SAWKIT Sashimi Sushi Knife 7-9 Inch/Fish Perfect Boning Knives/Bread Chef’s/For Cutting Sushi/Sashimi Fish Filleting Slicing/Very Sharp Stainless…
$14
- SASHIMI CHEF’S KNIFE: This 9 inch sushi knife is a sharp,thick, right handed slicing master professional for Japanese cuisine to perfect for creating razor-thin slices of fish and soft meats for sashimi
- SUITABLE FOR VEGETABLES AND FISH AND MEAT: SAWKIT Knife not only for fish, but also for boneless proteins such as raw poultry slicing, flank, pork tenderloins and other tender meats
- PROFESSIONAL CHEF’S KNIFE: This kitchen utility knife can handle daily kitchen work easily, such as cutting, slicing, carving, dicing, peeling most of ingredients like meat, vegetables, fish, food an so on
- VERY SHARP KNIFE: Masterfully elegant, perfectly balanced, razor sharp and with exceptional performance, the SAWKIT knife is a statement in refinement, beauty, purity and power
- ZERO RISK: 100% Satisfaction or Money Back Guarantee for You. We promise a superior product that will give you a lifetime of exemplary service, try it risk-free, we know you’ll love it! With the luxury packing, it is also the wise choice as a gift(Christmas, weddings, birthdays, fathers day, mothers day), for culinary students, home cooks, professional chefs and more
Specification: SAWKIT Sashimi Sushi Knife 7-9 Inch/Fish Perfect Boning Knives/Bread Chef’s/For Cutting Sushi/Sashimi Fish Filleting Slicing/Very Sharp Stainless…
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8 reviews for SAWKIT Sashimi Sushi Knife 7-9 Inch/Fish Perfect Boning Knives/Bread Chef’s/For Cutting Sushi/Sashimi Fish Filleting Slicing/Very Sharp Stainless…
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Amazon Customer –
Cuts as good as most expensive sushi knives at a fraction of the cost.
Bee moua –
It feels very cheap I almost returned it but decided to keep it as a spare knife, I’m a professional sushi chef and use my knifes constantly for 8 hrs a day 5 days a week, although it feels cheaply made I was surprised at how sharp it was. It’s very lightweight so it aids me as cutting sushi rolls and fish all day can be straining on hands so the lightweight of this knife helps combat that a lot. The blade is very thin so the edge doesn’t hold up very long (maybe a week at most of constant use) but the blade being thin is also an upside as sharpening it is very easy and doesn’t take much time and you can get it razor sharp. I have been recommending this knife to my new chefs and after they’ve used it they wanted one also, it’s a great starter knife or beater knife for $20 it’s worth it just don’t expect it to last years and years like the pricier knifes,
Sand Man –
A really high quality professional Sushi knife will cost several hundred $$ and they do have the feel of a fine precision instrument. Each example of Japanese cutlery is designed to only perform a specific task, and so complex that it takes some study to remember their names and just exactly what they do. The amateur cook would be fortunate to gain experience at creating the perfection of Japanese cuisine. The Santoku is probably the most famous Japanese knife and are found in many home kitchens because of their versatility, but a professional Yanagiba is rarely found in non-professional environments. A boning knife or slicer will provide adequate service instead, but a connoisseur of cooking will eventually have a collection of the finest Japanese cutlery available, and will certainly know how to use each of them.
A long time ago I needed a sharp steak knife and found some in the kitchen utensils section at my local grocery store. Little did I expect these knives would last a lifetime, but after daily use for all those years they still remain shiny and sharp today, never once needing to be sharpened. Consider this SAWKIT Yanagiba to be of similar quality as those wonderful Japanese stainless steak knives that I purchased for just a few dollars over 50 years ago. This SAWKIT likely uses an equivalent stainless steel and it might even last several years before its special right-hand edge needs a sharpening. This knife is also excellent for practicing and raising your sharpening skills, but I would certainly not recommend using the included sharpener. And never use an electric knife sharpener because that will surely destroy them. Instead, be smart and do a Youtube search for BURRFECTION, where you can watch videos of a true expert demonstrating everything necessary to keep your Japanese cutlery in perfect condition the right way.
RRLouis –
Slim design for cutting very thin slices of homemade gravlax!
Shark Bait –
The media could not be loaded.
At this price I was initially very skeptical how well it can handle cutting sushi rolls. I was very surprise once I tested it out the sharpness and how it able to cut through the seaweed wrap with laser sharp precision.
I like how one side of the blade is flat and other side is at an angle which what a real sushi knife should be.
The wooden handle plus the whole knife itself is very light. That could be a pro or con depending how you like you knives.
For $20 and the quality and sharpness and how much I will be using this is total bargain for me.
David Jaeger –
Lose a star because Amazon didn’t deliver on Thursday, didn’t deliver Friday but finally did deliver on Saturday.
Lose a star because knife is bent in box. In the box it was immediately the tip was not in line with the handle. Holding up by a cabinet door it’s easy to see how far the tip is out of line with the handle. The bend is right at the handle.
Blade is single bevel but a dual bevel ceramic rod mini sharpener is included in the box.
Marco Park –
Good for beginners but not for chefs! Too bendy
John Calvin –
This is my impression from opening the box. I have not used it yet, therefore I cannot review it.
1. Grind: it is a japanese chisel grind so it is ground on the right side of the blade. The back side is flat. There is also has a secondary bevel which seems haphazardly done. It is uneven and creates uneven burs and rolling. You may be able to spot the rolling from my photos.
2. It is supposed to be a new knife but it is dirty out of the box. The plastic bolster is dirty with finger print oils. There are fingerprints on the blade and stains. There is a scratch along the back of the blade.
None of these are necessarily deal killers. The edge can be resharpened to remove the burs and rolls, some time with a polishing wheel will remove the scratch, and the knife can be cleaned. My only concern is whether or not the steel quality is such that it will handle the sharpening. However, I won’t know that until I sharpen it.
(Update: I’ve spent more than 30 minutes trying to sharpen the blade to get rid of the rolling. However, I cannot get rid of the rolled edge. Please keep in mind that I while I am not a professional knife sharpener, I do have decades of experience sharpening knives. This knife is worthless. I have only seen this kind of cheap steel on other cheap Chinese knives. The blade steel is akin to what you might buy on a $5-10 Chinese made knife.)