TIVOLI Sashimi Sushi Knife 10.5 inch Yanagiba Single Bevel Sushi Knife Japanese Professional Fillet Knife Very Sharp Carbon Steel knife Fish Filleting & Slicing Knife with Wooden Handle and Gift Box

I have been looking for a new Yanagi as a chef at a sushi restaurant for over 10 years.The first thing to consider is that it will not rust as easily as traditional forging Yanagi.Second, it should not be as thin as cheap stainless steel.Third, it will adapt well to Diamond Sharpening Stone and the blade will not be dulled easily.These are the common wishes of chefs at sushi restaurants in the United States who focus on rolls, not fish.I recommend. Because this knife satisfies all of the above for less than $40...The pros and cons are that the material is hard, so it is very difficult for ordinary people to tame this knife for the first time and make a blade.

Big knife. Made well.

It's heavy due to hard enough steel to keep sharpness longerit's single side sharpened, so it has to be resharpen appropriately on 1 side only with very low angle like 8 - 10 degree

Nice craftsmanship.it was a gift and she loves it

Just received it today.razor sharp out of the packaging love it.this is real yanagiba style sashimi knives #singel bevel blade.great value for money.even for professional use still awesome.i saw some of manufacture grinding a second bevel for this kind of knives.it made things get worse.you have to spent hours and day grinding bevel down.fortunately i found a right one.highly recommen

Exelente

For nice long slices

I am a professional Home and Personal Chef and teach cooking and knife skills as well. Knives for me are essential in my culinary toolbox and culinary activities. I am picky and critical. I have tested, evaluated, and reviewed MANY tens of culinary knives and sets here on Amazon and elsewhere. I will praise those that deserve it and am highly critical of those that aren't. What is most important to me is that the knives I use and rate highly are for "cooking”…not "looking". Performance, construction, and ergonomics are the key metrics over aesthetics for an honest critical analysis and review. Brand and price are not metrics.This Yanagiba Sashimi Knife has been clearly heavily researched before design and manufacturing. It has classic Japanese features, performance, and cuts as if sashimi is melting butter.The blade itself is RAZOR sharp out of the packaging, with an appropriately one-sided bevel. The real test of a sashimi knife is Tako (Octopus) which is tough and can be somewhat rubbery while slicing. During my testing, this knife did the job on a full leg of cooked octopus and handled it as if it was the most tender block of tuna. Awesome.Important to note that this is a RIGHT-HANDED, one-sided bevel blade. Left-handers should research and find Yanagiba knives made with the bevel on the other side for their proper use.This knife is best resharpened on a wet stone or sent out to a professional sharpener, but the blade will likely hold its edge for quite some time, regardless, if not abused, and if only used for the slicing purposes intended. This is a LONG knife that allows for a single, continuous one-way slice to cut most sashimi-sized items.The wood grip is ergonomic and comfortable to use in hand. The wood can be properly maintained by an occasional wipe of food-safe Butcher-block oil to keep it in perfect condition. Always hand-wash the blade with a little dish soap...then rinse and dry immediately. NEVER put in a dishwasher, and store in a way it does not come into contact with other blades.I have been extremely pleased with this superb Sashimi Knife. As a Chef who is a Japanese Cuisine specialist, I can honestly say that this inexpensive Yanagiba has performed as well as knives that cost up to 10 times more! Really. It unequivocally earns FIVE STARS from me, and I have not hesitation giving it my honest and hearty recommendation. Superb knife, and a great value at the price!