YOSHIHIRO Shiroko Kasumi Yanagi Sashimi Chef Knife 9.5″ (240mm): The Tough Yanagi
A yanagi knife is a knife used for slicing raw fish or sashimi. It’s often differentiated from other Japanese style knives by its distinct pointed willow leaf shape.
The culinary world is more cutthroat than some people would think. In a competitive environment, serious chefs always want an upperhand to get ahead or stay ahead. The YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 9.5″ (240mm) will give anyone the desired advantage.
Here are the reasons why:
1. It is Kasumi grade.
Japanese knives fall under two types of forging methods: honyaki and kasumi. These classes are based on the material and method used in the forging process.
Honyaki are true-forged knives which are made from only one material, namely high carbon steel.
Kasumi, on the other hand, are produced from two materials, such as high carbon steel and soft iron. This yanagi knife falls in this category.
2. It is made from Shiroko (White Steel) High-Carbon Steel.
White steel happens to be the purest form of carbon steel. This is composed of iron and carbon. Not only is it the easiest steel to sharpen, it can also attain the ideal mirror finished edge. However, its most desirable quality is its capacity of being forged to extraordinary hardness which results in unbelievable edge retention. Such characteristics are possessed by YOSHIHIRO- Shiroko-Kasumi Yanagi Sashimi Chef Knife 9.5″ (240mm).
3. It is a single-edged blade.
4. Its bolster is made of Water Buffalo Horn.
5. Its handle is crafted from Magnolia.
6. Its Hardness Rockwell C scale rating is 62-63.
Many have found great pleasure in using this yanagi knife. Read on and find out!
Great feel and performs just as well as some of my co-workers’ Masamoto white steel yanagis.
Nodla
Fast delivery… Affordable knives and beautiful…
Hanny L.
But the good things about this yanagi don’t end here. If you act now, you can get the YOSHIHIRO Shiroko Kasumi Yanagi Sashimi Chef Knife 9.5″ with FREE SHIPPING! Go ahead and try!
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