Sakai Kikumori Kasumitogi Yanagiba 24 cm

The Sakai Kikumori Kasumitogi Yanagiba is 240 mm long, and is a traditional Japanese knife used by professional sushi chefs. It has a narrow and long blade, which allows for precise slicing of fish and meat. It is always useful when preparing sushi and sashimi. Alongside the Deba and Usuba, it is one of the three basic knives in Japanese cuisine.

The Sakai Kikumori Kasumitogi line of exquisite kitchen knives consists of handmade knives with double-layered blades, finished by outstanding craftsmen. Their core is made of carbon steel called Yasuki White - 2 Steel, and the outer layer is made of soft iron. As a result of the heat treatment, the hardness of Sakai Kikumori Kasumitogi blades reaches 62-63 HRC. Another significant advantage is that these knives retain their sharpness for an exceptionally long time. The special D-shaped handle is made of beautiful magnolia wood and is additionally decorated with a buffalo horn ferrule.

The “misty” finish of the iron layer is achieved by using the Kasumi technique (which can be translated as “misty”). It contrasts interestingly with the polished cutting edge of the knife. It is a perfect combination of beautiful craftsmanship with high functionality and quality. These knives are perfect for sushi masters, as well as for home cooks who love Japanese cuisine. Knives from the Sakai Kikumori Kasumi-Togi series require regular care to maintain their excellent qualities, as they are not stainless.

Specifications:

• Type: Yanagiba
• Blade length: 240 mm
• Handle: magnolia, buffalo horn ferrule
• Steel: Yasuki White–2 Steel core
• HRC: 62-63
• Grind: single bevel