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Narihira Yanagiba Sashimi Knife 210mm #FC-75
|Price:||$17.90 & FREE Shipping|
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- Japanese Yanagiba Sashimi Knife for Prepare Sashimi
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|Sold By||KIKURA||WINK||Sukiyaki Japan||Dalstrong Inc.|
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Japanese Yanagiba sashimi knife for prepare Sashimi, Slice Raw Fish and Seafood * Molybdenum Rust-Resistant Steel Blade * Razor Sharp Edge * Blade Length: 8-3/16 in * Overall Length: 13-5/8 in * Wooden handle offers maximum comfort & control * Plastic Bolster * Easy to sharpen * Made in Japan by Narihira * How to Sharpen: * >Sharpening on a whetstone * >Dampen whetstone. * >Sharpen on whetstone on flat surfaces only * Usage & Care: * Wash Knife with dishwashing liquid before use. * always dry blade thoroughly after washing. * Do not use scrub brushes or abrasive cleansers * Types of Knives: * Santoku -- All purpose: For Vegetable, Fish, Meat * Nakiri -- Chopping: For Vegetable * Gyutou -- Multipurpose kitchen Knife. for Cutting vegetable, fish, or Meat * Deba -- Hard Foods: Fish bones, Meats * Sashimi -- Slicing: Slicing raw fish
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I did also buy two King 1000 grit and 6000 grit stones and after I sharpened the knife it cut paper with just the weight of the blade.
The knife is prone to corrosion. I had left it in the sink overnight and I got a few rust spots that I was able to scotch brite away. I'm also left handed and have no problems using this to slice salmon, cukes, avocado, shrimp and the sushi rolls.
Absolutely the sharpest knife I now own and I didn't have to spend a fortune on it.
Pros: cheap, good size for sushi, metal holds a good edge, single edge is good for cutting fish
Cons: handle may come off at some point, metal is some type of steel and you need to wash it right after use to prevent rust, needs to be finely sharpened to get the best performance (likely need to do this with all knifes though).
That was before I took it out of its package, however. I noticed it wasn't as sharp as I expected. No big deal - i have stones and wanted to practice sharpening single-beveled knives anyway. But close examination revealed that it was not actually single beveled. It had a microbevel running the entire back of the knife. Obviously, it was not hollow ground either.
This was pretty much a deal breaker, especially as its listed as a single sided knife in its description. It may well have other good features - the steel may be decent; it looks good for the price. But that doesn't matter when I wanted to buy a yanagi and instead got a double beveled knife that merely looked like one.
This knife is sharper than many japanese hand forged ones that cost 10 times more. Take an A4 piece of paper, hold it on a corner and you can cut it into spaghetti fine threats without effort.
Yes There is a tiny beveling on the reverse side but that is not unusual with "single beveled knifes". I own a single beveled Usuba knife which cost $110,- and is hand forged by a supplier of the japanese royal court and this too has a tiny bevel on the left side! In fact that appears to be the reason that these knifes are so outrageously sharp. I assume that Joanna has ruined her knife by "practicing to sharpen it" as she claims.
No, and it does not cut "v-shaped"!
Now, I am vegetarian, so I don't cut fish with it but I do cut mangos and ginger root into paper thin slices using the sashimi drawing technic and my word this knife does a good job!!! Given the extremly reasonable budget price this must be one of the best knifes ever!
That being said, this knife arrived dull, unable to cleanly slice a sheet of printer paper. I will invest some time to make it screamin' sharp, but the lack of a decent factory edge leaves me a little sad. Pay a little more and get a high quality knife recommended in paragraph #1 above.