Kagemitsu Shinise Yanagiba (sushi knife) 270 mm-Left handed-
Kagemitsu Shinise 老舗 yanagiba, left-handed.
Laminated blade with a core of non-stainless Japanese (Hitachi) Shirogami #2 steel. The blade is forged in the Kasumi style with a "hagane" core layer with a softer steel "jigane" on the outside of the blade. This style of forging produces a knife with a cutting experience comparable to the much more expensive Honyaki knives. However, the advantage is that Kasumi knives are less sensitive to damage to the blade and are also easier to sharpen.
Yanagiba knives are traditionally used in Japan for filleting fish for sashimi and cutting sushi. The blade length is long enough to cut entire sashimi pieces from the fish in one pass.
- Blade length: 270 mm
- Total length: 410 mm
- Weight: 160-170 grams
- Steel type: core steel: Japanese Shirogami steel with non-rust-resistant steel on the outside.
- Hardness: 62-63 (Rockwell C)
- Handle: traditional Japanese Hônoki wood (Magnolia Hypoleucaea/Magnolia Obovata)
- Bolster: black plastic
- Special features: Single-sided sharpened for left-handed use.
Like all Japanese knives, the Kagemitsu knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.