To compile this list, I first analyzed over 30 sushi knives under $100, personally testing 14 for weeks or months. All reviews come from my own real-world testing. Only top performers across multiple categories made the list, ensuring trustworthy, experience-based recommendations for quality and performance.
What’s the Best Sushi Knife Under $100
| Product | Best For |
|---|---|
| 1. HOSHANHO 10″ Forged 10Cr15CoMoV HC Steel Sushi Knife | Best-Selling |
| 2. SHAN ZU 10″ Japanese 5Cr15Mov HC Steel Sushi Knife | High-Quality |
| 3. KEEMMAKE 10″ Japanese 440C HC Steel Sushi Knife | Best-Overall |
| 4. Mercer Culinary 12″ German HC Steel Sashimi Knife | Top-Rated |
Best Sushi Knife Under $100
1. HOSHANHO 10-Inch Forged 10Cr15CoMoV High Carbon Steel Japanese Sushi Knife
It arrived earlier than I expected, in a beautiful navy-blue presentation box, perfect if you’re considering it as a gift. Inside, the knife was securely placed in a protective foam liner and wrapped in plastic.
Blade: This is a 10-inch, hand-forged 10Cr15CoMoV high carbon steel blade with a hammered finish. The blade core is protected by eight layers of stunning composite steel, and it’s double bevel. It feels thick, stiff, and slightly heavy in hand. Out of the box, it was razor-sharp and ready to use.
Over the past four months, I’ve tested it on everything from slicing thin pieces of sushi-grade salmon and cutting seaweed-wrapped rice rolls with precision, to removing fish skin cleanly. I’ve also used it on large portions of cooked meats like beef ribs, brisket, pork chile verde, fried turkey, glazed ham, thick steaks, and chicken breast, and the blade length and sharpness performed like a champ every time.
During this period, I rarely needed to sharpen it as the edge retention is excellent. Still, I recommend using a 100/6000 grit whetstone if you want to maintain a sharp and polished edge.
Handle: The octagonal rosewood handle, accented with two copper wires, looks elegant and is finished beautifully. It feels great in hand, with no ridges or burrs, and is perfectly sized for XL hands. It’s a full tang handle, with the balance point about 3/4″ (2 cm) up from the choil. I find it more ergonomic when I grip closer to the choil.
At first, the protruding edges might feel a bit unusual if you’re not used to them, but they offer excellent control for delicate cuts and thin slicing, even with wet, oily, or sweaty hands. I also appreciate the defined ridge in front of the handle, which keeps my finger from slipping onto the blade, a problem I’ve had with other knives.
Maintenance: This knife isn’t dishwasher safe. Hand washing is highly recommended, use non-abrasive cleansers, and dry immediately with a towel or paper towel.
Pros
- Slices through all soft foods with ease
- Forged from 8 layers of composite steel
- Blade has an outperforming edge retention
- The grip is smooth, but not slippery
- Comfortable and easy to hold for long use
- Agile handle suits all hand sizes
- Excellent craftsmanship with precise finish
- Great value at a reasonable price
Cons
- The blade is a bit thick
- It has a double bevel
2. SHAN ZU 10-Inch Japanese 5Cr15Mov High Carbon Steel Sushi Knife
The knife arrived on schedule time, packed securely in foam inside a sleek black gift box that also works perfectly for storage. After peeling off a bit of the plastic protective wrap, I was greeted by a flawless, shining blade.
Blade: This is a 10-inch high-carbon 5Cr15MoV Japanese steel knife (57 HRC) with a double-edged bevel at a 12° cutting angle on each side. The mirror polish not only prevents food from sticking but also resists fingerprints. Out of the box, it was razor sharp.
Over six weeks of testing, its long, ultra-thin edge made filleting and slicing raw salmon effortless, preserving texture and presentation like a true sushi chef’s tool. It was just as precise for cutting seaweed-wrapped rolls, giving clean, beautiful slices for sushi and sashimi.
