KEEMAKE Sushi Knife Japanese - 11.5 inch Sashimi Knife Japanese VG10 Stainless steel Single Bevel Blade, Perfect Rosewood Handle Yanagiba & Slicing Knives

A very fine knife. I wanted a single edge blade--this is sharpened on the right side as you hold the knife. Good handle. Cuts nicely. made in China.

I did the Costco Salmon thing.* I bought a salmon fillet* Tossed it in my freezer for a week at -10°F* Defrosted the salmon* Portioned the salmon into sections and skinned it* Salt/Sugar cured it overnight* Sliced it up the next day as sashimiand OH BOY did we all enjoy the salmon!This Cheap VG-10 Yanagiba knife is really sharp. I'm not 100% sure that it's actually VG-10, but the edge held up nicely against my polymer cutting board. For the price, I highly recommend picking this up.The only way you can get this any cheaper is to purchase VG-10 blanks and handles from China and grind your own on a belt sander. This saves me a lot of time, effort, and energy.

You should of course know that this is a single edge bevel knife. It is quite heavy...nice thick blade, can't imagine every wearing it out. I expected it to be sharper 'out of the box' but a little work and a few strokes with the steel (one side only of course) and it would shave my arm.

Says German steel and it looks like the company is based in Japan.What most people don’t understand what makes a knife super expensive is not where it is made or even the type of steel it’s made from. Metal engineering has advanced to a science these days, that’s why you see these guys on the internet making these amazing knives and swords from rebar and old ball bearings.What makes a knife expensive is a hand sharpened blade. With a hard steel blade it takes 20 to 30 hours to perfect the edge on the blade.So far I’m impressed with the overall quality of this knife. It’s very well constructed and will give me many years of service.I’ve already invested about five to eight hours into reworking the blade using my oil stones. You can see from the photos I have a ways to go, which speaks to the hardness of the steel.

I am not an expert in Japanese steel, by any means. I wanted a nice fish knife for breaking down large pelagic species on the west coast. I bought this knife because it looks very nice, doesn't break the bank, has the thickest spine I could find, and appears to maybe have a full tang (not 100% on that tho).The quality, out of the box, appears great. The blade and hilt are one assembly and mate with the G10 handle, it could still be a full tang in there. The spine is perfectly smooth; like perfectly (someone on here complained they had a mold line on their spine). The edge is seriously freaking razor sharp. For the money, I don't think you will find a better deba knife.

The front cutting edge of this knife has been irrecoverably damaged by the manufacturer grinding a second bevel. This knife will never be able to be sharpened properly due to this damage. A real yanagiba only has a single flat front bevel and a concave ground rear face. Again, do not buy this knife if you want a real yanagiba for cutting fish. The second bevel is so deep on this knife that you’d have to spend hours/days grinding it down, which would leave you with a much smaller blade and could only be accomplished with specialized equipment. Do not buy this knife.

It's not worth the price at all! It feels like a piece of iron in your hand!

It's not very sharp to cut fish for sashimi.I wish they can replace it with the sharp one.