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Kasumi Shirogami No.2 Yanagi
Made in Kochi
[Features]
A knife for slicing sashimi from fish fillet. The long single bevel blade enables it to slice fish fillet in one stroke without damaging the surface and creates a smooth texture. You slice by pulling the knife toward you as you cut. It can slice not only fish but also raw or cooked meat as well.
Knife production in Kochi Prefecture has long had its roots in practical tools for mountain forestry and agriculture.
For this reason, Kochi originally had a large number of blacksmiths. To work on technical innovations, some blacksmiths trained in Sakai, Osaka and knife production in Kochi have made great strides in recent years.
These knives are made of high quality blade materials and the exceptional skills of the blacksmiths. Rollers are used in part of the manufacturing process, which allows them to produce more knives at a more affordable price. The “Aratogi” procedure (sharpening by rough stone) is done by a machine to shorten the production time and the other sharpening procedures are done by hand, which results in fine blade edge.
[Precaution]
- NOT dishwasher safe
- To prevent rust, thoroughly wipe the knife after washing.
- Please read the instructions before usage.
[Product information]
-Size and Weight
210mm: Total Length 34cm, Blade length21cm 127g
240mm: Total Length 37.7cm, Blade length 24cm 148g
270mm: Total Length 41.2cm, Blade length 27cm 192g
*The weight of knives can slightly vary.
-Knife type : Yanagi (Sashimi knife)
-Knife bevel : Single bevel (For right handed)
-Manufacturing process : Forged
-Blade material : Shirogami No.2 carbon steel
-Blade structure : Kasumi
-Handle material : Magnolia (Round)
-Black smith: Artisan in Kochi
-Sharpener: MYOJIN RIKI SEISAKUJYO
FAQ
Yes, but for online orders, we offer a free engraving service for knives only. Please select the desired engraving option, enter text and add the knife to cart. Engraving for products other than knives is only available at our physical store at Kappabashi, Tokyo.
Most of the chipping can be repaired by re-sharpening the blade. We offer a fee-based knife sharpening service. If you have any questions, please feel free to ask us using the inquiry form. Blades can chip by cutting hard ingredients such as bones, seeds or frozen food, dropping and mishandling, or stabbing into hard cutting boards.
All knives we handle can be repaired with the exception of knives that are severely damaged. Repairing chipping and removing rust will restore sharpness and allow you to use your knives for a longer period of time. We also offer a fee-based knife sharpening service.
Please note we may not be able to repair knives with unknown blade materials, such as knives purchased at other stores.
