Happy Sales HSKN-3KN01, Set of 3 Japanese Sushi Chef Knives - Sashimi-Santoku-Nakiri Knife

Making sushi is a hobby that I am trying to pursue. That is a nice way of saying that I use an inordinate amount of rice and Nori to create rolls that are vaguely round and mostly edible.Because I am still learning how to make sushi, and probably will still be relatively unskilled for a long time, I try to find tools that are of good quality but at a relatively low cost. What I mean is that it seems very silly, and slightly disrespectful, to purchase a single knife for $250 when I can barely manage to get a sushi roll to hold together. This set of knives fit my quality/price requirements perfectly.As you can see in the product photos the set is relatively basic, but the knives are manufactured using traditional Japanese forms. Additionally, the knives follow the Japanese design in that they are quite sharp, thin in profile, and light. Up until I purchased these knives all I had ever use for kitchen work were “western” knives which are heavier, thicker, and bulkier (well suited for classic western kitchen work). It took me a while to get used to using the knives but one I did I learned to really appreciate them.You will see that the knives are not made from stainless steel which means that you must make sure and dry them completely before storing them or you will get surface rust. It’s not a big deal, but it is something to keep in mind. While on the topic of washing the knives, don’t use the dishwasher as that will dull them, cause surface rust, and will probably shorten the life if the handles considerably. When I got the knives they were quite sharp. Between me using a steel (that rat-tailed tool you see chefs stroking across the knife blade) on occasion and the light duty I placed on the knives (use them once every couple of weeks), the edge stayed sharp for a long time. I sharpen my own knives and when the santoku became a bit dull I was able to bring it back to razor sharpness easily. Prior to me purchasing the set I saw that one of the reviewers said that they used polyurethane on the handles. This was an excellent comment and I did the same thing the day the knives arrived. The handles still look good after dozens of washings: thank you for the suggestion! The knives arrive just as you see them in the picture: each knife restrained by cardboard inside a plastic case. Frankly, that’s exactly how I store them in my cupboard. While this is an amateurs way of storing knives, it has worked for me. Overall, I could not be more pleased with the knives and my purchase.

Awesome knifes !Scary sharp out their boxes, first knifes bought in a very long time with such fine edges in many years here.I do my own sharpening and honing and these knifes promise to be a delight to keep them hairsplitting sharp !Some reviews complain about the unfinished wood handle. It is not a problem to apply ones own finish or do as I do and just use veg oil, lard to rub into the wood. But I like to use linseed oil as a finish, it gives a nice color to the wood but is not slick when dry, But a word of caution if linseed oil is used to finish the handles on this set.If a cloth is used to rub in linseed oil, do not, and I repeat do not, wad up the cloth/towel and then throw into the trash when finished applying the oil. Because as the linseed oil will heat up as it drys and the cloth may self combust if it is wadded up, to prevent this flatten the cloth and let dry in open air. Or place cloth into a metal can or non flammable container by itself until it drys.Always hand wash with care, which should be a no fuss no muss thing to do,Again great knifes at a very nice price that with proper care will last a lifetime.

A good beginner outfit so you can decide if you wish to continue into the realm of Japanese style knives. They are not for everybody. They are sharp, light and if you are heavy handed, stick with domestic western knives. I am a knife collector and write about knives. I took these and polyurethaned and sealed the handles, polished the blades and they are like razors and use them when I do a demo. Together with a cleaver and a longer sashimi, some small tools for garnish and sushi they make a nice travel kit. My good ones don't leave the place. I lost a good one at a charity benefit and I hope the thief loses a few fingers.These do work, they are not too big, sharpen easily, and worth the value. You can always step up to the 300 dollar ones if you learn the techniques using this style of food preparation and decide to adopt Japanese Cutlery. Actually to me the sharpening is easier than you think.

I just received my Tsubazo knife order and really excited to use it. first impression; the knife is sharp out of the box. The handle is constructed with unfinished light wood material. If you have an average size hand, the handle seems to be too short and uncomfortable to handle. This also, may slipped your wet hands during use. Now, When I order these knives, I was expecting a high-carbon steel mentioned from all the amazoner's comment. As I open the package, It's clearly stated in the box that it's made of stainless steel. I was ready to send it back. I was expecting a carbon steel knives (high quality carbon steel knives tend to be sharper than stainless steel). I performed a quick magnet test, and realize it's a carbon mixed metal steel after all. I'm keeping the knives with all it's imperfections. The price is right and seems to be fairly well constructed...

These are of course a little different from the usual western kitchen knives. But I find I like to use them quite a lot. The santoku is almost a replacement for my chef's knife, the Nakiri allows me to cut thinner veggie slices quickly, and the yanagiba is handy for cutting meat and fish thinly.They are traditional Japanese knives, made with a much thinner cutting edge and blade, and using steel that is hard but rust prone if left wet. Wipe dry after use, never put in dishwasher -- as the package warns. The handles are bare white wood, so I stained and varnished the handles, because I knew they would pick up food stains otherwise. They seem to hold an edge well, I hone them once a week or so.All in all a good bargain.

These knives do not hold an edge for anything. Good for a home cook or someone learning the craft of sushi but garbage for professional use