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Happy Sales HSSR400, Japanese Long Sashimi Sushi Knife, 210 mm
|Price:||$19.95 & FREE Shipping|
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- Happy Sales Single beveled knife for right handed use
- 8 inch long blade
- Long slender blade to slice through fish and rice rolls
- Made in Japan
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Happy Sales Japanese Yanagiba sashimi knife for prepare Sashimi, Slice Raw Fish and Seafood Molybdenum Rust-Resistant Steel Blade Razor Sharp Edge Blade Length: 8 in Overall Length: 14 in Wooden handle offers maximum comfort & control Plastic Bolster Easy to sharpen Made in Japan.
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Why 4 stars then? Because it will save you HUNDREDS of dollars. How do I know this? Because I have seen no less than 8 different people show up, unwrap their $250 Yanagiba, and ruin it 5 minutes in.
This knife is great to learn how to do all of the basic cuts (hirizukuri, sogi giri, katsuramuki, etc), as well as some advanced ones without breaking the bank.
Also, SHARPENING. This comes with absolutely no ura oshi. I m not suprised however this knife is how I learned to sharpen single bevel knives and it has rewarded me with a great technique and understanding of how these knives work.
Its also a GREAT beginner size. the longer the yanagi, the more difficult to wield properly. So 210mm is my recommended starting length for most people. It comes surprisingly sharp out of the box, and takes an edge really well. I do not know what type of steel this is but if I ha to guess it seems like a softer version of stainless without the refinements.
A word of caution, this knife is single bevel. DO NOT go crazy and start trying to cut sweet potatoes. There is a technique involved, and this is a great tool to learn with. You can, and WILL cut yourself if you don't pay attention.
You wont shed a tear when it breaks, and if you mess it up, you wont care. Great learning tool and with a few months of using it youll be able to upgrade to something better.
You might want to know that I'm a bit of a sharpening geek, and I spent some time getting the edge just how I wanted, but now that I have it slices like nothing else in my knife drawer (of about 20 knives). I'm not sure I would be this satisfied if I hadn't known how to resharpen the edge to my satisfaction. Others have noted it doesn't hold up to multiple re-sharpenings which I'm sure means they haven't known how to restore the edge properly. The steel is just fine. It's not super high-grade knife steel perhaps, but it takes a keen edge just fine and holds up when ground at the right angle.
I'm sure it's not for everybody. I'm not sure how long the factory edge would hold up without some loving care. And it's a very specialized knife, really optimized for slicing fish into sashimi-sized slices.
But I wanted to try out this style of knife and the next price point for a knife of this style was about $100, more than I wanted to pay to experiment.
For those who might care about the sharpening details, I started by flattening and then polishing the back to 2000-grit (actually just the edges of the back get flattened and polished since the back is hollow-ground). This is a must-do step to get a really keen edge since the edge is only ground on one side (like a plane iron). Then I trued up the primary grind on the other side to 15 degrees (seemed like it was about 17 to start), then put a secondary edge at about 20 degrees when the 15 degree edge wouldn't hold up very well. With the secondary edge polished to 2000-grit, the edge cuts (slices, not chops) extremely well, better than any knife I've ever used, and seems to be holding up well with a gentle (ceramic) steeling before each use.
I feel like I have a good feel for this style of knife now and might invest in a higher-end model later if the spirit moves :)
Do note that this knife is shorter than described and as it appears in the picture. The blade length is 200mm, not 300mm, and the overall length of the knife, including handle, is 320mm. Knife length is properly described by the length of the cutting blade, not including the handle.
The GOOD: Extremely sharp and heavy enough to do some tougher cutting. This is my go to knife for cutting my sushi rolls. It has an edge on one side only so make sure that you don't sharpen the flat side.
The BAD: Nothing, this is a great knife for the price.
Please vote if this review helped you.
This is my honest opinion and I have NOT been compensated for this review or been given any discounts.
Most recent customer reviews
Single bezel allows sushi and sashimi to slide off with ease.Read more
No oils in the wood made it easy to stain to my liking.