The three knives are modern versions of traditional Asian knives but manufactured in 2.5-mm-thick SG-10 steel. That's the extremely hard high carbon stainless steel that forms the core layer of Shun's Damascus steel knives. This set of professional knives was made especially for precise slicing.

The three knife types included here are Yanagi-ba, Nakiri, and Deba. All three feature blades with one hollow-ground flat face and one edge bevel on the opposite side of the blade. That flat side guides the cut like the sole of a plane, while the hollow grind reduces contact with the food and lessens drag. The acute slope of the edge bevel shears food paper thin without tearing. Each knife is supported by a strong forged bolster and a handle grip of D-shaped Pakkawood. Pakkawood has the appearance of dark ebony but is actually created by layering resin-impregnated layers of genuine hardwood. The real-wood appearance disguises a handle with better durability and moisture resistance than the best tropical hardwood.

Sushi chefs use the 9-1/2-inch blade of the yanagi-ba knife for perfect slicing of sushi and sashimi. The 6-1/2-inch nakiri slices vegetables, and the 6-1/2-inch deba carves fish, chicken, and meat.

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Stamped high carbon stainless steel forms the blade and full tang of the knife. Stamped steel guarantees that the finished product keeps the characteristics of the original alloy -- hot forging sometimes forms weakened areas with slightly different combinations of elements. Heat-treating the blade creates a reliable temper and strength in every part of the knife. The Granton Salmon Knife flexes to follow subtle contours easily, but has enough stiffness to cut wide, straight sections. That's important for producing the thinnest and most uniform slices of smoked salmon, an increasingly expensive seafood delicacy.

The many granton hollows ground into the knife's surface decrease cutting friction by reducing the amount of blade that actually contacts the fish. These hollows collect oils and lubricate the movement of the knife, letting slices slide over the steel without tearing. The comfortable black Fibrox handle is non-slip even when wet and completely seals the knife's tang, making cleanup quick and simple.

This plain-edged knife sharpens quickly with a honing steel, but you'll need one with enough length to match the longer blade. Forschner's stain-free steel should be hand washed, not put through the dishwasher.

See the Wusthof Classic Salmon Slicer for a forged version of this same specialty blade.

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The shapes offered are traditional and intended only for sushi. Although they may look like European carving and chef's knives, they don't handle the same way. The forged blades are much lighter and edges are ground thin. When kept razor-sharp, they'll slice less than paper-thin -- but if used for general prep in an American kitchen, they may not last long.

Full tang handles with riveted slabs of dependable, synthetic Pakkawood (a composite of resin and layered wood with the look of wood grain but the durability of fiberglass) offer a comfortable grip and an appearance good enough for service. The catch here is the quality of the high carbon stainless steel in these full tang knives -- 420HC isn't the best and won't keep this thin edge for long, although while it is sharp, it'll cut as well as a knife of much better steel. Drawing it across a bone or a hard cutting board will degrade the edge quickly.

Keeping the knives sharp will require a set of stones and some good sharpening skills. A honing steel might do more harm than good -- the edges could turn under too much side pressure. At this level of workmanship, expect some variation in quality from knife to knife. But if you want to learn something about sushi without spending a fortune, this set is a good way to learn. All the skills you'll apply here will be equally valuable with better knives.

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Set 3 Japanese kitchen knife santoku Sushi Sashimi Nakiri lot couteaux japonais US $49.00   Auction Ends: 20d 3h 58m

PRO LINE 3 PCS Sushi Santoku Chef Knife Set 3 Knives US $21.98   Auction Ends: 7d 1h 28m

The dark molded synthetic handle serves as grip, bolster, and fingerguard, seamlessly formed around a concealed rat tail tang that's secured by one stout rivet near the base of the grip. Everything about it is simple and functional.

Wusthof's manufacturing process eliminates many of the problems associated with stamped steel blades. Laser-cutting the knife blanks from sheets of stainless steel gives the knife its basic shape without any of the distortions and internal stresses of stamped blades. Computer controlled grinding refines and bevels the blade. Lasers measure the resulting edge and detect any microscopic deviations. The finished blades are consistent in temper and uniform in quality.

This process seems very well suited to the making of a good filet knife, where the ability to fit the shape of the bone structure yields the best fillets with the least waste. Forging a filet knife is much more complicated and expensive than the simplified process Wusthof developed, which puts a knife of better quality in your hands at a lower cost.

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Sushi knives have a distinctive look and style that comes across even in this economical set of forged 420C high carbon stainless steel. There are some good features here, but the quality of the set is largely determined by that same 420C. It's been many years since that alloy was the best stainless the industry could offer, but it's still a serviceable steel for cutlery if owners don't mind frequently touching up the blades with a hone.

Since clean cuts are so important to the art of sushi, those edges will need to be maintained at a razor edge. Though 420C is usually tempered to allow for easy resetting, it could be vulnerable to hard objects like small bones. Edges should fold rather than chip and are quickly restored with a honing steel. If you only cut sushi occasionally, this set might suit your needs well enough. The blades won't compete with powdered steel knives or ceramic blades.

