Yoshihiro Hongasumi Blue Steel Yanagi Sushi Sashimi Japanese Knife Rosewood Handle

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日本製 Made in Japan
$270.00 $249.99
Product Code: HKYA240SH
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日本製 Made in Japan

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Forged from High Carbon Blue Steel #2 with a HRC 63-64, this Hongasumi Yanagi with a traditional single edged grind exhibit a better edge retention and an ability to take on a finer edge than the Kasumi Yanagi made out of White Steel #2. Excellent for intermediate level chefs and comes ready to use out of the box. Lacquered Magnolia wood sheath, knife oil, and rust eraser included. 100% handcrafted in Japan. Not mass produced.

Description

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.

Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail.

Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rose wood handle affixed with Ebony bolster, and a protective wooden sheath called a “Saya,” which is easy to clean and resistant to stain and odor. Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.

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. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Additional information

Grade

Hongasumi

Knife Style

Yanagi

Handle Shape

Octagonal

Blade Material

Blue Steel #2

Edge Angle

Single Edged

HRC

63-64

Saya Cover

Natural Magnolia Wood

Stain Resistant

No

Bolster Material

Ebony

Handle Material

Shitan Rosewood

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