Godslayer
Senior Member
- Joined
- Dec 21, 2014
- Messages
- 2,154
- Reaction score
- 75
So I was looking at some longer slicers(mainly yanagi in the 390mm+ range) and began to question although cool do they really offer much benefit if any for cutting sashimi, I imagine using a 450mm sakimaru would be a daunting task. So does anyone here actually use or know anyone that uses a longer slicing blade and is it actually functional, my current longest is a Butch Harner at +/- 330mm and even that can be a headache to use, especially in a pro environment. I will say this... they do look cool.