Bunmei 1804/270 - 10 1/2 inch Yanagi 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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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.
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
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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.
It's a mass produced knife.
I'd probably get the Yoshihiro
1-type of Steel
I can't find anything about the type of steel used for this knife. The description for the steel is vague.
The Yoshiro uses white steel clad in a harder stainless.
which i know about
the blade edge was not perfect form factory. I can rework it, so if you are good with water stones this might no be a problem.
I don't like the finish, so I'll polish the knife. I'm not picky, my favorite knife is a rustic gyuto. Somehow this blade seems cheap.
This is my first knife of this style, I have Gyuto's, Petty's and Santuko's - so I might not be accustomed to this style.