Yoshihiro White #2 Steel Hon-Kasumi Yanagi with Magnolia Wood Handle
Handle: Magnolia wood handle with buffalo horn ferrule
This product comes with a Magnolia wood Saya.
The prestigious "Yamawaki Hamono" in Sakai City, Osaka, Japan presents the "Hon-Kasumi" series, utilizing White #2 steel (HRC 62-63) as the core, forged with double layers. The blade is meticulously hand-polished with traditional Hon-Kasumi to exhibit the delicate hazy and misty effect.
White #2 steel offers exceptional sharpness and the ability to create a very sharp and resilient edge. Its easy sharpening feature makes this series ideal for professionals who prefer to maintain an incredibly sharp blade.
The name "Yanagiba" is derived from the shape of the blade resembling willow leaves, also known as the "Sashimi knife" or "Sushi knife."
Craftsmen use the length of the blade to skillfully slice down pieces of fish in one stroke. If the blade is moved back and forth during cutting, the texture of sashimi tends to collapse, and the delightful mouthfeel is lost, resulting in a dull appearance of the fish slices.
Therefore, using the length of the Yanagiba to make precise cuts helps retain the freshness and moisture of the fish meat. The blade length should be at least 27cm or preferably 30cm for optimal performance.