Gourmetop Japanese Sashimi Knife Sushi Knife 10 Inch, Japanese VG10 Yanagiba Chef Knife for Sashimi & Salmon with Ebony Wood Octagonal Handle

Faca incrível, já vem até afiada... tão afiada que arranquei parte do meu dedo na hora de abrir hahaha, tome cuidado!

I have used this knife three times on sushi and I am impressed. The blade has a concave back side (the Urasuki) which allows the meat to not stick with minimal drag on the blade. It is highly polished but not quite like a mirror. The single bevel (the Shinogi) is about 13 mm wide with a thin beveled cutting edge of about 1 mm (the Uraoshi). These are fine ground surfaces. The handle has a three-piece hidden tang. Closest to the blade is a wooden piece about 37 mm (1 1/2") with a brass looking section about 3 mm wide followed by a 100 mm (4") wooden section. The handle has 8 sides and fits nicely in the hand. As others have mentioned, there is no markings as to the quality of the steel, but the advertisement stated V10 stainless steel. This knife is SHARP and cuts through sushi expertly. The price is incredible. I recommend this knife.

My high rating factors in the low price of this knife. At this price, my hopes weren't very high. The photos are nice enough, but I've been misled before. Right off the bat, the packaging is very nice and certainly giftable. The sturdy and attractive thick cardboard box comes shrink wrapped so that the contents can't go flying off during shipping. Within the padded box, the knife itself came with tip guards and plastic wrapping around the entire knife, plus additional plastic wrapping around the handle. This knife was NOT going to be damaged during shipping! I'll start with my only minor gripe: the handle looks and feels cheap and not very robust. But the blade! It doesn't belong on such an inexpensive knife! The VG10 steel, one of my favorites for kitchen knives, is already uncommon at this price, but it's also beautifully constructed and finished. The uraoshi, the top and bottom part of the "back" of the knife, isn't very pronounced, so I'm not sure how it will feel to sharpen it. But the urasuki, the concave part, is well defined and deep enough that it won't disappear after a few sessions on the sharpening stones. After reading some of the reviews, I was prepared to have to sharpen it when it arrived, but mine was razor sharp right out of the box. Given my light use and the hardness of VG10 steel, I don't expect to need to sharpen it for quite a few months. The weight is quite substantial for its relatively short length -- you notice it even when you pick up the box for the first time -- so the weight of the knife will easily do most of the work when slicing soft proteins. Naturally, with a long knife with a light wooden handle, the center of mass will be forward on the blade, but I find that it feels quite nimble and I don't feel like the tip is trying to get away from me. If this exact blade had the name "Tojiro" stamped on it and I paid twice as much, I would have thought that I caught an amazing deal. Frankly, a name like "Gourmetop" doesn't inspire confidence. But if they keep making knives like this one, they'll build themselves a solid reputation. Unless you're a professional chef or a collector of high end Japanese knives, I can definitely recommend this yanagiba. And the only reason a professional chef would probably not use it is that it's too short for professional use. But for the home? Go for it!

Let’s set the reality, this is a 30ish dollar knife. Let’s just think about that. $30 for a yanagiba is not normal. Does it deliver on details and specs? Yes. Does it have a true single bevel? Yes. Does it have a concave back side? Yes.. Can you cut sashimi or sushi with it? Yes. Is it sharp? Yes How sharp is it? I am able to cut slices of sashimi and the weight and sharpness of the knife will finish the cut in about 8 inches. It was sharp, but I used a ceramic honing rod to make it sharper. Flat on one side and 15* on the other side. I don’t plan on using a whetstone with a $30 knife. Why? I have whetstones that cost twice as much. That said, I run the ceramic rod after each use. Bottom line, do I care if it’s VG10? No. Will I sharpen after each session? Yes. Do I own multiple Shun Classics? Yes. Do I have an OG Forschner from 2007? Yes. Am I embarrassed to use this knife? Yes. Is this a good knife? Yes. Unless you are a professional sushi chef or want to have a true Japanese knife, this is great deal.

Just unboxed this 10.5” sashimi knife. Knife is beautiful to look at, sharp as my cooking knives that are 5 times the price. Knife is rock solid with true quality in both the handle and VG10 blade. And no I’m not a bot. But I am someone who’s returned multiple other cooking knives for not having the build quality they advertise. Did a quick test with on the tomatoes, peppers, and potatoes I needed chopped and loving this knife. Will be cutting meat tomorrow