YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 11.7" 300mm -MADE IN JAPAN
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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
- 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
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kjavvvAmazon: Customer Reviews: YOSHIHIRO- Shiroko-Kasumi Yanagi 4 stars. "Great knife / daily use / professional Sushi Chef" I purchased this knife for an entry level sushi chef knife. Knife sees 5-10 hours of daily use. Great
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