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Two yanagi sashimi knives with white steel blades and black magnolia handles
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  • Two yanagi sashimi knives with white steel blades and black magnolia handles
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  • Yoshihiro Kasumi White Steel Yanagi Sushi Sashimi Japanese Knife Magnolia Handle
  • Two yanagi sashimi knives with white steel blades and black magnolia handles
  • Yoshihiro Kasumi yanagi sashimi knife, white steel blade with etched marks, black handle
  • Yoshihiro Kasumi yanagi sashimi knife with white steel blade and black magnolia handle
  • Yoshihiro Kasumi yanagi sashimi knife with long white blade and black magnolia handle
  • Yanagi sashimi knife blade in white steel with tapered edge and pointed tip
  • Yanagi sashimi knife with long white steel blade and pointed tip on wooden sheath
  • Yanagi sashimi knife with white steel blade and black handle; wood sheath with logo
  • Yanagi sashimi knife with long white blade and black magnolia handle
  • Yoshihiro Kasumi White Steel Yanagi Sushi Sashimi Japanese Knife Magnolia Handle
Yoshihiro Kasumi White Steel Yanagi Sushi Sashimi Japanese Knife Magnolia Handle

Yoshihiro Kasumi White Steel Yanagi Sushi Sashimi Japanese Knife Magnolia Handle

SKU:
KKYA270MHMO
$279.99
$279.99
Blade Length
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High-Carbon Care

This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.

62 HRC
No
Free Magnetic Oak Saya Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.

Saya Cover

This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications

Blade

Knife Type
Yanagiba (Sashimi Knife)
Primary Use
Sashimi / Raw fish slicing
Blade Metal
White Steel #2
Grade
Kasumi
Construction
Clad (San Mai)
Blade Hardness
62 HRC
Blade Edge Type
Single Bevel
Blade Finish
Plain
Stain Resistant
No

Handle

Handle Material
Magnolia
Handle Shape
D-Shaped
Bolster Material
Water Buffalo Horn (Color Varies)
Tang Type
Partial Tang
Product Details

Our entry-level Yanagi for sushi and sashimi: a single-bevel White Steel #2 blade at 62 HRC, forged with soft iron in the Kasumi style, on a traditional D-shaped magnolia handle with a water buffalo horn bolster. Choose 9.5" (240mm), 10.5" (270mm), 11.8" (300mm) or 13" (330mm); a magnetic oak saya is included.

Designed specifically for sushi and sashimi, the single-edged blade preserves the integrity and flavor of your ingredients. Its lightweight handmade Magnolia D-shaped handle provides a comfortable grip, while the unique kasumi mist pattern adds elegance. Ideal for creating smooth, thin slices, this knife is a must-have in any kitchen.
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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