Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife

Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife Review

Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife Feature

• 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

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 Yanagi are traditional sushi knives traditionally used in the northern regions of Japan. Characteristics of a sushi knife are a very long blade with a slightly curved belly, and Yanagi have a slight dropped point resulting in a midline tip. Bunmei features the single-sided grind that is distinctive of Japanese chef's cutlery. 10-1/2 inch stainless steel blade Handmade quality Bamboo handle