Yoshihiro Suminagashi Blue Steel #1 Yanagi Sushi Sashimi Japanese Knife Ebony Handle
SKU:
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.
- 64 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
- Blue Steel #1
- Grade
- Suminagashi
- Construction
- Multi-Layer Damascus (Suminagashi)
- Blade Hardness
- 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
Yoshihiro Blue Steel Suminagashi Yanagi knives are crafted with extraordinary skill by our master artisans, showcasing the most intricate techniques of forging, layering, and hammering. Made from Aoko Blue Steel #1, with a hardness rating of 64 HRC on the Rockwell scale, these knives feature the most elaborate and beautiful finishes, combining exceptional performance with aesthetic elegance.
Our Yoshihiro Blue Steel #1 Suminagashi knives are complemented by a traditional Japanese-style handcrafted premium Ebony wood handle, affixed with a Water Buffalo horn bolster for added strength and balance. A protective magnetic oak wood Saya is included, which not only protects the blade but also enhances the knife's appearance when not in use.
The Yanagi is a long slicing knife specifically designed for slicing thin pieces of fish for sushi and sashimi. The beauty of the Yanagi lies in its elegantly thin blade, which allows for long, uninterrupted strokes that preserve the freshness and integrity of the fish. As one of the most essential traditional Japanese knives, the Yanagi is an indispensable tool for chefs who want to achieve the perfect cut. Even the simplest tasks are elevated with a handcrafted knife that is as functional as it is beautiful.
Important: The knife can oxidize without proper care, and it is recommended for professional use only.
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.