Review YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Knife Octagonal Shitan Handle 11.7" (300mm) YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Knife Octagonal Shitan Handle 11.7" (300mm)

[]#YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Knife Octagonal Shitan Handle 11.7" (300mm)#[]

Review YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Knife Octagonal Shitan Handle 11.7" (300mm)

Product Details

• Sales Rank: #152909 in Kitchen & Housews
• Brand: YOSHIHIRO
• Model: KKYA300SH8

Features

• Grade: Kasumi Knife Type: Yanagi Knife
• Steel Type: Shiroko (white steel) High-Carbon Steel
• Blade: Single-Edged/ Blade Length: 11.7" (300mm)
• BOLSTER: Shitan/Handle Material: Shitan Rosewood Octagonal
• Hardness Rockwell C scale: 62-63

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YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Knife Octagonal Shitan Handle 11.7" (300mm)

Our handmade Yoshihiro Kasumi knives crafted by our master artisans with the utmost c to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62, is forged with iron to create beautiful "mist" patterns called "Kasumi". Our Yoshihiro Kasumi knives incomaparable in their craftsmanship and performance. Yoshihiro Kasumi knives complimented with a traditional Japanese style handcrafted "Shitan" Rosewood (Octagonal-Shaped) handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a "Saya" is included, which protects the knife and adds to its appearance when not in use. The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uniterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks elevated with a handcrafted knife that is as beautiful as it is functional. Available in 11.7"(300mm), with a limited lifetime warranty.
Although traditional Japanese carbon steel knives not stainless, with proper c they can provide years of enjoyment. Keeping dry in between usage, and applying "Tsubaki Oil"(as included) before storage will keep your knife in tip top shape.

Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take c of the the high quality steel that it is made of.

Review YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Knife Octagonal Shitan Handle 11.7" (300mm)