YOSHIHIRO- Japanese Sushi Chef Kasumi Knife Shitan 3p Set [Yanagi270/Usuba195/Deba180]

After my son discovered that the pull method created finer slices than pushing the knife blade, my son didn't need to use the Deba, but the yanagi did the job of turning the maguro loin into sashimi. This is the Tokyo-San Francisco route The style Nakiri Usuba has just the right level of sharpness and weight to make julienning root vegetables a cinch. The cucumbers in the Nakiri were the size of fine matchsticks. It is a fine set for those who do not want to use a keyboard It's available to both professionals and novices, and one of my lucky sons is going to get his hands on a set.

Louisa Pacheco

| Jun 25, 2021

There is nothing more exceptional than these.

Leslie Acosta

| Apr 03, 2021

I bought it a couple of weeks ago and have been very pleased Cutting sushi with this sushi cutter is easy because of the well-designed handle.

Quinn Kline

| Aug 05, 2021

I am very happy that we chose this one.

Lennon Hogan

| Sep 24, 2020

Despite the durability and heavy duty feel, they are still very.

Darwin Byrd

| Nov 12, 2020

The way they cut me so quickly is very pleasing. I barely notice that my life has been snuffed out. My preference would be to have a little oil with them.

Darian Berry

| Mar 12, 2021

A few years ago, I bought a sushi knife. I did not receive an instruction manual and the knife Yoshihiro comes with instructions this time, but without a box. Furthermore, when I called the company, the person provided me with a great deal of back ground information, not only about the knife, but about the sheath as well. Slicing geoduck sashimi is on my list of things to do soon!.

Opal Garcia

| Oct 13, 2020

It has been a while since I wanted to get some decent knives, and Henckels and Whustofs just didn't cut it for me. A stop at Shun's in Williamsburg piqued my interest When I tried the Sonoma knives, I liked the feel, so I moved on to Since I have never owned one before, I did a lot of research (blade types, material, handles, western versus traditional, etc. made me choose the Yoshiro based solely on compatibility. Could you tell me what you think? There may be some validity to their claim. During the hour I spent chopping vegetables and meat, I had to use my hands a lot. A carrot and celery that is paper thin. Ham and sausage that have been thinly sliced. In a review left by another "newbie" to Japanese single bevel knives, she admitted that it would take some getting used to. The opinion I expressed is accurate. It was a little tricky getting the meat cuts straight, but I finally got some nice, thin, straight cuts. If you haven't seen or handled one of these knives before, it is a very heavy knife. Due to its weight, my knife cut straight through meat and vegetables. In comparison with my Henckels chef and Santoku knife. The two are not comparable. It appeared that the deba went without a hitch. Once I've had a chance to use it some, I'll update again.

Mohammed Witt

| Sep 09, 2020