Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife
by Global
List Price:
Our Price: $121.20
You Save: $11.80 (9%)
Availability: Usually ships in 24 hours
Category: Kitchen
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Product Summary
Manufacturer: GlobalBrand: Global
Model: 1804/270
Product 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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Kitchen and Housewares Reviews of Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife
Customer Review: Great Starter Yanagiba!
Summary: 5 Stars
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.
Description of Bunmei 1804/270 - 10 1/2 inch Yanagi Sashimi Knife
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 handleThick 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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