Forged from Shiroko High Carbon White Steel #2 with a Rockwell hardness of 61-62, this Hongasumi Yanagi features a traditional single-edged grind, offering superior edge retention and the ability to achieve a finer edge compared to the Kasumi made from White Steel #2. This knife is excellent for intermediate chefs and comes ready to use out of the box, accompanied by a lacquered Magnolia wood sheath, knife oil, and a rust eraser. 100% handcrafted in Japan, not mass-produced.
Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans, creating high-quality tools that exemplify exceptional craftsmanship and performance. The White Steel #2 blade is intricately forged with iron to produce beautiful mist patterns, emphasizing refined forging and polishing with the utmost attention to detail.
Each knife is complemented by a traditional Japanese-style handcrafted Ebony handle, enhanced with a water buffalo horn bolster for a secure grip. A protective wooden sheath, known as a Saya, is included, brush-coated with non-toxic lacquer for resistance to odors, stains, and chips.
The Yanagi is a long slicing knife designed for creating thin slices of fish for sushi and sashimi. Its elegant, thin blade allows for long, uninterrupted strokes through ingredients, preserving their integrity and freshness. Even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Knife Specs:
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HRC: 61-62
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Handle Material: Ebony
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Grade: Hongasumi
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Bolster Material: Water Buffalo Horn (color varies)
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Stain Resistant: No
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Handle Shape: Octagonal
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Blade Material: White Steel #2
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Saya Cover: Magnolia
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Edge Angle: Single Edged
