---
product_id: 1347876
title: "JapanBargain 1553, Japanese Sushi Chef Knife Yanagiba Sashimi Knife High Carbon Stainless Steel Blade 240mm Made in Japan, 9-1/2 inch"
brand: "japanbargain"
price: "$91.45"
currency: USD
in_stock: true
reviews_count: 6
category: "Japan Bargain"
url: https://www.desertcart.us/products/1347876-japanbargain-1553-japanese-sushi-chef-knife-yanagiba-sashimi-knife-high
store_origin: US
region: United States of America
---

# ergonomic wooden handle 240mm razor-sharp blade molybdenum rust-resistant steel JapanBargain 1553, Japanese Sushi Chef Knife Yanagiba Sashimi Knife High Carbon Stainless Steel Blade 240mm Made in Japan, 9-1/2 inch

**Brand:** japanbargain
**Price:** $91.45
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice like a pro, impress like a chef!

## Quick Answers

- **What is this?** JapanBargain 1553, Japanese Sushi Chef Knife Yanagiba Sashimi Knife High Carbon Stainless Steel Blade 240mm Made in Japan, 9-1/2 inch by japanbargain
- **How much does it cost?** $91.45 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/1347876-japanbargain-1553-japanese-sushi-chef-knife-yanagiba-sashimi-knife-high)

## Best For

- japanbargain enthusiasts

## Why This Product

- Trusted japanbargain brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Comfort Meets Control:** Ergonomic wooden handle with plastic bolster for fatigue-free, secure grip.
- • **Durability That Lasts:** Rust-resistant molybdenum steel blade stays sharp and easy to maintain.
- • **Extra-Long 9.4" Blade:** Generous blade length ensures clean, uninterrupted cuts every time.
- • **Precision-Crafted for Sashimi:** Expertly designed for flawless raw fish slicing, elevating your sushi game.
- • **Authentic Japanese Craftsmanship:** Made in Japan, blending tradition with modern kitchen performance.

## Overview

The JapanBargain 1553 Yanagiba Sushi Chef Knife features a 240mm high-carbon molybdenum stainless steel blade designed for precision sashimi slicing. Its ergonomic wooden handle with plastic bolster offers superior grip and control, while the rust-resistant blade ensures long-lasting sharpness. Crafted in Japan, this knife combines traditional craftsmanship with modern durability, making it an essential tool for sushi enthusiasts and professional chefs alike.

## Description

Japanese yangban sashimi knife for prepare sashimi, slice raw fish and seafood molybdenum rust-resistant steel blade razor sharp edge blade length: 9-1/8 in overall length: 14 in wooden handle offers maximum comfort and control plastic bolster easy to sharpen made in Japan by seize how to sharpen: Sharpening on a whetstone dampen whetstone. Sharpen on whetstone on flat surfaces only Usage and care: Wash knife with dishwashing liquid before use. Always dry blade thoroughly after washing. Do not use scrub brushes or abrasive cleansers types of knives: Santo, all purpose: For vegetable, fish, meat naira, chopping: For vegetable Guyton, multipurpose kitchen knife. For cutting vegetable, fish, or meat debar, hard foods: Fish bones, meats sashimi, slicing: Slicing raw fish.

