Japanese knives for fish cover the entire process – from breaking down whole fish to the finest slices for sashimi. Here you will find three knife types that together elevate all fish work to a new level.

Deba is the powerful Japanese fish knife for splitting and filleting whole fish. The thick, single-bevel blade handles bones and scales without trouble. Sujihiki is the long, slender slicer – ideal for cutting clean fillets, slicing salmon and portioning fish in a single gliding stroke. Yanagiba is the sashimi knife, designed to draw paper-thin slices of raw fish with absolute precision.