Shan Zu Chef's Gyuto
Best all-purpose sushi knife for beginners
The knife I'd put in any beginner's hand. High-carbon stainless steel handles every sushi prep task — fish breakdown, vegetable cuts, roll slicing. Sharp out of the box, easy to maintain. Start here.
View on Amazon → Serious Upgrade →People ask me this more than anything else. What knife do I actually use for sushi?
The honest answer is: it depends on what part of the process you mean. Making sushi isn't one job — it's five or six different jobs that each benefit from a different blade. Fish prep, vegetable work, roll cutting, detail work — the knife changes depending on what's in front of you.
My Gyuto handles about 80% of what happens at the sushi bar. The Yanagiba comes out for fish slicing. The Nakiri handles vegetable work. Here's the full picture — what to buy first and when to add the others.
All Knives at a Glance
| Knife | Best For | Steel | Rating | Price | Buy |
|---|---|---|---|---|---|
| Shan Zu GyutoAmazon | All sushi prep — start here | High Carbon SS | ★★★★★ | ~£55 | View → |
| Takamura Gyuto VG-10SharpEdge | Serious upgrade — pro level | VG-10 · 61-62 HRC | ★★★★★ | €215 | View → |
| Mitsumoto YanagibaAmazon | Fish slicing — when ready | Tungsten Steel | ★★★★☆ | ~£75 | View → |
| Tsunehisa YanagibaSharpEdge | Premium fish slicing | AUS-8 · Single Bevel | ★★★★★ | €120+ | View → |
| Mitsumoto NakiriAmazon | Vegetables — cucumber, avocado | High Carbon SS | ★★★★☆ | ~£65 | View → |
| Hatsukokoro NakiriSharpEdge | Premium vegetable work | Ginsan-ko · Nashiji | ★★★★★ | €180+ | View → |
| King 1000/6000 WhetstoneAmazon | Sharpen every knife above | Made in Japan | ★★★★★ | ~£40 | View → |
01 — Gyuto — Your Most Important Sushi Knife
The Gyuto is the workhorse of a sushi kitchen. Fish prep, vegetable cuts, roll slicing, trimming — it handles everything. If you only buy one knife for sushi, this is the one.
🏆 Best Beginner Gyuto for Sushi
Shan Zu Chef's Gyuto
Shan Zu · High Carbon Stainless · 67 Layer Damascus
~£55 on Amazon
Pros
- Sharp out of the box
- Handles all sushi prep tasks
- Easy to maintain on whetstone
- Great value for money
Cons
- Not made in Japan
- Damascus pattern is decorative
- Will need upgrading as skills grow
The knife I'd put in any beginner's hand. High-carbon stainless steel — sharper and harder than a standard kitchen knife. Handles fish breakdown, vegetable cuts, roll slicing and everything else at a sushi bar. Learn on this and you'll build good habits from day one.
View on Amazon →
🔪 Serious Upgrade — SharpEdge
Takamura Gyuto Migaki VG-10 210mm
Takamura Hamono · VG-10 · 61-62 HRC · Echizen, Japan
€215 on SharpEdge
Pros
- Genuine Echizen craftsmanship
- VG-10 at 61-62 HRC — exceptional edge
- Career-lasting knife
- Immediately noticeable difference
Cons
- Significant investment
- Needs proper whetstone maintenance
- Not for beginners
When your technique is there and you're ready to invest — this is the Gyuto to buy. Takamura Hamono in Echizen have been making knives for generations. The difference between this and an entry knife is immediately felt in how it moves through fish. A knife that lasts your entire cooking career.
View on SharpEdge →02 — Yanagiba — The Sashimi Knife
This is the knife that defines Japanese fish work. Long, single-bevel, designed to slice raw fish in one smooth pull. Buy your Gyuto first — come to the Yanagiba when your technique is ready.
⭐ Best Entry Yanagiba
Mitsumoto Sakari Yanagiba 11"
Mitsumoto Sakari · Tungsten Steel · 11 inch
~£75 on Amazon
Pros
- Proper 11" length for full pulls
- Tungsten holds an excellent edge
- Good entry into fish slicing
Cons
- Needs single-bevel sharpening technique
- Not for beginners
The right entry point into single-bevel fish work. Long enough for full pulling strokes through salmon and tuna. Sharpen it properly on a whetstone and it will serve you well for years.
