Yoshihiro Hongasumi VG Stainless Steel Yanagi Sushi Sashimi Japanese Knife Rosewood Handle

Regular Price: $350.00

Special Price $174.99

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9.5" 240mm
$174.99
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10.5" 270mm
$194.99
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11.8" 300mm
$234.99
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13" 330mm
$294.99
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Regular Price: $350.00

Special Price $174.99

This Yanagi delivers Hongasumi grade high carbon steel sharpness and edge retention with stainless steel durability and ease of care. Exceptionally forged VG Stainless steel blade with HRC 62-63 combines exceptional sharpness and optimal edge retention with stain resistance. Excellent for entry and intermediate level chefs. Lacquer coated magnolia wooden sheath provides odor and stain resistance with ease of cleaning. Comes ready to use out of the box. 100% handcrafted in Japan. Not mass produced.
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Details

 

  • Hongasumi Yanagi Sashimi knife with V Gold 10 stainless steel blade
  • Single-edged blade
  • Handmade rosewood, D-shaped handle
  • Lightweight and well balanced
  • Superior sharpness and durability
  • Handcrafted in Japan

 

The Yoshihiro Hongasumi VG-10 Yanagi Sashimi Japanese Knife is designed specifically for sashimi and sushi chefs. With its single-edged blade, this chef's knife, made of VG-10, 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 Hongasumi VG-10 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 VG-10 stainless steel lets these tradesmen create a thin, sharp cutting edge on the blade. With its handmade, rosewood, D-shaped handle, this knife is light and well balanced. This knife comes with a Shitan bolster, and a lacquered magnolia wood saya cover, which is easy to clean and resistant to stain and odor.

The Kasumi Method of crafting world class single edged blades: The Kasumi method forges together a high carbon steel with a softer steel to craft a blade that has excellent balance of hardness and durability. This time honored method of producing knives has been passed down from generation to generation by master artisans. This Wealth of experience and knowledge from generations past flow into each Yoshihiro knife. The step by step crafting process can be viewed here

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.

 



Universal Product Code (UPC): 700736841341

Customer Reviews

Excellent! Review by Leo
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Excellent customer service, superb looks, and not too painful on the wallet....if ya want quality anyway. Will buying more.
I like the knife but the handle faded and was very ... Review by ryan b
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I like the knife but the handle faded and was very dull and work after only 1 month of professional use. The blade does hold an edge very well
I think that pretty much sums it up Review by Dean A. Orloske
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This is a handmade knife forged by craftsman who gives there craft as much attention as I do mine. I think that pretty much sums it up.
Fantastic handmade Japanese sushi/sashimi knife for the money Review by SFJohn
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This knife is a REAL HANDMADE Japanese sushi/sashimi knife. It is single beveled like authentic Japanese knives which make them twice as sharp as western style knife. The VG steel is top grade and makes care of the knife easier than white or blue steel knives.

The proper technique is to pull the knife along and through the fish in one, long stroke. The longer the blade the easier it is to use the proper techniques. I recommend the 11.8 size. Sushi/sashimi lovers who want to prepare at home will be very pleased with this knife.
Five Stars Review by Brian P Lee
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Incredibly sharp and beautifully made.
sushi chef for seven years an this knife is amazing. It cuts lemons paper thin an is great ... Review by Marcus
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I've been a sushi chef for seven years an this knife is amazing . It cuts lemons paper thin an is great for rolls or fish . It makes chef life so much easier .
It is an excellent knife for it's price Review by Nicolas
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Wow, This yanagi is very very sharp. It is an excellent knife for it's price. The only thing I regret is buying the 9.5 inch instead of one of the longer versions.
You can really see all the manual labour put on this knife.
Excellent knife Review by Christine Song
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Beautiful yanagi! The rosewood handle looks even better than I thought, and the buffalo horn ferrule and pin are real and high quality. The saya does have a small amount of rattle, but it's not a big deal. The blade itself is very well made, the grind line is clean and the back is concave for traditional sharpening. The engraving on the blade is also very well done, you can tell it was done by hand, but there's no mistakes. I got the 10.5 inch blade and the proportions and balance are traditional yanagi standards. I used an X-Ray to find how long the tang was, and although it's not full tang, it is only about an inch from the bottom. Overall, excellent buy.
Three Stars Review by Wo
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The blade is very thick.
Love this knife Review by Cuong
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Love this knife. Everyone at work were completely impressed with the quality of this blade. They asked me where I got it from so I let them check the brochure that it came with.
Awesome knife for sushi Review by Joe
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Awesome knife for sushi, but mine did arrive with some nicks already in the blade... I had to completely resharpen it on a stone to get rid of them. I'm a bit disappointed in that, but other than that I am happy with this knife.
I am beyond satisfied with its elegance and sharpness Review by Melanie
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This was my first Yoshihiro Knife purchased about a year ago. I am beyond satisfied with its elegance and sharpness. This knife is of excellent quality with a great price. It is easy to maintain, keep sharp, and very light as well. I am a cook and utilize this knife for fish only. I am in love with the Yoshihiro company products and have furthermore purchased more knives.
He Likes It Review by Monarch
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My husband loves to make sashimi after fishing, so I got him this for his birthday. He says it works great. I think it's a nice starter knife for making sushi at home (the better ones are very costly!). There are some good videos on YouTube that show how to properly use a sushi knife that were helpful too.
Perfect. I use t with the purposes of a chefs knife at work Review by Aelf
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I searched for hours before deciding on this particular knife. I own many japanese knives but this is my first yoshihiro. Cost is very reasonable for the quality knife. Well Worth the money.
Im a chef and an avid lover/collector of all japanese culinary knives. Trust me, this knife is practically flawless. Good for everyday use. Incredibly light and well balanced, while having a solid feel and good edge retention. The handle is very natural and light in your hand giving you more control on the entire knife. Easy to sharpen on a whetstone. The back side of edge is completely flat ground zero degree so keep that in mind when sharpening or youll grind the blade to a different symmetry.
I purchased the yoshihiro tsubaki oil with it since it is susceptible to rusting if left with water or acids on it for a long enough time. The oil is okay for use on the handle too. I think it works on the wood just as well as it does the steel.
Needless to say a knife like this youll want to keep protected. Food just tastes better when properly prepared with high quality tools. The knife along with the oil is a great investment. (especially if youre professionally cheffin it up!)
Five Stars Review by Thomas
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Great except it's almost impossible to sharpen at home.
and the knife is a delight to use Review by Astarael
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Absolutely lovely, and surprisingly quick delivery! It was carefully packaged, and the knife is a delight to use. Making maki has never been easier!
Five Stars Review by Jose Ismael Rios
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Well love this knife it look beatify and it's super sharp, I like knife case too.
Five Stars Review by Jeff Trevino
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My favorite! Soooo nice.
Truly an amazing knife. Precision cutlery and art combined Review by Adam C Wojciechowski
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Truly an amazing knife. Precision cutlery and art combined. I have been making sushi at home for several years. Now I can create edible art. I admit this was not a normal purchase for me as I am quite frugal, but I know this will last me a lifetime.
Five Stars Review by Seungmin Bae
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Best knife...cutting great...
Five Stars Review by victor
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It is good Product, Very sharp.
If you're serious about slicing fish (or any meat), buy this knife! Review by Wcubed
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This yanagi knife is amazing. I love knives and have only used professional quality knives for the last 30 years. My Henckels, Wusthof, Shun, & Kyocera sets all do fine in their respective capacities. However, when we started the family "Sushi Sunday" several years ago, I just used my Henckels 11" slicer (purchased at the factory}, which worked fine for my skill level.

