Yoshihiro Hongasumi Blue Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Rosewood Handle with Nuri Saya Cover

Yoshihiro Hongasumi Blue Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Rosewood Handle with Nuri Saya CoverForged from High Carbon Blue Steel #2 with a hardness rating of 63 64 HRC, this Hongasumi Yanagi Kiritsuke features a traditional single edged grind, offering superior edge retention and the ability to achieve a finer edge compared to Kasumi grade knives. It's an excellent choice for intermediate level chefs and comes ready to use straight out of the box. Each knife is 100% handcrafted in Japan, ensuring that it is not mass produced. Our handmade

Forged from High Carbon Blue Steel #2 with a hardness rating of 63-64 HRC, this Hongasumi Yanagi Kiritsuke features a traditional single-edged grind, offering superior edge retention and the ability to achieve a finer edge compared to Kasumi-grade knives. It's an excellent choice for intermediate-level chefs and comes ready to use straight out of the box. Each knife is 100% handcrafted in Japan, ensuring that it is not mass-produced.

Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by master artisans, creating high-quality tools that are indispensable in both craftsmanship and performance. The Blue Steel #2, with its unique mist patterns, is forged with iron and emphasizes refined forging and polishing, showcasing the highest attention to detail.

The Yoshihiro Hongasumi knives are complemented by a traditional Japanese-style handcrafted Rosewood handle, which is affixed with an Ebony bolster. A protective wooden sheath known as a Saya is also included; this Saya is brush-coated with non-toxic lacquer, providing resistance against unwanted odors, stains, and chips.

The Yanagi Kiritsuke is specifically designed for slicing thin pieces of fish for sushi and sashimi. The elegance of its thin blade allows for long, uninterrupted strokes, preserving the integrity and freshness of the ingredients. Slightly heavier than the standard Yanagi, the Kiritsuke has a wider blade and a thicker spine, offering balanced weight and stability. It is recommended for chefs who prefer the Yanagi style but may be working in smaller spaces. With a handcrafted knife that marries beauty with functionality, even the simplest culinary tasks become a pleasure.