Sashimi Knife Kasumi Tora 24 cm — professional Japanese-style razor-sharp blade, single-bevel edge

The Kasumi Tora 24 cm sashimi knife is a professional Japanese-style fillet blade engineered for precise slicing of raw fish and delicate seafood. With a 24 cm razor-sharp single-bevel edge, this sashimi knife delivers thin, clean cuts that preserve texture and presentation. The blade geometry and length are tailored to long, smooth slicing strokes, making it suitable for sushi, sashimi, and fine kitchen preparation where accuracy and a polished finish matter.

Advantages

This sashimi knife combines a long, narrow blade profile with a single-bevel edge to minimise tearing and drag while producing uniform slices. The razor-sharp cutting edge enables controlled, single-stroke cuts, reducing the need for back-and-forth sawing and preserving the integrity of delicate proteins. The balanced length supports extended slicing motions and helps achieve consistent thickness across fillets.

Suitable for

• Preparing sushi and sashimi slices from raw fish
• Filleting and portioning thin cuts of seafood
• Precision trimming of delicate proteins where surface finish is essential
• Professional and home kitchens that require accurate, long slicing strokes

When it may not be suitable

This single-bevel sashimi knife is specialised for delicate slicing and is not intended for heavy-duty tasks such as chopping bones, cutting through frozen items, or general-purpose kitchen use that requires a thicker, double-bevel chef's knife. Users who frequently perform heavy cutting, crushing, or cutting of hard vegetables may find a different blade profile more appropriate.

Key specifications

• Blade length: 24 cm
• Blade type: Japanese-style sashimi/fillet blade
• Edge: single-bevel, razor-sharp
• Primary use: precision slicing of raw fish and seafood
• Blade profile: long and narrow for smooth slicing strokes

How to use

For best results, use the Kasumi Tora sashimi knife with a single, smooth drawing motion across the fillet, maintaining a consistent angle along the single-bevel edge. Place the fish on a stable, non-slip cutting board and support the fillet with light pressure from the non-cutting hand, moving the knife steadily rather than sawing. After use, rinse the blade carefully, dry immediately, and store in a protective sheath or on a magnetic strip to preserve the edge. Regular honing and occasional professional sharpening will maintain the razor-sharp single-bevel profile.

What to consider before purchase

• Intended tasks: best for sashimi, sushi and fine seafood slicing rather than heavy cutting
• Edge type: single-bevel blades require specific sharpening technique and may be oriented for right- or left-handed users
• Storage and maintenance: blade protection and regular care are needed to retain the razor edge

Usage recommendations

Use light, steady pressure and long drawing strokes for the cleanest slices; sharpen and hone with appropriate single-bevel tools or seek professional sharpening to preserve the blade geometry.