Sushi & Yanagiba

Japanese Knives

Best Japanese Sujihiki Knife 2026: 3 Slicing Knives for the US, UK and Europe

A sujihiki is the Japanese slicing knife for roasts, ham and boneless fish. Three 240mm picks compared by steel, handle and where each one ships, with how a sujihiki differs from a yanagiba.
2026.10.17
Japanese Knives
Japanese Knives

Best Japanese Deba Knife: 3 Picks by Fish Size, Steel and Bevel

Three Japanese deba knives for breaking down whole fish, compared by blade length, steel and bevel, with the fish sizes Tojiro matches to each length.
2026.10.10
Japanese Knives
Japanese Knives

Hongasumi vs Kasumi: What’s the Difference in Japanese Knives?

Hongasumi vs kasumi explained: both join soft iron and hard steel, but hongasumi is the higher grade, with finer finishing and often better steel. How to tell.
2026.10.01
Japanese Knives
Japanese Knives

Deba vs Yanagiba: Understanding Japanese Fish Knives

Deba and Yanagiba serve completely different purposes. Learn how each knife works, how they’re built differently, and which one you actually need at home.
2026.08.20
Japanese Knives
Japanese Knives

Best Japanese Knife for Sushi: How to Choose by Use Case and Budget

Struggling to find the best Japanese knife for sushi? This guide breaks down top picks by skill level and price range, so you buy right the first time.
2026.07.30
Japanese Knives