Sakai Kikumori Kasumitogi Yanagiba 21 cm

The traditional Japanese knife used by sushi masters – Sakai Kikumori Kasumitogi Yanagiba, 210 mm – has a narrow and long blade that allows for precise slicing of fish and meat. It is perfect for preparing sushi and sashimi. Together with Deba and Usuba knives, it forms a traditional trio of essential Japanese kitchen knives.

The recommended Sakai Kikumori Kasumitogi knife series is hand-finished by outstanding craftsmen. Knives from this line have double-layer blades, consisting of a carbon steel core (Yasuki White – 2 Steel) and an outer layer of soft iron. During the heat treatment used in their production, the blades achieve a hardness of 62-63 HRC. In addition, they retain their properties, including their high level of sharpness, for a very long time. The handles of the Sakai Kikumori Kasumi-Togi line of kitchen knives are D-shaped and made of magnolia wood, finished with an aesthetic buffalo horn ferrule. Since these are not stainless knives, they must be properly cared for in order to enjoy their excellent qualities for a long time.

Sakai Kikumori Kasumi-Togi knives owe their impressive finish to the Kasumi technique, which translates as “foggy.” This refers to the “foggy” finish of the iron, which contrasts with the polished cutting edge. These kitchen knives combine beautiful craftsmanship with the highest quality, essential for kitchen work. These knives are used in the professional kitchens of sushi masters, as well as by people who are passionate about cooking and Japanese cuisine, especially sushi.

Specifications:

• Type: Yanagiba
• Blade length: 210 mm
• Handle: magnolia, buffalo horn ferrule
• Steel: Yasuki White–2 Steel core
• HRC: 62-63
• Grind: single bevel