Pointed Sashimi Knife

Yasugi Shiro-ko, or White Paper Steel, is a high-carbon steel prized for its extreme purity. This allows it to be sharpened to a razor-like edge that is difficult to achieve with stainless steel, making it ideal for the clean, precise cuts required for sashimi.

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

Absolutely not. The dishwasher will damage the delicate high-carbon edge and can cause the natural wood handle to warp or crack. Always hand wash and dry this knife immediately after use.

No. The blade is designed specifically for slicing boneless fish fillets. Using it on bones, frozen items, or hard vegetables can chip or snap the fine, hardened edge.

The lamination process bonds the hard, high-carbon cutting edge to a softer layer of steel. This provides the necessary rigidity for precise slicing while adding structural durability that prevents the brittle high-carbon steel from snapping under pressure.

The buffalo horn ferrule acts as a durable, moisture-resistant collar where the handle meets the blade. It provides a secure, tight fit that prevents water from seeping into the tang, which helps preserve the integrity of the wood handle over time.