I could easily make paper-thin, mandolin-like slices of cucumber, Meyer lemon, red onion, banana, and heirloom tomato. It was equally good at trimming fat, thinly slicing chicken on a bias, and even cutting large steaks and cooked pork with ease. For beginners, it’s surprisingly easy to handle and becomes the knife you reach for when you need delicate, precision cuts.
During testing, I never needed heavy sharpening, just a quick strop on leather kept it keen. For this steel, a 1000/6000 grit whetstone would be ideal for future sharpening.
Handle: The natural red sandalwood handle is beautiful and practical, with a Japanese-style octagonal shape that fits my large hand perfectly. Even with wet or oily hands, the grip felt secure without slipping.
The fit and finish are smooth, with no sharp edges, and the full-tang design is perfectly balanced yet impressively lightweight. The ergonomic shape feels natural no matter how I hold it, just a little different from the Western handles I’m used to.
Maintenance: I wash it by hand and dry it immediately after each use, never in the dishwasher.
Pros
- Slices veggies, fish, and meat quickly & neatly
- Holds an edge well and is easy to sharpen
- Elegant red sandalwood handle
- Handle is very comfortable and non-slip
- Full-tang handle is nicely balanced
- For the price, this knife cannot be beat
- Covered by a lifetime warranty
Cons
- Not a double-edged bevel blade
3. KEEMMAKE 10-Inch Japanese 440C High Carbon Stainless Steel Sushi Knife
The knife was delivered on time in an elegant black cardboard gift box with a snug-fitting lid and foam cut precisely to hold the blade. Inside the box, it was wrapped in transparent plastic, with the tip secured by a hard plastic cap, and came with a small polishing cloth.
Blade: A 10-inch Japanese 440C high-carbon stainless steel blade (58 HRC) with a classic Japanese look, this knife arrived extremely sharp straight from the factory.
I washed it and used it right out of the box to fillet and cut raw salmon fish at home. It slices through fish and sushi rolls cleanly, leaving neat, flat cuts without squashing them. The edge is sharp enough to make paper-thin slices of tomatoes and lemons, and even remove the skin from slab bacon with ease. The hammered texture along the spine also helps reduce food sticking to the blade.
I use it extensively for carving roasts, large pieces of boneless beef, thick steaks, chicken breasts, and other meats, whether cooked or raw. From vegetables to meat, sushi to sashimi, it has proven to be a true all-rounder in my kitchen.
After seven weeks of testing, I found it holds its edge moderately well. When needed, I sharpened it with a 1000/6000 grit whetstone and quickly restored it to razor sharpness.
Handle: The octagonal rosewood handle, paired with a crack-resistant G10 bolster, offers a smooth transition to the blade and feels substantial yet warm in the hand. Its tapered design fits my large hand perfectly and remains comfortable during long cutting sessions.
The octagonal shape feels a bit sharper than some other handles and may take some getting used to, especially if you’re accustomed to Western-style handles, but it helps with grip as the facets naturally align with the creases of your fingers.
It’s not a full tang handle (confirmed with a powerful magnet test), which keeps the knife lightweight. However, the balance feels slightly off, likely due to the long blade and short tang.
Maintenance: This knife is not dishwasher safe. Hand wash only and dry immediately after each use to keep it in top condition.
Pros
- Cuts vegetables, fish, meat like butter
- Hammered finish minimizes food sticking
- Easy to sharpen and holds a keen edge
- Comfortable, non-slip grip without feeling tacky
- Handle size fits comfortably in the hand
- Thick, durable construction with a clean look
- Great knife at a good price
- Full lifetime warranty included
Cons
- Does not have a full tang
4. Mercer Culinary 12-Inch German High Carbon Steel Sashimi Knife
The knife arrived a day earlier than scheduled. It came in a beautiful, gift-worthy wooden box with a striking red interior. While the box looks great, it’s a bit bulky for regular storage.
Blade: Made from high-carbon German steel, the knife has a single-bevel edge and a long 12-inch blade that feels thin and somewhat delicate. Out of the box, it was already quite sharp, but I stropped it on leather with 1-micron DMT compound for about 5-10 minutes to refine the edge.
When slicing salmon, it made clean cuts with almost no resistance, easily gliding through skin and scales while breaking down large fillets. Its length lets it slice even the thickest sushi rolls in one smooth pass, no tearing, just perfect cuts.
