Sushi Knife Japanese Sashimi Knives 10 Inch, Hand Forged High Carbon Steel Yanagiba Knife, Kitchen Chef Knives for Cutting Sushi & Sashimi, Fish Filleting

I like this knife easy to work at kitchen

Very sharp, gorgeous nice weight knife. Good size. It grips your hand perfectly. Slices with ease. It will cut.

This is a beautiful knife! The blade is gorgeous and super sharp. The handle is very comfortable and easy to grip. I would highly recommend it.

adds a touch of class to the kitchen. Came sharp, seems to rust a little quicker, good price and the handle is comfortable for different sized hand. Great for you or a friend

This sushi knife came extremely well packaged and is very sharp; forged by strong steel. Used it multiple times to cut fish and you never have to run it twice over the same place; it is very sharp!

Reviewing the HOSHANHO Sushi Knife Japanese Sashimi Knife 10 InchThis is a large sushi knife that I ordered for carving meats and things. Have not tried it on sushi, but I can see it slicing through like butter.It arrived with a clean, sharp edge. Well finished VG-10 steel with no visible machining marks.The handle is very nicely finished rosewood that has the appearance of knives costing hundreds more.The grip is smooth, but not slippery.So far I have sliced a fried turkey and glazed ham and it performed like a champ.I'm not a sushi knife expert, but I don't see why this knife would not perform as well as others costing much more.

As a knife snob, I am supposed to hate this Chinese copy of a traditional Japanese sushi knife. But I can’t, because it’s quite excellent. Particularly for $75. I know, I know, the advertised VG10 steel is really 10cr15CoMrv. But it is an amazing slicer.IMPORTANT NOTE: this is a double bevel knife, sharpened on both sides of the blade. If you are looking for an authentic, single bevel / chisel grind, this is not it.It made short work of a Boston butt I was cutting for pork chile verde. Yes, I know, that is not it’s intended use, but I didn’t happen to have a sushi-grade salmon in my fridge.PROs:(+) It comes out of the box razor sharp and ready to go.(+) The construction and fit/finish are both great, and the Wa handle feels amazing with no ridges or burrs.(+) From >6 feet away, it looks just like the $250 Yanagiba I use in my catering business.CONs:(-) The double bevel - while perfect for me - might not please chefs seeking a specialized, traditional blade geometry.(-) From <6 feet away, the kurouchi (blacksmith” finish and hammering is clearly machine created.Although it is not 100% authentic, it handles really well and I envision using it on not just fish, but other meats requiring fine cuts. Overall, this is a great team and. recommend it for high performance and low price.

This is not an expensive Sashimi knife, but it is a very good imitation and does not cost hundreds of dollars. it is a heavy knife that comes out of the box as sharp as you could expect. The blade is long and the handle is made to accommodate the length and weight of the blade. Calling it a Sushi knife might be a stretch, but it will cut a nice thin slice of fish or any other type of meat or vegetable. I use it mostly for cutting meat and it does a superb job of slicing through thick steaks, chicken, or pork. I find the knife to be excellent for meal prep or carving and recommend it at this good price point.