Yoshihiro Left Handed Kasumi White Steel Yanagi Sushi Sashimi Japanese Knife Shitan Handle

Our Left Handed Kasumi White Steel Yanagi is expertly forged from Japanese White High Carbon Steel #2 with a HRC of 62-63. This left-handed Yanagi, featuring a traditional grind, achieves extreme sharpness, allowing it to glide effortlessly through any type of fish without requiring pressure. Just start the cut and pull the knife back for perfect results. This exceptional tool is excellent for entry-level chefs and comes ready to use right out of the box. Included are a Shitan wood sheath, knife oil, and a rust eraser, ensuring your knife remains in pristine condition. Each piece is 100% handcrafted in Japan, highlighting our commitment to quality—no mass production here.

The Left Handed Kasumi White Steel Yanagi Japanese Knife is specifically designed for left-handed sushi chefs, making it a unique addition to your culinary arsenal. It thinly slices through the skin and flesh of fish with remarkable ease, preserving the taste and quality of your ingredients.

Our handmade Yoshihiro Kasumi knives are crafted by master artisans who pour the utmost care into creating high-quality knives that offer exceptional performance and value. The White Steel #2, with a hardness rating of 62-63 on the Rockwell scale, is forged with iron to create the beautiful mist patterns known as Kasumi.

Yoshihiro Kasumi knives stand out for their incomparable craftsmanship and performance. They feature a traditional Japanese-style handcrafted Shitan wood handle, complemented by a Water Buffalo horn bolster for added elegance. A protective wooden sheath, known as a Saya, is included to safeguard the knife and enhance its appearance when not in use.

The Yanagi is a long slicing knife designed specifically for creating thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade lies in its ability to slice through ingredients in long, uninterrupted strokes, preserving their integrity and freshness. The Yanagi is considered one of the most essential traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest tasks become elevated with a handcrafted knife that combines beauty and functionality.