Collection: Fish Knives

From breaking down a whole fish to slicing paper-thin sashimi, proper fish preparation calls for specialised blades built for the task. Our Katana Saya range of knives for fish brings together everything you need. This range includes traditional Yanagi sashimi knives for smooth, single-stroke slicing, Tako sashimi knives with their signature squared-off tip for octopus and delicate fish and boning/filleting knives with thin blades for cleanly separating flesh form the bone.

Each knife is finished with a 15-degree edge and forged from VG-10 Damascus Steel, giving every blade exceptional sharpness, edge retention and a distinctive layered pattern. The single bevel Yanagi and Tako blades allow for precise, controlled cuts, while the narrow filleting blades make quick, accurate work of skinning and boning without wasting meat.

Shop the full Katana Saya fish knife collection and bring speed, precision and control to every catch.