Asian Collection Knives 10-inch Yanagi Sashimi Knife (Left Handed) NSF Handle

Context: I just started making sushi and I am an amateur cook. I have just opened the plastic cover packaging and am eager to provide feedback. I will update this in a couple of weeks once I have used the knife. > First impressions - Wow! This looks and feels great. > Sharpness out of box - This is scary sharp and levels above the Nego one I purchased which I am returning. The edge, I am happy to confirm is as described a 6 and 15 degrees (by eye). This cuts through paper with ease. > Appearance - This looks stunning and for only £30 I am hoping it will perform to a good standard. I have already bought sharpening wet stones for when needed. > Value - As long as there is no major faults during use, I would say this is excellent value. > Yanagiba Authenticity - From my research true Yanagiba (right hand versions) knives have are concave on the left side while looking down the knife from handle to tip. This one is flat. But for the price it appears very close. > Performance - Tbc at a later date. Summary: If you are looking for a budget Yanagiba, this is the best one I have been able to find so far. Go for it!

It’s ok , but always need to sharp.

So first off, this is not a hand made piece of left handed japaanese craftmanship, its a european made solid stainless blade with a left bias flat blade ie the right side has no bevel, and an octoganl rubber handle with a left octogon bias. Steel. arrives sharpened. responds best to a ceramic rod rather than a slightly courser diamond rod, sems to work best using a 10 to 1 stroke aproach, ie 10 left strokes to 1 right (to remove the burr) produces a razor edge which is durable If , as a lefty cook you are used to a non bias knife this will seem very strange on board work and almost unusable on fillet and block work with fish, however once you adjust your work posture and holding syle to accomodate the left bias it is a joy to use. This knife is designed to push cut raw fish and meat, rather than saw vegtables or rock on a board. Its not perfect, but the real deal, a japanese stainless 10inch sushi blade is about £350

Great, very sharp single edged knife

This is a well made knife - has more than adequate length for a nice long action for sashimi. The one sided bevel is excellent for the purpose and also filetting the fish is very smooth. The 30 length perhaps is on the longer side for me and the shorter version may be better for speed. Overall - faultless in sharpness and weight. The flexibility is adequate as well. Very satisfied.

It is so easy to cut fish

Not very sharp and hard to get a good edge on. Fine for home, not great for a pro

Very good!

Came in a blister pack with card backing. Super sharp when opened. Point of knife is very sharp. Handle is made of a softer rubberised material. Really comfortable! For US$17, I'm going to be using this knife for everything.

As a culinary student/beginner, finding a balance between performance and practicality is key. This Mercer 12-inch Yanagi is arguably the most economical and sensible entry point into sashimi knives. Technical & Practical Breakdown: Simplified Geometry: Unlike traditional Japanese Yanagibas with complex "Urasuki" (concave) backs, this knife features a simpler single-bevel geometry. This makes it exceptionally easy to sharpen yourself on a whetstone, as you don't need to master the specialized techniques required for traditional hand-forged blades. Steel Hardness (56 HRC): The 56 Rockwell hardness is a "sweet spot" for learners. It provides enough rigidity for clean slices but remains soft enough to take a razor-sharp edge quickly without the fragility or chipping risks of high-carbon steel. Exceptional Grip: The rubber handle is a major upgrade over traditional wood for high-volume work. It provides a secure, non-slip grip even when working with wet fish, which is vital for maintaining precision during long pulling strokes. Economical Workhorse: It delivers the necessary 30cm length for single-motion slicing at a fraction of the cost of professional Japanese cutlery. Verdict: This is a high-utility tool designed for the "real world" of a busy kitchen. If you want the performance of a sashimi knife without the maintenance headache of traditional carbon steel, this is the one.

Very great product. I’ve used some expensive sashimi knife’s and this is just as good as some that go for almost four times price. Overall quality great

Aço de excelente qualidade e corte muito bom

That's a fantastic knife for this price. It's huge for my small kitchen. But that's what I bought. If you have a small kitchen and drawers I'd recommend the 10''.