Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Shitan Handle Sushi Sashimi Chef Knife 10.5inch(270mm)
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- KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE* RECOMMEND FOR PROFESSIONAL ONLY*
- Forged from Japanese White High Carbon Steel #2 with HRC 62-63. Will become extremely sharp with whetstone sharpening.
- 10.5 inch (270mm) single edged blade with a traditional grind. Completely flat ground on front (SHINOGI), concave ground (URASUKI) with flat rim (URAOSHI) on the back. Will glide through any type of fish with no pressure. Just start the cut and pull the knife back.
- Simple and elegant design with a handcrafted Rosewood Japanese D-shaped handle and Shitan bolster for a light and well balanced construction.
- Excellent for entry level chefs. Magnolia wood knife sheath, knife oil, and rust eraser included. Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100% handcrafted in Japan. Not mass produced.
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From the manufacturer
Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives.
All Yoshihiro knives are handcrafted by Artisans with a lineage spanning centuries. The origins of the techniques used to create Yoshihiro knives dates back to the 14th century medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water. Our selections are far and wide and is a culmination of seven centuries of tradition intertwining with modern innovation inspired from Japanese ingenuity.
Yoshihiro Kasumi White Steel Yanagi
The Yanagi is a long slicing knife designed to cut thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is in its ability to slice through ingredients in long uninterrupted strokes, preserving their integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs.
Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. Kasumi translates as mist and refers to the beautiful mist like patterns on the blade that are formed when White Steel #2 (HRC 62 to 63) is forged with iron.
Excellent for entry and Intermediate level chefs. The blade comes complimented with a D-shaped handle made either of Magnolia wood or Rosewood. Magnolia wood protective sheath included. Comes ready to use out of the box. 100% handcrafted in Japan. Not mass produced.
Japanese knives should always be sharpened and honed on premium quality Japanese water stones. It is the best surface to sharpen and maintain the blade and also the best tool to preserve and take care of the high quality steel that it is made of.
High Carbon steels are not stainless and will stain with use. Staining is normal and will not affect the performance of the blade or the food that you cut. However, if you wish to avoid staining, keep the blade dry as much as possible and apply a drop of Tsubaki knife oil to the blade before it is put away for storage. If stains develop, much of it can be removed by using a rust eraser.
Hand wash with mild soap. Do not put in a dishwasher. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.
- Note: This knife is not made to be used on hard objects such as Frozen food, bones, nutshells, and low-quality cutting boards. It is designed to be specifically used only for boneless fish.
Handcrafted by Artisans
The origins of the techniques used to create Yoshihiro knives dates back to the 14th century medieval Japanese sword smiths who perfected the technique of handling fire, iron, and water.
Exceptionally Forged White steel
With a HRC 62-63, this Yanagi combines exceptional sharpness and optimal edge retention. The knife is ready to use out of the box but will become extremely sharp with whetstone sharpening, allowing the blade to glide through any type of fish without any use of pressure.
Authentic and Traditional Single-edged Grind
The blade features a traditional Japanese Single edged grind. Completely flat ground on front (Shinogi), and a concave ground back (Urasuki) surrounded by a with flat rim (Uraoshi).
Mist patterns arising from traditional Forging
Kasumi translates as mist and refers to the beautiful mist like patterns on the blade that are formed when White Steel #2 (HRC 62 to 63) is forged with iron.
Balanced and Fit for Comfort
Complimented with a premium handcrafted D-shaped handle made of Magnolia or Rosewood (rosewood shown in picture). The D-shape is designed to ergonomically weld to the hand for seamless use (For Right handed users).
Elegant and Functional Blade Cover
Japanese Magnolia wood is often used to make saya covers for traditional and Western-style knives. Magnolia wood is the perfect protection for knives; it is soft, moisture-resistant and contains no strong resins that might cause corrosion in carbon steel.
Compare with similar items
Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi.
Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rosewood handle affixed with a Shitan Rosewood bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available 9.5 Inch(240mm), 10.5 Inch(270mm), 11.8 Inch(300mm), and 13 Inch(330mm) with a limited lifetime warranty.
Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.
KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE* RECOMMEND FOR PROFESSIONAL ONLY*
Top customer reviews
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I sharped it on a whetstone, 1000 to 6000. It took me a bit to find the right angle and get the blade true across the whole length.
After sharpening for awhile and working out slight burrs, I started in on doing some test cuts. I tested it side by side with a recently sharpened Victorinox 8 inch chef knife. I tested them on a lemon just to get a good feel.
The chef's knife needed some pressure to get through lemon skin. The grip from the stainless steel tore apart the lemon insides a bit.
However, this knife made PAPER THIN slices of completely intact lemon. No gripping. No tearing. Weight of blade. No pressure.
Now, I don't know a ton about knives. But I do know that I'm super happy with this one, and can't wait to pick up some fish tomorrow for nigiri.
The saya is a great touch to boot.
HOWEVER! I see a lot of less than perfect reviews due to rust or too much maintenance. Carbon steel requires special care. Sharp, thin knives get dull faster. If you want a knife that will stay sharp for months and never rust regardless of how little you take care of it, get something else. If you want an amazingly sharp piece at a great price point, this looks like it.
Hence, if you are looking for a reasonably priced sashimi knife, this model deserve a top rating. In addition, you can feel the pride behind the company that sells it.
My learning yanagi was a Kai. After a many years I finally take the next step with the Shiroko Kasumi Yanagi from Yoshihiro.
I have previously bought from them the Tsubaki oil for my others high carbon steel knifes.
I was a little worried about buying a knife without having it in my hand.
I can tell you, I don't regret a little my purchase. The D shape magnolia handle fit my hands . (I use 7 1/2 gloves). And I'm sure it will well other hand sizes.
It arrived with a good edge. But as I like my knifes ultra sharp, I sharpened a little more. Be advice not to try this if you don't have enough experience and good whetstones, you will need a 400, a 1000 and a 3000. You can always get a very cheap knife to practice.
About the vendor, I highly doubt you can deal with a nicest, kind and fast responser that the guys at Yoshihiro. I already have 3 more knifes and tools from them. Without a single doubt will continue to buy from them.
I do highly recommend this knife and this vendor.
They are great knives for the price.
I ordered them on Saturday and received them on Wednesday. What a great shipping!
When I opened the UPS box, they wrapped with a paper wrap and a box each. Super Duper safety!
I love their cares for the knife.
At the first day of using them at the Restaurant, as my husband words, the knives were really sharp, strong, and super duper great!
He said they were well balanced and nice shaped knives and shiroko kasumi yanagi was good as the same as his masamoto VG10. Also they look gorgeous and fancy. Anyway, I'd like to recommend them to everyone especially a sushi chef.
I've been using it for the last few months and haven't needed to do any edge work on it yet. Worth the money, worth every cent. You don't REALLY need to spend $500+ on a good knife. Yoshihiro has done it again. If you want good kitchen knives that aren't gimmicky (traditionalist here), look no further than Yoshihiro. Japanese knives will not fail you. You'll be sure to find any type of knife you need for under $200.
Don't spend money on weird knives with ergonomic handles and sub-zero forged with titanium core or whatever. You don't need any of that. Get a real knife. Get a traditionally-made piece like this.
Most recent customer reviews
- I made the "paper slicing test", the result is: SCARY AMAZING SHARPNESS!!!
- Clean precise cut.Read more
•Great steel. (No knife will ever be 100% sharpened out of the box "wet stones")
•Good quality wooden...Read more