Shun Pro 10-5/8-Inch Yanagiba Knife

Without being a purist, (I'm from Wisconsin, after all), this is a very nice sashimi knife, considering the price. Those of you who work at sushi bars will scoff, but this isn't a $600 hocho either, and not all of us wish to spend so much. No saya came with my knife.

After many sharpenings, the back must be leveled, very much like a good Japanese chisel, as the hollowed part comes closer to the edge, but this is true of all knives of this type.

Money well burned, if you cut a lot of fish into tiny bits. It is good for many other things, and gets a lot of use in my house.

BTW if you are just fooling around or learning, get one of the $30 knives they are plenty good, and, if you find that you don't like using this type, you haven't blown a bunch of cash that you could have spent on ahi or mahimahi . . .

I bought this to use at work; I couldn't be happier with it. It's a beautiful knife, excellent for skinning & portioning fish. We get large Mahi-Mahi halves w/ the skin on in the kitchen I work in, & I bought this knife mainly to use on those. It's perfect for the job. A flawless edge and needle-sharp, perfect tip make what was a somewhat cumbersome task a breeze. I have several knifes from various well-known "upscale" companies; this one ranks at the top of the list. Beautiful to look at, perfectly weighted, precision edge everything one could want in a knife. I hesitated at the price, but after using this knife for a couple of weeks, it's obvious that it was a worthwhile investment. With proper care, I'm sure it will stand up to many, many years of professional use. In a home kitchen, I'd wager it would last a lifetime.

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I recently purchased the shun pro knife. The steel is of the highest quality,and the weight is perfectly balanced. The knife blade and handle are designed for right handed users. The knife arrived razor sharp and has performed flawlessly. The knife is so well designed that I can cut paper thin sashimi, and make sushi the way it is meant to be, one bite.

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Are these two different knives? They are both listed as Shun Pro VG10 single-bevel knives with Pakka-wood handles. I have the Shun Pro Usuba knife, which is excellent.

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I bought this to use at work and cut my finger on the very first day. The cutting edge is razor sharp! But if using it with care, this is a great knife to slice a lot of fish precisely. This knife has met my needs very well.