Mercer Culinary Asian Yanagi Sashimi Knife, 12-in

Last updated date: November 8, 2019

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Mercer Culinary Asian Yanagi Sashimi Knife, 12-in

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We looked at the top Sujihiki Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Sujihiki Knife you should buy.

Update as September 13, 2021:
Checkout The Best Sujihiki Knife for a detailed review of all the top sujihiki knives.

Overall Take

In our analysis of 32 expert reviews, the Mercer Culinary Asian Yanagi Sashimi Knife, 12-in placed 12th when we looked at the top 12 products in the category. For the full ranking, see below.

From The Manufacturer

This collection calls on the rich tradition of Japanese craftsmanship to provide unsurpassed performance.

Expert Reviews

Expert Summarized Score

12 expert reviews

User Summarized Score

285 user reviews

What experts liked

Real wooden handles that look great in your kitchen and which are nicely shined to create a beautiful look
- Best Pickist
The blade is made with a single edge which makes the cuts precise without causing a tear and also avoids the flesh from handing on to the blade. The blade has also been given a tapered fine stone finish.
- Ktchn Dad
July 25, 2019 | Full review
With a traditional D-shaped wooden handle and blade made of high carbon stain free German steel, the Yanagi Sashimi knife is one of your best options. This best sushi knife is a true classic and the details are incredible.
- Finest Knife
Due to its convex grind design, vegetables can be sliced easily and do not stick to the blade.
- Fillet Knife Guide
Blade has good edge retention over time.
- Do You Cook with Me
One thing I like about this knife is its highly ergonomic handles. Its handles aren’t just easy and comfortable to grip but is completely non-slip as well. It is certainly one of the safest sashimi knives in the market today.
- Warm Chef
This sashimi knife can also be referred to as a sujihiki or yanagi and is extremely versatile, working for the majority of kitchen tasks. The high quality and sharp edge make it ideal for daily dicing and slicing, including by professionals. The wooden box that the knife comes in is stylish and offers protection.
- Best Kitchen Knives Set
December 1, 2018 | Full review
The Mercer Culinary Asian Collection Yanagi Sushi Knife has a single-edge blade that is taper-ground with the stone finish. This is why the blade is able to effortlessly cut through fish, meat, and vegetables of all kinds without dragging or snagging.
- The Tactical Knives
One thing I really liked about this knife was the incredible build quality and durability. It’s an NSF certified knife, which means it’s been tested thoroughly and meets the standard of safety, quality, and performance.
- Kitchen Miner
It has a razor sharp blade that can cut through your choice of meat and vegetable with ease; you don’t have to exert too much force because the knife was designed to do most of the work for you. The Mercer Yanagi knife is simple, inexpensive, sharp and a great tool for both entry level and professional sushi chefs.
- Kitchen Expert
July 28, 2016 | Full review
Its cutlery has a razor sharp blade that’s made by the best of German steel. It’s a pretty simple looking knife that does its job perfectly, its handle is a Traditional D-shape. Overall, a neat nice to use.
- The Kitchen Calls
Many kitchen enthusiasts and professionals trust this product, and an added advantage is that this sushi knife is dishwasher safe.
- Gordan Ladd's Kitchen
May 24, 2017 | Full review

What experts didn't like

Cannot be washed in a dishwasher, requiring careful hand soaking and the use of water that does not contain chlorine
- Best Pickist
Some buyers said that the wooden handle was a bit rough and could do with some finishing.
- Fillet Knife Guide
Blade will dull quickly on glass or ceramic countertop; need to use the right cutting board
- Do You Cook with Me
Can be a bit tricky to clean
- Warm Chef
Personally, I’m not a huge fan of the handle regarding its size. Yes, I think it looks great, and the slip-resistant version provides nice grippage, but it just feels a bit small. If you have big hands, then this might be an issue for you.
- Kitchen Miner
This knife doesn’t have a bevel cutting edge
- The Kitchen Calls

Our Expert Consultant

Julie Chernoff
Culinary Expert

Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.

Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.

An Overview On Sujihiki Knives

A Sujihiki knife is a type of chef’s knife that is widely used in Japanese cooking. Like any good chef’s knife, the blade of a sujihiki knife will be made of high-quality metal and be designed to hold a very sharp edge over time. Specific to sujihiki knives is how thin they are.

“The blade is thinner and sharper than American slicing blades and is especially popular in Japan for slicing raw fish for sashimi and sushi preparations,” says Julie Chernoff, dining editor of Better, a lifestyle website and print magazine. “In a home kitchen, it works wonders filleting fish — especially separating the fish skin from the flesh — and making thin slices of meat, such as turkey, ham or beef tenderloin.”

Designed to slice into raw meats like sashimi, the extremely sharp and thin blade of the sujihiki knife will easily pass through the delicate meat without damaging the structure of the meat at the point of the slice. This allows the meat to maintain its delicate tenderness and appearance while also allowing easy work on the chef’s end as the knife will make easy work of the meats they are carving.

Sujihiki is a specific style of Japanese chef’s knife that means “muscle cutter” and comes with a rather long blade, as it is intended to be drawn through large pieces of meat in an attempt to slice or carve the cut. The handles of Japanese knives historically did not use a full-tang style as we see in Western countries, where the metal from the blade extends entirely to the base of the handle to create a sturdy and nearly indestructible handle, but there has been a shift in the sujihiki manufacturing by many companies to lean toward this Western approach to handles.

A good example is the Yoshihiro INOX AUS-10 Stain-Resistant Steel Ice Hardened Sujihiki Slicer Chef Knife that incorporates a full-tang handle with an otherwise slender Japanese sujihiki blade.

The metal in the blade of a chef’s knife is very important to its performance and longevity. The primary metal that we will find in the blades of sujihiki blades is a version of stainless steel that small amounts of other products like carbon and vanadium. The result is a blade with a high rating on the Rockwell Hardness Scale (a good thing in a knife) that allows the knife to function well, hold a good edge and last through quite a few sharpening sessions over the course of its long life.

When using the sujihiki knife to make thin and delicate cuts, whether it be through a cucumber or a shank of meat, there will be some moisture surrounding the blade edges that will create friction and drag during the slicing motion. To combat this friction that tugs at the meat and slows down the blade, many sujihiki blades have a textured side that allows small pockets of air to break up the suction that is working against you. It’s easily seen in the DALSTRONG Shogun Sujihiki Knife, 10.5-in, where the rectangular sections on the side of the blade are intentionally placed there to help the knife perform at the highest levels.

A high-quality sujihiki knife is something that should last generations. With solid construction and the right materials, it very well could be something handed down to grandchildren not only as an heirloom but still in perfect working condition.

The Sujihiki Knife Buying Guide

  • If you want to use this knife for many years, as it is intended to do, you will have to keep up with sharpening it at necessary intervals. How often you sharpen a knife will depend heavily on what you use it for and how often you are using it. There are professional knife-sharpeners that will hone the edge for you so it slices like new again, but there are also plenty of tutorials and products that allow you to learn how to sharpen the knife blade yourself. Check out some of the products available and how to use them and you can keep your knife as sharp as it was the day you first got it.
  • Thin, hard knife blades like on the sujihiki chef’s knives are incredible at slicing through tough or delicate meats and vegetables, but the trade-off is that they don’t have good tensile strength to resist being dinged or chipped by things hitting it in the perpendicular direction. This can happen in a dishwasher as things are jetting around at high temperatures and speed. It is best to hand-wash a fine knife like the sujihiki knife for this reason and it is also best to only use it for slicing with long and smooth strokes as it is intended to do.
  • Most sujihiki knives come with a protective sheath and it’s a really good idea to use it whenever the knife is stored and not actively being used to cut something. These knives are so sharp that they can cause injury to a hand very quickly.