Review: Good Value - Most of us only use a Yanagiba occasionally as it is very specialized. I decided to try an inexpensive version to learn about use and sharpening. My experience has been very positive. The fit and finish are far better than most inexpensive knives and the construction seems solid. Use: In the few days I have had it I have cut tuna for sashimi, sliced vegetables and even prepared cantaloupe cubes. The knife has been flawless . I also removed the fat from a beef rib roast and it did the job admirably. Sharpening: The knife arrived adequately sharp but with a rough edge. As it is single bevel it requires a different technique from normal Japanese (or other) knives. The classical method with whetstones is time consuming and technically challenging for me so I reverted to my Edgepro. The beveled edge appears to be about 10 degrees and I started there and checked with a Sharpie. I adjusted slightly higher, maybe 12 degrees and worked with 1000 grit stone and 2000 and 3000 polishing clothes. The result was a much smoother edge that will easily shave. I now touch up with a ceramic hone at low angle and a leather strop with .5 micron diamond spray. This is not a Shun but for the limited times it is used appears to be a very workmanlike tool. The balance is fine and the blade cuts straight. It actually is well finished and not an embarrassment to show to guests. I can certainly suggest it for someone looking for a good knife at a very reasonable price.
Review: Good sushi / sashimi knife, Solid with good edge sharpness & retention. - As with the deba, the cutting profile is convex - the knife just slices through vegies, meats with very little resistance. Please coat the handle before first use, with a hard durable finish - I used polyurethane ( 3 coats ), applying the next coat after the previous coat had dried completely. Got it with the deba to prep sushi and it has been a wonderful companion. Allows for a very sharp edge with a convex profile that almost slices through fish steaks almost by itself. D-shaped handle fits well and allows for good control of cuts. This and the deba is set up for right hand grip, trying to use it with your left hand is an exercise in frustration. Comes with a good edge straight from the box, only resharpened it once the edge needed it. If you are standing close to the cutting board, take one step back and you will find that it is easier to control the knife. Japanese knife techniques are designed with this standing position, instead of 'belly touching the counter' as we all seem to gravitate to. Love this knife - it will cost much, much more for a knife with better edge sharpness and retention. Applying the polyurethane to finish the handle is an extra thing you will have to do if you want the longest service life. Its not a concern or hassle to me, ( hence 5 *s ) as I always 'mod' my tools to get the best out of them. I also like to add my personal touch and as such prefer to apply it myself than have to strip a lousy job on the handle and correct someone else's mistake or inattention to detail.

## Features

- Precision for Sashimi and Raw Fish: This Japanese Yanagiba Sushi Chef Knife is expertly designed for preparing sashimi and delicately slicing raw fish, ensuring that each cut is executed with precision and finesse.
- Extra-Long Blade: The knife features an extra-long Japanese knife blade with a length of 9-1/2 inches, providing ample space for clean and precise cuts. The overall length of 14 inches offers a perfect balance for optimal control and maneuverability.
- Comfortable Wooden Handle: The knife boasts a comfortable wooden handle that offers maximum grip and control, making it a pleasure to use, even during extended periods of slicing. The plastic bolster adds an extra layer of safety and stability during use.
- Razor-Sharp and Rust-Resistant Blade: Crafted from Molybdenum rust-resistant steel, the blade remains sharp and durable over time. It's easy to sharpen, ensuring that the knife maintains its exceptional cutting edge throughout its lifetime.
- High-Quality Japanese Craftsmanship: This Yanagiba Sushi Chef Knife is made in Japan, a testament to the country's tradition of precision and quality in knife making. It is a reliable tool that meets the highest standards of craftsmanship, perfect for both sushi enthusiasts and professional chefs who demand the best in their kitchen tools.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B000OIEP86 |
| Best Sellers Rank | #818,422 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #3,102 in Chef's Knives |
| Blade Color | Silver |
| Blade Edge | Plain |
| Blade Length | 240 Millimeters |
| Blade Material | Alloy Steel |
| Brand | JapanBargain |
| Color | Stainless Steel |
| Construction Type | Forged |
| Customer Reviews | 4.0 4.0 out of 5 stars (298) |
| Date First Available | September 20, 2010 |
| Global Trade Identification Number | 04949080811457 |
| Handle Material | Stainless,Plastic,Steel |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Item Length | 14 Inches |
| Item Weight | 8 ounces |
| Item model number | 1553 |
| Manufacturer | Sekizo |
| Material | Stainless Steel |
| Size | 9.4" |
| UPC | 719363553824 |

## Product Details

- **Blade Edge:** Plain
- **Blade Material:** Alloy Steel
- **Brand:** JapanBargain
- **Color:** Stainless Steel
- **Handle Material:** Stainless,Plastic,Steel

## Images

![JapanBargain 1553, Japanese Sushi Chef Knife Yanagiba Sashimi Knife High Carbon Stainless Steel Blade 240mm Made in Japan, 9-1/2 inch - Image 1](https://m.media-amazon.com/images/I/61q5dYW3oHL.jpg)

## Questions & Answers

**Q: Are the Sekizo knives made in Japan or in China?**
A: With the comments I've read, the metal and blade itself are not made in Japan.  If it was a quality metal, it would say what type of metal it is.  Looking closer, it just says, "Alloy Steel" which can mean almost anything.  Alloy means it is made of 2 or more substances...so, they are preying on those that know little about quality knives.  Skipping and moving on to a better blade.  JapanBargin...that could be a name created in China or Russia...it's a name.  I could name my company "Ms. America", even though I'm a dude.  The name belongs to the first to buy it.

