MITSUMOTO SAKARI 11 Inch Japanese Sushi Knife, Precision Sashimi Knife with Alloy Steel, For Sushi Cutting, Fish Filleting & Slicing (Fraxinus Mandshurica Handle)

Good overall quality. Knife came sharpened but needed to be honed more so to cut razor sharp. You could use it out of the box but again do sharpen it a bit further till the edges shine brightly. There is a concave to the backside of the knife so your sliced fish will come off of the knife very easily. Worth the monies. Highly recommended.

This knife is very beautiful and sharp. I love it so much.

I've never had an issue with rust on ANY knife before, washed and dried immediately after use.

Love the knife , very nice quality and allot of thought put into packaging. Not to happy about ups losing it and it taking longer to get here than what was originally advertised.. not sellers fault

Not very sharp! I expected it would need a slight touch up but it would not even cut a tomato under its own weight. The edge is poorly and unevenly sharpened which would take way too much work to correct. It arrived with a very small ding on the edge about 1" from the handle right out of the box. The handle was rough and uncomfortable as well due to some deep grain in an unfortunate spot. I kept feeling it would give me a splinter. I will say it appears to have potential. Seems to be a descent hard steel although not named. I will be returning it.UPDATE: The MITSUMOTO SAKARI Team reached out and made an exchange. The one I originally received must have been a fluke and slipped past QC. The replacement is perfect! It is very nice to see a company that takes pride in their product and cares about their customers. Based on the replacement and customer service I give them and the product 5 stars.

Your sushi time never will be the same after this knife… so sharp and perfect to do every thing on your sushi party!

As it says, on time

This is great looking knife, however it came unsharpened. Also it has two small defects on the blade close to the edge - something that looks like two little dents. This is not a big deal for me, but shouldn't pass quality control by any means. Otherwise knife is just great. Long blade. Little on the heavy side but it not meant to be used as utility.

Ce couteau japonais a complètement transformé mon expérience en cuisine. La lame est incroyablement tranchante, offrant une précision redoutable pour découper viandes, légumes et poissons avec une grande facilité. La qualité de fabrication est impeccable, on sent tout de suite la finesse du travail artisanal et la robustesse du matériau. Il est également très bien équilibré en main, ce qui le rend agréable à utiliser même pour des sessions de découpe prolongées. Un investissement qui vaut chaque centime pour ceux qui recherchent l'excellence en cuisine !

Japanese yanagiba knives are made with a single bevel. (A sujihiki, another long slicing knife, would be beveled on both sides of the blade). They are sharpened on just one side of the blade, leaving the other side slightly concave. This provides an anti-stick property to the knife, but also causes it to be hand-specific. Yes, there are right-handed and left-handed yanagiba knives made specifically for a cutting orientation.Because of its single bevel, this knife tends to pull to the left when slicing meat or fish. You have to learn to control this tendency. Slicing a large melon really takes some skill!When well practiced, this knife is a pleasure to use! Aim at making very long strokes, to ensure perfectly smooth slices, instead of sawing back and forth. The wa-handle is also really very nice, hard wood.Mine is a very long (270mm) knife, and so sharpening it also requires some practice, or an experienced sharpening professional.

Very dull and failed paper test.Blade had inconstant edge showing chips or other defects.Like handle, felt comfortable to use in different positions.