Gourmetop Japanese Sashimi Knife Sushi Knife 10 Inch, Japanese VG10 Yanagiba Chef Knife for Sashimi & Salmon with Ebony Wood Octagonal Handle

I have used this knife three times on sushi and I am impressed. The blade has a concave back side (the Urasuki) which allows the meat to not stick with minimal drag on the blade. It is highly polished but not quite like a mirror. The single bevel (the Shinogi) is about 13 mm wide with a thin beveled cutting edge of about 1 mm (the Uraoshi). These are fine ground surfaces. The handle has a three-piece hidden tang. Closest to the blade is a wooden piece about 37 mm (1 1/2") with a brass looking section about 3 mm wide followed by a 100 mm (4") wooden section. The handle has 8 sides and fits nicely in the hand. As others have mentioned, there is no markings as to the quality of the steel, but the advertisement stated V10 stainless steel. This knife is SHARP and cuts through sushi expertly. The price is incredible. I recommend this knife.

Great product

Overall not bad at all. Mystery steel (nowhere on the knife, booklet or packaging marked as VG10), sharp/shaves hair, properly single bevel ground for a Yanagiba, hollow in the back, correct shape, no overgrind, partially close to mirror polished (but not on all surfaces), fancy looking inexpensive but waterproof handle, correct length of 270mm or 10.5 inches, at 236g (8.3oz) heavier than normal (6-7oz). Nice box/presentation. A lot of effort was put into making this knife. The result is close to the original, but not quite. It seems made/marketed at a domestic mainland audience. I cut up some salmon into sashimi and it sliced well. At the 30 bucks price point it is worth risking as a beater/learning Yanagiba. (Assuming it holds an edge and sharpens well, which I don't know yet.) For most people I would recommend looking for double edged Japanese slicers (Sujihiki) or even Western slicers, simply because the long term maintenance/sharpening of double edged knives is simpler and the steel is known. Are you feeling lucky?

Let’s set the reality, this is a 30ish dollar knife. Let’s just think about that. $30 for a yanagiba is not normal. Does it deliver on details and specs? Yes. Does it have a true single bevel? Yes. Does it have a concave back side? Yes.. Can you cut sashimi or sushi with it? Yes. Is it sharp? Yes How sharp is it? I am able to cut slices of sashimi and the weight and sharpness of the knife will finish the cut in about 8 inches. It was sharp, but I used a ceramic honing rod to make it sharper. Flat on one side and 15* on the other side. I don’t plan on using a whetstone with a $30 knife. Why? I have whetstones that cost twice as much. That said, I run the ceramic rod after each use. Bottom line, do I care if it’s VG10? No. Will I sharpen after each session? Yes. Do I own multiple Shun Classics? Yes. Do I have an OG Forschner from 2007? Yes. Am I embarrassed to use this knife? Yes. Is this a good knife? Yes. Unless you are a professional sushi chef or want to have a true Japanese knife, this is great deal.

It's a good strong sturdy knife. It's not as good as was expecting it to be. When cutting and slicing vegetables, it tends to not cut straight as it should but more towards the left. It's okay for the price of it. Not the greatest but it works. Might need to sharpen it first to fix if someone wants to get a better cut from this knife.

Did not require touch up, mine came ready to use and razor sharp. I was impressed with the fit and finish for $30. I bought this as an affordable carving knife and it works great for trimming briskets. I would have preferred to buy a real Japanese knife, but someday I’ll make Japanese knife money.

It does what it supposed to, going to be tough to have it sharpened, yet it is not intended for cutting anything harder than fish sushi meat anyway, so make sure you washed it with soak as soon as you done cutting and dry it with paper towels, it should last you awhile.

What a deal! This knife is razor sharp and has a great balance. The grip is comfortable and helps make cutting a breeze.

Faca incrível, já vem até afiada... tão afiada que arranquei parte do meu dedo na hora de abrir hahaha, tome cuidado!

Very well made and balanced, although not sure if the large bevelled edge is made for left or right handed user......Conrad V.

Just unboxed this 10.5” sashimi knife. Knife is beautiful to look at, sharp as my cooking knives that are 5 times the price. Knife is rock solid with true quality in both the handle and VG10 blade. And no I’m not a bot. But I am someone who’s returned multiple other cooking knives for not having the build quality they advertise. Did a quick test with on the tomatoes, peppers, and potatoes I needed chopped and loving this knife. Will be cutting meat tomorrow

My high rating factors in the low price of this knife. At this price, my hopes weren't very high. The photos are nice enough, but I've been misled before. Right off the bat, the packaging is very nice and certainly giftable. The sturdy and attractive thick cardboard box comes shrink wrapped so that the contents can't go flying off during shipping. Within the padded box, the knife itself came with tip guards and plastic wrapping around the entire knife, plus additional plastic wrapping around the handle. This knife was NOT going to be damaged during shipping! I'll start with my only minor gripe: the handle looks and feels cheap and not very robust. But the blade! It doesn't belong on such an inexpensive knife! The VG10 steel, one of my favorites for kitchen knives, is already uncommon at this price, but it's also beautifully constructed and finished. The uraoshi, the top and bottom part of the "back" of the knife, isn't very pronounced, so I'm not sure how it will feel to sharpen it. But the urasuki, the concave part, is well defined and deep enough that it won't disappear after a few sessions on the sharpening stones. After reading some of the reviews, I was prepared to have to sharpen it when it arrived, but mine was razor sharp right out of the box. Given my light use and the hardness of VG10 steel, I don't expect to need to sharpen it for quite a few months. The weight is quite substantial for its relatively short length -- you notice it even when you pick up the box for the first time -- so the weight of the knife will easily do most of the work when slicing soft proteins. Naturally, with a long knife with a light wooden handle, the center of mass will be forward on the blade, but I find that it feels quite nimble and I don't feel like the tip is trying to get away from me. If this exact blade had the name "Tojiro" stamped on it and I paid twice as much, I would have thought that I caught an amazing deal. Frankly, a name like "Gourmetop" doesn't inspire confidence. But if they keep making knives like this one, they'll build themselves a solid reputation. Unless you're a professional chef or a collector of high end Japanese knives, I can definitely recommend this yanagiba. And the only reason a professional chef would probably not use it is that it's too short for professional use. But for the home? Go for it!

Knife is sharp and has a nice weight. Unsure if it’s real VG-10 as there are no markings on the knife or in any of the documentation. Wish it was more clear the type of material used. However for the price, it’s a good knife to use/practice sharpening and using single bevel knives. Single bevel with a concave back, in the traditional yanagabi style.