Kansui Suminagashi Right-Handed Yanagiba (Sashimi Knife) - 270mm - with saya

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Price:$994.90

Product Description for Kansui Suminagashi Right-Handed Yanagiba (Sashimi Knife) - 270mm - with saya

Maker: Kobayashi Summinagashi Single Bevel (click to see more by this maker)
Price: $994.90
Item num: 83466
Blade length: 10.50 in.
Total length: 16.80 in.
Blade height (at heel): 1.40 in.
Blade thickness (near bolster): 0.16 in.
Item weight: 8.00 oz.
Shipment weight: 15.6 oz.
Description: Sashimi Hocho are used for slicing raw fish (Sashimi) and are suitable for fine slicing of other meats.

Kansui Suminagashi Single-Bevel knives are handmade and feature a Jigane, which is made by repeatedly folding together two layers of different types of carbon steels. This unique process creates a Jigane with 16 exceedingly thin, alternating layers, called Damascus. This is then forge-welded to a layer of high carbon steel (blue paper #2) and tempered to Rockwell c63º. This process imparts a visual tension to the blade and a brilliant sharpness to the cutting edge. Because blue steel is a carbon steel, these knives must be dried after use to prevent rust or tarnish.

Traditional Japanese chef's knives differ from European-styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives.

The "Wa" style handle is octagonal in shape and is formed from makassar ebony with a buffalo horn ferrule. Each blade comes razor sharp. Designed for right-handed use.

  • Carbon steel damascus "hon kasumi" blade
  • Extremely hard cutting edge for long-lasting razor sharp knives
  • Single bevel for thin, accurate slicing
  • Makassar ebony and buffalo horn handle
  • Designed for right-handed use


Availability: In stock. Usually ships in 1-2 business days