10” Sashimi Sushi Knife – Ultra Sharp Traditional Japanese Sushi Knife for Sashimi, Fish Filleting & Precision Slicing – Premium Stainless Steel Blade, Pakkawood Handle & Gift Box

I normally do not write reviews, however, this knife is perfect for my use and is well made. I expected for the price the blade to be thin and flimsy, I was surprised with the solid strong ridged blade and comfortable handle all indicating excellent craftsmanship. The attachment is excellent and sturdy. My application requires the bevel on one side and was a major factor in my decision. I chose correctly a d this knife is well beveled and is VERY sharp. My use has shown the knife holds the edge well and maintains a good curl tying surface with use. The storage box is nice and protects the knife from damage when stored. One can spend far more money for an equivalent, however the value is here in this ergonomically designed tool. I am not. A beginner and find it excellent for my uses. A engineer wil get good life from thsi knife and the superior craftsmanship will make a long life even with errors beginners make. A beginner will also be using the knife for longer periods of time and the ease of use and holding makes this knife a plus. I am a happy customer and am sure you will en with your purchase. The price is excellent for entry knife and suitable for be gunners and more advanced users alike.

Yeah, wow. Classic looks, razor sharpness, balanced and comfortable to hold. The blade is thick and a bit heavy, and the length can make it difficult to control - but if you’re buying this knife, my assumption is that you’re well aware of precisely how to use it. And that includes washing and drying immediately after use to prevent rust.

Beautiful knife and super sharp. Great for gimbap and sushi. Look:Beautiful Sharpness:Very

Firstly, let me preface with the fact that I've probably subjected this knife to more use and abuse than what normal users might. I bought this knife after a long day at work as a sushi roller for a local restaurant because the standard kitchen chef knives that my work has available easily dull and hold an edge as if they used aluminum foil in a Damascus knife... All of that being said, THIS knife holds an edge!!! When I bought it, I was looking for an affordable high-carbon blade. In my experience, high-carbon blades are extremely sharp, hold the best edges (aka they don't dull easily), and are also easily sharpened. This knife met all of those wickets...The quality of the knife is remarkable for the price. It is by far the sharpest knife that I currently own. The only thing that I wish more from it is a better quality bolster. The knife and handle are of superb quality, but the bolster holding the two together is of simple plastic. As such, the plastic is beginning to crack under the routine pressures of butchering cuts of fish, slicing cuts of nigiri and sushi rolls. I do plan on repairing the blade and bolster when the plastic does eventually crack... otherwise I would rate it the full 5 instead of 4.

I spent almost 3 years Iin Japan eating Sushi and drinking Sake. Watched many a Sushi chef producing his artwork. Now I am making my own and very happy with this Lucky knife. Very sharp, well made, exquisitely balanced and ultimately traditional. I'm a happy camper.

As a new, but passionate lover of Japanese and Eastern cuisine in general, I bought this knife to help me in (beginner, I admit) work on the preparation of Japanese delicacies, sushi and others. The knife is excellent, very high quality workmanship and design. The hand is adapted to the fist, and the blade is sharp and really great. I don't know much about sushi delicacies, but with this knife it became really interesting and easy for me. Purchase recommendations.

I almost passed this one by because of the low price, but a number of reviews mentioned that it was very sharp. I took a chance and can attest that this knife is straight-razor sharp. It easily slices through sashimi. I am sure that it's capable of making paper thin slices, but we prefer ours thicker.A few caveats: I doubt that the blade will hold up to bones or other hard ingredients. Of course, this knife is not designed or intended for that. Also, I have not owned or used it long enough to determine how frequently it needs to be sharpened. I am guessing that with weekly or more frequent use it will need tending to monthly. I have a set of stones for when I need to hone mine and I recommend that you include some with your purchase if you don't already own a set. Oh, and this is NOT a knife you want to run through a dishwasher.Not a pro knife by any stretch, but a darn nice one for the price (or even four times the price in my opinion.)

Looks good. But lacks sharpness for a sushi knife. Definitely not meeting my expectation. Not even close in sharpness to my 3 yr old sushi knife. Would not call it a sushi knife.