We often hear customers say things like, “I can't sharpen my sashimi knife properly,” “I don't know how to sharpen a sashimi knife,” or “Even after sharpening it, it still doesn't cut well.”

If you want to enjoy sashimi at its best, we recommend using a sashimi knife to cut it. By the way, in Japan, sashimi knives are called “yanagiba” knives.

Sashimi knives are single-edged, so the sharpening method differs from that of double-edged knives, and the angle at which you sharpen the front and back of the knife also varies. Understanding the structure of a sashimi knife makes the sharpening process easier to grasp.

For more details, please watch the following video.