Sukenari’s extensive experience with modern high performance steels has also allowed them to produce the Aogami Super Hon Kasumi Sushi Chef knife and other single bevel edged Sushi Chef knives.
Hitachi Aogami Super is Japan’s premier High Carbon Steel; it has a very rich chemical composition (Carbon 1.40-1.50 %; Chromium 0.30 - 0.50%; and, Tungsten 2.00 - 2.50%) and is famous for its great sharpness and outstanding edge retention
The Aogami Super cutting edge (HRc. 64) is forge-welded with soft iron for improved toughness and ease of sharpening. This allows the knife to have cutting performance and edge retention that is arguably as good as some Honyaki knives, but they are much easier to sharpen and far less likely to be damaged.
Sukenari Aogami Super Hon Kasumi Yanagia blade is perfectly mirror polished and fitted with a comfortable octagonal magnolia wood handle that has a water buffalo horn ferrule / collar. A matching magnolia wood Saya (Sheath) is also supplied for safekeeping.
Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.
Knife Model: Sukenari Agaomi Super Hon Kasumi Yanagiba
Blade Material: Aogami Super
Rockwell Hardness (HRc): 64
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Yanagiba 240mm (9.4")
Cutting edge length: mm
Blade Thickness: mm
Blade Width: mm
Total Weight: g
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.