I love this knife. Very sharp, and made of quality steel.

Simple design, beautifully made and works great. A true value!

This is a good introduction to the yanagiba, a Japanese-style slicing knife. What makes it most unique is the single-bevel design, which allows for a more acute cutting edge. The disadvantage is that the knife can only be properly used in the hand on the side of the bevel, which in this case, is the right. The steel in the Wasabi knives is not as hard as the super-steels, such as VG-10, found in premium Japanese cutlery; however, it is a durable, low-maintenance steel, and performs similarly to that commonly used in German brands. The synthetic handle is actually a merit, making the knife additionally durable and sanitary. Even if you decide to graduate to a more premium knife, you won't regret having this in your kitchen. The durable nature of the knife coupled with its low price makes it continually useful even when a higher quality blade is available.