---
product_id: 82722027
title: "Happy Sales HSSR400, Japanese Long Sashimi Sushi Knife 210 mm"
brand: "happy sales"
price: "27790 Ft"
currency: HUF
in_stock: true
reviews_count: 9
category: "Happy Sales"
url: https://www.desertcart.hu/products/82722027-happy-sales-hssr400-japanese-long-sashimi-sushi-knife-210-mm
store_origin: HU
region: Hungary
---

# 8-inch razor-sharp blade ergonomic wooden handle single-beveled precision edge Happy Sales HSSR400, Japanese Long Sashimi Sushi Knife 210 mm

**Brand:** happy sales
**Price:** 27790 Ft
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice Like a Sushi Chef, Impress Like a Pro

## Quick Answers

- **What is this?** Happy Sales HSSR400, Japanese Long Sashimi Sushi Knife 210 mm by happy sales
- **How much does it cost?** 27790 Ft with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/82722027-happy-sales-hssr400-japanese-long-sashimi-sushi-knife-210-mm)

## Best For

- happy sales enthusiasts

## Why This Product

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

## Key Features

- • **Comfort Meets Control:** Ergonomic wooden handle designed for all-day prep without fatigue.
- • **Effortless Precision Slicing:** Glide through fish and sushi rolls with surgical sharpness.
- • **Specialized Single-Bevel Edge:** Optimized for right-handed users to deliver ultra-thin, flawless cuts every time.
- • **Rust-Resistant Molybdenum Steel:** Stay sharp longer with a blade that resists corrosion and dulling.
- • **Authentic Japanese Craftsmanship:** Made in Japan with traditional forging techniques for unmatched quality.

## Overview

The Happy Sales HSSR400 is a premium 8-inch Japanese Yanagiba sashimi knife crafted from rust-resistant molybdenum steel. Featuring a single-beveled blade optimized for right-handed precision slicing, it boasts an ergonomic wooden handle for superior comfort and control. Perfect for professional-grade sashimi and sushi preparation, this knife offers razor-sharp performance at an accessible price point, making it a must-have for culinary enthusiasts eager to elevate their slicing game.

## Description

Happy Sales Japanese Yanagiba sashimi knife for prepare Sashimi, Slice Raw Fish and Seafood Molybdenum Rust-Resistant Steel Blade Razor Sharp Edge Blade Length: 8 in Overall Length: 14 in Wooden handle offers maximum comfort & control Plastic Bolster Easy to sharpen Made in Japan.

Review: Great knife at low-end of price spectrum - I think this knife is a good value if you want this specific kind of specialized knife. You might want to know that I'm a bit of a sharpening geek, and I spent some time getting the edge just how I wanted, but now that I have it slices like nothing else in my knife drawer (of about 20 knives). I'm not sure I would be this satisfied if I hadn't known how to resharpen the edge to my satisfaction. Others have noted it doesn't hold up to multiple re-sharpenings which I'm sure means they haven't known how to restore the edge properly. The steel is just fine. It's not super high-grade knife steel perhaps, but it takes a keen edge just fine and holds up when ground at the right angle. I'm sure it's not for everybody. I'm not sure how long the factory edge would hold up without some loving care. And it's a very specialized knife, really optimized for slicing fish into sashimi-sized slices. But I wanted to try out this style of knife and the next price point for a knife of this style was about $100, more than I wanted to pay to experiment. For those who might care about the sharpening details, I started by flattening and then polishing the back to 2000-grit (actually just the edges of the back get flattened and polished since the back is hollow-ground). This is a must-do step to get a really keen edge since the edge is only ground on one side (like a plane iron). Then I trued up the primary grind on the other side to 15 degrees (seemed like it was about 17 to start), then put a secondary edge at about 20 degrees when the 15 degree edge wouldn't hold up very well. With the secondary edge polished to 2000-grit, the edge cuts (slices, not chops) extremely well, better than any knife I've ever used, and seems to be holding up well with a gentle (ceramic) steeling before each use. I feel like I have a good feel for this style of knife now and might invest in a higher-end model later if the spirit moves :) Do note that this knife is shorter than described and as it appears in the picture. The blade length is 200mm, not 300mm, and the overall length of the knife, including handle, is 320mm. Knife length is properly described by the length of the cutting blade, not including the handle.
Review: Cheapest Yet Sharpest Kitchen Knife - I love it! - I saw this knife at several local Asian stores for over $20, but it was the cheapest here so I got it after seeing all the good reviews. I'm very pleased that I got it. This is easily the sharpest kitchen knife that I've ever owned. It makes slicing through onions, cucumber, etc. very easy. It's even better than using a serrated knife to cut through fresh European-styled loafs of bread that are too soft for mechanical slicers, the slices are so thin that I can see through them. My only concern is losing the knife's sharp edge. I've been careful to avoid dulling the blade by cutting through plastic and such. I also dread the day that I'll have to resharpen it, but I have a friend that has offered to help me when that day arrives. I've had it for about about a week of daily use and the blade is holding up just fine so I think I should be okay. Would definitely recommend it, even for just the experience of slicing with such fine an instrument.

