---
product_id: 399757437
title: "KEEMAKE Sushi Knife Japanese - 11.5 inch Sashimi Knife Japanese VG10 Stainless steel Single Bevel Blade, Perfect Rosewood Handle Yanagiba & Slicing Knives"
brand: "keemake"
price: "€ 273.44"
currency: EUR
in_stock: false
reviews_count: 5
category: "Keemake"
url: https://www.desertcart.pt/products/399757437-keemake-sushi-knife-japanese-11-5-inch-sashimi-knife-japanese
store_origin: PT
region: Portugal
---

# Natural rosewood handle 11.5 inch precision blade VG-10 high carbon stainless steel KEEMAKE Sushi Knife Japanese - 11.5 inch Sashimi Knife Japanese VG10 Stainless steel Single Bevel Blade, Perfect Rosewood Handle Yanagiba & Slicing Knives

**Brand:** keemake
**Price:** € 273.44
**Availability:** ❌ Out of Stock

## Summary

> 🔪 Slice like a sushi master with precision and style!

## Quick Answers

- **What is this?** KEEMAKE Sushi Knife Japanese - 11.5 inch Sashimi Knife Japanese VG10 Stainless steel Single Bevel Blade, Perfect Rosewood Handle Yanagiba & Slicing Knives by keemake
- **How much does it cost?** € 273.44 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.pt](https://www.desertcart.pt/products/399757437-keemake-sushi-knife-japanese-11-5-inch-sashimi-knife-japanese)

## Best For

- keemake enthusiasts

## Why This Product

- Trusted keemake brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Effortless Slicing:** 3.1mm blade thickness designed to glide through fish and meat without tearing
- • **Premium VG-10 Steel:** Vacuum heat-treated for 58+ Rockwell Hardness and long-lasting sharpness
- • **Razor-Sharp Precision:** Hand-sharpened 12-15° single bevel edge for flawless sashimi slicing
- • **Confidence in Every Cut:** Backed by 24/7 customer service and risk-free satisfaction guarantee
- • **Elegant Rosewood Handle:** Smooth, sturdy natural wood for ergonomic grip and seamless blade transition

## Overview

The KEEMAKE 11.5 inch Japanese Sashimi Knife features a premium VG-10 high carbon stainless steel blade, vacuum heat-treated to a 58+ Rockwell Hardness for exceptional sharpness and edge retention. Its single bevel edge is hand-sharpened between 12-15 degrees, optimized for clean, effortless slicing of sushi, sashimi, and fillets. The natural rosewood handle offers a smooth, ergonomic grip that enhances control and comfort. Perfect for professional chefs and culinary enthusiasts seeking precision and elegance in their kitchen tools.

## Description

Sashimi Sushi Knife Japanese 11.5 inch Yanagiba Knife,Japanese VG10 Stainless steel Single Bevel Blade, Perfect Rosewood Handle Filleting & Slicing Knife- Keemake

Review: I did the Costco Salmon thing. * I bought a salmon fillet * Tossed it in my freezer for a week at -10°F * Defrosted the salmon * Portioned the salmon into sections and skinned it * Salt/Sugar cured it overnight * Sliced it up the next day as sashimi and OH BOY did we all enjoy the salmon! This Cheap VG-10 Yanagiba knife is really sharp. I'm not 100% sure that it's actually VG-10, but the edge held up nicely against my polymer cutting board. For the price, I highly recommend picking this up. The only way you can get this any cheaper is to purchase VG-10 blanks and handles from China and grind your own on a belt sander. This saves me a lot of time, effort, and energy.
Review: The front cutting edge of this knife has been irrecoverably damaged by the manufacturer grinding a second bevel. This knife will never be able to be sharpened properly due to this damage. A real yanagiba only has a single flat front bevel and a concave ground rear face. Again, do not buy this knife if you want a real yanagiba for cutting fish. The second bevel is so deep on this knife that you’d have to spend hours/days grinding it down, which would leave you with a much smaller blade and could only be accomplished with specialized equipment. Do not buy this knife.

## Features

- 【Premium Material】Crafted from premium Japanese High Carbon Stainless steel VG-10, this 11.5 inch Japanese Sashimi knife is precisely tempered and hardened with High-Tech vacuum heat treatment to reach a 58+ Rockwell Hardness
- 【Extremely Sharp Blade】Keemake experienced craftsman hand sharpened the edge with 12-15 degrees to ensure blade’s sharpness 80-100. Sushi knife boasts unrivaled performance and incredible edge retention
- 【Natural Wood Handle 】Constructed from natural, smooth and sturdy rosewood handle, act as a seamless junction between the handle and the knife blade Not only strengthen the knife but also provides a smooth transition from the blade to the handle
- 【High cutting performance】Yanagiba knife is an excellent kitchen tool for tackling tasks, the ruthlessly sharp single-bevel blade is perfectly suited for cutting sushi and sashimi, filleting and slicing fish and meat without pulling or tearing, keeping maximizing flavor while the 3.1mm blade gently pushes meat away from the blade
- 【 Service Guarantee 】Enjoy your risk-free shopping on Keemake. If your product proves to be unsatisfactory, feel free to contact our 24x7 hrs customer service for the items' replacement or refund

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0919HTGN2 |
| Brand | KEEMAKE |
| Color | C: 11.5" Rose Wood Handle Japanese Sashimi Knife |
| Customer Reviews | 4.1 4.1 out of 5 stars (42) |
| Date First Available | 8 May 2021 |
| Item Weight | 254 g |
| Material | High Carbon Stainless Steel |
| Product Dimensions | 29.21 x 2.54 x 3.05 cm; 254.01 g |

