The yakinori I bought is crap My first attempt at making sushi is...interesting shall we say. I mean I've done all the reading, and know exactly how the procedure is. I understand most of the theories behind making a sushi. I've even carefully observed professionals at work in Japanese restaurants. I mean what can possibly go wrong? I guess I didn't expect my yakinori to be more flexible than latex. You know how those real chefs have ultra sharp katana-like kitchen knives, and can cut almost anything in a single stroke? Well I'm not a real chef see, but I don't think my stainless steel Japan-made kitchen meat cleaver is bad quality either. Cutting the nori however, was like cutting a piece of cloth with a butter knife. No, not those cool butter knifes with jagged cutting edge to them. I'm talking about the ones that are smooth and can't even cut frozen butter. So let this be a lesson to you future sushi makers out there, never buy crap yakinori.