Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (9.5'' (240mm))

I purchased this knife a few months ago and since then I have put it through the rigors of daily usage and examination. In the end I can now say with a clear conscience that anyone who purchases this knife and understands its purpose will be very pleased with the results! Both in the kitchen and on the workbench this knife excels in usability and is a treat to sharpen and maintain.With proper technique this knife slices cleanly and effortlessly through delicate fish protein. If you have never used a knife like this before you will be surprised at how easily it will also slice through other boneless proteins such as chicken, pork, or beef. Please take care to show the edge some respect and not try to cut through bones or other hard objects that could chip and damage the blade.Certain users may not be comfortable or even familiar with a knife that is ground to a single edge as this one is. Be aware that this not only impacts your technique on the cutting board but also requires some consideration and finesse when it comes time to sharpen. Do not waste your money ruining this knife by putting it through an electric sharpener or something equally ridiculous! This knife longs for some quality time on a nice set of waterstones to keep it razor sharp and always slicing at its best!Featuring rich rosewood furniture and ebony fittings, the handle is as attractive as it is comfortable. The octagonal shape ensures my hand always has a secure grip no matter how wet and wild my prep surface may get. The hand-chiseled maker's mark on the blade adds an extra layer to the already impressive aesthetics on display and reminds you of the work put into this fine tool.I own multiple knives from Yoshihiro and I have yet to be disappointed by their craftsmanship or service. I take the time to review their products in the hope that other folks in need of a reliable knife can find the satisfaction and dependability I have in Yoshihiro.

My husband loves to make sashimi after fishing, so I got him this for his birthday. He says it works great. I think it's a nice starter knife for making sushi at home (the better ones are very costly!). There are some good videos on YouTube that show how to properly use a sushi knife that were helpful too.

I love this knife. I bought it about a year ago. The decision was based on two things. I cook a lot of meats and entertain using roasts so I wanted a great slicer. At the same time I'm becoming a Japanese knife enthusiast and I wanted to add a traditional single bevel Japanese knife to my collection. I got the 11.8 inch version which is great because I can cut through large pieces of meat or fish with a single stroke which allows for a cleaner cut. This knife cuts through meats, raw or cooked, like butter. It's a pleasure to use. The edge retention is also fantastic. I'm only now thinking about sharpening it for the first time. It can still slice through paper after a year of home use. It's really important to keep this away from bones and other hard items to avoid chipping the blade. Also clean it after use if you want to avoid the blade staining as it is not stainless steel. Overall I'm really happy with the knife in terms of performance longevity and it's also just beautiful to look at and handles surprisingly well given the size.

The knife was bought for cutting fish for Nigiri and Sashimi. I really like the shape and the sharpness of the knife; however, the bacteria may stay or live in the area as shown in the picture; I expect it to be smooth.

I searched for hours before deciding on this particular knife. I own many japanese knives but this is my first yoshihiro. Cost is very reasonable for the quality knife. Well Worth the money.Im a chef and an avid lover/collector of all japanese culinary knives. Trust me, this knife is practically flawless. Good for everyday use. Incredibly light and well balanced, while having a solid feel and good edge retention. The handle is very natural and light in your hand giving you more control on the entire knife. Easy to sharpen on a whetstone. The back side of edge is completely flat ground zero degree so keep that in mind when sharpening or youll grind the blade to a different symmetry.I purchased the yoshihiro tsubaki oil with it since it is susceptible to rusting if left with water or acids on it for a long enough time. The oil is okay for use on the handle too. I think it works on the wood just as well as it does the steel.Needless to say a knife like this youll want to keep protected. Food just tastes better when properly prepared with high quality tools. The knife along with the oil is a great investment. (especially if youre professionally cheffin it up!)

I bought this last year and the length of the blade is shorter than other brands . The total knife length is the same but the blade is not. I started using it last week and felt the shortage of the blade. I am a sushi chef so i am very disappointed .