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. Our Yoshihiro Kasumi knives are complimented with a traditional Japanese handcrafted Magnolia wood (D-Shaped) handles affixed with a Water Buffalo horn bolster. A protective wooden sheath called a “Saya” encases each knife and adds to its appearance when not in use. 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. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 9.5″(240mm) to 13″(330mm), with a limited lifetime warranty.
Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying “Tsubaki Oil”(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.
For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.