Yoshihiro Hongasumi White Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Rosewood Handle with Nuri Saya Cover (10.5'' (270mm))

Yoshihiro Hongasumi White Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Rosewood Handle with Nuri Saya Cover (10.5'' (270mm))

Name: Yoshihiro Hongasumi White Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Rosewood Handle with Nuri Saya Cover (10.5'' (270mm))
Brand: Yoshihiro
SKU: 31136
Price: 274.99 USD
Rating: 9.25 (41 reviews)

$ 274.99

Score By Feature

Based on 41 ratings

Craftsmanship

9.80

Value for money

9.08

OveReview Final Score

How Our Score Is Calculated

Product Description

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Our master artisans handcraft our Yoshihiro Hongasumi knives with extraordinary skill to produce high-quality knives that are unrivaled in their craftsmanship and performance. White Steel 2, which has a hardness of 62 to 63 on the Rockwell scale, is forged with iron to create beautiful mist patterns, with a focus on fine forging and polishing.

The Yanagi Kiritsuke is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. It is one of the most important traditional Japanese knives, and many chefs use it. The Yanagi Kiritsuke is slightly heavier than the Yanagi, thanks to a wider blade and thicker spine. The sword tip aids in balancing the knife's weight and is recommended for chefs who want a Yanagi but prefer a heavier knife.

The elegance of its elegant thin blade lies in its ability to slice through an ingredient in long, uninterrupted strokes while maintaining its integrity and freshness. The knife comes with a Saya, a protective wooden sheath that protects it and enhances its appearance when not in use. A traditional Japanese Wa-style handcrafted D-Shaped Handle complements this knife, which is lightweight and ergonomically welds to the hand for seamless use.

Our Yanagi Kiritsuke has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. It is handcrafted in Japan using traditional techniques. The Urasuki and Shinogi work together to allow the blade to cut food with minimal damage to the surface and cells, preserving the texture and taste. The Uraoshi is a thin, flat rim that surrounds the Urasuki and strengthens the blade's otherwise vulnerable edges.

A sharp edge is prized in traditional Japanese knife making, which necessitates care and attention. Only use water whetstones when sharpening and honing your knives. Only hand wash and dry, and do so right away if you're working with acidic ingredients. Bones, nutshells, and frozen foods are not suitable for use. If carbon steel is not properly maintained, it can oxidize. To avoid oxidation, keep it dry and oil it on a regular basis.

Questions & Answers

Is it possible to place an order now, but it must be delivered on November 5th at 7 a.m. somewhere in the United States?

Thanks for getting in touch with Yoshihiro Cutlery, Rodalyn. We are unable to hold for that long due to Amazon's Shipping Policy (ship within a certain time frame). We can, however, manually process your order. Please give us a call at 310-333-3366. 777- Please contact me at +44 (0) (0) (0) (0) (0)(0) (0) Thank you very much.

I'm curious as to how this knife differs from the Yoshihiro shiroko high carbon steel kasumi yanagi. I only have a smattering of knowledge: ?

Thank you for getting in touch with Yoshihiro Cutlery, Mr. Ryan. White High Carbon Steel 2 is used to make both this knife and Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi. The finish on the blade is what makes the difference. This knife has a unique hammered texture and a black Forged appearance, giving it an elegant appearance.

Is this something that was made in Japan?

Yes, the Yoshihiro Black forged Kurouchi Yanagi is made entirely by hand in Japan. For more information, go to Yoshihiro's main site. Thank you for visiting echefknife.com.

Is this available in a left-handed format? Thank you very much! ?

We're sorry, but we don't have a left-handed version of the black forged Yanagi at this time; please check back in 2 to 3 months. 310- 777- Yoshihiro Cutlery is a Japanese cutlery company founded in 1927.

Selected User Reviews For Yoshihiro Hongasumi White Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Rosewood Handle with Nuri Saya Cover (10.5'' (270mm))

Great knife, but the handle shape is misleading in the description

3/5

It took me a long time to find a reasonably priced Kiritsuke yanagi, but I eventually found Yoshihiro. I've previously owned two Yoshihiro yanagibas and enjoyed how the Kasumi white steel edge retention was razor sharp and easy to maintain. This is my first Hongasumi knife, and so far I'm really enjoying it. This is a lovely knife, and maintaining it is fairly simple if you follow the instructions that came with it. I especially like the addition of the oil and rust eraser to get you started. The only thing that bothered me was the lack of an octagonal handle. I love the octagonal handle because it is so comfortable to hold for me, and I deducted two stars because of it. I also noticed that the handle in the example pictures was different, and I was hoping it was a mistake or a picture of another Yoshihiro knife. I now have a nagging feeling that I should have bought another knife with the handle I wanted.

Everly Yu

| May 18, 2021

A MASSIVE DISAPPOINTMENT

3/5

So, what went wrong? One would expect a high-quality, hand-crafted Japanese blade from the city of blades in Japan based on the description. On first inspection, I received an incomplete knife that was not professionally made and had multiple flaws. The blade was rough and had unappealing grinding marks, the handle was crooked and unevenly painted, and the sharpened edge was uneven and had rough sharpening marks. Everything about this blade appears to be unfinished and unauthentic; I've seen better quality blades from $20 ready-to-use knives. I'm not sure what went wrong here.

Aarya Briggs

| Jul 22, 2021

This is a fantastic work of art that can also be used as a kitchen

5/5

This is a fantastic work of art that can also be used as a kitchen tool. On one side of the blade, it is sharpened only. It takes a little getting used to. It didn't hold an edge at first, but I believe it was just my knife because everyone else seems to have no issues with it. It was taken care of by a professional sharpening.

Estella Little

| Dec 31, 2021

The Best Cutlery Purchase I've Ever Made! This is a fantastic knife

5/5

I'm a professional chef with a Myabi that I use every day, as well as a fantastic set of Wustof knives. I bought this knife for clean, precise cuts, and it has far exceeded my expectations in just a few hours. I believe I'm being swayed away from the easier-to-maintain stainless blades in favor of these amazing high-carbon blades. I honestly don't have enough positive things to say.

Saint McCullough

| Sep 17, 2021

So far, I've only seen it on one day, and I've been blown away

5/5

So far, I've only used it for one day and I'm blown away by it; it's super comfortable to use, really cool to look at, and super sharp right out of the box, so I'm sure it can get even sharper. It has a very sophisticated appearance to it. The only drawback was that I had to clean it frequently because the blade does not have a smooth texture and creates friction after a few cuts, but other than that, it was fantastic for the price.