Sakai Takayuki Kasumi White #3 Yanagi 270mm (10.6") Wa-Handle

• Style: Yanagi (Sushi Knife)
• Length: 270mm (10.6")
• Blade Height at Heel: 34.5mm (1.35")
• Spine Thickness above Heel: 4mm (0.15")
• Weight: 6.5 oz (184g)
• Blade Steel Type: White #3 iron-clad
• Handle Material: Ho (Japanese magnolia) Wood and Plastic Ferrule
• HRC: 61
• Bevel Angle Ratio: Single (Right-Handed)
• Special Feature: Kasumi
• Cover: Not included

These Kasumi knives are traditional Japanese single-bevel knives crafted by skilled artisans in Sakai City. Made with White #3 carbon steel, they offer excellent sharpness and are easy to sharpen. White #3 steel is known for its sharp cutting edge and ease of maintenance. The Kasumi series is a great choice for both professional chefs and anyone looking for an authentic Japanese knife for everyday use.

Yanagiba (lit. willow blade) is an essential tool for sushi chefs. The name Yanagi refers to the blade's willow-leaf shape, not necessarily 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.
These 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 release fish as it is sliced and helps maintain an extremely low inclusive edge angle. 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).