Yoshihiro Inox Stainless Steel Yanagi Sushi Sashimi Japanese Chef Knife Octagonal Ebony Handle

Product Code: INYA240SH8MS
  • $239.99
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Exceptionally forged Inox Stainless steel blade with HRC 61 combines exceptional sharpness and optimal edge retention with stain resistance. Excellent for entry and intermediate level chefs. 100% handcrafted in Japan. Not mass produced.

  • Single-edged blade
  • Handmade ebony, octagonal-shaped handle
  • Lightweight and well balanced
  • Superior sharpness and durability
  • Handcrafted in Japan

  • The Yoshihiro Inox 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 S-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 AUS-8 allows for a superior sharpness and edge retention while the softer, surrounding steel adds durability.

    Hand crafted in Japan with traditional techniques, the Yoshihiro S-Inox 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 S-Inox stainless steel lets these tradesmen create a thin, sharp cutting edge on the blade. With its handmade, ebony, Octagonal-shaped handle, with  this knife is light and well balanced. This knife comes with a magnolia wood saya cover, which is easy to clean and resistant to stain and odor.

    The Yanagi is a long slicing knife designed to cut thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is in its ability to slice through ingredients in long uninterrupted strokes, preserving their 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.

    HRC 61 Handle Material Ebony
    Grade Inox Bolster Material Water Buffalo Horn (color varies)
    Stain Resistant Yes Handle Shape Octagonal
    Blade Material AUS-8 Stainless Steel Saya Cover Magnolia
    Edge Angle Single Edged

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