Forged blades and bolsters are stronger than necessary for the delicate work of sushi cutting but do give the knives a traditional look. The Pakkawood handle slabs, built of a layered hardwood and resin composite, are extremely stable even if run through a dishwasher and should last many years without distortion or wear. Full tang triple-riveted construction leaves little room for structural problems.

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Set 3 Japanese kitchen knife santoku Sushi Sashimi Nakiri lot couteaux japonais US $49.00   Auction Ends: 20d 3h 58m

PRO LINE 3 PCS Sushi Santoku Chef Knife Set 3 Knives US $21.98   Auction Ends: 7d 1h 28m

What you can tell by looking is that this is a mass-produced knife in a very old style, with a wooden handle prone to water damage and a thin metal ferrule that under stress may not keep the rat tail tang securely in place. Most knives today are high carbon stainless steel, but if you buy imported knives you may get lucky and find old carbon steel now and then even today. The blade is likely to be good but not great.

Import knives like this are an adventure in shopping and not necessarily a bad thing. This is the way knives used to be made, and with proper care they do last -- the dishwasher is a forbidden zone, and even immersion in water is a bad idea since the tang is a simple press fit that loosens when wet. Standards of workmanship are uncertain -- even if there's a lifetime warranty slip in the box with this sashimi sushi blade, it's probably only worth the paper it's printed on.

I have several knives of similar quality and origin, because I'm prone to buy souvenirs even when I'm not on vacation. In the kitchen they've never been quite so nice as they seemed in the box. When you buy a knife you intend to use daily, you're better off with a big name brand and a reliable product history.

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Japanese kai sushi Sashimi chef knifeYanagi KASUMI 8in US $41.99   Auction Ends: 15d 20h 4m

19cm 75 Japanese Sashimi Sushi Chef knife $25 w free shipping US $25.30   Auction Ends: 2h 32m

Salmon is big game fish, and to work with it, even smoked and cured, you need big tools. The Salmon Slicer, with a twelve inch round tip blade meant for efficient slicing, not piercing, is stiffer than a filet knife and able to make flat slicing cuts across wide fillets of cured salmon, without wandering or tearing. The multiple hollow grinds in this long blade aid that delicate procedure by reducing friction, but even more important is the taper grind of the edge and the razor sharpness you absolutely must maintain if you want this knife to work well.

Guaranteed for life by Wusthof, this forged blade has a durable polymer wrap-around handle securely fastened to a rat tail tang by a single decorative stainless steel rivet. The alloy holds an edge well and is easily sharpened. Hand washing and hand drying are recommended and the blade should never be put away if still damp.

Other blades are more suited to common tasks than the Salmon Slicer, but for that noble fish nothing else will do. Unless like me, you didn't know it was gourmet food and just carved off a chunk with a pocket knife before hitting the trail. I got smarter about it when the price went up.

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Most people have never used a yanagi or have only been exposed to one when sitting at a sushi bar, watching the sushi chef ply his craft. The blade is very thick at the spine and has a single bevel ground into the outside (right) face of the blade and a slightly hollowed back. This allows for a very sharp, albeit, delicate edge, which excels at the purpose for which it is intended.

Like Global knives, the other brand produced by parent company, Yoshikin, the level of fit and finish is quite good. Although the edge out of the box is sharp, like most Japanese knives, it isn't delivered with the kind of fully sharpened edge of which it is capable. Japanese makers expect the cook will want to put his own edge on the knife before using it.

A single bevel blade of this type requires a different method of sharpening than a typical "standard" double bevel edge. In order to achieve the sharpest edge possible, like other traditional Japanese blades, the back of the knife will need to be flattened before a final microbevel edge can be ground into the face. If it were to be sharpened in the same manner as a double bevel blade, the unique qualities the single bevel edge possesses would be ruined.

Like most other specialized Japanese single bevel blades, this is a knife intended for use primarily by professional cooks. Unlike many of the very expensive handmade Japanese knives, this is a knife made from modern stainless steel. It requires far less maintenance and the steel is softer than the high carbon steel knives favored by many professional sushi chefs. This combination of materials and price makes it ideally suited as an entry level knife for the apprentice sushi chef, or as a specialty knife for a cook who occasionally may need to produce the kinds of precision cuts at which this knife excels.

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Japanese sushi chef knifeYanagi YOSHIHIRO KASUMI 270 Shitan Handle US $164.99   Auction Ends: 23d 3h 53m

Japanese kai sushi Sashimi chef knifeYanagi KASUMI 8in US $41.99   Auction Ends: 15d 20h 4m

Global really started the Japanese knife crazy in the USA, their knives marking a dramatic departure from the Wusthof's and Henckels that were predominant in the 70's and 80's. In that sense, you can't really go wrong with this one, but there are a few things to note before committing.

First off, it's a bit large for this type of knife. Some people prefer that, but you should certainly be aware of it so you're not surprised when you take it out of the package.

Also, these single-beveled knives are sharpened on one side only. This contributes to its signature razor-sharp edge, but it also means that it comes in different models for lefties and righties. Want to regularly share your knife with someone who has a different "handedness"? Might want to opt for a double-beveled edge instead. The Wusthof Salmon Slicer makes an excellent alternative.

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