This is for someone who want to have yanagiba (Sushi knife) with low budget. just for documentary
I have a few yanagi ba on my collection for white steel#2 and blue steel#2 which are very nice knifes.
However, Carbon steel is really pain to maintenance. if you are working as sushi chef it should be fine but not for home use.
So I am looking for Stainless one (VG10 or better)
There is a knife on ebay which got my attention. Kumi VG10 Yanagiba 270mm. it is VG10 which 270 mm long but only 60 AUS
! I searched for review quite a while but found non. since it is very cheap, so it would not hurt to try.
‧SPECIFICATION‧
● Blade Length
About 10.6" inch (270mm)
● Blade Thickness
2.0mm (Single Bevel for Right hand)
● Weight
190g After Packing about 390g
● Handle Material
Stainless Steel
● Hardness
HRc 60-62
● Blade material
VG10 2 Layers Stainless Forged
It is produced by Taiwan OEM factory which produce VG10 for some Japanese brand.
First impression:
1. not sharp OFTB at all and the geometry is a bit wrong. but it is beautiful with stainless handle.
2. the Spine is 2mm thick. but it sharp. yeah! I also confuse. why they sharp the spine --'. It cut me when I sharpen too.
3. came with big third bevel at the cutting edge 1 mm with 20-30 degree. Yanagi should have only 2 bevels. micro bevel also allow but not 1+mm.
4. the flat side is not very flat
5. a bit light
after "open" the knife in first factory geometry > Oh! man, this is a very suck knife. It ruin my fish texture bad.
It took me 4 working days after work to "re-build" its geometry.
Grit progression was:
Edge pro 180 400 800 1500 3000 for the front side
Naniwa Stone 1k and 3k > for flat side
King 6k > for flat side and front side
Strop on leather .5 micron Chromium Oxide
After very hard work, the knife is can shave stand hair. with 15 degree and just only two bevel.
VG10 is very good material for knife. it is stand for its reputation on sharpness and edge retention. the edge is polished to mirror level very easy(compare to blue steel)
but after a lot of hard-work. my blade is now very ugly.
My blue steel still a bit better on every aspect! so need way more maintenance
Summary on Kumi Yanagiba 270mm:
1. it is usable knife very good for it price if you have time to re-build it.
2. edge retention is Just okay compare to my Tojiro DP which is same material. keep in mind that Tojiro DP's blade is 16 + 16 Degress but my Kumi is changed to 15 degree only. but you should not touch cutting broad at all to cut every fish.
3. in my point of view 15 degree is the best for sushi and over 6000 grit is not necessary.
4. There are a lot of better knife on market. better go buy those if budget is not issue. this knife is very okay for 60 ASD only.
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