Kershaw Wasabi Yanagiba

JTR357 · Jul 11, 2008

Hello,I've been looking for my own personal eating/steak knife,because the ones in my kitchen are really cheaply made.Lately I've been using my AlMar Ultralight Eagle,but using a folder has it's drawbacks,like being a PITA to clean.I'm looking for a FB that's not too much $$,& around 5"-7" blade length.Good SS, a comfortable handle & well made overall.I really like Kershaw's & AlMar's kitchen cutlery,with the ladder being a little more expensive.

After some searching I came up with this one...

Specifications
* Blade Length (inches): 6.5
* Blade Material: 1K6 High Carbon Molybdenum Vanadium Stainless
* Blade Detail: Plain
* Handle Material: Polypropylene/Bamboo

6.5 in. plain edged, bead blasted Daido 1K6 high carbon stainless steel blade. Ergonomic handle, polypropylene blended with real bamboo powder for the blonde look of bamboo with an antibacterial agent.

Does anyone own one of these?How are they?This one is just under $30.It's a great price.I'm wondering why it's so low.I wouldn't put it in the dishwasher,so there's no worrying about that.
I'll still take my eagle with me to steakhouses.This one will be used primarily at home.

Thanks in advance for your helpfull input.

sixfoot7 · Jul 11, 2008

I've got 3 Debas in different sizes, an 8" Yanagiba, and a Nakiri, all Wasabis. I picked up most of them at the warehouse sale last December. They were stupid cheap there, but I knew I was going to get more simply because I already had 2 and I wanted more. They are an amazing value. Very easy to get sharp, cut well, the handle has anti-bacterial materials in it. Buying Shuns would be wasted on someone with very little culinary talent like me, so these were a good option, and make me feel like I'm reasonably competent in the kitchen. I will get the rest of them this year at the warehouse sale.

As a steak knife? Why not? I generally use whatever my EDC is that day, I'm just careful not to get too close to the base of the blade, so no biggie with cleaning.
Get it, maybe some others, you will not be disappointed. Hope this helps.

Rik

SPXTrader · Jul 11, 2008

jt, where did you find it for under $ 30?

JTR357 · Jul 11, 2008

SPXTrader said:
jt, where did you find it for under $ 30?

SPXTrader....Ebay

Thanks for the advice sixfoot7:thumbup:

kneedeep · Jul 12, 2008

I almost hate to post this reply, since it doesn't really contribute anything to answering your question, but have you seen the Shun Higo Nokami 5900?

It's a folder, and not in the price range you mentioned, though it might be a worthy replacement for your Al Mar Ultralight Eagle.

SladeGT40 · Jul 12, 2008

kneedeep said:
I almost hate to post this reply, since it doesn't really contribute anything to answering your question, but hace you seen the Shun Higo Nokami 5900?

It's a folder, and not in the price range you mentioned, though it might be a worthy replacement for your Al Mar Ultralight Eagle.

thats funny, i was gonna mention the same knife. its nice construction and quite pretty in person. and because it folds because its easier to bring with you if you don't feel like cooking your own steak on any particular occasion

JTR357 · Jul 23, 2008

I figured I'd follow up on this one....

I got the knife a couple days ago.It was super sharp out of the box.As a matter of fact,I sliced my pinky while washing it(nothing serious).

I used it the same day,since I was BBQing some steaks.I cut up two fairly large London Broils with it.

It doesn't hold an edge very well since it was dull as a butter knife after the steaks.
However it was very easy to get it razor sharp again.I'm guessing the hardness is fairly low.

The handles are attractive & very comfortable to work with.

All in all...a damn good knife for $25:thumbup:

sixfoot7 · Jul 23, 2008

JTR357 said:
It doesn't hold an edge very well since it was dull as a butter knife after the steaks.
However it was very easy to get it razor sharp again.I'm guessing the hardness is fairly low.

The handles are attractive & very comfortable to work with.

All in all...a damn good knife for $25:thumbup:

Congrats on the purchase. Mine didn't/don't dull that quickly. No clue on the hardness. Carved up (or hacked to pieces, depends on who you ask) two turkeys, whacking bone everywhere the whole time (okay, I hacked a little). Still cut newsprint after. So I'll ask a few dumb questions

-are you using a good cutting board?
- is it possible that there was a wire edge that broke off?
-have you tried the same task since you sharpened it? this will require the sacrifice of more London Broils.

Feel free to tell me I'm an idiot for even asking these questions JTR.

Rik

JTR357 · Jul 23, 2008

sixfoot7 said:
Congrats on the purchase. Mine didn't/don't dull that quickly. No clue on the hardness. Carved up (or hacked to pieces, depends on who you ask) two turkeys, whacking bone everywhere the whole time (okay, I hacked a little). Still cut newsprint after. So I'll ask a few dumb questions

-are you using a good cutting board?
- is it possible that there was a wire edge that broke off?
-have you tried the same task since you sharpened it? this will require the sacrifice of more London Broils.

Feel free to tell me I'm an idiot for even asking these questions JTR.

Rik

Good questions:thumbup:

1.I used a good quality bamboo cutting board
2.I'm not sure about the wire edge question,suppose it's possible.
3.No I haven't cut up anymore steaks since,but I did slice up about 2lbs of sausages yesterday & it retained the edge pretty well.

sixfoot7 · Jul 23, 2008

I'm sure it'll be fine for you from now on. High 5 for ya! (just kidding, I read your pet peeves thread

). If you don't have any other good kitchen knives, consider getting more, great value. I will for sure 1st weekend in December.

Kim Lau · Jul 28, 2008

Hey JTR, hows the knife holding up? I'm thinking about buying the 8 in. version of the knife you bought.

JTR357 · Jul 28, 2008

Kim Lau said:
Hey JTR, hows the knife holding up? I'm thinking about buying the 8 in. version of the knife you bought.

It's holding up very well.Thanks.

I started using a steel to realign the edge,instead of sharpening it & taking off more of the edge.

I didn't mean anything bad when I said It didn't hold an edge very good.I know it sounds bad,but I was just being honest.I'm used to cutting stuff up with the current "super steels" like S30V,154CM,VG-10...etc.

The steel used in this knife is fine.I would definately recommend buying this knife.

I think I'm gonna save up some & get a set in VG-10 though.I love that steel.It's not as expensive as S30V & 154CM,but there's very little difference IMO.Probably AL Mar or Kershaw.

Take Care Kim Lau,