Yoshihiro Ice Hardened High Carbon Stainless Steel Wa Sujihiki (Slicer) Japanese Sushi Sashimi Chef Knife 9.5"(240mm)

I purchased this knife for use slicing barbecue. I wanted a knife long and sharp enough to create seamless cuts into brisket (which often is cut with serrated knives - damaging the exterior bark) similar to a yanagiba does for fish. However, yanagiba knives offer a single sided edge that cannot withstand more rigorous use.This sujihiki came with a great edge out of the box, and took an even better edge after I stoned it. It's also held that edge exceptionally well, cutting through entire pork bones with such ease that I confused it for the cartilage in a rack of st. louis cut spares.I also have found Yoshihiro to be an exceptionally well stocked, timely dealer of knives - and have purchased additional goods from them since this purchase.

Good entry level knife.

perfect for slicing meat ,fish ,roasted prime rib,even carving turkey.it good for sushi roll.sushi rice has vinegar mixture, it get steel knife rusted easily at same day.just wipe out wet towel, that's it. rust care free knife.also easy to sharpen. very light ,well balanced.use any portable sharpener.for serious chef use whetstone 1000 grit, finish with 6000 or up grit.

An amazing piece of quality workmanship. The blade holds its edge extremely well, i couldn't be happier with this knife and I will definitely be buying Yoshihiro in the future.

i has several questions about the knives such as warranty etc the people at the store were very friendly. I am a sushi chef and use this knife daily. Amazing thanks

I like it

good knife

Very very good knive.