Jon has very specific and direct knowledge of Yoshihiro knives. At the time of his comments he was selling them. He can always be depended on to give a very frank and unvarnished assessment of the products he sells. Jon's opinions have never been shown to be anything less than honest and unbiased. If anything, his reputation is as a guy who bends over backwards to be honest and unbiased. Frankly, he's a guy who generally shies away from speaking negatively about other vendors and their products, and certainly doesn't make personal attacks on other members.
I haven't lived the life I wanted, just the lives I needed too at the time.
i'm of firm belief that if you cant sharpen yourself or have the means to get it sharpened by someone who can on a regular basis, you really shouldn't be getting any knives nicer than a victorinox.
My wife purchased a YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Shitan Handle 10.5" knife. I used it once and chipped the blade on a fish bone. The company refused to take it back or replace it. I would not recommend their products after this experience.
Their knives are inferior products and grossly over priced.
Seems like we have an emotional customer here. I own a Aoko Suminagashi 10.5" Yanagiba and haven't had any issues with Yoshihiro apart from the fact that 1) It was blunt as a turd when I got it and 2) it takes alot of care to sharpen it properly to get maximum cutting performance from the knife.
Show you guys what I mean..Not sharpening here but gives you an idea of how it cuts after going through 3 stones and a leather strop. At some points, the fish and chorizo skin become slightly sticky but that didn't get in the way of things.
Actually, there are 2 I can think of off hand, Sur La Table and (from reports on here, occasionally) CKTG.
"Meat, vegetables, a fish, an all-around kitchen knife including the bread. It is unsuitable for the thing which is too hard because a blade is thin." -Engrish