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Product Description
Amazon.com Review
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
Product Description
Yanagi are traditional sushi knives traditionally used in the northern regions of Japan. Characteristics of a sushi knife are a very long blade with a slightly curved belly, and Yanagi have a slight dropped point resulting in a midline tip. Bunmei features the single-sided grind that is distinctive of Japanese chef's cutlery. 10-1/2 inch stainless steel blade Handmade quality Bamboo handle
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Most Helpful Customer Reviews
9 of 9 people found the following review helpful:
5.0 out of 5 stars
Great Starter Yanagiba!,
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Amazon Verified Purchase(What's this?)
This review is from: Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife (Kitchen)
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.
6 of 7 people found the following review helpful:
4.0 out of 5 stars
Handle with Care!!,
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This review is from: Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife (Kitchen)
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.
4.0 out of 5 stars
left handers alert,
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Amazon Verified Purchase(What's this?)
This review is from: Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife (Kitchen)
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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