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.

The adhesive for the little metal handle guard is very cheap. It came off after washing it once. For the price this is a perfectly fine knife that can definitely be sharpened.

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

After 2- only two simple uses, the knife that was delivered to me wouldn't cut through a tomato or even though the tomatoes skin. I'll keep it, have it inspected and sharpened by a knife sharpening professional.. If the knife performs well after the Sharpening, I'll learn to sharpen the knife and keep using the thing. If it's unworthy of service to me or if it cuts..... is to be seen.

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

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.

This knife is sharp and looks nicely made, but it is not a true Yanagiba. The back of the blade is not concave, it's flat. Also the bevel is flat. On a true Yanagiba the bevel is slightly convex. But as they say on "Forged in Fire", it will cut.