Yoshihiro Inox Aus-8 Stainless Steel Yanagi Sushi Sashimi Japanese Chef Knife Rosewood Handle with Nuri Saya Cover

Regular Price: $210.00

Special Price $169.99

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9.5" 240mm
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10.5" 270mm
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11.8" 300mm
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Regular Price: $210.00

Special Price $169.99

Exceptionally forged INOX AUS-8 Stainless steel blade with HRC 61-62 combines exceptional sharpness and optimal edge retention with stain resistance. Excellent for entry and intermediate level chefs. 100% handcrafted in Japan. Not mass produced.

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  • INOX Yanagi Sashimi knife with AUS-8 stainless steel blade
  • Single-edged blade
  • Handmade rosewood, Octagon-shaped handle
  • Lightweight and well balanced
  • Superior sharpness and durability
  • Handcrafted in Japan

  • The Yoshihiro INOX AUS-8 Stainless Steel Yanagi Sashimi Japanese Knife is designed specifically for sashimi and sushi chefs. With its single-edged blade, this chef's knife, made of Inox AUS-8 Steel, thinly slices through the skin and flesh of a fish with ease and without compromising the taste and quality of the structure-unlike other knives which can damage the cell walls and alter the feel and taste. Traditional yanagi knives leave the fish smooth, shiny, and fresh. A hongasumi knife, this knife is a higher-quality kasumi knife-or a knife that was forged by layering softer steel over a hard steel core. The hard steel of the VG-10 allows for a superior sharpness and edge retention while the softer, surrounding steel adds durability.

    Hand crafted in Japan with traditional techniques, the Yoshihiro INOX AUS-8 Yanagi Sashimi Japanese Knife has a completely flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the INOX AUS-8 stainless steel lets these tradesmen create a thin, sharp cutting edge on the blade. With its handmade, rosewood, Octagon-shaped handle,with  this knife is light and well balanced. This knife comes with a double bolster, and a lacquered magnolia wood saya cover, which is easy to clean and resistant to stain and odor.

    On the unique features of Japanese single edged blades: All traditionally made Japanese single edged knives have a unique structure that allows the blade to become razor sharp while at the same time reducing friction as it goes through food. This unique structure makes possible to cut with very minimal damage to the surface and cells, therefor preserving freshness of the ingredient and not spoiling its texture and taste. To learn more click here.

    Grade: Inox Edge Angle: Single Edged
    Size: Bolster Material: Double Bolster
    Knife Style: Yanagi HRC: 61-62
    Handle Shape: Octagonal Saya Cover: Magnolia wood Lacquered
    Material: INOX Aus-8 Stain Resistance Steel Origin: Made in Japan
    Handle Material: Rosewood Stain Resistant: Yes

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