KAI 関孫六 金寿 - 柳刃包丁 (8.25")

I’ve used a lot of knives for sashimi, but the way this one glides through the fish with almost no resistance is incredible. The blade keeps its edge nicely after several uses too.

The long blade makes slicing raw fish for sashimi effortless, and it glides through without tearing the flesh at all. I've used other knives before, but this one keeps its edge through multiple prep sessions.

I was nervous about spending this much on a kitchen knife, but the first time I used it to slice salmon for sashimi, the blade glided through without any tearing. The edge is incredibly precise and holds its sharpness beautifully.