Japanese Yanagiba Knife, 10-1/2 Inch Sashimi & Sushi Knife, Made in Japan High Carbon Stainless Steel Extra Long Blade, Traditional Japanese Chef Knife for Fish

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.

Good

It was a gift for a young sushi Chef. She liked it.

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

El paquete llegó pero para usarlo para cortar, no funciona a la perfección pésimo, de hecho ya lo devolví, y me dice que no es la original y no puedo devolver otro producto porque no lo tengo en mis manos, sólo la que recibí traté de volverlo

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

Buen filo y diseño. Excelente cuchillo. Contento con la compra.

(Good for beginners) I have been making sushi for the past 10 years and have very expensive knives i decided to give it the shot, and I didn't really like it I use it to make rolls and it is very heavy in a long run. Very thick and hard to sharpen with the wet stone( because is too thick) Overall: The knive it self is very thick,heavy and hard to sharpen i am not saying that is a bad knive i will say give it a try. is a goid knive if you don't have any experience in the field.

A faca tem corte para canhoto. Não notei isso quando comprei. Não funcionou para mim.