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About this item:
Japanese yanagiba sashimi knife for prepare sashimi. Molybdenum rust-resistant steel blade razor sharp edge blade length: 8 in overall length: 13 in wooden handle offers maximum comfort and control holes creates air gap to prevent food sticking to the blade plastic bolster easy to sharpen made in japan by sekiryu how to sharpen: >Sharpening on a whetstone >dampen whetstone. >Sharpen on whetstone on flat surfaces only Usage and care: Wash knife with dishwashing liquid before use. Always dry blade thoroughly after washing. Do not use scrub brushes or abrasive cleansers types of knives: Santorum -- all purpose: For vegetable, fish, meat nakiri -- chopping: For vegetable Guyton -- multipurpose kitchen knife. For cutting vegetable, fish, or meat debar -- hard foods: Fish bones, meats sashimi -- slicing: Slicing raw fish.
Review:
4.2 out of 5
83.08% of customers are satisfied
5.0 out of 5 stars An excellent knife, regardless of price.
I have read several fair reviews, and they are mostly positive, but owning several of them, I feel compelled to point out a couple of oversights by other reviewers.Firstly, I have read several reviews that describe some of the knives as being "too light" or "less sturdy" than others of the same type. They are indeed substantially lighter than many knives of similar style, BUT this is a positive for those folks who actually know how to use a knife. I'm no professional chef, but I know how to use a knife for cutting. These knives are razor sharp, and hold a good edge for a long time when properly used and cared for. They also sharpen relatively easily. That said, if you are looking to cut through bone, get a saw or a cleaver. These knives are designed for cutting flesh and vegetables, not quartering a steer. If you use these knives for cutting up food, they are wonderful. If you use them to chop down walnut saplings in the back yard, there are other, better knives. Think of them as surgical instruments, not hatchets, and they'll serve you well.Secondly, the handles are raw wood. When you get the knife or knives, buy a small can of polyurethane and simply dip the handles and then hang the knife point up, allowing the excess to run off onto a newspaper. leave the knife hanging for 24 hours to allow the finish on the handle to cure. Steel wool the handle lightly with 0000 steel wool, and repeat the dip-hang-cure-steel wool process to get 3 or 4 good coats of polyurethane into the handle. This brings out the beauty of the wooden handles and toughens them considerably as well. It also prevents oils from hands or foods to build up in the wood's grain. I did this to the first of these knives I bought 4 years ago, and the finish is lasting and makes the knife cleaner as well.Lastly, hand wash and then hand dry these knives. They are not for the dishwasher. the hidden-tang handles hold moisture against the blade's tang and will eventually corrode even stainless steel (which is really stain-resistant, not stainLESS). Oil them occasionally with a drop of mineral oil, and sharpen as necessary.With a little care, these knives will be among the finest you own, and after acclimating to the different weight and balance of them, they will quickly become your favorite knives, lasting you for many years.
5.0 out of 5 stars Excellent Chinese chef's knife - price and utility are exceptional
This is an excellent Chinese chef's knife. It is very light and can be sharpened to a razor edge. The steel is not as hard as some Japanese knives, but not quite as soft as the typical western chef's knife. This is a good balance - it stays very sharp under heavy use but you can still easily maintain the edge at home. Harder steels are harder to sharpen and this does not suffer from that issue.It arrives with the typical Japanese "factory" edge so will need to have a proper "Western" edge put on by a knowledgeable knife sharpener. Be aware that it is a Japanese knife making tradition to not presume to know the kind of edge that you, the customer, want. Once that edge is on, you can maintain it to razor sharpness using a ceramic honing rod. Do not use a steel honing rod - if you have one, please throw it away as they are not really recommended anymore for maintaining an edge. It is not made of the same kind of stainless steel that many European knives are made from and it will rust if you leave it soaking or with water/food on it for prolonged periods.Also, be aware that it is not a cleaver - those are made of thicker, softer steel, have much more weight, are sharpened to an axe edge, and are intended for cutting hard items like bones and coconuts.All in all, this is an excellent chef's knife for the price. I use it daily and love it. My knife-shop sharpener who used to be a chef also loves it and thinks it's a great deal.More tips: When you have it sharpened, have the spine rounded so that it does not cause a callus to form on your knife hand. Un-rounded spines are common among all knives except for very high end (expensive) ones. I also find it is well-suited to use with a pinch-grip.
4.0 out of 5 stars For the price , it's a good buy for the kitchen
Overall , it's pretty hard to beat this knife for the price. Could it be better? Absolutely ! And it would also be more expensive !! Out of the package , it was reasonably sharp .... Not amazing but not sharp enough to work with. Some time on the whetstones took care of that quickly though. It took an edge easily being fairly soft steel. It's now shaving sharp .... The handle is a rough unfinished wood , and there is no weight to the knife at all, good or bad depending on preferences . The height of the blade is on the short side, so a pinch grip my have your knuckles on the cutting board, but not the end of the world. The blade itself is stamped steel , and is nice and thin with a reasonable amount of flex to it. It works well for precision slicing.Overall , it's a pretty solid buy for beating up. It's actually a good knife to learn whetstone sharpening with , or for trying to see if you like the gyuoto style knife before committing to an expensive buy.
5.0 out of 5 stars nice
Mainly use this for my bar to cut up fruits & what not, but its still a really nice knife; love the wood design & its really sharp out of the box too
3.0 out of 5 stars Ok starter knife
It is light and the handle to blade ratio is fine. Since it is 15 dollars, it came with an uneven tip with slight discoloration or rust? I tried the paper sharpness test but it barely cut through with force. I think this is a good starter knife to practice with and to perfect sharpening with a whetstone.
5.0 out of 5 stars Not just a bargain, It is one of my favorite kitchen knives for most uses.
Sturdy handle, sharp edged and very well balanced, a must get.
1.0 out of 5 stars The knife is not true to the images shown in the listing
The knife is not true to the images shown in the listing.Not very sharp even after sharpening.Not recommended. Don't buy it.
5.0 out of 5 stars Looks like a hand made knife sheath
Wooden sheath is easy to use. Knife is polished and sharp. Gift for wifes gentle garden use!
Good knife for vegetables cut
Good knife for vegetables cut. Good price. Fast delivery.However it’s not so good when I use to cut the sashimi.Return to buy knife without holes. Customer service is great.
Me encantó
Muy bueno,
Very nice
Good knife
Not sharp but looks good
Not as sharp, but looks authentic. I am a collector
Good budget yanagiba but knife not true to image in listing
The knife is not true to the images shown in the listing, which I'm lowkey unsatisfied with. It's sharp out of the box but it's still better to sharpen with whetstone before you use it on any food. Specs in terms of dimensions are true to listing.
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JapanBargain 1551, Non-Stick Yanagiba Sashimi Knife Japanese High Carbon Stainless Steel Sushi Chef Knife Made in Japan, 200mm
BHD12627
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Product origin: United States
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