





The Masamoto KK Yanagiba Kitchen Knife has a blade length of 240 mm. It is the basic knife used by sushi masters. Its long, narrow blade is ideal for everyday cutting and slicing. It is traditionally sharpened with a single bevel. The Yanagiba knife is an essential tool for preparing sashimi and sushi. It originates from the Osaka region in Kansai.
Minosuke Matsuzawa, who was involved in the production of high-quality knives as early as the end of the 19th century (1872), was the founder of Masamoto Sohonten. He had a dream of creating a brand of perfect knives – and now, with the benefit of hindsight, it is safe to say that he has achieved it. To this day, Masamoto kitchen knives are considered among the best in the world. The unique KK Kasumi collection features double-layered blades with a core made of Shiro-ko #2 carbon steel, known as White Steel No. 2. Soft steel is used to make the outer layer. All knives in this extremely successful series are hand-forged and finished. Thanks to the heat treatment process, the hardness of their blades increases to 62-63 HRC. These exceptional Japanese knives feature a unique, traditional style and have many practical advantages (including long-lasting sharpness). The Masamoto KK Kasumi series of knives is designed for sushi masters, but can also be used by lovers of Japanese cuisine and sushi. Each knife has a D-shaped handle, finished with a beautiful buffalo horn ferrule. The handle itself is made of magnolia wood. Since Masamoto KK Kasumi knives are not stainless, they must be properly cared for. It is worth noting that their graceful name, Kasumi, literally means “mist” or “fog.” It refers to the characteristic “foggy” finish of the laminated knives in this series. They are packaged in elegant boxes, making them ideal as gifts.
Specifications:
- Type: Yanagiba knife
- Blade length: 240 mm
- Total length: 390 mm
- Blade height: 31 mm
- Handle: magnolia wood, buffalo horn ferrule
- Steel: Shirogami#2
- HRC: 62-63
- Grind: double bevel
- Weight: 140 grams

