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 handles every sushi prep task — fish breakdown, vegetable cuts, roll slicing. Sharp out of the box, easy to maintain.
View on Amazon Serious UpgradePeople 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. 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 Gyuto | All sushi prep — start here | High Carbon SS | ★★★★★ | ~£55 | Amazon |
| Takamura Gyuto VG-10 | Serious upgrade | VG-10 · 61-62 HRC | ★★★★★ | €215 | SharpEdge |
| Mitsumoto Yanagiba | Fish slicing — when ready | Tungsten | ★★★★☆ | ~£75 | Amazon |
| Tsunehisa Yanagiba | Premium fish slicing | AUS-8 · Single Bevel | ★★★★★ | €120+ | SharpEdge |
| Mitsumoto Nakiri | Vegetables — cucumber, avocado | High Carbon SS | ★★★★☆ | ~£65 | Amazon |
| Hatsukokoro Nakiri | Premium vegetable work | Ginsan-ko · Nashiji | ★★★★★ | €180+ | SharpEdge |
| King 1000/6000 Whetstone | Sharpen every knife above | Made in Japan | ★★★★★ | ~£40 | Amazon |
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
What works
- Sharp out of the box
- Handles all sushi prep tasks
- Easy to maintain on whetstone
What doesn't
- Not made in Japan
- Will need upgrading as skills grow
The knife I'd put in any beginner's hand. High-carbon stainless steel — sharper than a standard kitchen knife. Handles fish breakdown, vegetable cuts, roll slicing and everything else at a sushi bar.
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Serious Upgrade — SharpEdge
Takamura Gyuto Migaki VG-10 210mm
Takamura Hamono · VG-10 · 61-62 HRC · Echizen, Japan
€215 on SharpEdge
What works
- Genuine Echizen craftsmanship
- Career-lasting knife
- Exceptional edge geometry
What doesn't
- Significant investment
- Needs whetstone care
When your technique is there and you're ready to invest. Takamura Hamono in Echizen — one of Japan's most respected knife-making regions. The difference is immediately felt in how it moves through fish.
View on SharpEdge02 — Yanagiba — The Sashimi Knife
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 for it.
Important
The Yanagiba requires single-bevel sharpening technique — different from anything you've done before. Beginners who buy one first almost always struggle with it.
Best Entry Yanagiba
Mitsumoto Sakari Yanagiba 11"
Mitsumoto Sakari · Tungsten Steel · 11 inch
~£75 on Amazon
What works
- Proper length for full sashimi pulls
- Tungsten holds an excellent edge
What doesn't
- Needs single-bevel sharpening skill
- 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.
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Serious Upgrade — SharpEdge
Tsunehisa Yanagiba 240mm
Tsunehisa · AUS-8 · 240mm · Single Bevel · Japan
€120+ on SharpEdge
What works
- Proper Japanese single-bevel geometry
- 240mm — ideal for serious fish work
What doesn't
- Requires single-bevel sharpening
- Premium investment
When you've outgrown your entry Yanagiba. 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 SharpEdge03 — 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 SS · Made in Japan
~£65 on Amazon
What works
- Made in Japan
- Flat blade — full board contact
What doesn't
- Vegetables only
- Second knife, not first
Made in Japan, proper flat Nakiri geometry. Clean cuts through cucumber, avocado and daikon without tearing or dragging. A solid entry into Nakiri territory.
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Serious Upgrade — SharpEdge
Hatsukokoro Ginrei Nakiri 160mm
Hatsukokoro · Ginsan-ko · Nashiji Finish · Ebony Handle
€180+ on SharpEdge
What works
- Ginsan-ko — near-stainless, carbon sharpness
- Nashiji finish reduces sticking
What doesn't
- Premium price
- Vegetables only
Ginsan-ko steel with near-stainless properties and carbon steel sharpness. The Nashiji hammered finish reduces sticking. If vegetable prep is serious for you — this is the Nakiri that makes it effortless.
View on SharpEdgeThe Whetstone — Non-Negotiable
Essential — Buy With Every Knife
King 1000/6000 Whetstone
King · Made in Japan · Dual Grit
~£40 on Amazon
A Japanese knife without a whetstone is a temporary knife. Made in Japan. 1000 grit restores a dull edge, 6000 grit finishes it razor sharp. Works on every knife in this guide.
View on AmazonThe Short Answer
- First knife → Shan Zu Gyuto (~£55) — handles all sushi prep
- Fish slicing → Mitsumoto Yanagiba (~£75) — when technique is ready
- Vegetables → Mitsumoto Nakiri (~£65) — clean cuts every time
- Serious upgrade → SharpEdge — Takamura, Tsunehisa, Hatsukokoro
- With everything → King 1000/6000 Whetstone (~£40)
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. If you want a full breakdown of every Gyuto worth buying in the UK, our Gyuto buying guide covers every budget and level.
Do I need a Yanagiba to make sushi?
No. A Gyuto handles home sushi perfectly well. A Yanagiba is a specialist single-bevel blade designed purely for fish slicing — it requires specific sharpening technique and comes after your Gyuto, not before it. Everything you need to know about the Yanagiba is here.
What knife do professional sushi chefs use most?
The Gyuto gets more use during a typical service than any other knife. Fish slicing is only one part of sushi — general prep, vegetable work and roll cutting all happen with the Gyuto. This guide covers every knife a professional sushi chef actually uses, from Gyuto to Yanagiba to Nakiri.
Is a Santoku good for sushi?
Yes — especially for home cooks. The Santoku handles fish prep and vegetable work well and is more approachable than a Gyuto for someone not using a knife professionally every day. If you're unsure which to buy first, this comparison breaks down exactly who each knife suits.
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 a career, £150–£300 from a specialist retailer is the right investment. Our complete guide to Japanese knives in the UK covers every price point.
What is the difference between a Gyuto and a Santoku for sushi?
The Gyuto is longer with a pointed tip — better for fish breakdown and general professional use. The Santoku is shorter with a flat edge — more approachable for home cooks who aren't using a knife every day. Both handle sushi prep well. This full comparison helps you decide which one suits your cooking.