Premium Sukenari Blue #2 Steel Yanagiba Sashimi Knife 330mm (13") - Handcrafted Japanese Kasumi Finish for Sushi, Sashimi & Precision Cutting

Product Description

Specifications

• Style: Yanagi (Sushi Knife)
• Length: 330mm (13")
• Weight: 9.1 oz (258 g)
• Special Feature: Kasumi
• Blade Steel Type: Blue #2 Carbon Steel
• Handle Material: Ho (Magnolia) with Buffalo Horn Ferrule, Octagonal shape
• HRC: 63
• Bevel Angle Ratio: 100/0 (Single bevel)
• Cover: Not included

Sukenari Blue 2 Single Bevels

Much like the White #2 single bevels from Sukenari, the Blue #2 line is remarkable in its consistency. They sport a rather austere finish, eschewing kasumi finishing in favor of focusing time and effort on delivering well-ground, heat-treated, and straight single bevel knives, which will be a pleasure both to use and maintain. Blue #2 is more abrasion resistant than any of the white steels and so will be more difficult to sharpen, but will retain its sharpness for longer.

About Sukenari

Sukenari was founded during the Showa period in Toyama Prefecture, and since its inception, it has been driven to produce quality cutlery through hands-on craftsmanship at every step. Sukenari's philosophy is that any tool should perform as an extension of oneself, and this commitment to quality shows in each facet of the knife, from the rounded, polished choil and edges to the impeccable grinds and an incredibly consistent heat treatment.

Yanagi Knife (Yanagiba)

Yanagiba (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.
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 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)