Hand crafted in Japan with traditional techniques, the Yoshihiro Kasumi White Steel Yanagi Sashimi Japanese Knife has a completely flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the white steel (62 HRC) lets these tradesmen make a thin, sharp cutting edge on the blade. It features the traditional, kasumi, mist-like pattern on the back of the blade, and comes with a shitan bolster, magnolia wood knife cover, knife oil, and rust eraser set. With its handmade, rosewood, D-shaped handle, this knife is light and well balanced.

Care & Sharpening:Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Only use on boneless flesh of fish.

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