**Q: What are the cutting edge blade angles of this knife, please (eg; 60:40, 50:50 and so forth and so forth) ?**
A: Single ground only- with cutting blade angle of about 10 - 12 degrees. These blades are convex - grind on only one side ( right side as you hold it ). Proper way to sharpen is with Japanese water stone, sharpening on the single bevel side and then finishing up with a few strokes on the 'flat' side. The 'flat' side is just placed parellel on the stone - you will notice only a very small section on the top and bottom edges of the 'flat' will have material taken off.

**Q: What kind of steel is this knife made of?**
A: Stainless steel

**Q: Does this knife come with a sheath for storage? If not can anyone suggest a sheath that fits?**
A: No storage sheath, I just keep it in the box it came in. So far it works fine, I tryed a fillet knife the other da just to test it on Sushi rolls and it preformed just as well. Just in case you want to save a buck or two.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Good Value
*by T***E on November 1, 2013*

Most of us only use a Yanagiba occasionally as it is very specialized. I decided to try an inexpensive version to learn about use and sharpening. My experience has been very positive. The fit and finish are far better than most inexpensive knives and the construction seems solid. Use: In the few days I have had it I have cut tuna for sashimi, sliced vegetables and even prepared cantaloupe cubes. The knife has been flawless . I also removed the fat from a beef rib roast and it did the job admirably. Sharpening: The knife arrived adequately sharp but with a rough edge. As it is single bevel it requires a different technique from normal Japanese (or other) knives. The classical method with whetstones is time consuming and technically challenging for me so I reverted to my Edgepro. The beveled edge appears to be about 10 degrees and I started there and checked with a Sharpie. I adjusted slightly higher, maybe 12 degrees and worked with 1000 grit stone and 2000 and 3000 polishing clothes. The result was a much smoother edge that will easily shave. I now touch up with a ceramic hone at low angle and a leather strop with .5 micron diamond spray. This is not a Shun but for the limited times it is used appears to be a very workmanlike tool. The balance is fine and the blade cuts straight. It actually is well finished and not an embarrassment to show to guests. I can certainly suggest it for someone looking for a good knife at a very reasonable price.

### ⭐⭐⭐⭐⭐ Good sushi / sashimi knife, Solid with good edge sharpness & retention.
*by E***J on February 4, 2015*

As with the deba, the cutting profile is convex - the knife just slices through vegies, meats with very little resistance. Please coat the handle before first use, with a hard durable finish - I used polyurethane ( 3 coats ), applying the next coat after the previous coat had dried completely. Got it with the deba to prep sushi and it has been a wonderful companion. Allows for a very sharp edge with a convex profile that almost slices through fish steaks almost by itself. D-shaped handle fits well and allows for good control of cuts. This and the deba is set up for right hand grip, trying to use it with your left hand is an exercise in frustration. Comes with a good edge straight from the box, only resharpened it once the edge needed it. If you are standing close to the cutting board, take one step back and you will find that it is easier to control the knife. Japanese knife techniques are designed with this standing position, instead of 'belly touching the counter' as we all seem to gravitate to. Love this knife - it will cost much, much more for a knife with better edge sharpness and retention. Applying the polyurethane to finish the handle is an extra thing you will have to do if you want the longest service life. Its not a concern or hassle to me, ( hence 5 *s ) as I always 'mod' my tools to get the best out of them. I also like to add my personal touch and as such prefer to apply it myself than have to strip a lousy job on the handle and correct someone else's mistake or inattention to detail.

### ⭐⭐⭐ Bad blade geometry for great price
*by A***N on January 21, 2015*

Price is good, but the blade geometry was really off and required a lot of work to fix. Knife would be better if it just came unsharpened. The face side of the single bevel edge was concave when it really should be very slightly convex below the shinogi line. The back side of the blade was rough/uneven and did not have the right concavity. Finally, the knife was sharpened with a large bevel along the edge that completely negated the single bevel angle and took a long time to remove (it would was way too big to be a "microbevel"). It was like the factory edge was a western sharpening on the Japanese single bevel edge, which kind of defeats the purpose of the knife and requires a lot of work to fix. The stainless steel was annoying to sharpen, but was ok for the price. I wish the knife was a cheap carbon steel instead. The handle is exactly what you'd expect for the price (cheap wood that's rough and unfinished), but the handle's perfectly fine for a cheap knife. Knife should get 1 star for absolute quality, but I'm giving it 3 stars for the great price.

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-03-06*