It is amazing how much sushi culture has exploded around the world. Just 10-15 years ago most Americans were disgusted by the thought of consuming raw fish. Today it is hard to find a town without a sushi restaurant (at least here in California). Nowadays more and more people are learning to prepare sushi in their own homes and having the right knife can make a big difference. We have both traditional and modern styles of knives for all experience levels, from the expert to the novice.

Our modern take on a "sushi" knife is the BSC-85. It features a non-stick coating for easily slicing sushi rolls. The double-bevel edge and chef's knife shape make the knife familiar and easy to use.

Traditional sashimi knives have a single bevel for pushing the slices away from the main fillet. The long, narrow blade allows you to use an extra-long stroke when slicing a bite-size piece away from the fillet to maximize the cutting motion with as little downward pressure as possible. This creates a "perfect" slice. The Yanagiba is the most common style.

Wooden Scabbard for FKW-10