Yoshihiro Silver #3 Hon-Kasumi Yanagi with Ebony Handle
$15,700
Description
Crafted in Sakai City, Osaka, Japan by Goh Umanosuke Yoshihiro, this knife features a core of Ginsan No.3 steel (Silver-3), hand-forged using the traditional two-layer laminate method. The blade surface is finished with a hand-polished Hon-Kasumi finish, showcasing a refined hazy and misty effect. Ginsan steel is highly regarded for its excellent hardness, sharpness, and corrosion resistance, with an HRC of around 60–62, making it one of the sharpest stainless steels available.
The Yanagiba has a slender blade shaped like a willow leaf. Skilled chefs use the full length of the blade to slice through raw fish in a single pull. If the blade moves back and forth during cutting, the delicate texture of the fish can collapse, and the cut surface will lose its glistening appearance. Using the full length of the Yanagiba ensures clean, precise cuts that preserve the fish’s umami and moisture. A proper Yanagiba should have a blade length of at least 270mm or 300mm.
Handle: Octagonal ebony wood handle with buffalo horn ferrule
This knife comes with a magnolia wood Saya.
The Yanagiba has a slender blade shaped like a willow leaf. Skilled chefs use the full length of the blade to slice through raw fish in a single pull. If the blade moves back and forth during cutting, the delicate texture of the fish can collapse, and the cut surface will lose its glistening appearance. Using the full length of the Yanagiba ensures clean, precise cuts that preserve the fish’s umami and moisture. A proper Yanagiba should have a blade length of at least 270mm or 300mm.
Handle: Octagonal ebony wood handle with buffalo horn ferrule
This knife comes with a magnolia wood Saya.
How to Maintain Stainless Steel Knives
SKU:
YWYN27-SL3-0711
