Rondauno Sashimi Knife, Yanagiba Sushi Knife 10 in Precision Fish Slicing | Japanese High Carbon Stainless Steel, Filleting with Ergonomic Wooden Handle

This is a very sharp sashimi knife. Well made. Paid very little for it. A bit heavy, to me. I'd recommend the knife and the seller, though. The quality is better than I expected.

Great night for the price

Great sashimi knife it came very sharp, it has a nice handle that feels good in the hand. It’s made of decent metal. It glides through fish with ease. The only down side is that it isn’t well balanced. It’s very edge heavy or front heavy I should say causing your hand to get fatigued rather quickly. But still a great knife for the price.

Above my expectations, it's very shard and sturdy.

Very good product for the price. I have never owned a sushi knife like this in the past but this knife made it a breeze cutting sashimi like slices for dinner. Great value for the money, we will see how long it lasts. The look is great as well, very handsome looking knife.

Razor sharp. Lighter but seems balanced. But, I’m refining my appreciation of the small details. Appreciate the price.

El cuchillo tiene buen filo es un material duradero es de hoja fina para corte de carnes y verduras

I’ve been using this 10-inch Sashimi Knife for a few weeks now. While it gets the job done for home sushi nights, there are a few things potential buyers should know: ​Target Audience: This is definitely a beginner or home-cook knife. If you are a professional chef working in a high-volume sushi bar, you might find it lacking the extreme precision and balance required for all-day use. However, for learning how to slice fish at home, it’s a decent starting point. ​Weight & Balance: The first thing I noticed is that it’s quite heavy. The blade is thick, which makes it feel sturdy, but it lacks the nimble, lightweight feel of high-end Japanese knives. Your wrist might feel some fatigue if you’re prepping a lot of fish at once. ​Maintenance is Key: Be prepared to work for that edge. While it’s stainless steel, the high carbon content means you need to dry it immediately to prevent spotting. Also, sharpening this blade can be tricky for a novice because of the single-bevel design. It doesn't stay razor-sharp as long as I’d hoped, so frequent honing is necessary. ​Pros: It looks beautiful on the counter, the handle is comfortable, and the price is unbeatable for those just starting their sushi journey. ​Verdict: A good "training" knife for enthusiasts. If you're okay with the extra weight and the learning curve of blade maintenance, it’s a fair value. Pros should look elsewhere, but for home use, it's a solid 4-star tool.

I've been wanting a proper yanagiba for a while now, and this one completely exceeded my expectations, especially considering the price point. As soon as I opened the box, I could tell this was a well-made knife , the 10-inch blade has a beautiful finish, and you can immediately feel the quality of the high carbon stainless steel just by holding it. The first time I used it to slice sashimi, the difference was night and day compared to using a regular kitchen knife. The single-bevel edge glides through fish so smoothly, giving you those clean, precise cuts that make all the difference in presentation. Whether I'm slicing tuna, salmon, or filleting a whole fish, this knife makes the whole process feel effortless. There's no tearing or dragging through the flesh , just smooth, single-pull cuts that keep the texture of the fish intact, which honestly makes a huge difference in taste and mouthfeel too. The ergonomic wooden handle is another highlight. It feels really natural in the hand, well-balanced with the blade, and doesn't feel slippery even when my hands are a little wet from handling fish. After extended use, my hand doesn't cramp up or feel fatigued, which says a lot about how thoughtfully the handle was designed. The blade also holds its edge impressively well. I was a little worried since carbon steel knives sometimes need frequent honing, but this one has stayed sharp through multiple uses. Of course, I make sure to hand wash and dry it right away to prevent any rusting, which is standard practice for a knife of this caliber anyway. Honestly, for the price, I expected something decent but not this good. It genuinely feels like a knife that should cost significantly more. If you're into Japanese cooking, sushi-making at home, or just want to up your knife game for fish prep, I can't recommend this enough. It's become my go-to knife in the kitchen, and I find myself reaching for it even outside of sashimi prep because it's just such a pleasure to use. Five stars all around, outstanding craftsmanship, excellent performance, and a price that makes it a no-brainer. Highly recommend to anyone serious about their kitchen tools

Prices on this style have steadily decreased in the last 15 years (2 years in particular). There is little reason for this knife to be as good as it is. Good heft. Finely honed blade. Good handle. If I were handed this yanagiba back in the day (2002), there's no way it'd have gone for only $20. Would gladly have payed $120. Gonna get some practice in on it, and waiting to give it a re-sharpen/polish. You're gonna want to get a proper flippable #400-1600 water stone to keep it sharp. A steel "can work" but, will eat the knife. (professional kitchen with plenty of knives, and experience with Japanese blades)

Good value, quality and size

Soooo good for the price. I loved it ! No need to be an expert, but it feels so professional haha

Sharp and good