Yoshihiro Inox Stainless Steel Yanagi Sushi Sashimi Japanese Knife with Saya Cover - Handle Type A

Crafted with exceptional precision, the Yoshihiro Inox Stainless Steel Yanagi Sashimi Knife features an AUS-8 blade with an HRC of 60, providing remarkable sharpness and optimal edge retention while maintaining stain resistance. Ideal for entry and intermediate chefs, this knife is 100% handcrafted in Japan and is not mass-produced.

Specifically designed for sashimi and sushi chefs, the Yanagi knife's single-edged blade effortlessly slices through the skin and flesh of fish, preserving the taste and quality of the structure. Unlike other knives that can damage cell walls and alter the texture and flavor, the traditional Yanagi leaves the fish smooth, shiny, and fresh. As a Hongasumi knife, it is a superior-quality kasumi knife, forged by layering softer steel over a hard steel core. The AUS-8 hard steel offers exceptional sharpness and edge retention, while the softer surrounding steel adds durability.

Handcrafted in Japan using traditional techniques, the Yoshihiro Inox Yanagi Sashimi Knife features a completely flat ground front (shinogi) and a concave ground back (urasuki) with a flat rim (uraoshi). Valuing sharpness, traditional Japanese cutlery employs the hardness of Inox stainless steel to create a thin, sharp cutting edge. Its lightweight and well-balanced design, complemented by a handmade resin octagonal-shaped handle, ensures comfort during use. This knife also comes with a magnolia wood saya cover, which is easy to clean and resistant to stains and odors.

The Yanagi is an essential slicing knife designed to create thin slices of fish for sushi and sashimi. The beauty of its elegant, thin blade lies in its ability to slice through ingredients with long, uninterrupted strokes, preserving their integrity and freshness. As one of the most vital traditional Japanese knives, the Yanagi is a powerful tool in the repertoire of many chefs.