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Das Sashimimesser zählt zu den japanischen Küchenmessern und wurde entwickelt, um Fisch zu filetieren. Daraus ergibt sich auch sein Name, weil „Sashimi“ wörtlich übersetzt „Fisch“ heißt. Ähnlich wie das Lachsmesser in Europa, verfolgt dieses Schneidewerkzeug die Absicht, filigrane Schnitte auszuüben und hauchzarte Fischstreifen hervorzubringen. Dabei zählt es in Japan zu der Standard-Ausstattung jeder professionellen und privaten Küche. Meistens verwenden es die Interessenten dann für die Zubereitung von Fischspeisen, wie Sushi. Deswegen erfreut es sich auch in europäischen Regionen zunehmender Beliebtheit. Oftmals wird es dort aber als Sushimesser betitelt, was lediglich eine Erfindung westlicher Kulturen ist. Grundsätzlich eignet sich ein Sashimimesser allerdings für viele Zwecke und kann ebenfalls Fleischwaren in dünne Scheibchen zerteilen. In diesem Zusammenhang entspricht es einem Filetiermesser. Jene Ähnlichkeit spiegelt sich auch in der Optik wieder. Mitunter fällt zudem der Begriff „Yanagiba“, wenn es um das Sashimimesser geht, denn so hieß das Schneidewerkzeug zu früheren Zeiten. Das beruhte wiederum nicht auf seinem Verwendungszweck, sondern auf seiner Form, die seine Funktionsfähigkeit nachhaltig beeinflusst hat. Das SASHIMI- Ein Höchstmaß an Perfektion mit uralter Tradition.