## Product Details

- **Blade edge:** Plain
- **Blade material:** Stainless Steel
- **Brand:** KEEMAKE
- **Colour:** C: 11.5" Rose Wood Handle Japanese Sashimi Knife
- **Handle material:** Stainless,Wood Handle,Stainless Steel,Steel

## Images

![KEEMAKE Sushi Knife Japanese - 11.5 inch Sashimi Knife Japanese VG10 Stainless steel Single Bevel Blade, Perfect Rosewood Handle Yanagiba & Slicing Knives - Image 1](https://m.media-amazon.com/images/I/61gZO-j4vZS.jpg)
![KEEMAKE Sushi Knife Japanese - 11.5 inch Sashimi Knife Japanese VG10 Stainless steel Single Bevel Blade, Perfect Rosewood Handle Yanagiba & Slicing Knives - Image 2](https://m.media-amazon.com/images/I/61lfxzKnmDL.jpg)
![KEEMAKE Sushi Knife Japanese - 11.5 inch Sashimi Knife Japanese VG10 Stainless steel Single Bevel Blade, Perfect Rosewood Handle Yanagiba & Slicing Knives - Image 3](https://m.media-amazon.com/images/I/61o1c17q68S.jpg)
![KEEMAKE Sushi Knife Japanese - 11.5 inch Sashimi Knife Japanese VG10 Stainless steel Single Bevel Blade, Perfect Rosewood Handle Yanagiba & Slicing Knives - Image 4](https://m.media-amazon.com/images/I/713t+Zd3ozL.jpg)
![KEEMAKE Sushi Knife Japanese - 11.5 inch Sashimi Knife Japanese VG10 Stainless steel Single Bevel Blade, Perfect Rosewood Handle Yanagiba & Slicing Knives - Image 5](https://m.media-amazon.com/images/I/718YnxZU2yL.jpg)

## Questions & Answers

**Q: Can this knife stay sharp?**
A: These knives claim to be made from VG-10 steel, which is normally hardened to RHC62 for use in knives.  These knives also claim they're RHC58.  That 4-point difference is hardness should concern a potential buyer.  In fact, it should make them run.

**Q: Is this single or double bevel?**
A: This is a double bevel knife! If you know anything about Yanagibas, you know that this is a huge flaw? All quality yanagibas have a single bevel. The second bevel is so deep that it would be nearly impossible to grind it down to a single bevel without destroying it. Do not buy this low-quality knife!!!

**Q: Vg10 knives are only made in japan. some say the knife is german steel. some say made in china. the ad clearly says vg 10. which is it?**
A: This is the best answer I have for you. Mine says 2 layer Japanese steel which is As I understand it a Japanese process on combining 2 different steels to make the prefect Sushi knife.  They could take 2 German knife grade steels and combine them in Japan to make the VG-10.  I know that my knife is by far the best Sushi knife I have every tried.  I use it multiple times a week.  One of my reasons for not making sushi at home was finding the prefect knife.  That excuse is now gone.

**Q: Could I use this kind of knife for cutting big fish? any suggestions?**
A: KEEMAKE deba knife is designed not only to excel in the preparation of fish, including chopping, gutting and filleting with precision, but also fairs excellently to part out poultry or for use as a vegetable cleaver.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by S***G on 23 February 2024*

I did the Costco Salmon thing. * I bought a salmon fillet * Tossed it in my freezer for a week at -10°F * Defrosted the salmon * Portioned the salmon into sections and skinned it * Salt/Sugar cured it overnight * Sliced it up the next day as sashimi and OH BOY did we all enjoy the salmon! This Cheap VG-10 Yanagiba knife is really sharp. I'm not 100% sure that it's actually VG-10, but the edge held up nicely against my polymer cutting board. For the price, I highly recommend picking this up. The only way you can get this any cheaper is to purchase VG-10 blanks and handles from China and grind your own on a belt sander. This saves me a lot of time, effort, and energy.

### ⭐ Review
*by A***R on 25 June 2022*

The front cutting edge of this knife has been irrecoverably damaged by the manufacturer grinding a second bevel. This knife will never be able to be sharpened properly due to this damage. A real yanagiba only has a single flat front bevel and a concave ground rear face. Again, do not buy this knife if you want a real yanagiba for cutting fish. The second bevel is so deep on this knife that you’d have to spend hours/days grinding it down, which would leave you with a much smaller blade and could only be accomplished with specialized equipment. Do not buy this knife.

### ⭐⭐⭐⭐⭐ Review
*by K***N on 10 August 2022*

Says German steel and it looks like the company is based in Japan. What most people don’t understand what makes a knife super expensive is not where it is made or even the type of steel it’s made from. Metal engineering has advanced to a science these days, that’s why you see these guys on the internet making these amazing knives and swords from rebar and old ball bearings. What makes a knife expensive is a hand sharpened blade. With a hard steel blade it takes 20 to 30 hours to perfect the edge on the blade. So far I’m impressed with the overall quality of this knife. It’s very well constructed and will give me many years of service. I’ve already invested about five to eight hours into reworking the blade using my oil stones. You can see from the photos I have a ways to go, which speaks to the hardness of the steel.

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*Product available on Desertcart Portugal*
*Store origin: PT*
*Last updated: 2026-03-20*