Bunmei 1803/270 - 10 1/2 inch Tako Sashimi Knife
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- 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
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Thick at the back and blunt at the end, the narrow, 10-1/2-inch blade on this professional-quality Japanese knife is designed to precisely fillet and slice fish. (Tako or takohiki is the eastern Japanese name; in western Japan this type of fish knife ia called a yanagi and is pointed.) The shape, weight, and wood handle--which has a ridge to ensure a secure grip--are 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
Top customer reviews
Minus for - handle looks cheap, comes from the factory almost dull, takes time to sharpen
( Make sure that you sharpen it from one side only, use Japanese sharpening stone, if you do not know how to sharpen this type of knife- there are a few good videos on YouTube )
The fact that this knife came out of the package dull is something of a puzzlement to me, considering its cost. It did take an edge very quickly with a couple of passes over the steal, however.
The handle is very light weight hardwood and the black bolster is some kind of plastic, nylon I think, so the center of balance is too far out on the blade. I've had to Krazy Glue several American dimes to the butt of the handle to achieve proper balance (painted black to accent the bolster). The handle is also very short, not particularly designed for people with large, or even average sized hands, in mind. Keep in mind the stature of your average Japanese, I guess. Not meaning at all to be offensive, but my big American hand isn't afforded a real margin of comfort here.
I'm keeping this knife. I like the single-grind edge, which is also very straight - really ideal for certain jobs. I don't see this as fulfilling the role of an all-purpose kitchen knife though. But, then, that's not why I bought it.
I think the best thing about this piece, aside from its specialized application, is just its plain good looks. Sounds shallow perhaps, but this thing is really pretty. So, sometimes form outweighs function. I can live with that in this instance.