The Yanagi is a slicing knife. The beautiful thin blade is suitable for cutting boneless fish fillets into sashimi. The long and thin blade makes it easy to slice fish fillets in one long uninterrupted stroke.Our handmade Yoshihiro Blue Steel #2 Suminagashi knives are crafted with extraordinary skill by our master artisans. Suminagashi translates as floating ink and is characterized by the beautiful watery wave like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening. Only the most skilled of artisans can forge together Blue Steel #2 (HRC 63-65) and iron in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance.
Our Yoshihiro Aoko Blue Steel Suminagashi knives are complimented with traditional Japanese handle made from the wood of the Rosewood Tree. Included with the knife is a protective wooden sheath called a Saya, The Lacquered Magnolia Wood Blade Protector is brush coated with a layer of non-toxic lacquer made from organic tree saps in Japan. The lacquer coating provides resistance to unwanted odor, stain, and chips, all the while highlighting the beauty of the wood grain with exquisite effect Japanese Magnolia wood (Ho-no-ki), is often used to make Saya covers for traditional and Western-style knives. This is because it is soft, moisture resistant, and contains no strong resins that might cause corrosion in carbon steel. For safety, a peg is used to keep the blade and sheath in place.
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.
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.