I haven't made sushi at home yet, but have been wanting to try for a while. I'm thinking about buying a yanagiba. I found one on Amazon from a brand I know to be decent for Western knives, as I have two that I'm very happy with (including my western chef knife I use every day). The brand is Mercer. I'm a little suspicious as the price is quite low despite it being marked as high carbon steel. The reviews seem pretty good. Even if this is not up to the standard of £200+ knives, is it worth getting or would I be better just using my chef knife? Is it likely to take a better edge just because it's high carbon steel? I'm the kind of person who likes to learn the "proper" way of doing these kind of things, but I may not stick with it which is why I'm reluctant to spend loads, at least for the moment.
by enanram