Our handmade Yoshihiro Hongasumi 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 63, is forged with iron to create beautiful mist patterns called Hongasumi on the back side of the blade.
Our Yoshihiro Hongasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rosewood handle affixed with a double bolster, and a protective lacquer coated wooden sheath called a Nuri Saya, which adds to its appearance when not in use. The Black Forged “Kurouchi“finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.“Kurouchi“translates as Black Forged, which is a traditional Japanese method of crafting high carbon knives. The hammered texture of the blade eliminates friction and prevents ingredients from sticking to the blade.
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 uninterrupted 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.
The best knives require special care and consideration. The steel of a knife from Yoshihiro Cutlery was forged with careful attention by master craftsman heated and quenched through many laborious steps. The final product being a steel that is of the appropriate hardness with enough elasticity for inner structural integrity. A key component of knife care is knife sharpening. 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 Toishi Whetstones are much larger than ordinary Japanese whetstones which help to sharpen more evenly. The wideness of the stone which measures 3 inches across gives more surface area to accurately sharpen longer blades, and at 1 inch in height has enough material to provide years of use. Weighing over 2 pounds with a sturdy wooden base attached on the bottom, our stones are also more stationary and less prone to slipping making for a safer sharpening experience.
- Yoshihiro Hongasumi White Steel Hammered Black Forged Yanagi Sushi Sashimi Japanese Knife Rosewood Handle
- A #1000 grit (“Arato” Coarse) stone
– best used for repairing damaged and very dull knives. The stone is abrasive which takes off a lot of material for refashioning a dull edge.
Knife Care & Sharpening
If this is your first time purchasing a handcrafted Japanese knife, please take a moment to learn about the care that these blades require. With a little love and care, these knives are capable of providing years, if not decades of enjoyment. Click here for a better understanding of what it takes to care for Japanese handcrafted knives.