Yoshihiro Hongasumi Blue Steel Yanagi Sushi Sashimi Japanese Knife Ebony Handle
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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.
- 63-64 HRC
- No
- Free Magnolia Saya Cover 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
- Blue Steel #2
- Grade
- Hongasumi
- Construction
- Clad (San Mai)
- Blade Hardness
- 63-64 HRC
- Blade Edge Type
- Single Bevel
- Blade Finish
- Plain
- Stain Resistant
- No
Handle
- Handle Material
- Ebony
- Handle Shape
- Octagonal
- Bolster Material
- Water Buffalo Horn (Color Varies)
- Tang Type
- Partial Tang
Product Details
Experience the pinnacle of Japanese craftsmanship with the Yoshihiro Hongasumi Yanagi Knife, expertly forged from High Carbon Blue Steel #2 with an impressive HRC of 63-64. This traditional single-edged knife surpasses the Kasumi Yanagi in edge retention and sharpness, making it ideal for intermediate chefs. Handcrafted in Japan, each knife boasts unique artistry, ensuring quality that is anything but mass-produced.
Designed for effortlessly slicing thin pieces of fish for sushi and sashimi, the Yanagi features a long, slender blade for smooth, uninterrupted strokes, preserving the freshness of your ingredients. As an essential tool in any chef's collection, it elevates culinary tasks to an art form.
Each Yoshihiro Hongasumi knife is meticulously crafted by master artisans using refined forging and polishing techniques. The blade showcases exquisite mist patterns, reflecting our commitment to performance and craftsmanship.
The knife features a handcrafted Ebony wood handle, paired with a water buffalo horn bolster for a secure grip. It comes with a protective wooden Saya sheath for easy cleaning and odor resistance. For longevity, hand wash with a mild cleanser and apply the included Tsubaki Oil before storage to keep your knife in peak condition.
Although traditional Japanese carbon steel knives are not stainless, proper care ensures a lifetime of use. Keep your knife dry and sharpen with premium-quality Japanese water stones to maintain its superior edge.
With the Yoshihiro Hongasumi Yanagi Knife, enjoy the perfect blend of beauty and functionality, transforming every cooking experience into something extraordinary.
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.