Shun Pro 10-5/8-Inch Yanagiba Knife

I demoed this knife at my friends house several days ago and I was absolutley amazed! This knife, while not cheap, is not the most expensive either. The thing about making sashimi or sushi, you have only one chance to slice the raw fish. Saw at it like a 2x4 and you've made fishcake paste! It's ruined and you wasted your money on expensive Yellow Tail Tuna. That's the key to making good sashimi, and the Shun Pro 10-5/8-Inch Yanagiba Knife makes you feel like you are Hatori Hanso from Kill Bill. Raw fish has larger fibers than normal meat, which holds the flavor. When you use a knife not meant for cutting it, you're basically squashing the juice out of the tender fish. Get it right, use a good sashimi knife and you won't regret it. Then again, is also great for slicing beef and pork. Sashimi lovers, here is your chance, go get one!