I received this knife as a gift from my old sushi purveyor. Just curious if anyone might know anything about it. The box gives very little information.
Thanks for any help.
I see things that look similar behind the counter at some of my local asian stores. They're not particularly expensive, but I've never handled any of them.
It appears to be a yanagiba. A yanagiba is primarily used to slice already-trimmed proteins, and is one of the knives used in a traditional, professional, Japanese, three-knife set. The other two are the deba and usuba.
Looking at the proportions, I'd guess the length of the knife at 210mm. That's on the short side for that type of knife, but hardly uncommon.
I can't tell you anything about the quality of your knife or the identity of its maker; but the price range runs from very cheap to incredibly expensive. Try posting the pic on a knife forum with some members who read Japanese.
There are many ins and outs to using and sharpening a yanagiba. You'd be better off talking to someone who uses one.
I'm no expert on these things but the picture above doesn't have the blade wideness to be that based on other pix on the web.