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Description

Our handmade Yoshihiro Kasumi 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 62-63, is forged with iron to create beautiful mist patterns called Kasumi..
The Yanagi is a long slicing that was specifically designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness..
Handcrafted in Japan with traditional techniques, our Yanagi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges..
Proudly made in Japan and not mass produced. This is complimented with a premium Western Style Handle that extends to the full tang of the and ergonomically welds to the hand for seamless use. This particular series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that will effortlessly cut through ingredients with very little abrasions to its surface..
Traditional Japanese 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 ic ingredients. Do not use on objects such as s, nutshells, and frozen foods..

Features Blade Material: INOX Aus-8 Stainless Steel Edge Angle: Single Edged Grade: INOX Handle Shape: Western Integrated Handle Material: Stainless Steel HRC:60 Style: Yanagi Sashimi Stain Resistant: Yes INOX Aus-8 is commonly used in high-end Japanese knives and provides a good foundation to build a with well-rounded attributes. The craftsmanship on the blade is impeccable with attention to detail that only hands on work can provide. The quality of the steel together with its' expert craftsmanship makes this a professional quality chefs with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.The Yanagi is a long slicing that was specifically designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.Proudly made in Japan and not mass produced. This is complimented with a premium Western Style Handle that extends to the full tang of the and ergonomically welds to the hand for seamless use. This particular series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that will effortlessly cut through ingredients with very little abrasions to its surface.Traditional Japanese 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 ic ingredients. Do not use on objects such as s, nutshells, and frozen foods.

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Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef (9.5'' (240mm))

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