First decent knife Masamoto KS Yanagi 24cm

My Masamoto KS Yanagi just arrived today.

Thank this great forum which provides lots of information on selecting & purchasing.
It drove me from UNDER $10 KIWI knives to $200 PLUS Japanese knife :biggrin:

Do I need sharpen the knife before slicing raw fish?

Congrats! It's a great knife. To answer your question: it depends on what you want. The Masamoto I got was not particularly sharp out of the box, so I sharpened it.

most japanese single bevels come unsharpened.

It will need to be "opened" first. To get information on how to do this, you should maybe post in the sharpening subforum.

Cheers

Congrats man. My first and only single-bevel is a 300mm Masamoto KS yanagi -- I forget if it was sharp, but the first thing I do with any knife is sharpen it.

I think it is a good pick too on the length...wish I would have just gotten a 240 for use at home instead of the 300mm (and I have many large cutting boards). Funny, as I've been thinking about putting it up in the BST section to trade for a 240mm regardless of the price differential.

:doublethumbsup: Probably this would also be my last single bevel knife
Other than the raw fish, all other ingredients seem alright under by old knife pressure.