Our handmade Yoshihiro Hongasumi 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 63, is forged with iron to create beautiful mist patterns called Hongasumi on the back side of the blade.
Our Yoshihiro Hongasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rosewood handle affixed with double bolster, and a protective lacquer coated wooden sheath called a Nuri Saya, which adds to its appearance when not in use. The Black Forged “Kurouchi” finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. “Kurouchi” translates as Black Forged, which is a traditional Japanese method of crafting high carbon knives. The hammered texture of the blade eliminates friction and prevents ingredients from sticking to the blade.
The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its 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.
Care & Sharpening:
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.