Sashimi, one of Japan’s most iconic culinary traditions, has captivated food lovers worldwide for centuries. Known for its delicate presentation and fresh taste, sashimi highlights the natural flavors of raw seafood, sliced with precision and served simply with soy sauce, wasabi, and garnishes. Beyond its beauty and taste, sashimi requires strict preparation standards to ensure food safety and authenticity.
Whether you are a professional chef or a restaurant owner aiming to serve sashimi, the right equipment is essential. Below is a guide to the tools and supplies needed to prepare sashimi — along with recommended products available at Chefco, Canada’s trusted commercial kitchen equipment supplier.
A Brief History of Sashimi
The tradition of eating raw fish dates back hundreds of years in Japan, originally as a way to celebrate seasonal seafood. Over time, sashimi developed into a refined art form, focusing on knife skills, freshness, and presentation. Today, it’s not only a staple of Japanese cuisine but also a global delicacy enjoyed in sushi bars and fine dining restaurants around the world.
Types of Seafood Used in Sashimi
While tuna, salmon, and yellowtail are the most popular types of sashimi, the variety extends far beyond these. Other seafood commonly used includes:
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Octopus (Tako) – Usually lightly boiled before slicing.
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Sea Bream (Tai) – A delicately flavored white fish.
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Scallops (Hotate) – Known for their sweet and buttery taste.
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Mackerel (Saba) – Typically marinated to balance its rich flavor.
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Uni (Sea Urchin) – A luxurious ingredient prized for its creamy texture.
The key is freshness — only the highest-quality seafood is suitable for sashimi.
Food Safety Concerns
Since sashimi is served raw, food safety is a top priority. Parasites and bacteria can pose risks if seafood is not handled correctly. To minimize hazards, chefs follow these safety measures:
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Deep Freezing – Seafood is stored in ultra-low freezers to kill parasites.
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Proper Storage – Prep refrigerators and display cases ensure seafood stays at safe, consistent temperatures.
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Sanitation – Clean knives, cutting boards, and surfaces are critical for avoiding cross-contamination.
Essential Equipment for Making Sashimi
1. Japanese Knives
The foundation of sashimi preparation lies in knife skills. Clean, precise cuts are essential to highlight the texture and freshness of raw seafood. Traditional Japanese knives such as the Yanagiba, Deba, and Usuba are designed specifically for sashimi and sushi.
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Yanagiba Knife – Ideal for slicing sashimi, its long, slender blade allows chefs to cut fish in a single stroke, preserving the delicate structure of the flesh. For example, Chefco offers professional Yanagiba knives in different sizes, perfect for preparing tuna or salmon sashimi.
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Deba Knife – A heavier knife used for filleting whole fish and cutting through bones before portioning into sashimi slices. Chefco’s Deba knives are crafted for durability and balance, making them essential for handling larger seafood.
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Usuba Knife – While primarily a vegetable knife, the Usuba is often used in sashimi preparation for precise garnishes, such as daikon radish or shiso leaves that accompany sashimi plates.
Browse Chefco’s full collection of Japanese knives to find the right tools for every stage of sashimi preparation.
2. Ultra-Low Freezers
Before serving, raw seafood should be frozen at extremely low temperatures to eliminate parasites. Chefco offers ultra low temp fridge that meet food safety standards for sashimi preparation.
3. Prep Table Refrigerators
Keeping fish fresh during preparation is crucial. Prep table refrigerators provide chefs with convenient cold storage and workspace, making sashimi preparation smooth and efficient.
4. Sushi Supplies
Serving sashimi beautifully is just as important as preparing it. From soy sauce dishes and chopsticks to bamboo serving trays, Chefco’s wide range of sushi supplies ensures your sashimi is presented authentically.
5. Portable Gas Burners
Some sashimi dishes include lightly seared seafood, such as tuna tataki. Iwatani protable burners are perfect for tableside searing or finishing touches, adding variety to sashimi menus.
6. Portable Gas Burners
Visual appeal is as important as flavor in sashimi. Traditional Japanese cuisine places great emphasis on balance, seasonality, and artistry in presentation. Decorations such as edible flowers, shiso leaves, and intricate serving accents enhance the dining experience. Chefco offers a variety of sashimi decorations to help chefs create visually stunning plates that match the elegance of authentic Japanese dining.
Bringing It All Together
Preparing sashimi is both an art and a science, requiring high-quality seafood, strict safety measures, and specialized equipment. By investing in the right tools, you can deliver authentic, safe, and beautifully presented sashimi that leaves a lasting impression on your guests.
Chefco is proud to support restaurants and chefs with premium kitchen solutions, from Japanese knives to ultra-low freezers. Explore our full range of products today and elevate your sashimi preparation to the next level.