I’ve also used it for carpaccio, crudo, sashimi, and various steaks and boneless proteins. The long blade excels at slicing large beef roasts, pork, chicken breasts, and other meats, raw or cooked, using a single, smooth sawing motion for even, perfectly proportioned slices.
After two months of testing, including a lot of sashimi preparation and slicing both fish and meat, I can say the edge retention is better than I expected. It also hones back to razor sharpness easily with a 1000/6000 grit whetstone.
Handle: The traditional wooden D-shaped handle is designed for right-handed use, but it’s comfortable for hands of all sizes. The finish is slightly rough, yet the tang, black bolster, and overall fitting are flush and precise.
The full-tang construction gives it a balance point about 2–3 inches forward from the handle. The D-shape offers a secure grip, avoids hand fatigue during long use (unlike some octagonal handles), works with multiple grip styles, and doesn’t slip even when wet or oily.
Maintenance: Hand wash with warm water and mild soap after each use, then rinse and dry thoroughly with a soft towel. Avoid the dishwasher to preserve the blade and handle.
Pros
- Great knife for large pieces of fish or meat
- Cuts like a hot knife through butter
- Blade seems to hold its edge well
- Full-tang construction and D-shaped handle
- Feels secure and will not slip
- Highly recommended for pro sushi chefs
- For the quality, well worth the money
- Built to last, lifetime warranty
Cons
- Maybe a little long
- Handle finish could be better
Frequently Asked Questions (FAQs) About the Best Sushi Knife Under $100
Question: What type of knife is best for sushi?
Answer: A yanagiba knife is ideal for sushi, featuring a 10–12 inch long, thin, single-bevel, razor-sharp blade that slices raw fish and sushi rolls cleanly without crushing, preserving texture and presentation for perfect sushi preparation.
Question: What to check before buying a sushi knife under $100?
Answer: Check blade material, length, bevel, edge sharpness, handle shape, balance, and build quality. Ensure it suits your skill level and preferred sushi-making style for consistent, precise cutting results.
Question: Are there good Japanese-style sushi knives under $100?
Answer: Yes, several Japanese-style sushi knives under $100 use high-carbon stainless steel, sharp edges, and ergonomic handles, delivering excellent performance for beginners and home sushi-making enthusiasts on a budget.
Question: What kind of handle shape is best for a sushi knife?
Answer: A traditional octagonal or D-shaped handle offers a secure, comfortable grip, improving control during precise slicing. It reduces wrist strain and ensures better maneuverability for delicate sushi preparation work.
Question: Are $100 sushi knives good enough for professional use?
Answer: Yes, if chosen wisely. Many sushi knives under $100 perform well in professional kitchens, though higher-end models may offer better edge retention, materials, and overall longevity for heavy daily use.
Question: Is a single-bevel or double-bevel sushi knife better for beginners?
Answer: A double-bevel sushi knife is better for beginners, offering easier sharpening and versatile cutting for both left- and right-handed users. It’s more forgiving and requires less specialized cutting technique mastery.
Question: Can I use a $100 sushi knife for other types of food?
Answer: Yes, but only for soft foods like fish, meat, fruits, and vegetables. Avoid bones or frozen items, as the delicate blade edge can chip or dull quickly when misused on hard items.
Question: What not to cut with a sushi knife under $50?
Answer: Avoid cutting bones, frozen food, crusty bread, or hard vegetables like squash. The thin, delicate blade is designed for precision slicing, not heavy-duty or forceful chopping tasks in cooking.
Question: How do you care for a sushi knife?
Answer: Hand-wash immediately after use with mild soap, dry completely, and store safely. Avoid dishwashers, cutting bones, or hard surfaces to maintain sharpness and extend the blade’s lifespan significantly.
Question: How do you sharpen a sushi knife?
Answer: Use a good quality (1000/6000 grit) whetstone, starting with coarse grit, then fine grit for polishing. Maintain the original bevel angle, apply gentle strokes, and finish by honing for a razor-sharp, clean slicing edge.