JAPANESE 3PCS SEKIRU SASHMI SUSHI CHEF KNIFE SET

A good beginner outfit so you can decide if you wish to continue into the realm of Japanese style knives. They are not for everybody. They are sharp, light and if you are heavy handed, stick with domestic western knives. I am a knife collector and write about knives. I took these and polyurethaned and sealed the handles, polished the blades and they are like razors and use them when I do a demo. Together with a cleaver and a longer sashimi, some small tools for garnish and sushi they make a nice travel kit. My good ones don't leave the place. I lost a good one at a charity benefit and I hope the thief loses a few fingers.

These do work, they are not too big, sharpen easily, and worth the value. You can always step up to the 300 dollar ones if you learn the techniques using this style of food preparation and decide to adopt Japanese Cutlery. Actually to me the sharpening is easier than you think.

These are of course a little different from the usual western kitchen knives. But I find I like to use them quite a lot. The santoku is almost a replacement for my chef's knife, the Nakiri allows me to cut thinner veggie slices quickly, and the yanagiba is handy for cutting meat and fish thinly.

They are traditional Japanese knives, made with a much thinner cutting edge and blade, and using steel that is hard but rust prone if left wet. Wipe dry after use, never put in dishwasher -as the package warns. The handles are bare white wood, so I stained and varnished the handles, because I knew they would pick up food stains otherwise. They seem to hold an edge well, I hone them once a week or so.

All in all a good bargain.

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I'm very pleased with these knives. They came VERY sharp and have held up perfectly. Knives I've purchased in the past have needed sharpening from the get-go but these have been used quite a bit and still are as sharp as when I received them. The handles are very comfortable and easy to hold and use. I worry a bit about the longevity of the handle material as they are not finished in any way but they have cleaned up with no issues so far. I highly recommend them.

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I bought this set so many years ago that I can't remember exactly when it was. I'll just settle at 10 years. The main reason I originally bought the set was because the price was very low when compared to other kitchen knives and, since they were knives used for cutting sushi and sashimi, I figured they had to be really sharp. (I was correct.)

I have read a couple of reviews which mentioned that they need to be hand-washed and dried thoroughly after each use. And, I'm not sure if it was the same reviewer (I didn't read that many) who said that the knives need to be sharpened often.

The first comment is true. These knives are not stainless steel and will rust if not dried well. I have a few other well-loved pieces of kitchen equipment, such as my 30 year-old wok and some cast iron pans, which also need special care (including seasoning and avoiding the use of soap).

As for the second comment, I cannot exactly say what the reviewer means by "needing to be sharpened often." I used to believe the same way about all of my chef's knives, until I discovered two things:

1. Family members were washing the knives in the dishwasher.

2. What I thought was a knife sharpener is actually a "steeler." I think the difference is that the sharpener adjusts the *angle* of the blade, while a steeler smooths out knicks and imperfections from the blade. (A steeler is a long, rough-surfaced (often diamond) rod with a handle. The rod is pointed to the floor and the blade of the knife is run across it. You need to do this properly, of course, and clean the rod as well.)

Therefore, if you take the time to care for these knives the way they should be treated, you may have to use a steeler every week or two *if* you subject it to *heavy use*. Guard them from the dishwasher and try to use as little detergent as possible when cleaning them.

About a year ago, the tang fell out of the handle on my non-santoku chef's knife from the set. I can't remember the exact details, but I was very impressed with how far the tang extended into the handle, it might have been fully. This only happened after how many years of the wooden handle going into the dishwasher a few times a week for almost 10 years. The other two knifes are holding up well, especially now that I have "educated" the family members who still live at home.

So I have to say that these are wonderful knives and incredibly inexpensive when compared to other well-reviewed knives for sale on Amazon and any other vendor I've seen.

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As much as I use the set (cook alot at home), it gets dull very quickly. In additon, you must wash and dry the knives directly after use or it will start to rust.Its a cheap set but as with all things you get what you paid for ....