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  • Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife
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Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife

by Global

Price: $106.39 & FREE Shipping. Details
Only 2 left in stock.
Ships from and sold by Amazon.com. Gift-wrap available.
  • Narrow 10-1/2-inch blade for filleting, slicing fish
  • Provides clean, low-friction cutting
  • Blade made of high-tech molybdenum/vanadium stainless steel
  • Edge retains razor sharpness exceptionally well
  • Traditional wood handle with ridge for secure grip
17 new from $103.73

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$106.39 & FREE Shipping. Details Only 2 left in stock. Ships from and sold by Amazon.com. Gift-wrap available.


Product Details

  • Product Dimensions: 18.4 x 3.6 x 1.1 inches ; 8.6 ounces
  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B00005OL4E
  • Item model number: 1804/270
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #311,193 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

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Product Description

Product Description

1804/270 Features: -Bunmei knives date back approximately 150 years.-Handmade quality.-Bunmei features the single-sided grind that is distinctive of Japanese chef's cutlery.-Material of Knife: Blade made of high-tech molybdenum/vanadium stainless steel.-Material of Handle: Bamboo.-Cleaning Care: hand-wash. Dimensions: -Dimensions: 12'' D.

Amazon.com

Thick at the back and blunt at the end, the narrow 10-1/2-inch blade on this professional-quality Japanese yanagi knife is designed to precisely fillet and slice fish. (Yanagi is the Western Japanese name; in Eastern Japan this type of fish knife would be called a takohiki--or tako--and would have a blunt end.) The shape, weight, and wood handle, which has a ridge to ensure a secure grip, are all traditional. But the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack

Customer Questions & Answers

Customer Reviews

3.7 out of 5 stars
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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Bradley Olin VINE VOICE on January 12, 2007
Verified Purchase
I recently began working in a Sushi Bar, where I was required to invest in my own knives. I wanted a good knife but didn't want to pay an exorbitant amount. Some Yanagiba and other sushi knives can cost upwards of $1000 a piece! I purchased this 10.5" Bunmei Yanagiba Knife and have found it exceeded my expectations. The blade is constantly exposed to moisture from fish, vegetables, fruit, and cleaning, and is rust free thus far. It's easy to care for, and holds a great edge.

I use this yanagiba mainly for slicing sashimi and sushi rolls. It cuts effortlessly through most things and the grip is comfortable, even when my hands are wet. As a bonus it arrived with a mean factory edge! I didn't even have to pre-sharpen it and haven't had to sharpen it once after a week of moderate to heavy use. Highly recommended for starters who've never worked with Japanese cutlery before.
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8 of 10 people found the following review helpful By Eden A. Millecchi on February 28, 2004
Extreme caution advised! These really are RAZOR sharp. I sell knives at Williams-Sonoma and I have cut myself on the Bunmei twice already. I take my job very seriously and am extremely careful when handling them, but still got cut. These are for pros, sushi chefs and those used to the blade on a Japanese knife. Very dangerous in the wrong hands. Very, very good choice if you really do want to precisely slice a lot of fish.
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3 of 4 people found the following review helpful By rcoop on December 25, 2010
Verified Purchase
looks like a great knife, but not! if you're left handed. it wasn't until i read the enclosure in the package that we saw it was for right handed cooks! doesn't look like something you'd want to try with your non-dominant hand...so order the left handed knife. who knew??
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Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife
This item: Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife
Price: $106.39
Ships from and sold by Amazon.com