All About Pocket Knives

I picked up this sushi knife last weekend. I'm not sure if it is trash or a treasure. It needs cleaning and sharpening and some TLC, but looks like it might be be a good'un. Blade is 9 1/2" with a 5 1/4" handle. The only markings are the Japanese writing in the picture. Can anyone help identify it? Any help would be greatly appreciated.

Not certain of the maker but when I have a question about Japanese chef knives I go to this website for information. https://japanesechefsknife.com/
There is a ton of information here and they usually keep pictures and descriptions up long after the knives have sold out. You could at least get an idea of the materials used and maybe the maker. Hope this helps.

Thanks, I'll check'em out.

Oh cool! I have a Yanagiba as well - let's sashimi !!

Mine a is Japanese-made right-handed knife, targeting the home kitchen. Yes - these are made as either right or left-hand use. And sharp? Woo-golly it's sharp! While the higher-end made knives are made of high carbon steel, home knives like mine is stainless steel with a single bevel grind. Mine is 17 1/2 inches overall with an 11 3/4 inch blade. Specifically designed for slicing raw fish in order to prepare sashimi and nigiri sushi, a Yanagiba is also ideal for carving beef roasts and pastrami. You can trust me on that one!

Very cool, thanks for posting. I eat sushi weekly, but it's already prepared. Supposedly good sushi chefs spend a lot of time learning how to cook rice properly and perfectly.

Thank you.

My younger brother who married into a prominant Japanese/Hawaiian family gifted me this knife. I'm not sure if he prepares his Japanese cuisine Polish style, or his Polish cuisine Japanese style - but he's Really good at blending the two. He's given me his recipie for making Unagi Trout, which is typically made with eel. But when you're pullin' out fresh trout from the local stream in Oregon as he does, where's the issue?

That's where this knife comes into play. He tells me that I could be a typical Pole and use a filet knife, but then it wouldn't be Unagi. That would make it a filet of trout. "You have to use your Yanagiba for it to be genuine Unagi". I believe he's right.