yanagi knife

Magnolia Sayas / Knife Sheaths Sayas are hand crafted out of Japanese magnolia and are the best way to ensure your knives are well protected. The wood cover will protect your blade from damage as well as absorb any excess moisture left on the knife. These no pin type of sayas fit snugly on the knife and will not slide off. Sheaths are the ideal storage solution whether you are transporting your knives to and from work or storing them in your kitchen at home.

This 10-in Sashimi Knife is sharpened on the right side of the blade only, making it suitable only for right handed cooks. The long, thin blade is ideal for slicing delicate raw fish. The mirror finish near the blades edge encourages ingredients to fall away from the knife and allows the cook to keep ingredients pristine. Loved by professional chefs around the world, Global knives are an excellent choice for the serious home cook. The thin and razor sharp Global blade allows the cook to cleanly slice through foods, preserving the integrity of the ingredient and maximizing its flavor. The majority of Global knives are ground to a straight point rather than the western style of beveling the edge. To balance their knives Global uses a hollow handle that is filled with just the right... Less

The Paderno World Cuisine 11 7/8 Yanagi Sashimi sushi knife is excellent for cutting raw fish. This suchi knife is typically a single grind, long, narrow blade similar to the Tako Sashimi knife. The blade is constructed of a special type of stainless steel for maximum edge retention. It has a razor-sharp edge, slip-resistant wooden handle and pointed tip. The thin, sharp edge makes for cleaner cuts through the soft flesh of fish. In order to avoid bruising or tearing delicate fish it is recommended to use a professional sushi knife. It should never be used to cut harder objects. It is recommended to hand wash and thoroughly dry these knives after use.

Global knives are crafted of CROMOVA 18 stainless steel for the perfect combination of chromium, molybdenum and vanadium to maximize edge retention and stain resistance. Their light weight seamless construction and razor sharp edges make Global knives a popular cutlery favorite. Made in Niigata, Japan. Lifetime guarantee from Global with normal use and proper care. Hand wash with non-acidic dish washing soap and dry thoroughly before storing.

NEW Global G-11 - 10 inch, 25cm Yanagi Sashimi Knife New Authentic items, Order with Confidence Product Description: Global G-11 - 10 inch, 25cm Yanagi Sashimi Knife Features Razor sharp Stays sharper longer Perfectly balanced Stainless steel seamless construction Sure-grip handles Details Item Dimensions Height: 0.90 inches Length: 18.60 inches Width: 3.10 inches Weight: 0.74 pounds Manufacturer: Global Shipping Terms We ship only to the 48 continental United States, no APO, international, Ala

Global knives are crafted of CROMOVA 18 stainless steel for the perfect combination of chromium, molybdenum and vanadium to maximize edge retention and stain resistance. Their light weight seamless construction and razor sharp edges make Global knives a popular cutlery favorite. Made in Niigata, Japan. Lifetime guarantee from Global with normal use and proper care. Hand wash with non-acidic dish washing soap and dry thoroughly before storing.

Suminagashi (Damascus) knives are made by folding and forging soft iron onto Ao-Ko #1 (blue steel #1) repeatedly. Unlike traditional Kasumi knives, which are forged with one layer of soft iron onto high carbon steel. Many layers are created during the process of folding. The layers create a beautiful wave-like Damascus pattern from tip to heel. With every sharpening new waves will be unveiled. All of our Suminagashi knives are made with premium Ao-Ko #1. Which significantly increases durability and sharpness compared to Ao-Ko#2. The kiritsuke yanagi has a sword tip. It is slightly heavier than the traditional yanagi. The weight is evenly distributed from the tip and heel of the blade. This makes it easier to use the long blade. Most frequently used to prepare sashimi and slicing raw... Less

Global knives are crafted of CROMOVA 18 stainless steel for the perfect combination of chromium, molybdenum and vanadium to maximize edge retention and stain resistance. Their light weight seamless construction and razor sharp edges make Global knives a popular cutlery favorite. Made in Niigata, Japan. Lifetime guarantee from Global with normal use and proper care. Hand wash with non-acidic dish washing soap and dry thoroughly before storing.

