#10 in Sashimi knives
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Reddit mentions of Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (10.5'' (270mm))
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (10.5'' (270mm)). Here are the top ones.
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Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi.The Yanagi is a long slicing knife that was specifically designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.Handcrafted in Japan with traditional techniques, our Yanagi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.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. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
Specs:
| Color | Magnolia Handle |
| Height | 1 Inches |
| Length | 18.5 Inches |
| Number of items | 1 |
| Size | 10.5'' (270mm) |
| Weight | 0.71875 Pounds |
| Width | 2 Inches |
I just got a yanagiba the other day. Not because I needed one but because I wanted one. Get off my back okay!?!?
Anyways I picked up a this Yoshihiro off of Amazon because it was cheap but from a well known maker and I get 10% back on Amazon.
So the knife itself is pretty good for what it is. The handle is basic, but it will do. The blade itself appears to be lacquered a bit but is otherwise as expected. One thing I did not expect was that the uraoshi was not ground in so I had to do the that myself and didn't do the best job.
Very good starter for a professional chef or end all be all for someone like me who just wanted to have one. Spending more money is going to get a blade with a better handle and higher overall fit and finish, but I don't see performance significantly improving. From what I can tell the blade shape, profile, and geometry is standard single bevel yanagiba so there really isn't much to improve there.
Overall I'd give it a 7/10.