## Features

- Single beveled for right handed use
- 8 inch long blade
- Long slender blade to glice through fish and rice rolls

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B000WQ00GQ |
| Best Sellers Rank | #738,206 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #87 in Sashimi Knives |
| Blade Color | Silver |
| Blade Edge | Plain |
| Blade Length | 8 Inches |
| Blade Material | Stainless Steel |
| Brand | Happy Sales |
| Color | Sashimi Knife |
| Construction Type | Forged |
| Customer Reviews | 4.3 4.3 out of 5 stars (394) |
| Date First Available | May 11, 2004 |
| Global Trade Identification Number | 00641171095169 |
| Handle Material | Plastic,Steel |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Item Length | 17.5 Inches |
| Item Weight | 5.6 ounces |
| Item model number | HSSR400 |
| Manufacturer | Happy Sales |
| Material | steel blade, wood handle |
| Size | 8 inches x 17.5 inches |
| UPC | 641171095169 |

## Product Details

- **Blade Edge:** Plain
- **Blade Material:** Stainless Steel
- **Brand:** Happy Sales
- **Color:** Sashimi Knife
- **Handle Material:** Plastic,Steel

## Images

![Happy Sales HSSR400, Japanese Long Sashimi Sushi Knife 210 mm - Image 1](https://m.media-amazon.com/images/I/21btUJlA6yL.jpg)
![Happy Sales HSSR400, Japanese Long Sashimi Sushi Knife 210 mm - Image 2](https://m.media-amazon.com/images/I/21yksOczCfL.jpg)
![Happy Sales HSSR400, Japanese Long Sashimi Sushi Knife 210 mm - Image 3](https://m.media-amazon.com/images/I/31m3T7uM1qL.jpg)
![Happy Sales HSSR400, Japanese Long Sashimi Sushi Knife 210 mm - Image 4](https://m.media-amazon.com/images/I/41AGkGUZVmL.jpg)
![Happy Sales HSSR400, Japanese Long Sashimi Sushi Knife 210 mm - Image 5](https://m.media-amazon.com/images/I/41xH4R02O7L.jpg)

## Questions & Answers

**Q: Single or double blade?**
A: Single

**Q: What is the handle made out of?**
A: The handle is made out of wood, and the black thing is metal. The knife itself is very nice, but watch your fingers bro.

**Q: what is the handel made out of ?**
A: It is some sort wood, seems sturdy enough.The quality of the knife is low.I bought a handful of knives is from this company,and the balance and blade quality varies drastically.The 210mm Sashimi was one of the better blades.

**Q: is it made in japan?**
A: Yes

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great knife at low-end of price spectrum
*by B***G on January 27, 2012*

