{"product_id":"sakai-takayuki-hon-kasumi-white-3-yanagi-240mm","title":"Sakai Takayuki Hon-Kasumi White #3 Yanagi 240mm (9.4\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/collections\/yanagi-sushi-knife\"\u003eYanagi (Sushi Knife)\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eLength:\u003c\/span\u003e 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 6.1 oz (172g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Height at Heel:\u003c\/span\u003e 33.2mm (1.3\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpine Thickness above Heel:\u003c\/span\u003e 4.4mm (0.17\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e White #3 Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Ho (Japanese magnolia) wood and Buffalo horn ferrule\u003cbr\u003e\u003ci\u003eNote: Buffalo horn is a natural material and it may be solid black, blonde or a mixture thereof. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn.\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 61\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Rati:\u003c\/span\u003e Single bevel (Right-Handed)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eBlade \u0026amp; Handle\u003c\/h6\u003e\n\u003cp\u003eThese Hon-Kasumi knives represent the best single-bevel craftsmanship available from Sakai city. Even among knives made with White 3 steel, the \"Hon-Kasumi\" knife stands out for being crafted with exceptional artisanal skill, from forging to edge finishing.\u003c\/p\u003e\n\u003ch6\u003eYanagi Knife (Yanagiba)\u003c\/h6\u003e\n\u003cp\u003eYanagiba (lit. willow blade) is an essential tool for sushi chefs. The name Yanagi refers to the willow-leaf shape of the blade as opposed to it necessarily being a single bevel. Some knife makers have been known to refer to Sujihiki made with a willow shape as Yanagi. In common parlance, however, Yanagi or Yanagiba is understood to mean a willow-shaped knife ground with a single bevel.\u003cbr\u003eThese knives are one of the three traditional Japanese knives, along with Deba and Usuba, that were historically requisite for the creation of Japanese cuisine. It is primarily used for slicing sashimi or delicate cuts of other soft proteins. Its hollow-ground backside, known as the Ura, helps facilitate the release of fish as it is sliced and ensures that an extremely low inclusive edge angle may be maintained. The Yanagi is the fish slicer traditionally used in the Kansai region of Japan (Osaka and Kyoto). There are many variants of Yanagi, including Kensaki (sometimes called kiritsuke-tip), Takohiki (octopus knife), Fuguhiki (blowfish knife), and Sakimaru Takohiki (round-tipped octopus knife)\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":43271647592538,"sku":"77622","price":230.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/77622a_Sakai_Takayuki_Hon-Kasumi_White_3_Yanagi_240mm.jpg?v=1778091858","url":"https:\/\/mtckitchen.com\/products\/sakai-takayuki-hon-kasumi-white-3-yanagi-240mm","provider":"MTC Kitchen","version":"1.0","type":"link"}