Sashimi Sushi Knife 10 Inch – Perfect Knife For Cutting Sushi & Sashimi, Fish Filleting & Slicing – Very Sharp Stainless Steel Blade & Traditional…
$30
- ★ FOR PERFECT SLICING OF DELICATE PRODUCTS. ★ Filleting, slicing and cutting delicate food products such as raw fish or sushi rolls, without crushing or tearing its structure, requires the use of a special super sharp knife. For these purposes, a kitchen knife with a special design was invented in Japan – the Lucky Cook 10-inch sashimi knife.
- ★ WHAT IS UNIQUE ABOUT THIS 10-INCH SUSHI KNIFE? ★ It is a quality sushi knife with a long narrow right-handed asymmetric blade which allows you to fillet a whole fish in just one or two movements.
- ★ JAPANESE TRADITIONS AND HIGH-QUALITY REQUIREMENTS. ★ The required characteristics of a high-quality professional sushi cooking knife include a very sharp blade of high-quality stainless steel, good balance and a non-slip wooden handle.
- ★ GREAT GIFT FOR A CHEF. ★ We offer the best gift option for chefs, both beginners and professionals, on any holiday. The sashimi knife with wooden handle is simply indispensable in a home or professional kitchen, and the stylish box in which it is delivered emphasizes the quality and high status of the present.
- ★ IMPROVE YOUR SKILLS WITH LUCKY COOK. ★ When you order the sashimi knife made of carbon steel you will receive the most effective tool for slicing, raising your skills to a new level. There is a serial number on the blade of each Lucky Cook slicing knife that confirms the authenticity of the product.
Specification: Sashimi Sushi Knife 10 Inch – Perfect Knife For Cutting Sushi & Sashimi, Fish Filleting & Slicing – Very Sharp Stainless Steel Blade & Traditional…
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10 reviews for Sashimi Sushi Knife 10 Inch – Perfect Knife For Cutting Sushi & Sashimi, Fish Filleting & Slicing – Very Sharp Stainless Steel Blade & Traditional…
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crystal f. –
I started making easy sushi recipes a few months ago and realized the knives I had always seemed to make it fall apart when I tried to cut it and the seaweed never seemed to cut all the way through. I was a little apprehensive about spending the money on this knife but I’m glad I did. I made sushi rolls recently and they looked perfect even after cutting it. I’m not a professional by any means but would definitely recommend this knife for sushi.
Startrekker –
The blade is good for beginners because it is an inexpensive knife. Raw fish requires very sharp blades. This is sharp enough for the job but the edge doesn’t hold well against the cutting board, so keep your steel handy. For as little as I use it, this is a great buy. The case it comes was so nice, I bought another as a gift for a budding young chef in the family.
Jessica Vargas –
The knife is great and it has an excellent edge. I love it. 🥰
Connor L. – Crow’s Nest SRT –
It’s a great value for money. For a beginners yanagiba you can’t beat it. Feels nice in the hand and comes razor sharp. My only complaint is that the blade is a bit thicker than you want for really thin cuts, but you get what you pay for. Overall good buy.
MCDiver –
Seems to be made of good quality steel. I wish the manufacturer would guarantee steel type by stating the steel (specs), but the knife I got is well made and sharpens up nicely. Seems so far to hold an edge well.
It was quite sharp out of the box, but not enough for me, so I sharpened it with my EdgePro sharpener. It sharpened up almost like a razor. I have a straight edge razor and you can’t match that with a kitchen knife.
The back of the knife is flat with a very slight curved hollow and the edge is a single bevel. This is typical for YANAGIBA, and DEBA sushi knives, or so I’ve read. This one looks like a Yanagiba to me based on its length. If you want a double bevel this one is not.
Amazon Customer –
Nice sharp blade out of the box. Great for sashimi and some salmon cuts. Nice thick blade
Amazon Customer –
Bought this knife for my father. He uses it for Sashimi and says that it is the best knife he’s ever had. He also uses it to cut different meat. Wonderful knife! And the customer interaction with the company has been great!
SJ –
Very well made and cuts great. The grind is excellent, handle is strong & feels good in the hand and the price is low for the quality of the knife received.
Cate Guenther –
Panic. Utter panic.
Shelter in place?
NO. No. It can’t be. But it is. The horror.
Another day, muttering behind a well worn mask, I walk by the depressing 5 foot sushi cooler at the local grocer. I peer into the plastic cells. Those sad, day old monstrosities. Lying in wait for some undiscerning addict such as me. And she will bring it home, remove it from the bag, and sob over its utter disgrace.
On other days, the addiction leads to irrational decisions. I cringe as the delivery driver approaches, an hour and a half after I placed the regretful order. The drip of eel sauce from the bag tells me things are bleaker than I realize. I take the receipt to sign. My spine turns to a limp worm as I watch a small fortune disappear.
The weeks drone on. I see no light. Something must be done. But the fear is insurmountable. Do I dare attempt the unthinkable? Do I dare take the first step in the long journey of self-sufficient sushiness?
I do. I forge through the mire and collect my thoughts and my tools. Perfect Nori. Perfect rice. Perfect avocados. Perfect cucumbers. Immaculate fish. The ever so simple rolling mat. I muster my focus and follow 37 different how-to videos simultaneously. My courage begins to grow.
And finally, there it sits. A beautiful amalgamation of desperation and human will. And as I look at the uncut roll, the fear returns. I turn pale. How will I ever dissect this work of magic?
I turn to the black Lucky Cook case. I slowly open the lid. It shines with the light of a thousand suns. I remove the almighty blade. I unsheathe it, and the universe pauses. I am at this moment, eternal. With no effort, I push the steadfast blade through the roll. It slides with grace and poise. I am floating in the void of wonder. I wipe the knife off and cut again. Bliss. With each cut, I am unfolding the cosmic onion.
I finish cutting the roll, carefully wash the blade. I stare into its flawless curve and a single tear falls from my eye.
Sanjeewa Samaranayake –
Bought it to cut sushi. I was using a block and this knife is too thick to use with it. But you do not need to use a block as it cuts the sushi roll without any effort. Tried to cut home made bread with in a bread cutting block but not great outcome. So I will keep it for Sushi making only