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

These arrived in plenty of time for the annual New Year's Day feast. br>While the Deba was not used, the yanagi made quick work of turning a maguro loin into sashimi after my son discovered that the pull method produced finer slices than the western push of the knife blade. br>The Tokyo-based Tokyo-based Tokyo-based Tokyo-based Tokyo-based Tokyo-based Nakiri Usuba's style has just the right amount of sharpness and weight to make julienning root vegetables a breeze. Under the nakiri, cucumbers were reduced to tiny matchsticks. br>br>These are a great set for people who don't want to spend a lot of money on jewelry. One of my lucky sons will be receiving a set, whether he is a professional or a novice.

Emani Gardner

| Nov 18, 2021

These are outstanding examples.

Camilo Hardy

| Nov 16, 2021

It has a great handle that makes slicing sushi a breeze.

Alessandra Archer

| Sep 07, 2021

They have a solid, heavy-duty feel to them, but they are still lightweight.

Yara Nielsen

| Jul 10, 2021

I like how they slice me up so quickly that I don't even realize my life is being taken away. They should come with a little oil, in my opinion.

Jefferson Farmer

| May 03, 2021

A few years ago, I purchased a sushi knife. It didn't come with any instructions, and the knife quickly became stained. br>However, the Yoshihiro set this time includes comprehensive instructions. Not only that, but when I called the company, the representative provided me with a wealth of additional background information, both about the knife and the sheath. I'm looking forward to cutting into the geoduck sashimi soon!.

Emmaline Strickland

| Sep 17, 2021

I'd been looking for a good knife, but the Henckels and Whustofs weren't cutting it for me. Shun's at Williams-Sonoma was my first stop. I liked the atmosphere in Sonoma, so I began looking at Japanese knives. I'd never owned one before, so I did a lot of research (blade types, materials, handles, western vs. traditional, and so on). ) and went with the Yoshiro for the set alone. I'm not sure what to say. The knives arrived in 2 days (I didn't choose expedited shipping) and were razor sharp right out of the box (although Japanese knife aficionados may disagree; they all seem to believe knives require maintenance). They could be correct. I cut vegetables and meats for an hour. Carrots and celery that are paper thin. Minced ham and thinly sliced sausage Another "newbie" to traditional Japanese single bevel knives said there would be a learning curve in her review. I agree. The meat cuts were a little difficult to get straight at first, but by the end, I was getting some nice, thin, straight cuts. If you've never held a deba before, it's a very heavy knife that went straight through meat and vegetables due to its heft. I compared it to the chef and santoku knives from Henckels. There isn't one. The deba appeared to be simple and uncomplicated. After some more use, I'll update again.

Alana Rangel

| Jul 31, 2021