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Only 7 left!

Reigetsu Traditional Single Bevel Pro Series Sashimi Knife 24cm
11 reviews

$57.00 $57.00

(for cutting raw fish fillets into thin slices)

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Reigetsu Traditional Pro Series Single Bevel Sashimi Knife 21cm
13 reviews

$47.00 $47.00

(for cutting raw fish fillets into thin slices)

40% OFF
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Miyabi 5000MCD Birchwood Sujihiki Slicing Knife 24cm
13 reviews

$320.00 $535.00

(for cutting raw fish fillets into thin slices)

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43% OFF
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Global GS-29 Classic Fish Bone Tweezer

$35.00 $61.00

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Shun Kai Seki Magoroku KK Single Bevel Yanagiba Knife 30cm
1 review

$216.00 $201.00

(for cutting raw fish fillets into thin slices)

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Shun Kai Classic Kiritsuke Knife 20.3cm
10 reviews

$140.00 $224.00

(multi-purpose, also used as a Yanagiba fish slicer, or Usuba vegetable knife)

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Messermeister Fish Tweezers

$10.00 $12.00

43% OFF
43% OFF
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Global G-11 Classic Single Bevel Yanagi Sashimi Knife 25cm (right handed)
1 review

$106.00 $187.00

44% OFF
44% OFF
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KASUMI Damascus Sashimi Knife 21cm

$199.00 $354.00

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18% OFF
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Shun Kai Seki Magoroku KK Single Bevel Yanagiba Knife 27cm
1 review

$151.00 $184.00

(for cutting raw fish fillets into thin slices)

45% OFF
45% OFF
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Only 2 left!

Miyabi 5000FCD Sujihiki Slicing Knife 24cm
6 reviews

$220.00 $401.00

(to cut thinner slices of roast, fruits, veg)

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Shun Kai Dual Core Yanagiba Knife 26.7cm

$459.00 $762.00

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Musashi Silver Steel #3 Western Handle Sujihiki Slicing Knife 24cm
1 review

$242.00 $367.00

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KASUMI Damascus Sashimi Knife 30cm

$278.00 $461.00

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Tojiro “PRO” Fish Bone Tweezer

$35.00 $44.00

35% OFF
35% OFF
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Messermeister Mu Bamboo Sashimi Knife 21.6cm (8.5 Inch)

$100.00 $154.00

Sushi chefs, also known as Itamae or sushi masters, are skilled culinary professionals who specialize in the art of sushi making. They undergo rigorous training and apprenticeships to perfect their techniques and develop an understanding of the delicate balance of flavors and textures that make sushi so unique.

Whether you are a sushi chef or just love preparing sashimi properly, utilising the correct technique with the right knife makes all the difference.