Yoshihiro Inox Stainless Steel Yanagi Sushi Sashimi Japanese Chef Knife Round Rosewood Handle with Nuri Saya Cover
SKU:
- 61 HRC
- Yes
- Free Nuri Lacquered 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 resists rust and staining from moisture and acidic foods, making it easy to maintain with routine care.
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
- AUS-8 Steel
- Construction
- Mono-Steel
- Blade Hardness
- 61 HRC
- Blade Edge Type
- Single Bevel
- Blade Finish
- Plain
- Stain Resistant
- Yes
Handle
- Handle Material
- Rosewood
- Handle Shape
- D-Shaped
- Bolster Material
- Ebony
- Tang Type
- Partial Tang
Product Details
The Yoshihiro Inox Stainless Steel Yanagi Sashimi Knife showcases an exceptionally forged Inox stainless steel blade with a hardness rating of HRC 61, delivering remarkable sharpness, optimal edge retention, and stain resistance. This handcrafted knife, made in Japan, is not mass-produced, making it an excellent choice for both entry and intermediate-level chefs.
Specifically designed for sashimi and sushi preparation, the Yanagi knife features a single-edged blade crafted from S-Inox AUS-8 steel. It effortlessly slices through the skin and flesh of fish without compromising the taste and quality of the ingredients. Unlike other knives that may damage cell walls and alter texture, the traditional Yanagi leaves fish smooth, shiny, and fresh. This knife is a hongasumi variety, representing a higher quality of kasumi knife, which is forged by layering softer steel over a hard steel core. The hard AUS-8 core provides superior sharpness and edge retention, while the softer surrounding steel enhances durability.
Handcrafted in Japan using traditional techniques, the Yoshihiro S-Inox Yanagi features a completely flat ground front (shinogi) and a concave ground back (urasuki) with a flat rim (uraoshi). The hardness of the S-Inox stainless steel allows skilled artisans to create a thin, sharp cutting edge, ideal for precision slicing. Its lightweight and well-balanced design is complemented by a handmade rosewood round-shaped handle, ensuring comfort during use.
Included with the knife is a lacquered magnolia wood saya cover, which is easy to clean and resistant to stains and odors. The Yanagi is a long slicing knife, perfect for producing ultra-thin slices of fish for sushi and sashimi. The elegance of its thin blade lies in its ability to cut through ingredients in long, uninterrupted strokes, preserving their integrity and freshness. As one of the most essential traditional Japanese knives, the Yanagi is a powerful tool in the culinary repertoire of many chefs.
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.