Most Helpful Customer Reviews
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15 of 19 people found the following review helpful:
4.0 out of 5 stars
Great knife but Beware on steeling it, October 20, 2001
By A Customer
Cuts like a Samurai blade quality, and doesn't need to steel as frequent as the Henckels/ Wusthof knives. It has excellent weight for a medium sized hand. However, the handles get quite slippery when wet, so keep your hands clean and dry while using this knife for safety. Also, if you plan on saving money on getting a cheaper steel, DON'T, because this Global blade is much harder than the Henckels/Wusthof blades; a qood quality Diamond coated or ceramic steel is a must, or if you really like the steel design, get the Global steel which can cost quite a bit. Overall, this is a good quality knife with proper care and attention needed, just like a Samurai would do to get use to his sword.
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3 of 3 people found the following review helpful:
3.0 out of 5 stars
Just rather good, December 24, 2007
I bought this knife only because I had a gift card and have a discount at a certain culinary-related store for being in the industry. Needless to say, it's a rather good yanagi, but just rather good.
It's definitely overpriced at $108+ since the steel (56-58rc), while still being harder than German (52-56rc) knives, is still softer than some other stainless yanagi (60rc) at the same price. Ok, you can get carbon steel, but some of us don't want to maintain one. It's even harder to maintain one when you're a cook whose job is not just to cut fish, but a variety of things all day. Another thing I'll mark this knife down for is that it doesn't have a continuous hollow ground back like most yanagi, but you can just wet the blade with a damp cloth to keep fish from sticking.
DO NOT USE A STEEL ON THIS KNIFE OR ANY SINGLE BEVEL KNIVES. This knife should only be sharpened on a high grit waterstone (6000+) and do not sharpen it only on one side as that'll weaken the edge. Even the box says sharpening it at 70/30, but 80/20 should be fine so long as you're only cutting fish.
If I had to pay full price for this knife, I'll have to give it 3/5 stars because although it's a softer steel and doesn't have a hollow ground back, it's stainless, requires extremely low maintenance for a yanagi, and it's more sanitary than an unsealed Japanese wood handle.
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5.0 out of 5 stars
The best yanagi for the money, July 13, 2009
I have 5 slicers: 3 double edge slicers (Mac, Shun, Henckels) and 2 single edge (this one and a cheapy Kai Wasabi). This one is by far the best knife for slicing seafood. It is well balanced and has the sharpest blade. It has good weight that along with it's edge makes slicing the densest seafood (like Conch) easy. Many reviewers have commented on the handle's tendency to be slippery. I totally disagree. Traditional Japanese knives are designed to be pulled, not pushed. The handle is designed to be anchored by wrapping the index finger around the top of the handle. This is secure even with oily hands as long as you pull through the cut. You must use the knife the way it was designed, it is not a western styled knife. Also, this knife is one of the few Yanagi that doesn't have the traditional Japanese handle. I dislike traditional Japanese handles because they tend to unbalance the knife and make it blade heavy. To me this knife is the best since it offers single edge sharpness and a full tang-like handle. And it is very affordable compared to other Japanese Yanagi's. Can't recommend it more.
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