JAPANESE SUSHI SASHIMI EX LONG KNIFE

I really like this knife and give it a 5 out of 5 for value. the only things are some plastic fittings but for the budget price that is to be expected, the steel is razor sharp and I like the construction of the blade insofar as taper, thickness, and concavity on the fish-side of the blade. I'd give it a 10 out of 10 for it's price and value. Just not 10 out of 10 for knives priced at higher price-points. For example, for twice the price you can get a knife with a brass butt and pommel and dark hardwood handle. Does that cut better, probably not.

The quality met my high expectations. Compared to many other Japanese sushi knives it is a bargain.

Excellent!!!

Decent knife. Now, I thought about fewer stars because of one major flaw. I bought this knife thinking that it was 10-1/2 in. blade length, you know like the description says (2/3/16)... it's 8 in. Tighten up guys. It's decent steel with a plastic bolster and a light wooden handle. The whole thing is REALLY light, which seems desirable for delicate work. It comes razor sharp straight out of the box. I cannot attest to it's sharpenability yet, but there are helpful pictograms explaining how to use a whetstone on the pretty nice package, although they show you working a double bevel when this is clearly a chisel edge. This is the knife for you if you want 8 inches instead of 10, and you want to finish your own handle. I put some leather dye I mixed to a deep mahogany all over it (taped the metal first) and then let it drink up some mineral oil. Should come out nice. Obviously if you can afford better knives and you make a lot of sushi then invest, if you can't, and you don't, then like me get something at this end of the spectrum.

I bought the 270 mm Yanagiba to practice sharpening on, and find myself using it quite often. If you need want a Yanagiba and don’t want to spend big-$, try this one. It is crazy-easy to sharpen - maybe too easy. Notes: 1) SHARPNESS - it does not come sharp out of the box. It is sharpened, but nothing like you’d get from better-known Japanese or German manufacturers sold in the US. That said, this is very common for really-high-end Japanese knives. 2) BLADE LENGTH- my knife has a full 10-3/8 of sharpened blade 3) STEEL - definately not super-high carbon and fairly soft. Maybe a low-grade stainless. Not sure 4) EDGE - Double-beveled (possibly asymetric). Not a single-bevel like reported by others