- 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 knife 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 knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is 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 should 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 regularly to prevent oxidation.
Yoshihiro Cutlery
Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives.
All Yoshihiro knives are handcrafted by Artisans with a lineage spanning centuries. The origins of the techniques used to create Yoshihiro knives dates back to the 14th century medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water. Our selections are far and wide and is a culmination of seven centuries of tradition intertwining with modern innovation inspired from Japanese ingenuity.
Yoshihiro Kasumi White Steel Yanagi
Sashimi Knife
The Yanagi is a long slicing knife designed to cut thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is in its ability to slice through ingredients in long uninterrupted strokes, preserving their integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs.
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. Kasumi translates as mist and refers to the beautiful mist like patterns on the blade that are formed when White Steel #2 (HRC 62 to 63) is forged with iron.
Excellent for entry and Intermediate level chefs. The blade comes complimented with a D-shaped handle made either of Magnolia wood or Rosewood. Magnolia wood protective sheath included. Comes ready to use out of the box. 100% handcrafted in Japan. Not mass produced.
Japanese knives should always be sharpened and honed on premium quality Japanese water stones. It is the best surface to sharpen and maintain the blade and also the best tool to preserve and take care of the high quality steel that it is made of.
High Carbon steels are not stainless and will stain with use. Staining is normal and will not affect the performance of the blade or the food that you cut. However, if you wish to avoid staining, keep the blade dry as much as possible and apply a drop of Tsubaki knife oil to the blade before it is put away for storage. If stains develop, much of it can be removed by using a rust eraser.
Hand wash with mild soap. Do not put in a dishwasher. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.
- Note: This knife is not made to be used on hard objects such as Frozen food, bones, nutshells, and low-quality cutting boards. It is designed to be specifically used only for boneless fish.
Handcrafted by Artisans
The origins of the techniques used to create Yoshihiro knives dates back to the 14th century medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water.
The Blade
Exceptionally Forged White steel
With a HRC 62-63, this Yanagi combines exceptional sharpness and optimal edge retention. The knife is ready to use out of the box but will become extremely sharp with whetstone sharpening, allowing the blade to glide through any type of fish without any use of pressure.
Authentic and Traditional Single-edged Grind
The blade features a traditional Japanese Single edged grind. Completely flat ground on front (Shinogi), and a concave ground back (Urasuki) surrounded by a with flat rim (Uraoshi).
Other Features
Mist patterns arising from traditional ForgingKasumi translates as mist and refers to the beautiful mist like patterns on the blade that are formed when White Steel #2 (HRC 62 to 63) is forged with iron. |
Balanced and Fit for ComfortComplimented with a premium handcrafted D-shaped handle made of Magnolia or Rosewood (rosewood shown in picture). The D-shape is designed to ergonomically weld to the hand for seamless use (For Right handed users). |
Elegant and Functional Blade CoverJapanese Magnolia wood is often used to make saya covers for traditional and Western-style knives. Magnolia wood is the perfect protection for knives; it is soft, moisture-resistant and contains no strong resins that might cause corrosion in carbon steel. |
BEST SELLERS
From the manufacturer
Yoshihiro Cutlery
Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives.
All Yoshihiro knives are handcrafted by Artisans with a lineage spanning centuries. The origins of the techniques used to create Yoshihiro knives dates back to the 14th century medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water. Our selections are far and wide and is a culmination of seven centuries of tradition intertwining with modern innovation inspired from Japanese ingenuity.
Yoshihiro Kasumi White Steel Yanagi
Sashimi Knife
The Yanagi is a long slicing knife designed to cut thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is in its ability to slice through ingredients in long uninterrupted strokes, preserving their integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs.
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. Kasumi translates as mist and refers to the beautiful mist like patterns on the blade that are formed when White Steel #2 (HRC 62 to 63) is forged with iron.
Excellent for entry and Intermediate level chefs. The blade comes complimented with a D-shaped handle made either of Magnolia wood or Rosewood. Magnolia wood protective sheath included. Comes ready to use out of the box. 100% handcrafted in Japan. Not mass produced.
Japanese knives should always be sharpened and honed on premium quality Japanese water stones. It is the best surface to sharpen and maintain the blade and also the best tool to preserve and take care of the high quality steel that it is made of.
High Carbon steels are not stainless and will stain with use. Staining is normal and will not affect the performance of the blade or the food that you cut. However, if you wish to avoid staining, keep the blade dry as much as possible and apply a drop of Tsubaki knife oil to the blade before it is put away for storage. If stains develop, much of it can be removed by using a rust eraser.
Hand wash with mild soap. Do not put in a dishwasher. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.
- Note: This knife is not made to be used on hard objects such as Frozen food, bones, nutshells, and low-quality cutting boards. It is designed to be specifically used only for boneless fish.
Handcrafted by Artisans
The origins of the techniques used to create Yoshihiro knives dates back to the 14th century medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water.
The Blade
Exceptionally Forged White steel
With a HRC 62-63, this Yanagi combines exceptional sharpness and optimal edge retention. The knife is ready to use out of the box but will become extremely sharp with whetstone sharpening, allowing the blade to glide through any type of fish without any use of pressure.
Authentic and Traditional Single-edged Grind
The blade features a traditional Japanese Single edged grind. Completely flat ground on front (Shinogi), and a concave ground back (Urasuki) surrounded by a with flat rim (Uraoshi).
Other Features
Mist patterns arising from traditional ForgingKasumi translates as mist and refers to the beautiful mist like patterns on the blade that are formed when White Steel #2 (HRC 62 to 63) is forged with iron. |
Balanced and Fit for ComfortComplimented with a premium handcrafted D-shaped handle made of Magnolia or Rosewood (rosewood shown in picture). The D-shape is designed to ergonomically weld to the hand for seamless use (For Right handed users). |
Elegant and Functional Blade CoverJapanese Magnolia wood is often used to make saya covers for traditional and Western-style knives. Magnolia wood is the perfect protection for knives; it is soft, moisture-resistant and contains no strong resins that might cause corrosion in carbon steel. |
BEST SELLERS
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