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Sekizo Yanagiba Sashimi Knife 210mm

4.3 out of 5 stars 225 customer reviews
| 15 answered questions

Price: $10.49 & FREE Shipping on orders over $49. Details
Only 11 left in stock.
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  • Single beveled for right handed use
  • 8 inch long blade
  • Long slender blade to glice through fish and rice rolls
9 new from $10.49 1 used from $9.44

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$10.49 & FREE Shipping on orders over $49. Details Only 11 left in stock. Sold by Miki Delight and Fulfilled by Amazon.

Frequently Bought Together

  • Sekizo Yanagiba Sashimi Knife 210mm
  • +
  • JAPANESE NAKIRI CHEF KNIFE
  • +
  • Japanese Kitchen Cooking Chef Sushi Santoku Knife Sr100
Total price: $39.58
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Product Description

Japanese Yanagiba sashimi knife for prepare Sashimi, Slice Raw Fish and Seafood * Molybdenum Rust-Resistant Steel Blade * Razor Sharp Edge * Blade Length: 11-3/4 in * Overall Length: 17-1/2 in * Wooden handle offers maximum comfort & control * Plastic Bolster * Easy to sharpen * Made in Japan by Sekiryu 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

Product Information

Product Dimensions 13 x 0.8 x 1.2 inches
Item Weight 4.8 ounces
Shipping Weight 4.8 ounces (View shipping rates and policies)
Manufacturer Sekizo
ASIN B000WQ00GQ
Item model number 4949080811419
Customer Reviews
4.3 out of 5 stars 225 customer reviews

4.3 out of 5 stars
Best Sellers Rank #8,056 in Home & Kitchen (See Top 100 in Home & Kitchen)
#2 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Asian Knives > Sashimi Knives
Date first available at Amazon.com May 11, 2004

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Customer Reviews

Top Customer Reviews

Verified Purchase
I think this knife is a good value if you want this specific kind of specialized knife.

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.
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Verified Purchase
I have read several fair reviews, and they are mostly positive, but owning several of them, I feel compelled to point out a couple of oversights by other reviewers.

Firstly, I have read several reviews that describe some of the knives as being "too light" or "less sturdy" than others of the same type. They are indeed substantially lighter than many knives of similar style, BUT this is a positive for those folks who actually know how to use a knife. I'm no professional chef, but I know how to use a knife for cutting. These knives are razor sharp, and hold a good edge for a long time when properly used and cared for. They also sharpen relatively easily. That said, if you are looking to cut through bone, get a saw or a cleaver. These knives are designed for cutting flesh and vegetables, not quartering a steer. If you use these knives for cutting up food, they are wonderful. If you use them to chop down walnut saplings in the back yard, there are other, better knives. Think of them as surgical instruments, not hatchets, and they'll serve you well.

Secondly, the handles are raw wood. When you get the knife or knives, buy a small can of polyurethane and simply dip the handles and then hang the knife point up, allowing the excess to run off onto a newspaper. leave the knife hanging for 24 hours to allow the finish on the handle to cure. Steel wool the handle lightly with 0000 steel wool, and repeat the dip-hang-cure-steel wool process to get 3 or 4 good coats of polyurethane into the handle. This brings out the beauty of the wooden handles and toughens them considerably as well. It also prevents oils from hands or foods to build up in the wood's grain.
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Verified Purchase
I bought this for a friend who makes very yummie sushi. Her old knife was just a basic chef style. She loves this knife! At one point, she barely touched the blade to the side of her finger and made a small slice. Not bad at all, just very sharp. The single-bevel blade and shaped handle make it fit well in the hand. Slice on!
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This knife is great for learning the basics in Sushi/Sashami preparation and knife skills. It is in no way, shape or form, comparable to knives even in the $150 region. The handle is rough, the ferrule is cheap plastic, and the blade has a weird "horizontal grid" texture above the Shinogi line.

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.
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