Sashimi knives: to cut the thinnest slices of sashimi

Why a sashimi knife?

Sashimi knives have one purpose: cutting wafer-thin slices. It is the result of the long, low blade that is often sharpened on one side. With long cutting movements you make only one movement per slice with which you decrease the chances of tears or uneven slices. The low blade and the one-sided grind blade ensure that the slices won't stick to the blade, decreasing the chances of tears even more. For the best wafer-thin slices a sashimi knife is indispensable in your kitchen.

How do you choose the best sashimi knife?

For sashimi knives the following applies: size matters. Specifically, the length of the blade is very important. With a longer blade, it is easier to cut thin slices of a large fish. A larger knife, however, is more difficult to handle when you cut a small piece. Similarly, you have a lot of control with a shorter sashimi knife but is more difficult to use when you cut a large piece of salmon or tuna.