Shun Pro Yanagiba Knife

This is the second Shun pro yanagi that I bought. I bought my first one back in 2006 and that one, by far, is the best knife I have ever owned. All of the new design changes made them flaws in my opinion. As a kitchen professional, I value practicality over aesthetics everytime. The new laser etched pattern makes the knife more time consuming to keep clean. The new handle is shaped more like the japanese ones now, which is very slim and better suited for people with very small hands. I have average size hands, but I find that the original handle (much bigger in diameter) is more comfortable for me to use. The one thing that thankfully kershaw did not change is the blade shape and that is the only reason why I gave it three stars. The blade shape makes it very easy to glide through whatever I am cutting with ease and also the VG-10 steel along with its perfectly shaped one sided blade make it very easy to keep it sharp as well. I also got a wood saya for free by mail back in 2006 and now, no saya, that sucks!! Everyone that tried my original knife loved it, but sadly, I can't recommed this knife anymore because the new design makes it so different that those same people dislike the new one as well.

This knife is perfect for slicing and preparing raw fish. I use it all the time when I make sushi (about once a week, sometimes more.) It does an excellent job and all the cuts are clean and do not tear the fish. The size is also great in my opinion, it is not too large or too small. The beauty of the knife goes without saying, it is wonderfully made and looks good in any setup. I fully recommend it if you are looking for a knife for sushi or any raw fish preparation.

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This knife is awesome for sashimi. It's also easy to clean. I am careful to hone it frequently as well using a honing steel. (Be sure to get the right one Shun has one that I use with this knife). The handle is also comfortable. Being left handed, it would be nice if they made a left-handed version (it is single-bevel, and the other side is flat), but I have adapted to use the right-handed version.

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it is not shun (at least I hope)

kitchen kapers sent me a yanagiba knife with chipped blade (hard to believed that, it passed an inspection in Japan) and fingerprints allover the mirror polished blade !!!!!!!!

outrageous !!!!!!!!!!! looks like it has been used.

Piece of fine (for the price of over a 100 bucks) vg10 steel damaged right of the box !!!

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i have another yanagi knife yoshihiro 270 sitan handle yanagi that price is more expansive and carbon still

i'm sushi helper so my head chef recommand yoshihiro stuff so i bought them and 270 size.

but... that one hella suck because I'm not cut the sasimi just cut the rolls and i hate rust thing willy bad = (

but shun yanagi is VG-10 no more rust and 9-1/2 is good size for use cut roll and sasimi also nigiri = )

i recommand this if u are sushi helper or if u hate rust buy this one = )

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