Amazon.com Review

Thick at the back and blunt at the end, the narrow 10-1/2-inchblade on this professional-quality Japanese yanagi knife is designed toprecisely fillet and slice fish. (Yanagi is the Western Japanese name;in Eastern Japan this type of fish knife would be called a takohiki--ortako--and would have a blunt end.) The shape, weight, and wood handle,which has a ridge to ensure a secure grip, are all traditional. But theblade is made of thoroughly modern, extra-hard, molybdenum/vanadiumstainless steel so it retains its edge longer than high-carbonstainless-steel blades. For clean, low-friction cutting, the edge is"face-ground" on the right side only with a long taper at an acuteangle and comes from the factory razor sharp. This knife should behoned only with a synthetic whetstone or a ceramic whetstone and handwashed. --Fred Brack ... Read more

Features

• Traditional wood handle with ridge for secure grip
• Narrow 10-1/2-inch blade for filleting, slicing fish
• Provides clean, low-friction cutting
• Blade made of high-tech molybdenum/vanadium stainless steel
• Edge retains razor sharpness exceptionally well

Reviews (1)

Handle with Care!!
Extreme caution advised! These really are RAZOR sharp. I sell knives at Williams-Sonoma and I have cut myself on the Bunmei twice already. I take my job very seriously and am extremely careful when handling them, but still got cut. These are for pros, sushi chefs and those used to the blade on a Japanese knife. Very dangerous in the wrong hands. Very, very good choice if you really do want to precisely slice a lot of fish. ... Read more

Amazon.com Review

Thick at the back and blunt at the end, the narrow, 10-1/2-inch blade on this professional-quality Japanese knife is designed to precisely fillet and slice fish. (Tako or takohiki is the eastern Japanese name; in western Japan this type of fish knife ia called a yanagi and is pointed.) The shape, weight, and wood handle--which has a ridge to ensure a secure grip--are traditional, but the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor-sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack ... Read more

Features

• Traditional wood handle with ridge for secure grip
• Narrow 10-1/2-inch blade for filleting, slicing fish
• Provides clean, low-friction cutting
• Blade made of high-tech molybdenum/vanadium stainless steel
• Edge retains razor sharpness exceptionally well

Reviews (2)

The perfect sushi knife
This knife is the ultimate in slicing raw fish. The square tip is in the "Osaka style", which makes it a little more unique than other traditional sushi knives. The all stainless construction means easier maintenance, since most sushi knives are carbon steel and rust and stain easily. Balance is never, ever a consideration with sushi knives. They are not made for chopping. The long blade is designed for extended blade strokes while slicing through fish or vegetables. This knife gets lots of use at our house, even in slicing bananas for morning breakfast!

This Knife Was Missing Two Things...
...an edge, and good balance.

The fact that this knife came out of the package dull is something of a puzzlement to me, considering its cost. It did take an edge very quickly with a couple of passes over the steal, however.

The handle is very light weight hardwood and the black bolster is some kind of plastic, nylon I think, so the center of balance is too far out on the blade. I've had to Krazy Glue several American dimes to the butt of the handle to achieve proper balance (painted black to accent the bolster). The handle is also very short, not particularly designed for people with large, or even average sized hands, in mind. Keep in mind the stature of your average Japanese, I guess. Not meaning at all to be offensive, but my big American hand isn't afforded a real margin of comfort here.

I'm keeping this knife. I like the single-grind edge, which is also very straight - really ideal for certain jobs. I don't see this as fulfilling the role of an all-purpose kitchen knife though. But, then, that's not why I bought it.

I think the best thing about this piece, aside from its specialized application, is just its plain good looks. Sounds shallow perhaps, but this thing is really pretty. So, sometimes form outweighs function. I can live with that in this instance. ... Read more

Amazon.com Review

Thick at the back, the broad, 6-1/2-inch blade on this professional-quality Japanese knife for butchering fish and chopping hard vegetables carries enough weight to chop through fish bones. The shape, weight, and wood handle--which has a ridge to ensure a secure grip--are traditional, but the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor-sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack ... Read more

Features

• Traditional wood handle with ridge for secure grip
• 6-1/2-inch blade for fish butchering and hard vegetables
• Broad blade weighted for chopping through fish bones
• Blade made of high-tech molybdenum/vanadium stainless steel
• Edge retains razor sharpness exceptionally well

Amazon.com Review

Thick at the back, the broad, 7-3/5-inch blade on this professional-quality Japanese knife for butchering fish and chopping hard vegetables carries enough weight to chop through fish bones. The shape, weight, and wood handle--which has a ridge to ensure a secure grip--are traditional, but the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor-sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack ... Read more