Magnolia Sayas / Knife Sheaths Sayas are hand crafted out of Japanese magnolia and are the best way to ensure your knives are well protected. The wood cover will protect your blade from damage as well as absorb any excess moisture left on the knife. These no pin type of sayas fit snugly on the knife and will not slide off. Sheaths are the ideal storage solution whether you are transporting your knives to and from work or storing them in your kitchen at home.

Suminagashi (Damascus) knives are made by folding and forging soft iron onto Ao-Ko #1 (blue steel #1) repeatedly. Unlike traditional Kasumi knives, which are forged with one layer of soft iron onto high carbon steel. Many layers are created during the process of folding. The layers create a beautiful wave-like Damascus pattern from tip to heel. With every sharpening new waves will be unveiled. All of our Suminagashi knives are made with premium Ao-Ko #1. Which significantly increases durability and sharpness compared to Ao-Ko#2. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of Yew, which provides a secure grip and prevents slipping. Handle is Octagonal Shaped... Less

The Paderno World Cuisine 8 3/8 Yanagi Sashimi sushi knife is excellent for cutting raw fish. This suchi knife is typically a single grind, long, narrow blade similar to the Tako Sashimi knife. The blade is constructed of a special type of stainless steel for maximum edge retention. It has a razor-sharp edge, slip-resistant wooden handle and pointed tip. The thin, sharp edge makes for cleaner cuts through the soft flesh of fish. In order to avoid bruising or tearing delicate fish it is recommended to use a professional sushi knife. It should never be used to cut harder objects. It is recommended to hand wash and thoroughly dry these knives after use.

By definition, nami means wave and uchi means forge. Our namiuchi knives are forged with Blue Steel #1 with a beautiful wave pattern. The wave pattern makes it more challenging to combine the hard and soft iron together. Exceptional attention is given during the hammering process as it purifies the metal. Only highly experienced knife craftsmen can make these knives, therefore not many of these knives are made. The cutting edge of the namiuchi is superior than most knives made of Blue Steel #1. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of natural Magnolia, which provides a secure grip and prevents slipping. Handle is D-Shaped that fits in hands comfortably... Less

New Aritsugu 27 cm./10.5(blade length) kasanekitae (layered) yanagi. The Aritsugu Company is well know in Japan for its more than 400 year history of making high quality swords and knives. The blade is created by combining 4 layers of ao-ko high carbon steel with 4 layers of soft iron. This is not stainless steel and must be cleaned and dried after use to prevent stains. The handle is red sandalwood with a water buffalo horn bolster. A wooden knife cover is included. For right handed users. Note: Color of bolster may vary.

Hongasumi knives are high-grade Kasumi knives. The materials are higher quality and more attention is given during the production process of forging, tempering and finishing. Not Stain- Resistant* Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of natural Magnolia, which provides a secure grip and prevents slipping. Handle is D-Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. *Not Stain-Resistant History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his... Less

Hongasumi knives are high-grade Kasumi knives. The materials are higher quality and more attention is given during the production process of forging, tempering and finishing. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of natural Magnolia, which provides a secure grip and prevents slipping. Handle is Octagonal-Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. *Not Stain-Resistant History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and... Less

Hongasumi knives are high-grade Kasumi knives. The materials are higher quality and more attention is given during the production process of forging, tempering and finishing. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of natural Yew, which provides a secure grip and prevents slipping. Handle is Octagonal-Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. *Not Stain-Resistant History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and traditional... Less

Suminagashi (Damascus) knives are made by folding and forging soft iron onto Ao-Ko #1 (blue steel #1) repeatedly. Unlike traditional Kasumi knives, which are forged with one layer of soft iron onto high carbon steel. Many layers are created during the process of folding. The layers create a beautiful wave-like Damascus pattern from tip to heel. With every sharpening new waves will be unveiled. All of our Suminagashi knives are made with premium Ao-Ko #1. Which significantly increases durability and sharpness compared to Ao-Ko#2. The kiritsuke yanagi has a sword tip. It is slightly heavier than the traditional yanagi. The weight is evenly distributed from the tip and heel of the blade. This makes it easier to use the long blade. Most frequently used to prepare sashimi and slicing raw... Less

