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Bunmei 10-1/2-Inch Yanagi Sashimi Knife | 
| Brand: Yoshikin
Category: Kitchen
List Price: $100.00
Buy New: $99.95
You Save: $0.05
Rating:  2 reviews
Sales Rank: 131001
Fragile: Yes
Shipping Weight (lbs): 0.5
Dimensions (in): 18.4 x 3.6 x 1.1
MPN: 1804-270
Model: 1804/270
EAN: 4943691804273
ASIN: B00005OL4E
Shipping: Eligible for Super Saver Shipping
Promotion: Save $10.00 when you spend $50.00 or more on Qualifying Items offered by Amazon.com. Enter code BMLSAVES at checkout. Terms and Conditions
Availability: In stock soon. Order now to get in line. First come, first served.
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| Features:
| • | Narrow 10-1/2-inch blade for filleting, slicing fish | | • | Provides clean, low-friction cutting | | • | Blade made of high-tech molybdenum/vanadium stainless steel | | • | Edge retains razor sharpness exceptionally well | | • | Traditional wood handle with ridge for secure grip |
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| Editorial Reviews:
Product Description
From Bunmei comes this 10.5-in. Yanagi Sashimi Knife. BUNMEI 10.5-in. Yanagi Sashimi Knife
Amazon.com Review
Thick at the back and blunt at the end, the narrow 10-1/2-inch blade on this professional-quality Japanese yanagi knife is designed to precisely fillet and slice fish. (Yanagi is the Western Japanese name; in Eastern Japan this type of fish knife would be called a takohiki--or tako--and would have a blunt end.) The shape, weight, and wood handle, which has a ridge to ensure a secure grip, are all traditional. But the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack
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| Customer Reviews:
 Great Starter Yanagiba! January 12, 2007
4 out of 4 found this review helpful
I recently began working in a Sushi Bar, where I was required to invest in my own knives. I wanted a good knife but didn't want to pay an exorbitant amount. Some Yanagiba and other sushi knives can cost upwards of $1000 a piece! I purchased this 10.5" Bunmei Yanagiba Knife and have found it exceeded my expectations. The blade is constantly exposed to moisture from fish, vegetables, fruit, and cleaning, and is rust free thus far. It's easy to care for, and holds a great edge.
I use this yanagiba mainly for slicing sashimi and sushi rolls. It cuts effortlessly through most things and the grip is comfortable, even when my hands are wet. As a bonus it arrived with a mean factory edge! I didn't even have to pre-sharpen it and haven't had to sharpen it once after a week of moderate to heavy use. Highly recommended for starters who've never worked with Japanese cutlery before.
 Handle with Care!! February 29, 2004
4 out of 5 found this review helpful
Extreme caution advised! These really are RAZOR sharp. I sell knives at Williams-Sonoma and I have cut myself on the Bunmei twice already. I take my job very seriously and am extremely careful when handling them, but still got cut. These are for pros, sushi chefs and those used to the blade on a Japanese knife. Very dangerous in the wrong hands. Very, very good choice if you really do want to precisely slice a lot of fish.
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