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  • Masahiro, Yanagi, Betsussen, 210mm, Import from Japan
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Masahiro, Yanagi, Betsussen, 210mm, Import from Japan


Price: $65.00 & FREE Shipping. Details
Only 1 left in stock.
Sold by share japan and Fulfilled by Amazon. Gift-wrap available.
  • Blade 210mm, Carbon, HRC 60~63, Made by hummered
  • Handle 12cm, Magnolia-Wood(White Wood)
  • Made in Seki, JAPAN
  • Made by Traditional Japanese Technical Expert


Product Details

  • Shipping Weight: 10.1 ounces (View shipping rates and policies)
  • ASIN: B0042Y6QGM
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #164,846 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Most Japanese Sushi chef knows this maker. Please try, Very good.

Customer Reviews

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Most Helpful Customer Reviews

4 of 5 people found the following review helpful By H. Ferrantino on August 22, 2012
Verified Purchase
It slices thru fish and meat with such ease it's almost scary, so handle this knife with care!

When cutting, don't try to just push down the blade, instead use a sawing action.. it won't tug or pull the meat or sushi rolls when you do this... it will just slice right thru with ease.

DO NOT use oil to sharpen this knife. You must use a (water) wet stone. Depending on how much you use the knife will determine how often you need to sharpen it, however it seems to hold it's edge for a while.

Be careful of the blade as it can get nicks easily - don't just throw it in the drain pan with your pots and pans. (I did this and wanted to cry.. but they rub out with the wet stone)

I don't know if this is normal for this type of knife or not, but the blade will develop a very light rust if you don't dry it off immediately and apply a very light rubbing of vegetable oil on it.

Overall, I just LOVE this knife. It has great balance and weight, the handle is incredibly comfortable and this knife makes everything soooooo much easier.

**** EDIT****
Well curiosity got the better of me and I discovered the following:
Yes, carbon blades have what is called a natural patina. AKA a natural very light/ orange rust is normal on carbon steel blades. Also, if you are like me and just don't want to see a "rusty" look, do as I suggested above- just wipe with a little vegetable oil and you will have no visible patina to grate on your esthetic nerves.
I also learned that carbon steel is what allows the knife to obtain such an incredibly sharp edge and what makes them easy to sharpen.
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