Kikuichi Kasumi Series Yanagi

The Yanagi is a specialized Japanese slicer designed specifically for raw fish. Its long, thin, single-bevel blade allows you to slice through delicate proteins in one smooth, continuous motion, ensuring the cell structure of the fish remains intact for a superior texture.

Yes. Because this knife is made from high-carbon steel, it is susceptible to rust and oxidation. You must hand wash and dry the blade immediately after every use, and we recommend applying a light coat of food-safe mineral oil if you are storing it for an extended period.

A single-bevel knife is sharpened primarily on one side, which creates a very steep, precise edge geometry. This design is intended for right-handed users to achieve cleaner, thinner slices, though it does require a specific technique to keep the blade from veering while cutting.

The traditional Japanese 'D' shaped handle is designed to fit comfortably into the palm of the right hand, providing a natural, ergonomic index point. It offers a secure and intuitive grip that helps you maintain the correct blade angle during repetitive slicing tasks.

Blue #2 steel is highly regarded by professionals because it strikes a perfect balance between edge retention and ease of maintenance. While it holds a razor-sharp edge for a long time, it is much easier to hone and sharpen on a whetstone compared to modern stainless steel alloys.