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YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 11.7" 300mm -MADE IN JAPAN is definitely the items brought out this week . As of boosting its unequaled conception, changed and from now on fit at most for your own . And there was a wide variety of items it's possible get. The full collections is made currency special materials that in some way have quality or vogue . YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 11.7" 300mm -MADE IN JAPAN is a favourite pick us . Or even I SIMPLY solidly recommend it. With the external world class measures , therefore realizing this product a swish or even obviously long lasting . While many sufferers like the YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 11.7" 300mm -MADE IN JAPAN as a great many variants of colours , characters , materials .
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Specification
Product Details
- Amazon Sales Rank: #144124 in Kitchen & Housewares
- Brand: YOSHIHIRO
- Model: KKYA30
Features
- Grade: Kasumi/ Knife Type: Yanagi Knife
- Steel Type: Shiroko (white steel) High-Carbon Steel
- Blade: Single-Edged/ Blade Length: 11.7" (300mm)
- 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
2 of 2 people found the following review helpful.
By Aaron Plath
Ordered this knife about 4 months ago as I wanted to get more into sushi making, and I needed a more traditional knife for fish slicing. As yanagiba's can range in price as much as a cheap used car ($3,000+), most would probably consider this a starter knife. The quality is fantastic. The blade is rock hard, beautifully finished, and straight as an arrow. It comes very securely packaged in it's own decorative box, with foam pads inside to secure it even more. The wooden sheath that comes with it fits like a glove, and is finished extremely well also. This comes direct from the company VERY SHARP. Especially at a 300mm length (the blade alone is nearly a foot long), you HAVE to be very careful when learning how to properly wield a knife like this. The first time I cut sashimi with it, I sliced my finger in a split second. Since then, I've had more practice with it so that doesn't happen anymore. Also since then, I've sharpened it on a #6000 grit japanese whetstone to a MIRROR finish, and now it's BEYOND razor sharp. That's the thing, it might not be the most expensive yanagi, but sharpened correctly, and this thing becomes scary sharp. It GLIDES through any type of fish, there's no pressure required. Just start the cut and pull the knife back. Overall, I'm very happy with it, and I hope it lasts many years in my care.
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