Posted By: Ken G
- verified customerI received the Richmond Suji I used it over the weekend as a stand-in Yanagiba to break 3, 40-lb Pacific Yellowtail into Sashimi style slices for an event. I did the breaking cuts with a different knife, but all the slicing was done with the Suji. Needless to say, that was A LOT of slices. The knife, with the supplied edge works very, very well. I am impressed. I didn't touch it with the Idahone (even though it needed it toward the end a bit). I cut more slices of fish for that prep than most sushi chefs cut in two services. Nice piece. If anybody has questions, give them my e-mail address. Also, the knife is an incredible value. I hope you get more steel so you can produce more.
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