Anyone use Sashimi Knife for go-to?

[BenzieCook]

Really intrigued by Marco’s preferred knife. The 10 1/2” MAC Sashimi knife with Western handle.

Anyone else use such a blade for general slicing and chopping?

 

[stringer]

Really intrigued by Marco’s preferred knife. The 10 1/2” MAC Sashimi knife with Western handle.

Anyone else use such a blade for general slicing and chopping?

In a pinch. Not my preferred way of getting things done.

 

[daveb]

Sushi Knife? Do you mean this one? Professional Series 10 1/2" Slicer (MKS-105)

(It's only 10.5, western handle in MAC catalog that might be considered a "sushi" knife.)

A western double bevel slicer. I use a sujihiki a lot and if I'm going to be doing slicing I can use it for other tasks as well.

 

[Qapla']

Or was it this?

https://www.macknife.com/collection...roducts/japanese-series-10-1-4-yanagiba-fkw-9
OP, if you're looking for a sashimi knife, what do you think of these?

https://www.chefknivestogo.com/kiwh2ya27.html (It's at Chef Knives To Go. Scabbard sold separately.)

Take 270mm Yanagi | knifemerchant.com (Scabbard sold separately.)

 

[Keithpaints]

The Mac can cut sashimi & be more of a all around slicer. I used Suji for slicing sashimi at work did the job.

When slicing sashimi duties increased cutting more for banquets & nagiri sushi topping got first true Yanagiba single bevel hollow grind backside. It is specialized for sashimi & sushi topping. It is a fish slicer also used single bevel deba for breaking down fish. For these slicing the yanagiba excells, but not as a all purpose slicer. I liked 270mm that was perfect size for yanagiba for my uses.

 

[Jovidah]

Dave made the correct identification; the knife you're talking abotu is a 250 sujihiki. So that's a double bevel slicer, not a single bevel yanagiba or sushi knife.
As to how practical it is to use it as a main knife...well... it seems to work for him. I've been meaning to try it at some point but I haven't gotten around to it yet.
There actually are some advantages if you're willing to settle for low blade height. There's less drag and less place on the blade for stuff to stick on, so it works quite a bit better for food release. At this point I actually use my Ashi 210 petty (which has a suji profile) as my main knife for cubing potatoes.