really want to be thinking about that when I prep for meals.

That being said, I’ll get back to how great this knife is. The “D” handle, the light weight and the balance makes this feel perfect in your hand. I understand that Shun offers a lifetime ‘free’ sharpening, but because I bought mine as a ‘piece’ from a set (without paperwork) I wonder if I can get that.

What’s also unclear to me is the turn around time. If it gets sharpened in Japan that could be a while. I’ve always sharpened my own knifes and have purchased a ‘special’ tool to handle the angle of this knife, so it’s really a non-issue for me.

As for being a ‘right handed’ knife because of the handle design, the difference is small enough that it feels just fine in the left hand.

I treated myself to this ideal meat carver as we eat roasted joints regularly. And What a treat this turned out to be. It looks amazing , it feels nice in the hand, well balanced & the finish is great.

This is not a knife you stick in the draw. it now has pride of place in its own rack, where all can see. Its super sharp & the build quality is spot on. I collect collector knives which never get used so I’m pretty clued up.

this was purchased with use in mind. & we use it all the time. It managed very well through our festive season & saw in the new year. It’s a pleasure to use, you wouldn’t even know if you were cutting a tuff joint to a succulent joint.

It glides through the meat with no effort at all. I may now have the bug & buy a few more chefs knives, all our guests have been impressed with it * Japanny have been great , there selection is vast, the service has been great & the postal times off the chart , it arrived faster than a local rate parcel.

, so you wont go wrong with there knives Or service. Many Thanks ,, Steve’o.

I received knife in excellent condition. Really well balanced, attractive design, and super sharp (especially after putting a nice edge on it). I really like the VG-10 metal. It holds its edge for quite a while and gets super sharp.

Only drawback is it does take a little bit longer to get it sharp. This is my main knife now. I don’t know why I ever tried to save a couple of dollars for a knock off Japanese knife. This is the real deal and easily 4 times better than my previous 10 inch VG-10 chef knife made in China.

I am more productive and my cuts are more accurate. Thank you! Highly recommend.

It’s a very beautiful knife. It came sharpened. I’ve been using it for about a month and it has only dulled a little. Very good knife for general at home cooking and good if you have small hands. I would also describe it as light weight, so it does not strain your wrist.

I got it because I wanted a professional knife and I heard that the dents prevent food from sticking when you’re slicing. Although that doesn’t seem to be the case when I am using it, it might be because it is the shorter/smaller model and the dents aren’t as deep (?).

Overall it’s a great knife and I only wish it came with a guide telling you how to keep it sharp.

Okay so new review. I can’t speak for how long can it will last, or how long it will hold it’s edge. It’s only a couple weeks old. Here’s what I can tell can you. Fit and finish are great. The handle is comfortable, it’s not Pakka wood but it’s not slippery hard plastic either.

It’s light, but Nakiris are notoriously so. It’s nicely balanced and sharp. Not razor sharp, but nicely so. I plan to have mine professionally sharpened. The brand is stamped in, not lightly etched and the steel looks nice.

Remember to hand wash, hand dry and protect the edge. The knife is made in Japan so that’s a big bonus. Overall, seems to be a well made fully functional Nakiri and at this price point is very worthy of your attention.

light, sharp, and efficient. i purchased this as the only knife when i was moving out alone a year and a half ago. Granted I’m not a big cook but i use it for everything – meat, veggies and fruits. It does not stain and has remained incredibly sharp after a full year of moderate use on a daily basis.

It also does not carry odor from my cooking (think garlic) to my fruits either if you wash it carefully by hand. During the entire time i did NOT sharper the knife and it remains sharp till this day.

It was a pricey knife but i twas an excellent choice.

I own a few different Shun knives including a 7′ Santoku Shun Elite that’s always been my all-around go-to first choice. The more I read about good Nakiri knives, the more I was intrigued. I’m a longtime vegetarian, and Nakiris have a rep for being great for working with veggies.

Sur la Table happened to have a sale going on and, as I’m stuck at home like everyone else during this pandemic, I’m doing more cooking and figured I’d give it a shot. Wow. It really lives up to its rep – superb for any task involving veggies.

Blazingly sharp, of course, but the long, flat part of the blade means even speed slicing never leaves “hanging chads”. The slight taper at the front means I can still (slightly) rock it for quick mincing and dicing.

The deeper cutback to the handle allows for great finger position and grip and, even though the handle isn’t quite as substantial as my Santoku, it’s still really comfortable and feels solid and well-balanced no matter what I’m doing.

Yup, this is my new go-to knife!.

Bought this knife as a gift for Christmas. My brother needs a new knife and loved my Nakiri. I make a Chinese chicken salad that requires a lot of slicing / chopping and this knife never lets me down.

Easy to handle and extremely sharp. It?s perfect!.