This knife is the ultimate in slicing raw fish. The square tip is in the "Osaka style", which makes it a little more unique than other traditional sushi knives. The all stainless construction means easier maintenance, since most sushi knives are carbon steel and rust and stain easily. Balance is never, ever a consideration with sushi knives. They are not made for chopping. The long blade is designed for extended blade strokes while slicing through fish or vegetables. This knife gets lots of use at our house, even in slicing bananas for morning breakfast!
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...an edge, and good balance.The fact that this knife came out of the package dull is something of a puzzlement to me, considering its cost. It did take an edge very quickly with a couple of passes over the steal, however.
The handle is very light weight hardwood and the black bolster is some kind of plastic, nylon I think, so the center of balance is too far out on the blade. I've had to Krazy Glue several American dimes to the butt of the handle to achieve proper balance (painted black to accent the bolster). The handle is also very short, not particularly designed for people with large, or even average sized hands, in mind. Keep in mind the stature of your average Japanese, I guess. Not meaning at all to be offensive, but my big American hand isn't afforded a real margin of comfort here.
I'm keeping this knife. I like the single-grind edge, which is also very straight really ideal for certain jobs. I don't see this as fulfilling the role of an all-purpose kitchen knife though. But, then, that's not why I bought it.
I think the best thing about this piece, aside from its specialized application, is just its plain good looks. Sounds shallow perhaps, but this thing is really pretty. So, sometimes form outweighs function. I can live with that in this instance.
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