Yoshihiro Kasumi White Steel Yanagi Sushi Sashimi Japanese Knife Magnolia HandleProduct Code: KKYA240MH
Forged from Japanese White High Carbon Steel #2 with a HRC of 62-63, this Yanagi with a traditional grind is capable of extreme sharpness, gliding through any type of fish without the use of pressure. Just start the cut and pull the knife back. Excellent for entry level chefs and comes ready to use out of the box. Not mass produced.
- Kasumi Yanagi Sashimi White Steel #2 Japanese Knife
- Single-edged blade
- Handmade Magnolia, D-shaped handle
- Lightweight and well balanced
- Superior sharpness and durability
- Handcrafted in Japan
- Magnolia Wood sheath (Saya Cover)
The Yoshihiro Kasumi White Steel Yanagi Sashimi Japanese Knife is designed for sushi and sashimi chefs. With its single-edged blade, this chef's knife, made of white 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. In traditional Kasumi craftsmanship, this knife was forged by layering softer steel over a hard steel core. The core, made of high carbon white steel #2 allows for superior sharpness and edge retention while the softer iron forged around it adds durability.
Hand crafted in Japan with traditional techniques, the Yoshihiro Kasumi White Steel 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 white steel (62 HRC) lets these tradesmen make a thin, sharp cutting edge on the blade. It features the traditional, kasumi, mist-like pattern on the back of the blade, and comes with a shitan bolster, magnolia wood knife cover, knife oil, and rust eraser set. With its handmade, rosewood, D-shaped handle, this knife is light and well balanced.
Care & Sharpening:Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Only use on boneless flesh of fish.
||Bolster Material||Water Buffalo Horn (color varies)|
|Stain Resistant||No||Handle Shape||D-Shaped|
|Blade Material||White Steel #2||Saya Cover||Magnolia|
|Edge Angle||Single Edged|