KEEMAKESushi Knife Japanese - 11.5 inch Sashimi Knife Japanese VG10 Stainless steel Single Bevel Blade, Perfect Rosewood Handle Yanagiba & Slicing Knives

I did the Costco Salmon thing.* I bought a salmon fillet* Tossed it in my freezer for a week at -10°F* Defrosted the salmon* Portioned the salmon into sections and skinned it* Salt/Sugar cured it overnight* Sliced it up the next day as sashimiand OH BOY did we all enjoy the salmon!This Cheap VG-10 Yanagiba knife is really sharp. I'm not 100% sure that it's actually VG-10, but the edge held up nicely against my polymer cutting board. For the price, I highly recommend picking this up.The only way you can get this any cheaper is to purchase VG-10 blanks and handles from China and grind your own on a belt sander. This saves me a lot of time, effort, and energy.

This is the second time I buy this brand of knife. It is very easy to use and the price is very affordable. It is worth buying.

Says German steel and it looks like the company is based in Japan.What most people don’t understand what makes a knife super expensive is not where it is made or even the type of steel it’s made from. Metal engineering has advanced to a science these days, that’s why you see these guys on the internet making these amazing knives and swords from rebar and old ball bearings.What makes a knife expensive is a hand sharpened blade. With a hard steel blade it takes 20 to 30 hours to perfect the edge on the blade.So far I’m impressed with the overall quality of this knife. It’s very well constructed and will give me many years of service.I’ve already invested about five to eight hours into reworking the blade using my oil stones. You can see from the photos I have a ways to go, which speaks to the hardness of the steel.

The front cutting edge of this knife has been irrecoverably damaged by the manufacturer grinding a second bevel. This knife will never be able to be sharpened properly due to this damage. A real yanagiba only has a single flat front bevel and a concave ground rear face. Again, do not buy this knife if you want a real yanagiba for cutting fish. The second bevel is so deep on this knife that you’d have to spend hours/days grinding it down, which would leave you with a much smaller blade and could only be accomplished with specialized equipment. Do not buy this knife.

It appears to me that this knife is too large to slice sashimi.