Bunmei 1802/180 - 7 inch Usuba Knife

I recently began working in a Sushi Bar, where I was required to invest in my own knives. I purchased this Bunmei Usuba 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. It's easy to care for, and holds a great edge.

I use this usuba bocho for chopping all manner of things, from fish, veggies, etc, and I also use to to slice and dice. It cuts effortlessly through most things and the grip is comfortable. As a bonus it arrived with a mean factory edge! I didn't even have to pre-sharpen it. Highly recommended for the price (I paid $77.99).

I'm a professional chef, and just picked up this knife. When i opened the box, i noticed there was almost no edge on it. I think the back of the knife was actually sharper. I do all my own sharpening but after a few swipes on the stones, i noticed the blade is not only bent, it has a "wave" to the edge. Making it impossible to sharpen. it's a useless knife without having it reforged. if you want good japanese steel, stick with shun, i've never had any problems out of them. the only thing good going for this knife, is it's actually a very nice mix of steel with just the right about of carbon so that it isn't too hard or too soft. To bad the manufacturing of it is horrible.

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