New sushi chef

[chef Samantha]

Hello everyone I'm looking for input on a good slicing sashimi knife I need 9.5" blade and not to rust so easily hard steal .thank you

 

[Cynic2701]

Yes chef! What kind of budget are you working with? Suisin makes an Inox Honyaki line that I've only heard great things about, though you will be looking at ~$450 for a 240 mm (~9.5 inches) yanagiba.

If you don't mind breaking from tradition and using a sujihiki rather than a yanagiba, then your options open up quite a bit. The Gesshin Ginga 240 mm stainless sujihiki would be worth taking a look at for ~$250.

 

[Chris Larrikin]

If your budget allows from it there are also often some very nice Japanese style knives which have been made by forum members. These can be found here:

http://www.bladeforums.com/forums/forumdisplay.php/890-For-Sale-Kitchen-Knives

The knives sold there are usually hand-made or produced in a short run and hand finished. Makers use a variety of methods and materials (stainless and non-stainless, natural and synthetic handles), so it's always worthwhile contacting a maker if you see something you like.

Enjoy hunting

 

[HwangJino]

Most stainless yanagi that I've seen were either expensive or not worth using at all.

If you're ONLY cutting sashimi I'd get a quality yanagi and look at masamoto or konosuke type brands.

Sujihiki will slice sashimi, but other soft proteins as well, just not as good as a yanagi. Yanagi will chip on even small bones.