Paderno World CuisineYanagi Sashimi Japanese Sushi Knife, 13-Inch

People gasp when I take my Paderno 13 inch knife out to carve sashimi or any other meat for that matter. The blade is huge but that is what produces the thinnest of slices of whatever protein you are working on. The secret of the cut is in the blade, it's length and it's design. In one long draw you can carve this or thick slices with ease and without graceless sawing. I'm saving up for another one of these. the wedge grind on one side makes it a bit unusual to sharpen and you don't use any "V" type sharpeners....this is only by stone and from the beveled side only. it can be steeled as usual but carefully, you do not want the put a dimple on the exquisitely keen edge. the blade is dexterous enough to carve a turkey but I do not advise disjointing with this blade.....that's like making a grocery run in a Ferrari.

I received this 13" sashimi knife today. The blade seems very nice (and sharp) but the finish on the wood handle is slightly rough. I suppose I can live with that or lightly sand it. However, there is a nail (or tack) of some sort on the bottom side of the ferrule. I'm not certain if it is normally there or if it was a repair of some sort. I have MANY Japanese style knives and have NEVER seen anything like it on a knife handle before. If anyone knows if these are ALL like this please let me know. Otherwise I will most likely be returning it.

I'm a sushi chef and this knife is what your looking for if you want an awesome sashimi knife for a great price! The knife is very sharp and has a good feel in your hand. The weight is good and the knife is nicely balanced. i would recommend this knife to anyone starting their sushi career.

very good for fish ,but not overwelding.

This Chef Loves it!