Hongasumi knives are high-grade Kasumi knives. The materials are higherquality and more attention is given during the production process of forging, tempering and finishing. Not Stain- Resistant* Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of Yew, which provides a secure grip and prevents slipping. Handle is Octagonal Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and traditional... Less

Suminagashi (Damascus) knives are made by folding and forging soft iron onto Ao-Ko #1 (blue steel #1) repeatedly. Unlike traditional Kasumi knives, which are forged with one layer of soft iron onto high carbon steel. Many layers are created during the process of folding. The layers create a beautiful wave-like Damascus pattern from tip to heel. With every sharpening new waves will be unveiled. All of our Suminagashi knives are made with premium Ao-Ko #1. Which significantly increases durability and sharpness compared to Ao-Ko#2. The kiritsuke yanagi has a sword tip. It is slightly heavier than the traditional yanagi. The weight is evenly distributed from the tip and heel of the blade. This makes it easier to use the long blade. Most frequently used to prepare sashimi and slicing raw... Less

By definition, nami means wave and uchi means forge. Our namiuchi knives are forged with Blue Steel #1 with a beautiful wave pattern. The wave pattern makes it more challenging to combine the hard and soft iron together. Exceptional attention is given during the hammering process as it purifies the metal. Only highly experienced knife craftsmen can make these knives, therefore not many of these knives are made. The cutting edge of the namiuchi is superior than most knives made of Blue Steel #1. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of natural Magnolia, which provides a secure grip and prevents slipping. Handle is D-Shaped that fits in hands comfortably... Less

Style: Yanagi / Steel Type: Stain-Resistant Steel Saya Cover: Not Included / Blade Length:10.5 (270mm) Handle Material: Stain-Resistant Steel Hardness Rockwell C scale: 58.5 Blade: Single-Edged

Yanagi are traditional sushi knives traditionally used in the northern regions of Japan. Characteristics of a sushi knife are a very long blade with a slightly curved belly, and Yanagi have a slight dropped point resulting in a midline tip. Bunmei features the single-sided grind that is distinctive of Japanese chef's cutlery. 12 inch stainless steel blade Handmade quality Bamboo handle

Honyaki knives are true-forged knives, made with a single piece of high-carbon steel. The same method is used in creating Samurai swords. With attentive care, Honyaki knives stay super sharp. A single piece of high-carbon steel is very difficult to forge. Each blade is carefully heat-treated and water tempered by our skilled knife master. Sharpening is a challenge because of the hardness. Natural sharpening stone is recommended. However, the Honyaki has the longest lasting sharpness of all Japanese knives. Recommended for experienced and highly skilled chef. Mirror-Finished Honyaki knives have stronger rust resistance than regular Honyaki knives. Not Stainless steel* Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. ... Less

Hongasumi knives are high-grade Kasumi knives. The materials are higherquality and more attention is given during the production process of forging, tempering and finishing. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of Yew, which provides a secure grip and prevents slipping. Handle is Octagonal-Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. *Not Stain-Resistant History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. ... Less

Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron, it becomes less fragile. Kasumi knives are easier to maintain than Honyaki knives. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of natural Magnolia, which provides a secure grip and prevents slipping. Handle is D-Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. *Not Stain-Resistant History- Since... Less

Kasumi means mist in Japanese. The border of the blade on a Kasumi has beautiful waves that look like a mist. It is made of two materials; blue or white steel and soft iron. The waves are the border of hard steel and soft iron. When hard steel is covered with soft iron, it becomes less fragile. Kasumi knives are easier to maintain than Honyaki knives. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of natural Magnolia, which provides a secure grip and prevents slipping. Handle is D-Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. *Not Stain- Resistant History- Since... Less

By definition, nami means wave and uchi means forge. Our namiuchi knives are forged with Blue Steel #1 with a beautiful wave pattern. The wave pattern makes it more challenging to combine the hard and soft iron together. Exceptional attention is given during the hammering process as it purifies the metal. Only highly experienced knife craftsmen can make these knives, therefore not many of these knives are made. The cutting edge of the namiuchi is superior than most knives made of Blue Steel #1. The kiritsuke yanagi has a sword tip. It is slightly heavier than the traditional yanagi. The weight is evenly distributed from the tip and heel of the blade. This makes it easier to use the long blade. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut... Less