JapanBargain1553, Japanese Sushi Chef Knife Yanagiba Sashimi Knife High Carbon Stainless Steel Blade 240mm Made in Japan, 9-1/2 inch

Most of us only use a Yanagiba occasionally as it is very specialized. I decided to try an inexpensive version to learn about use and sharpening. My experience has been very positive. The fit and finish are far better than most inexpensive knives and the construction seems solid.Use: In the few days I have had it I have cut tuna for sashimi, sliced vegetables and even prepared cantaloupe cubes. The knife has been flawless . I also removed the fat from a beef rib roast and it did the job admirably.Sharpening: The knife arrived adequately sharp but with a rough edge. As it is single bevel it requires a different technique from normal Japanese (or other) knives. The classical method with whetstones is time consuming and technically challenging for me so I reverted to my Edgepro. The beveled edge appears to be about 10 degrees and I started there and checked with a Sharpie. I adjusted slightly higher, maybe 12 degrees and worked with 1000 grit stone and 2000 and 3000 polishing clothes. The result was a much smoother edge that will easily shave. I now touch up with a ceramic hone at low angle and a leather strop with .5 micron diamond spray.This is not a Shun but for the limited times it is used appears to be a very workmanlike tool. The balance is fine and the blade cuts straight. It actually is well finished and not an embarrassment to show to guests. I can certainly suggest it for someone looking for a good knife at a very reasonable price.

As with the deba, the cutting profile is convex - the knife just slices through vegies, meats with very little resistance. Please coat the handle before first use, with a hard durable finish - I used polyurethane ( 3 coats ), applying the next coat after the previous coat had dried completely. Got it with the deba to prep sushi and it has been a wonderful companion. Allows for a very sharp edge with a convex profile that almost slices through fish steaks almost by itself. D-shaped handle fits well and allows for good control of cuts. This and the deba is set up for right hand grip, trying to use it with your left hand is an exercise in frustration. Comes with a good edge straight from the box, only resharpened it once the edge needed it. If you are standing close to the cutting board, take one step back and you will find that it is easier to control the knife. Japanese knife techniques are designed with this standing position, instead of 'belly touching the counter' as we all seem to gravitate to. Love this knife - it will cost much, much more for a knife with better edge sharpness and retention. Applying the polyurethane to finish the handle is an extra thing you will have to do if you want the longest service life. Its not a concern or hassle to me, ( hence 5 *s ) as I always 'mod' my tools to get the best out of them. I also like to add my personal touch and as such prefer to apply it myself than have to strip a lousy job on the handle and correct someone else's mistake or inattention to detail.

Price is good, but the blade geometry was really off and required a lot of work to fix. Knife would be better if it just came unsharpened. The face side of the single bevel edge was concave when it really should be very slightly convex below the shinogi line. The back side of the blade was rough/uneven and did not have the right concavity. Finally, the knife was sharpened with a large bevel along the edge that completely negated the single bevel angle and took a long time to remove (it would was way too big to be a "microbevel"). It was like the factory edge was a western sharpening on the Japanese single bevel edge, which kind of defeats the purpose of the knife and requires a lot of work to fix.The stainless steel was annoying to sharpen, but was ok for the price. I wish the knife was a cheap carbon steel instead.The handle is exactly what you'd expect for the price (cheap wood that's rough and unfinished), but the handle's perfectly fine for a cheap knife.Knife should get 1 star for absolute quality, but I'm giving it 3 stars for the great price.

Received as a wedding gift and just got one for my sister for christmas. I originally wanted this for sashimi, but soon found many other uses for a single-side edge blade. You can cut zucchini/cucumber paper thin like butter. Only issues are when cutting heavy root vegetables like carrots or potatoes. Not a heavy enough knife for carrots, but that isn't the intent of this knife anyways. Unless you have a nice asian foods store nearby, this is the best value you can find.Only giving 4 out of 5 stars because the handle is a bit cheap, but it does seem like it will hold up. Some users complained about the handle coming undone, but mine is pretty snug. One of my chef buddies used this once and was blown away. He uses a damascus-like Shun for most of his prep. I can't compare the two because they are different categories, but honestly I would use this for everyday prep vs his $200 Shun.Other reviewers complained of rust. I have used mine for about 6 months without any such issues. You should understand that there are different grades of steel and all are susceptible to rust. Turns out that the higher carbon blades hold their edge much better but are more prone to rust. Just keep it dry and you will never have an issue.

I'm used to Hinomaru collection sekizo yanagiba. But there are many similar items which are not handy and cheaply made. So I searched by picture.Still they send me the cheap one instead. Returned them all.Hope this is an honest mistake. Make sure you are getting what you paid for. Make sure to leave a review to the seller if this kind of situation happens.