Yoshihiro Hongasumi White Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Rosewood Handle with Nuri Saya Cover (Black Forged 10.5” (270mm))

Our handmade Yoshihiro Hongasumi knives are crafted with abnormal skill by our master artisans to create top quality knives that are indispensable in their craftsmanship and performance. White Steel #2 with a hardness on the Rockwell scale of 62 to 63, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail.
The Yanagi Kiritsuke is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi, and is without doubt one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The Yanagi Kiritsuke is reasonably heavier than the Yanagi with a blade that is wider and a spine that is thicker. The sword tip helps balance the weight of the knife and is recommended for chefs who are interested in a Yanagi but prefer a heftier knife.
The wonderful thing about its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Maintain that is lightweight and ergonomically welds to the hand for seamless use.
Handcrafted in Japan with traditional techniques, our Yanagi Kiritsuke 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, due to this fact 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 in a different way vulnerable edges.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing must be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil frequently to prevent oxidation.