Buying Guide New
Best Sushi Knives UK (2026) — Every Knife a Sushi Chef Actually Uses
From the Kitchen
Japanese Knives.
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Guides written by a working sushi chef in London — no recycled YouTube knowledge, no guesswork. Just what actually works in a professional kitchen.
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Buying Guide
Best Sushi Knife for Beginners — Don't Buy a Yanagiba (A Chef Explains)I bought the wrong knife first. A Yanagiba — one of the most specialist blades in a professional kitchen — and it was completely wrong for where I was. Here's what I'd tell anyone starting out now, including what to buy, what to avoid, and when you're actually ready for a Yanagiba.
Read Article →Buying Guides — Start Here
Top Ranked
Best Japanese Knife for Sushi — A Chef's Honest Picks
Most people buy the wrong knife for sushi. A professional chef explains exactly what you need — Gyuto, Yanagiba, Nakiri — and when to buy each.
Read Guide → NewBest Sushi Knives UK (2026) — Every Knife a Sushi Chef Actually Uses
A complete guide to every knife in a professional sushi kitchen — from beginner picks to serious upgrades. Two tiers, honest advice.
Read Guide → Most ReadBest Sushi Knife for Beginners — Don't Buy a Yanagiba
The first knife every beginner gets wrong — and what to buy instead. Gyuto vs Santoku, honest picks at every price point.
Read Guide → PopularBest Gyuto Knives UK — A London Sushi Chef's Honest Picks
Every major Gyuto tested and ranked. Beginner picks, professional picks, and when to invest in something serious.
Read Guide → PopularBest Japanese Knife for Home Cooks
Not every home cook needs the same knife. Honest picks based on how you actually cook — not just what looks good.
Read Guide → PopularBest Japanese Knives Under £100
Quality Japanese knives that don't cost a fortune. A professional chef separates the genuine from the cheap imitations.
Read Guide → PopularSantoku vs Gyuto — Which Should You Buy First?
The most common first knife question answered honestly — with a clear recommendation based on how you cook.
Read Guide →All Articles
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Best Sushi Knife for Beginners — Don't Buy a Yanagiba (A Chef Explains)
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