Features

• Traditional wood handle with ridge for secure grip
• 7-3/5-inch blade for fish butchering and hard vegetables
• Broad blade weighted for chopping through fish bones
• Blade made of high-tech molybdenum/vanadium stainless steel
• Edge retains razor sharpness exceptionally well

Amazon.com Review

With a broad, cleaver-like, 7-inch blade, this professional-quality Japanese knife is ideal for precise chopping, mincing, and slicing. The shape, weight, and wood handle--which has a ridge to ensure a secure grip--are traditional, but the blade is made of thoroughly modern, extra-hard, molybdenum/vanadium stainless steel so it retains its edge longer than high-carbon stainless-steel blades. For clean, low-friction cutting, the edge is "face-ground" on the right side only with a long taper at an acute angle and comes from the factory razor-sharp. This knife should be honed only with a synthetic whetstone or a ceramic whetstone and hand washed. --Fred Brack ... Read more

Features

• Traditional wood handle with ridge for secure grip
• Cleaver-like knife used for chopping, slicing, mincing
• Broad blade ideal for precise cutting
• Blade made of high-tech molybdenum/vanadium stainless steel
• Edge retains razor sharpness exceptionally well

Product Description

Bunmei Deba Knife, 7 3/4 in.. The Bunmei series of knives are Japanese traditional kitchen knives with high-tech molybdenum/vanadium stainless steel blades that are razor sharp. The molybdenum/vanadium stainless steel edge stays sharp longer than the high-carbon stainless steel edges of other knives. Bunmei knives also feature a slip resistant handle made of specially selected wood. This 7 3/4 in. Deba knife is a great utility knife suited for chopping any kind of vegetable, and cleaning and slicing fish of all sorts. Materials: Molybdenum/Vanadium Stainless steel Cleaning and Care: Hand washing with mild cleanser recommended. (no dishwasher dry cycle) Manufacturer No.: 1801/195 ... Read more

Product Description

Bunmei Usuba Knife, 7 in.. The Bunmei series of knives are Japanese traditional kitchen knives with high-tech molybdenum/vanadium stainless steel blades that are razor sharp. The molybdenum/vanadium stainless steel edge stays sharp longer than the high-carbon stainless steel edges of other knives. Bunmei knives also feature a slip resistant handle made of specially selected wood.The Usuba Knife features a broad, cleaver-like 7-inch blade, ideal for precise chopping, mincing, and slicing.Materials:Molybdenum/Vanadium Stainless steelCleaning and Care:Hand washing with mild cleanser recommended.(no dishwasher dry cycle) Manufacturer No.: 1802/180 ... Read more

Product Description

Bunmei has been a long-time leader among Japanese sashimi and traditional kitchen knives. In fact they also make Samurai swords, and have been crafting perfectly forged blades with razor sharp edges for generations. In the Japanese craft tradition the blades are curved and welded. The handles are manufactured from specially selected rosewood which is slip-resistant. So that the handle doesn't split or crack under pressure, the blade is bound with a reinforced fiber and sealed with wax for greater hygiene. Deba, like the Sashimi, are single sided knives, but are used for slicing fruits, vegetables and raw meat. ... Read more

Features

• Crafted of highest quality molybdenum/vanadium stainless steel
• Slip-resistant rosewood handle
• 6 1/2" L blade
• Traditional single sided chisel/sushi grind edge is far sharper than Western-style blades
• Replaceable wooden handles

Product Description

Bunmei has been a long-time leader among Japanese sashimi and traditional kitchen knives. In fact they also make Samurai swords, and have been crafting perfectly forged blades with razor sharp edges for generations. In the Japanese craft tradition the blades are curved and welded. The handles are manufactured from specially selected rosewood which is slip-resistant. So that the handle doesn't split or crack under pressure, the blade is bound with a reinforced fiber and sealed with wax for greater hygiene. Deba, like the Sashimi, are single sided knives, but are used for slicing fruits, vegetables and raw meat. ... Read more

Features

• Crafted of highest quality molybdenum/vanadium stainless steel
• Slip-resistant rosewood handle
• 7 3/4" L blade
• Traditional single sided chisel/sushi grind edge is far sharper than Western-style blades
• Replaceable wooden handles

