Kikuichi Kasumitogi Series Yanagi

A Yanagi is a traditional Japanese slicing knife designed specifically for preparing raw fish, such as sashimi or sushi. Its long, single-bevel blade allows you to slice through fish in a single, smooth motion without tearing the delicate flesh.

White #3 carbon steel is prized for its ability to take a razor-sharp edge, but it is reactive. You must hand-wash and dry the blade immediately after every use to prevent rust, and applying a light coat of food-safe mineral oil before storage is recommended.

The white #3 carbon steel used in this blade is slightly softer than high-alloy steels, which makes it much more responsive to whetstones. This makes it an excellent choice if you are learning to sharpen your own knives or prefer a blade that can be honed quickly.

Yes, because the blade is made of carbon steel and features a delicate edge, it should not be stored loose in a drawer. Fortunately, this knife includes a protective wooden Saya, which is essential for keeping the edge safe and preventing corrosion when the knife is not in use.

No, this is a specialized tool. The single-bevel, long, and thin blade geometry is optimized for slicing boneless proteins and will likely chip or bend if used for chopping vegetables, cutting through bones, or performing general prep work.