Sekizo Yanagiba Sashimi Knife 210mm

I think this knife is a good value if you want this specific kind of specialized knife. You might want to know that I'm a bit of a sharpening geek, and I spent some time getting the edge just how I wanted, but now that I have it slices like nothing else in my knife drawer (of about 20 knives). I'm not sure I would be this satisfied if I hadn't known how to resharpen the edge to my satisfaction. Others have noted it doesn't hold up to multiple re-sharpenings which I'm sure means they haven't known how to restore the edge properly. The steel is just fine. It's not super high-grade knife steel perhaps, but it takes a keen edge just fine and holds up when ground at the right angle. I'm sure it's not for everybody. I'm not sure how long the factory edge would hold up without some loving care. And it's a very specialized knife, really optimized for slicing fish into sashimi-sized slices. But I wanted to try out this style of knife and the next price point for a knife of this style was about $100, more than I wanted to pay to experiment. For those who might care about the sharpening details, I started by flattening and then polishing the back to 2000-grit (actually just the edges of the back get flattened and polished since the back is hollow-ground). This is a must-do step to get a really keen edge since the edge is only ground on one side (like a plane iron). Then I trued up the primary grind on the other side to 15 degrees (seemed like it was about 17 to start), then put a secondary edge at about 20 degrees when the 15 degree edge wouldn't hold up very well. With the secondary edge polished to 2000-grit, the edge cuts (slices, not chops) extremely well, better than any knife I've ever used, and seems to be holding up well with a gentle (ceramic) steeling before each use. I feel like I have a good feel for this style of knife now and might invest in a higher-end model later if the spirit moves :) Do note that this knife is shorter than described and as it appears in the picture. The blade length is 200mm, not 300mm, and the overall length of the knife, including handle, is 320mm. Knife length is properly described by the length of the cutting blade, not including the handle.

Hard to beat for the price. It is single beveled as is traditional to this style of knife, something to be aware of so you can look into how to sharpen it properly. Beyond that, it is a cheap version of the traditional knife. The back side of the blade does not have a concave grind to it or the traditional edge profile. Due to the unfinished handle and as I am not sure of its tendency to rust yet, I would never put this blade in a dishwasher. For someone who just wants a basic knife for cutting sushi and sashimi with, you do get a good blade for the price. It is light and comfortable in the hand. My sushi making skills do not warrant a $400 knife, so this will do me well for quite some time I am sure.

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.

Pour le prix il n’y a rien de mieux!!

This knife is great for learning the basics in Sushi/Sashami preparation and knife skills. It is in no way, shape or form, comparable to knives even in the $150 region. The handle is rough, the ferrule is cheap plastic, and the blade has a weird "horizontal grid" texture above the Shinogi line. Why 4 stars then? Because it will save you HUNDREDS of dollars. How do I know this? Because I have seen no less than 8 different people show up, unwrap their $250 Yanagiba, and ruin it 5 minutes in. This knife is great to learn how to do all of the basic cuts (hirizukuri, sogi giri, katsuramuki, etc), as well as some advanced ones without breaking the bank. Also, SHARPENING. This comes with absolutely no ura oshi. I m not suprised however this knife is how I learned to sharpen single bevel knives and it has rewarded me with a great technique and understanding of how these knives work. Its also a GREAT beginner size. the longer the yanagi, the more difficult to wield properly. So 210mm is my recommended starting length for most people. It comes surprisingly sharp out of the box, and takes an edge really well. I do not know what type of steel this is but if I ha to guess it seems like a softer version of stainless without the refinements. A word of caution, this knife is single bevel. DO NOT go crazy and start trying to cut sweet potatoes. There is a technique involved, and this is a great tool to learn with. You can, and WILL cut yourself if you don't pay attention. You wont shed a tear when it breaks, and if you mess it up, you wont care. Great learning tool and with a few months of using it youll be able to upgrade to something better.