Kimura Sushi Knife, [Made in Japan], 8 inch Professional Chef Knife, Ultra Sharp High Carbon Molybdenum Stainless Steel Kitchen Knives, Chefs Knives with Ergonomic Handle - Japanese Sashimi

Nice knife

This knife is EXTREMELY SHARP. It'll be great for sushi but beware. I had to send it back because I'm just a home cook. I made kimbap a Korean type sushi and I needed a sharp knife, but I could not handle this knife. I immediately cut two fingers. I recommend only a professional or chef use this, and WITH GLOVES.

Quality: Japanese knife is one of the best

I can not recommend this knife only has edge on 1 side which makes it not versatile very cheaply made spend the money on a better product. This is like something you would buy at the dollar store.

I'm sure this is a good knife, BUT it's about 13.5 in, NOT 8 in as described..... I was going to return it, but my wife threw the box out too soon......I would love an 8in version, but did not see one...

Very Sharp

No to sharp

Love this product nice & easy to Handle..slices through food items with ease..A very good quality product for the money, also looks great in my knife block.

Absolutely superb knife. Very ergonomic and sharp as a blade can be. Look forward to using it. Think I'll call it Kirmi. My other chef's knife is called Cheffi but will now be relocated to a spares drawer...

This knife is the sharpest we ever had , cut sushi perfectly like soft butter, very cheap price for the highest quality knife, highly recommended

very good quality knife for the price.

This knife was actually better in the hand than it looked in the pictures. The handle scales looked decidedly cheap in the photos but in real life they're ok and comfortable to hold. So what makes this a bit of an oddity? Essentially the blade profile. It has a single bevelled blade, meaning one side of the knife is flat, whilst the other and angled and tapers toward the cutting edge. That's not unusual in itself, it's just knives are usually flat on the left hand side and tapered on the right ... this isn't, it's the opposite. The idea is that the tapered side pushes the meat or fish away from the user's hand. This doesn't. Is it made for left handed chefs? Also strictly it's a Yanagiba knife used for slicing fish, often sushi. Nowhere does it say this in the description. It cuts reasonably well but could do with a stone sharpen. DO NOT try to use a regular knife sharpener with this knife, it will ruin the cutting edge. It has a long blade which means you can draw the knife in long smooth strokes to cut through the fish in a single pass, making a very clean cut essential in sushi presentation. Not a bad knife, just an odd blade orientation and I'm surprised they didn't describe it as a Yanagiba knife.