Butternut Squash Restaurant

Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm))


Free Shipping Included! Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) by Yoshihiro at Butternut Squash Restaurant. MPN: KKYA270SH. Hurry! Limited time offer. Offer valid only while supplies last. Knife Features → Blade Material: High Carbon White Steel #2 →Edge Angle: Single Edged →Grade: Kasumi →Handle Shape: D-Shaped


Images:
Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) by Yoshihiro (Image #1)
Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) by Yoshihiro (Image #2)
Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) by Yoshihiro (Image #3)
Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) by Yoshihiro (Image #4)
Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) by Yoshihiro (Image #5)
Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm)) by Yoshihiro (Image #6)
Brand: Yoshihiro
4.0 out of 5 stars with 58 reviews
Condition: New
Availability: In Stock
$199.99


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Product Description & Reviews

Knife Features
→ Blade Material: High Carbon White Steel #2

→Edge Angle: Single Edged

→Grade: Kasumi

→Handle Shape: D-Shaped

→HRC:62-63

→Knife Style: Yanagi Sushi Sashimi Knife

→Saya Cover: Magnolia Wood

→Stain Resistant: No

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.

Handcrafted in Japan with traditional techniques, our Yanagi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.

Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

Features & Highlights

  • 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.
  • The Yanagi is a long slicing knife that was specifically designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.
  • Handcrafted in Japan with traditional techniques, our Yanagi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
  • Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
  • Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

Additional Information

Brand:
Yoshihiro
Manufacturer:
Yoshihiro
Category:
Sashimi Knives
Color:
Shitan Rosewood Handle
Model:
KKYA270SH
MPN:
KKYA270SH
UPC:
740016866435
Part Number:
KKYA270SH
Size:
10.5'' (270mm)
Publisher:
Yoshihiro
Package Weight:
1 pounds
Package Size:
2.4 x 2.4 x 21.3 inches

 


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