JapanBargain Japanese Yanagiba Knife, 2 Pack, 10-1/2 Inch Sashimi & Sushi Knives, Made in Japan High Carbon Stainless Steel Extra Long Blade, Traditional Japanese Chef Knife for Fish

I really like this knife and give it a 5 out of 5 for value. the only things are some plastic fittings but for the budget price that is to be expected, the steel is razor sharp and I like the construction of the blade insofar as taper, thickness, and concavity on the fish-side of the blade. I'd give it a 10 out of 10 for it's price and value. Just not 10 out of 10 for knives priced at higher price-points. For example, for twice the price you can get a knife with a brass butt and pommel and dark hardwood handle. Does that cut better, probably not.

The adhesive for the little metal handle guard is very cheap. It came off after washing it once. For the price this is a perfectly fine knife that can definitely be sharpened.

The quality met my high expectations. Compared to many other Japanese sushi knives it is a bargain.

After 2- only two simple uses, the knife that was delivered to me wouldn't cut through a tomato or even though the tomatoes skin. I'll keep it, have it inspected and sharpened by a knife sharpening professional.. If the knife performs well after the Sharpening, I'll learn to sharpen the knife and keep using the thing. If it's unworthy of service to me or if it cuts..... is to be seen.

Buen filo y diseño. Excelente cuchillo. Contento con la compra.

(Good for beginners) I have been making sushi for the past 10 years and have very expensive knives i decided to give it the shot, and I didn't really like it I use it to make rolls and it is very heavy in a long run. Very thick and hard to sharpen with the wet stone( because is too thick) Overall: The knive it self is very thick,heavy and hard to sharpen i am not saying that is a bad knive i will say give it a try. is a goid knive if you don't have any experience in the field.

Excellent!!!

This knife is sharp and looks nicely made, but it is not a true Yanagiba. The back of the blade is not concave, it's flat. Also the bevel is flat. On a true Yanagiba the bevel is slightly convex. But as they say on "Forged in Fire", it will cut.