Sukenari’s entry-level range of economically priced White No.2 Steel Hon Kasumi knife is popular with first-time users and inexperienced users of Sushi Chef knives and also professional Chefs.
A cutting edge of high carbon Hitachi Shirogami #2 (White Steel No.2; HRc.62-63) that is welded forged with soft iron for increased toughness and ease of re-sharpening.
The blade heel and spine are finely hand polished for a comfortable and secure grip; the blade is finely sharpened and shiny, just waiting to be used by its new owner.
This knife is fitted with select quality ‘D-shaped’ magnolia wood handles that have water buffalo horn ferrules / collars. This knife also includes a matching magnolia wooden Saya (Sheath) 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 Hon Kasumi White Steel No.2 Series Yanagiba
Blade Material: White Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Yanagiba 240mm (9.4")
Cutting edge length: 235mm
Total Length: 385mm
Blade Thickness: 3.5mm
Blade Width: 29mm
Handle Length: 140mm
Total Weight: 142g
Yanagiba 270mm (10.6")
Cutting edge length: 265mm
Total Length: 418mm
Blade Thickness: 4mm
Blade Width: 31mm
Handle Length: 142mm
Total Weight: 166g
Yanagiba 300mm (11.8")
Cutting edge length: 295mm
Total Length: 460mm
Blade Thickness: 4mm
Blade Width: 33mm
Handle Length: 147mm
Total Weight: 203g
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.
I opened and use this knife immediately. The blade is straight and the grind is excellent. Highly recommended.
It was first time using good quality Japanese carbon steel knife and I am very happy with knife. It is very smooth to cut sashimi. Thank you guys
The knife is beautiful - finished to a high standard and razor sharp. Keeps it edge beautifully.
Exceptional! This knife is gorgeous and met my high expectations for Sukenari (this is my 3rd knife from them). The other two (Sukenari) I own are hairline zdp-189 and yxr-7 and are super light, so by comparison it is heavier. That said, it is not at all clunky, and has a nice balance. It is also a very nicely finished product, well polished and extremely well sharpened.
this yanagi cannot be beat for the price. Nowhere else can you find hon kasumi quality white steel from a trusted brand (Sukenari) for this price.