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Sekizo Yanagiba Sashimi Knife 210mm
|Price:||$10.49 & FREE Shipping on orders over $49. Details|
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- Single beveled for right handed use
- 8 inch long blade
- Long slender blade to glice through fish and rice rolls
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Top Customer Reviews
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.Read more ›
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.Read more ›
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.
Most Recent Customer Reviews
It's really great that the quality of the product, I very like it, so hope you'll like it too. Thank you!Published 4 days ago by chen jian hua
I'm a little disappointed with the quality of the handle but the blade is sharp and seems to be holding an edge so far.Published 21 days ago by Noah G
Excellent quality knife that will compliment any kitchen. An excellent way to start off a knife collection. Good wash and its like a razor right from the box.Published 27 days ago by George
This is my first sushi knife and I have been very happy with it! It look beautiful and feels great in your hand. Comes very sharp and makes cutting fresh fish very easy!Published 28 days ago by Dave Takisaki
I am seriously in love with these knives. They cut sharply and smoothly and aren't a ton in the weight department. Read morePublished 1 month ago by Kent Roberts
The knife looks nice but it arrived damaged! It looked like a car ran over it. It was originally used for fathers day and from the looks of it it looks like my dad will be... Read morePublished 1 month ago by Jess