I think this knife is a good value if you want this specific kind of specialized knife. You might want to know that I'm a bit of a sharpening geek, and I spent some time getting the edge just how I wanted, but now that I have it slices like nothing else in my knife drawer (of about 20 knives). I'm not sure I would be this satisfied if I hadn't known how to resharpen the edge to my satisfaction. Others have noted it doesn't hold up to multiple re-sharpenings which I'm sure means they haven't known how to restore the edge properly. The steel is just fine. It's not super high-grade knife steel perhaps, but it takes a keen edge just fine and holds up when ground at the right angle. I'm sure it's not for everybody. I'm not sure how long the factory edge would hold up without some loving care. And it's a very specialized knife, really optimized for slicing fish into sashimi-sized slices. But I wanted to try out this style of knife and the next price point for a knife of this style was about $100, more than I wanted to pay to experiment. For those who might care about the sharpening details, I started by flattening and then polishing the back to 2000-grit (actually just the edges of the back get flattened and polished since the back is hollow-ground). This is a must-do step to get a really keen edge since the edge is only ground on one side (like a plane iron). Then I trued up the primary grind on the other side to 15 degrees (seemed like it was about 17 to start), then put a secondary edge at about 20 degrees when the 15 degree edge wouldn't hold up very well. With the secondary edge polished to 2000-grit, the edge cuts (slices, not chops) extremely well, better than any knife I've ever used, and seems to be holding up well with a gentle (ceramic) steeling before each use. I feel like I have a good feel for this style of knife now and might invest in a higher-end model later if the spirit moves :) Do note that this knife is shorter than described and as it appears in the picture. The blade length is 200mm, not 300mm, and the overall length of the knife, including handle, is 320mm. Knife length is properly described by the length of the cutting blade, not including the handle.

### ⭐⭐⭐⭐⭐ Cheapest Yet Sharpest Kitchen Knife - I love it!
*by A***R on September 2, 2013*

I saw this knife at several local Asian stores for over $20, but it was the cheapest here so I got it after seeing all the good reviews. I'm very pleased that I got it. This is easily the sharpest kitchen knife that I've ever owned. It makes slicing through onions, cucumber, etc. very easy. It's even better than using a serrated knife to cut through fresh European-styled loafs of bread that are too soft for mechanical slicers, the slices are so thin that I can see through them. My only concern is losing the knife's sharp edge. I've been careful to avoid dulling the blade by cutting through plastic and such. I also dread the day that I'll have to resharpen it, but I have a friend that has offered to help me when that day arrives. I've had it for about about a week of daily use and the blade is holding up just fine so I think I should be okay. Would definitely recommend it, even for just the experience of slicing with such fine an instrument.

### ⭐⭐⭐⭐⭐ A great knife regardless of price.
*by U***D on May 24, 2014*

I have read several fair reviews, and they are mostly positive, but owning several of them, I feel compelled to point out a couple of oversights by other reviewers. Firstly, I have read several reviews that describe some of the knives as being "too light" or "less sturdy" than others of the same type. They are indeed substantially lighter than many knives of similar style, BUT this is a positive for those folks who actually know how to use a knife. I'm no professional chef, but I know how to use a knife for cutting. These knives are razor sharp, and hold a good edge for a long time when properly used and cared for. They also sharpen relatively easily. That said, if you are looking to cut through bone, get a saw or a cleaver. These knives are designed for cutting flesh and vegetables, not quartering a steer. If you use these knives for cutting up food, they are wonderful. If you use them to chop down walnut saplings in the back yard, there are other, better knives. Think of them as surgical instruments, not hatchets, and they'll serve you well. Secondly, the handles are raw wood. When you get the knife or knives, buy a small can of polyurethane and simply dip the handles and then hang the knife point up, allowing the excess to run off onto a newspaper. leave the knife hanging for 24 hours to allow the finish on the handle to cure. Steel wool the handle lightly with 0000 steel wool, and repeat the dip-hang-cure-steel wool process to get 3 or 4 good coats of polyurethane into the handle. This brings out the beauty of the wooden handles and toughens them considerably as well. It also prevents oils from hands or foods to build up in the wood's grain. I did this to the first of these knives I bought 4 years ago, and the finish is lasting and makes the knife cleaner as well. Lastly, hand wash and then hand dry these knives. They are not for the dishwasher. the hidden-tang handles hold moisture against the blade's tang and will eventually corrode even stainless steel (which is really stain-resistant, not stainLESS). Oil them occasionally with a drop of mineral oil, and sharpen as necessary. With a little care, these knives will be among the finest you own, and after acclimating to the different weight and balance of them, they will quickly become your favorite knives, lasting you for many years.

## Frequently Bought Together

- Sekizo A210, Japanese Long Sashimi Sushi Knife, 210 mm
- Happy Sales HSSR200, Japanese Nakiri Chef Knife
- Happy Sales HSST-100, Japanese paring knife with sheath, Natural

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*Product available on Desertcart Hungary*
*Store origin: HU*
*Last updated: 2026-03-05*