Product Description

Bunmei has been a long-time leader among Japanese sashimi and traditional kitchen knives. In fact they also make Samurai swords, and have been crafting perfectly forged blades with razor sharp edges for generations. In the Japanese craft tradition the blades are curved and welded. The handles are manufactured from specially selected rosewood which is slip-resistant. So that the handle doesn't split or crack under pressure, the blade is bound with a reinforced fiber and sealed with wax for greater hygiene. A terrific all-purpose knife for chopping, cutting, and slicing. ... Read more

Features

• Crafted of highest quality molybdenum/vanadium stainless steel
• Slip-resistant rosewood handle
• 9 1/2" L blade
• Traditional single sided chisel/sushi grind edge is far sharper than Western-style blades
• Replaceable wooden handles

Product Description

Bunmei has been a long-time leader among Japanese sashimi and traditional kitchen knives. In fact they also make Samurai swords, and have been crafting perfectly forged blades with razor sharp edges for generations. In the Japanese craft tradition the blades are curved and welded. The handles are manufactured from specially selected rosewood which is slip-resistant. So that the handle doesn't split or crack under pressure, the blade is bound with a reinforced fiber and sealed with wax for greater hygiene. Tako are square tipped, single sided Sashimi knives, used in the southern regions of Japan, for cutting sushi. ... Read more

Features

• Crafted of highest quality molybdenum/vanadium stainless steel
• Slip-resistant rosewood handle
• 10 1/2" L blade
• Traditional single sided chisel/sushi grind edge is far sharper than Western-style blades
• Replaceable wooden handles

Product Description

Bunmei has been a long-time leader among Japanese sashimi and traditional kitchen knives. In fact they also make Samurai swords, and have been crafting perfectly forged blades with razor sharp edges for generations. In the Japanese craft tradition the blades are curved and welded. The handles are manufactured from specially selected rosewood which is slip-resistant. So that the handle doesn't split or crack under pressure, the blade is bound with a reinforced fiber and sealed with wax for greater hygiene. Yanagi are pointy tipped, single sided Sashimi knives, used in the northern regions of Japan, for cutting sushi. ... Read more

Features

• Crafted of highest quality molybdenum/vanadium stainless steel
• Slip-resistant rosewood handle
• 10 1/2" L blade
• Traditional single sided chisel/sushi grind edge is far sharper than Western-style blades
• Replaceable wooden handles

Product Description

Bunmei has been a long-time leader among Japanese sashimi and traditional kitchen knives. In fact they also make Samurai swords, and have been crafting perfectly forged blades with razor sharp edges for generations. In the Japanese craft tradition the blades are curved and welded. The handles are manufactured from specially selected rosewood which is slip-resistant. So that the handle doesn't split or crack under pressure, the blade is bound with a reinforced fiber and sealed with wax for greater hygiene. Yanagi are pointy tipped, single sided Sashimi knives, used in the northern regions of Japan, for cutting sushi. ... Read more

Features

• Crafted of highest quality molybdenum/vanadium stainless steel
• Slip-resistant rosewood handle
• 12" L blade
• Traditional single sided chisel/sushi grind edge is far sharper than Western-style blades
• Replaceable wooden handles

Product Description

Bunmei 1802-180mm 7 inch Usuba Knife One Side Grind - Experience the exact science of slicing. Carefully crafted with simplicity and the sharpest edge possible, this knife is a chef's dream for presentation and precision cutting. A Japanese version of a Western chef's knife, the Usuba has a super fine edge used only for vegetables without hard seeds. This knife possesses a finely sharpened edge that can cut paper-thin slices of vegetable. Bunmei Traditional Japanese Kitchen Knives have long been the Japanese leader in affordable, high quality Tako, Yanagi, Deba, Oroshi and Usuba knives. Each knife is crafted with the highest quality Molybdenum/Vanadium Stainless Steel using a traditional Japanese right hand chisel/sushi grind. This single-sided blade grind produces a finer, sharper cutting edge than Western double-sided grinds. Care should be taken when handling to avoid damaging the delicate razor-sharp edge. Specially selected wooden handles feature a polished-looking, non-slip finish and a comfortable, contoured shape. Japanese whetstones or ceramic hones are recommended to maintain the particularly fine edge of these wonderful knives. ... Read more

Features

• Crafted utilizing high quality Molybdenum/Vanadium with traditional Japanese right hand sushi grind
• Single-sided blade grind produces finer, sharper cutting edge than Western style double-sided grinds
• Special wooden handle features a polished-looking, non-slip finish and a comfortable grip.
• This knife is a chef's dream for presentation and precision by enabling the thinnest of slices.
• 7 inch Usuba Knife