YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 9.5" 240mm - MADE IN JAPAN Product Description:
- Grade: Kasumi/ Knife Type: Yanagi Knife
- Steel Type: Shiroko (white steel) High-Carbon Steel
- Blade: Single-Edged /Blade Length: 9.5" (240mm)
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Magnolia
- Hardness Rockwell C scale: 62-63
Product Description
Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron, it becomes less fragile. Kasumi knives are easier to maintain than Honyaki knives.
Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of natural Magnolia, which provides a secure grip and prevents slipping. Handle is D-Shaped that fits in hands comfortably.
Natural sharpening stone is recommended for sharpening.
Recommended for beginner to professional chefs.
*Not Stain-Resistant
History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make Yoshihiro chef knives. Yoshihiro knives are now recognized to be one of the best chef knives in Japan due to the rich history and techniques that are applied from sword making to chef knives.
Customer Reviews
Most helpful customer reviews
7 of 7 people found the following review helpful.
Great knife / daily use / professional Sushi Chef
By Nodla
I purchased this knife for an entry level sushi chef knife. Knife sees 5-10 hours of daily use. Great feel, and preforms just as well as some of my co-workers masamoto white steel yanagis.This knife however did take a fair amount of work on the stones to produce a seriously sharp edge. It is sharp at first but definitely would benefit from significant stone work if intended for serious use.I would recommend this knife to any entry level yanagi user.
7 of 8 people found the following review helpful.
well worth the money
By Phillipe
I use this knife full time as a sushi chef and it has never let me down. the edge has stayed true week after week...It does require some extra attention because the steel is very sensitive to oxidation, but once you develop a nice patina its not as much of an issue. just wipe after use with a damp towel. out of the box its sharp but after a little work on the stone it becomes a razor. all in all I am looking forward to many years of use out of this knife. hope this helps any future buyers.
2 of 2 people found the following review helpful.BEST KNIFE EVER
By wirawan
the knife is beautiful with a high quality steel, they ship my knife really fast, i really recommend YOSHIHIRO knife for a beginner or for experienced chef! overall, great knife with a great price!
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