Sakai Kikumori Kasumitogi Yanagiba 27 cm

The Sakai Kikumori Kasumitogi Yanagiba, with a 270 mm blade, is a traditional Japanese knife used in Japanese cuisine by sushi masters. Its long, narrow blade allows for very precise work when slicing fish and meat. It is suitable for preparing sashimi and sushi. Together with the Usuba and Deba, it forms an irreplaceable trio of traditional, Japanese-style knives.

The recommended Sakai Kikumori Kasumitogi kitchen knife collection is manufactured and finished by hand by skilled and experienced craftsmen. The blades of these knives consist of two layers – the first is a core of Yasuki White Carbon Steel (2 Steel), and the second is an outer layer made of soft iron. The blades are very hard, as they achieve 62-63 HRC in the heat treatment. In addition, they retain their sharpness for a very long time, so they will work well even with intensive use in a restaurant. The comfortable, D-shaped handle is made of elegant magnolia wood. It is decorated with a buffalo horn ferrule.

The aesthetic blade owes its finish to the Kasumi method, which can be translated as “foggy” – this perfectly reflects the effect achieved, which contrasts with the polished cutting edge. It is the best example of combining beauty and craftsmanship with the functionality and quality of kitchen knives. The excellent Sakai Kikumori Kasumi-Togi series is especially recommended for professional sushi masters, as well as amateurs of cooking and Japanese cuisine, especially those who love sushi. After each use, it is recommended to wash and dry the knife, as the steel it is made of is not stainless.

Specifications:

• Type: Yanagiba
• Blade length: 270 mm
• Handle: magnolia, buffalo horn ferrule
• Steel: Yasuki White–2 Steel core
• HRC: 62-63
• Grind: single bevel