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Bunmei 10-1/2-Inch Yanagi Sashimi Knife

	Our Price: $99.95 List Price: $100.00 Your Save: $ 0.05 ( 0% ) Sales Rank: #138085 (lower is better) Availability: In stock soon. Order now to get in line. First come, first served. Manufacturer: Yoshikin Avg. Customer Rating:
Brand: Yoshikin EAN: 4943691804273 Manufacturer: Yoshikin Model: 1804/270 Shipping Weight (lbs): 0.54 Dimensions (in): 18.4 x 3.6 x 1.1
Bunmei 10-1/2-Inch Yanagi Sashimi Knife 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
Bunmei 10-1/2-Inch Yanagi Sashimi Knife Description From Bunmei comes this 10.5-in. Yanagi Sashimi Knife. BUNMEI 10.5-in. Yanagi Sashimi Knife
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Bunmei 10-1/2-Inch Yanagi Sashimi Knife customer reviews: Handle with Care!! 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. Great Starter Yanagiba! 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.
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