YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 11.7" 300mm -MADE IN JAPAN

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Price: $189.99    

Product Feature

• Grade: Kasumi/ Knife Type: Yanagi Knife
• Steel Type: Shiroko (white steel) High-Carbon Steel
• Blade: Single-Edged/ Blade Length: 11.7" (300mm)
• Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES)/Handle Material: Magnolia
• Hardness Rockwell C scale: 62-63

Product Description

Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62, is forged with iron to create beautiful "mist" patterns called "Kasumi". Our Yoshihiro Kasumi knives are incomaparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Magnolia wood Octagonal shaped handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a "Saya" is included, which protects the knife and adds to its appearance when not in use. The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uniterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 11.7"(300mm), with a limited lifetime warranty.
Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying "Tsubaki Oil"(as included) before storage will keep your knife in tip top shape.

Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the the high quality steel that it is made of.

YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 11.7" 300mm -MADE IN JAPAN Review

Ordered this knife about 4 months ago as I wanted to get more into sushi making, and I needed a more traditional knife for fish slicing. As yanagiba's can range in price as much as a cheap used car ($3,000+), most would probably consider this a starter knife. The quality is fantastic. The blade is rock hard, beautifully finished, and straight as an arrow. It comes very securely packaged in it's own decorative box, with foam pads inside to secure it even more. The wooden sheath that comes with it fits like a glove, and is finished extremely well also. This comes direct from the company VERY SHARP. Especially at a 300mm length (the blade alone is nearly a foot long), you HAVE to be very careful when learning how to properly wield a knife like this. The first time I cut sashimi with it, I sliced my finger in a split second. Since then, I've had more practice with it so that doesn't happen anymore. Also since then, I've sharpened it on a #6000 grit japanese whetstone to a MIRROR finish, and now it's BEYOND razor sharp. That's the thing, it might not be the most expensive yanagi, but sharpened correctly, and this thing becomes scary sharp. It GLIDES through any type of fish, there's no pressure required. Just start the cut and pull the knife back. Overall, I'm very happy with it, and I hope it lasts many years in my care.

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