LOCATION
What country are you in? US
KNIFE TYPE
What type of knife are you interested in?
Yanagiba
Are you right or left handed?
Left, but I’m pretty ambidextrous and am looking for a right hand bevel
Are you interested in a Western handle or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
270-300
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife?
250 USD, but flexible
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for?
Slicing raw fish
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? Pinch
What cutting motions do you primarily use? A bit of everything, though for this pull cut probably
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? End grain wood
Do you sharpen your own knives? (Yes or no.) Yes, though never single bevel
COMMENTS
I’ve been looking at yanagibas for some time. I have a 270 suji that I really like and I know it will do everything I really need. However, I want to play around with a single bevel, learn how to sharpen it, and I like sashimi so why not. I’m left handed but am ambidextrous for a lot of things. I’ve been trying my suji right handed for a while and it’s fine so I think the premium for a lefty knife is probably not worth it. I’d rather not spend a bunch on this, but I also don’t want something that’s junk and frustrating. It’s got to be usable. I’d prefer all reactive but not too fussy on steel. I have various white and blue steels in other knives and don’t have a strong preference.
The Gesshin Uraku from JKI looks like the right sort of thing and I see that recommended often. Out of stock though. There’s also the Masamoto KK and Morihei from Hitohira. I can’t find much info on the Morihei unfortunately.
Any thoughts on any of those or recommendations for others?
Thanks!
What country are you in? US
KNIFE TYPE
What type of knife are you interested in?
Yanagiba
Are you right or left handed?
Left, but I’m pretty ambidextrous and am looking for a right hand bevel
Are you interested in a Western handle or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
270-300
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife?
250 USD, but flexible
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for?
Slicing raw fish
What knife, if any, are you replacing?
None
Do you have a particular grip that you primarily use? Pinch
What cutting motions do you primarily use? A bit of everything, though for this pull cut probably
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? End grain wood
Do you sharpen your own knives? (Yes or no.) Yes, though never single bevel
COMMENTS
I’ve been looking at yanagibas for some time. I have a 270 suji that I really like and I know it will do everything I really need. However, I want to play around with a single bevel, learn how to sharpen it, and I like sashimi so why not. I’m left handed but am ambidextrous for a lot of things. I’ve been trying my suji right handed for a while and it’s fine so I think the premium for a lefty knife is probably not worth it. I’d rather not spend a bunch on this, but I also don’t want something that’s junk and frustrating. It’s got to be usable. I’d prefer all reactive but not too fussy on steel. I have various white and blue steels in other knives and don’t have a strong preference.
The Gesshin Uraku from JKI looks like the right sort of thing and I see that recommended often. Out of stock though. There’s also the Masamoto KK and Morihei from Hitohira. I can’t find much info on the Morihei unfortunately.
Any thoughts on any of those or recommendations for others?
Thanks!