View on Amazon →
🔪 Serious Upgrade — SharpEdge
Tsunehisa Yanagiba 240mm
Tsunehisa · AUS-8 · 240mm · Single Bevel · Japan
€120+ on SharpEdge
Pros
- Proper Japanese single-bevel geometry
- 240mm — ideal for serious fish work
- AUS-8 holds a razor edge
Cons
- Requires single-bevel sharpening skill
- Premium investment
When you've outgrown your entry Yanagiba — this is the upgrade. A single long pull through salmon with this knife, properly maintained, is one of the most satisfying things you can do in a kitchen.
View on SharpEdge →03 — Nakiri — For Vegetable Work
Cucumber, avocado, daikon, spring onion — sushi uses more vegetables than most people realise. A Nakiri makes all of it cleaner and faster. Excellent second knife after your Gyuto.
⭐ Best Entry Nakiri
Mitsumoto Sakari Nakiri
Mitsumoto Sakari · High Carbon Stainless · Made in Japan
~£65 on Amazon
Pros
- Made in Japan
- Flat blade — full board contact
- Clean cuts every stroke
Cons
- Vegetables only — not for fish
- Second knife, not first
Made in Japan, proper flat Nakiri geometry. Every stroke connects fully with the board — clean cuts through cucumber, avocado and daikon without tearing or dragging.
View on Amazon →
🔪 Serious Upgrade — SharpEdge
Hatsukokoro Ginrei Nakiri 160mm
Hatsukokoro · Ginsan-ko · Nashiji Finish · Ebony Handle
€180+ on SharpEdge
Pros
- Ginsan-ko — near-stainless, carbon sharpness
- Nashiji finish reduces sticking
- Beautiful ebony handle
- Exceptional edge retention
Cons
- Premium price
- Vegetables only
Ginsan-ko steel with near-stainless properties and carbon steel sharpness. The Nashiji hammered finish reduces sticking. If vegetable prep for sushi is serious for you — this is the Nakiri that makes it effortless.
View on SharpEdge →The Whetstone — Non-Negotiable
A Japanese knife without a whetstone is a temporary knife. Buy this with your first knife.
🪨 Essential — Buy With Every Knife
King 1000/6000 Whetstone
King · Made in Japan · Dual Grit
~£40 on Amazon
Pros
- Made in Japan — professional quality
- Dual grit — repair and finish
- Works on every knife above
Cons
- Takes 10 minutes to learn technique
The whetstone used in professional kitchens worldwide. 1000 grit restores a dull edge. 6000 grit finishes it razor sharp. Works on every knife in this guide. Buy it with your first knife — your knife will stay sharp for years.
View on Amazon →The Short Answer
- First knife → Shan Zu Gyuto (~£55) — handles all sushi prep
- Fish slicing → Mitsumoto Sakari Yanagiba (~£75) — when technique is ready
- Vegetables → Mitsumoto Sakari Nakiri (~£65) — clean cuts every time
- Serious upgrade → SharpEdge — Takamura, Tsunehisa, Hatsukokoro
- With everything → King 1000/6000 Whetstone (~£40) — non-negotiable
Frequently Asked Questions
What is the best Japanese knife for sushi making?
A Gyuto is the best starting point — handles fish prep, vegetable work, and roll cutting. The Shan Zu Gyuto is the right entry-level pick. For a serious investment, the Takamura Gyuto VG-10 from SharpEdge is the knife to buy when your technique is ready.
Do I need a Yanagiba to make sushi?
No. A Gyuto handles home sushi perfectly well. A Yanagiba is a specialist single-bevel sashimi knife that requires specific technique. Start with a Gyuto and add a Yanagiba when your skills are ready.
What knife do professional sushi chefs use most?
The Gyuto gets more use during a typical service than any other knife — including the Yanagiba. Fish slicing is only one part of sushi. General prep, vegetable work and roll cutting all happen with the Gyuto.
How much should I spend on a sushi knife?
£50–£80 for a quality first knife. When technique is there and you want something that lasts your career, £150–£300 from a specialist like SharpEdge is the right investment.
The knife matters — but technique matters more. Buy something quality, maintain it on a whetstone, and learn to use it properly. That's what makes good sushi. 🔪