As I've gotten better, I wanted a real, single angle sashimi knife. I've looked at and tried quite a few between $13 and $2000. I liked a high carbon model, but don't trust myself to clean and dry it as assiduously as required. Also, after buying a 10" MAC yanagi, I realized that I really liked the 11" length much better. (My family, however is scared to death of my "sushi sword" which is great 'cuz I don't want anyone touching it!)

Yoshihiro had several favorable reviews, so I gave it a shot. It's perfect! Beautiful handle that feels great. The blade is the best steel (VG10) for this purpose that you can get and the wooden sheath is worth at least $50. I have be careful not to show off and cut the slices too thin now. If you're serious about slicing fish, get this knife. I've used it for 5 weeks and like it more each use. You need to pay attention when you use this, but the results make everyone smile.
This is a very nice Yanagi knife in VG10 stainless Review by John Lindsey
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This is a very nice Yanagi knife in VG10 stainless. After years of watching my Sushi chief use a Yanagi for cutting fruit and veggies, I've picked up the habit. While it is a great knife for slicing fish, there are so many more uses around the kitchen and being stainless is helpful. The knife is very sharp, takes a edge well and is the right size for a lot of uses.
Excellent knife! I have very high quality German made ... Review by terry
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Excellent knife! I have very high quality German made cooking knives and for sushi and just fish in general this is much superior. It is easy to cut very thin slices of delicate fish. It holds an edge very well. The cover was tight at first and needed some work to fit correctly but now it fits like a glove.
five stars Review by Justine Lim
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Awesome
love this knife! Review by chris lee
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Iam a sushi chef and I got vg-1 high carbon steel yanagiba last week.
I love this knife, very good quality!!
The best for cutting sashimi! Review by Alkaline Grandma
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We have serious fishermen in the family, and we are all lovers of sashimi. This knife was purchased with the hopes of cutting all types of fish for the table. This knife cuts beautifully and cleanly with little effort! At our house, the thinner the sashimi, the better, and the VG-1 allows us to cut more thinly than any other knife we have owned, and that's a couple of generations of fishermen! The quality of workmanship can also be felt in the weight and balance of the knife in the hand. It glides easily while one maintains full control in guiding the blade. We could not be happier with our purchase! This is the type of knife that can be handed down!
This knife wants to be use---but demands your respect. Review by frank d cahill
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All of Yoshihiro knives are of exceptional quality---I know because I own five of them. I have one of the Shun which is also a fine knife, but I still prefer the Yoshihiro knives. My "Yoshi" are simply a pleasure to use because of the quality of the steel, and the craftsmanship it takes to make them into the work of art they truly are.

Because I respect the craftsmanship, I only use the best sharpening systems available today, which in my humble opinion is Tormek. Otherwise, please have this knife professionally sharpened probably every 6 ~ 9 months. (If you intend to sharpen this knife--- or any made of VG steel for that matter--- on the popular-but-crude kitchen grinding stones you will likely ruin the knife.)

When you use The Sushi Sashimi knife (VG-1 steel) you will experience the pride of ownership that I enjoy everyday. Properly used, this knife should only be drawn toward the user (pushing the elbow back) which each slicing motion. (A pushing action forward, or back and forth, is not how the best Japanese chefs use it).

This is a knife you will cherish over time, and you grandchildren will remember you often when you pass it on to them.

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