Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (11.8” (300mm))

Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create top 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 knife that was once specifically designed to slice thin slices of fish for sushi and sashimi, and is among the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. 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.
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, 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 differently vulnerable edges.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Deal with that may be lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
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 steadily to prevent oxidation.