Sashimi Sushi Knife 10 Inch - Knife For Cutting Sushi & Sashimi, Fish Filleting & Slicing - Very Sharp Stainless Steel Blade & Traditional Wooden Handle + Gift Box

Good day. Very good stuff.

I spent almost 3 years Iin Japan eating Sushi and drinking Sake. Watched many a Sushi chef producing his artwork. Now I am making my own and very happy with this Lucky knife. Very sharp, well made, exquisitely balanced and ultimately traditional. I'm a happy camper.

This knife does a good job of cutting sushi rolls, but I don’t need it to be so long. (I’m not using the knife to process 300 pound tunas brought in from the sea, so I don’t need a Samurai sword for what I’m doing.) Shorter types of knives are never touted as being good for cutting sushi rolls, so I didn’t take the chance of buying one.For the rolls to not tear apart when cutting them it also helps to wipe the blade off with a wet towel and then wet the blade again between the cuts.If you want to be able to submerge the entire blade of this long knife in water between cuts, you will need to use a long and shallow container to hold the water, otherwise you would need to have an enormous container of water sitting on the counter to do that. (I’m using a narrow and shallow 15 inch long plastic organizer tray that lets me submerge the entire knife.)

It's a knife with beveled edge only on one side works great

As a new, but passionate lover of Japanese and Eastern cuisine in general, I bought this knife to help me in (beginner, I admit) work on the preparation of Japanese delicacies, sushi and others. The knife is excellent, very high quality workmanship and design. The hand is adapted to the fist, and the blade is sharp and really great. I don't know much about sushi delicacies, but with this knife it became really interesting and easy for me. Purchase recommendations.

Panic. Utter panic.Shelter in place?NO. No. It can't be. But it is. The horror.Another day, muttering behind a well worn mask, I walk by the depressing 5 foot sushi cooler at the local grocer. I peer into the plastic cells. Those sad, day old monstrosities. Lying in wait for some undiscerning addict such as me. And she will bring it home, remove it from the bag, and sob over its utter disgrace.On other days, the addiction leads to irrational decisions. I cringe as the delivery driver approaches, an hour and a half after I placed the regretful order. The drip of eel sauce from the bag tells me things are bleaker than I realize. I take the receipt to sign. My spine turns to a limp worm as I watch a small fortune disappear.The weeks drone on. I see no light. Something must be done. But the fear is insurmountable. Do I dare attempt the unthinkable? Do I dare take the first step in the long journey of self-sufficient sushiness?I do. I forge through the mire and collect my thoughts and my tools. Perfect Nori. Perfect rice. Perfect avocados. Perfect cucumbers. Immaculate fish. The ever so simple rolling mat. I muster my focus and follow 37 different how-to videos simultaneously. My courage begins to grow.And finally, there it sits. A beautiful amalgamation of desperation and human will. And as I look at the uncut roll, the fear returns. I turn pale. How will I ever dissect this work of magic?I turn to the black Lucky Cook case. I slowly open the lid. It shines with the light of a thousand suns. I remove the almighty blade. I unsheathe it, and the universe pauses. I am at this moment, eternal. With no effort, I push the steadfast blade through the roll. It slides with grace and poise. I am floating in the void of wonder. I wipe the knife off and cut again. Bliss. With each cut, I am unfolding the cosmic onion.I finish cutting the roll, carefully wash the blade. I stare into its flawless curve and a single tear falls from my eye.

Looks good. But lacks sharpness for a sushi knife. Definitely not meeting my expectation. Not even close in sharpness to my 3 yr old sushi knife. Would not call it a sushi knife.