I started making sushi earlier this year and quickly realized that my average set of knives were making it difficult. So, I went down the rabbit hole that is Japanese knives and picked up my first one. I thought I had seen a sharp knife before, but this is noticeably sharper than a new Havalon blade. It's hand forged in Japan the old way with SK5 high carbon steel.
Cutting with this is ridiculous, it's like a different experience.
Anyone else mess with these or sushi? Below are spicy dungeness rolls which turned out great except they weren't so round.