Kikuichi Kasumitogi Yanagi Knife

The Yanagi is a specialized Japanese slicing knife designed specifically for preparing sashimi and sushi. Its long, single-bevel blade allows you to slice through raw fish in one smooth, continuous motion, ensuring the cell structure of the protein remains intact for the best possible texture.

A single-bevel knife is ground on only one side, which creates a very acute angle for superior sharpness. Because of this geometry, the knife will naturally steer slightly to one side while cutting, so it is designed specifically for right-handed users.

Yes. Because this knife is made from high-carbon steel, it is reactive and will develop a patina over time, which is a normal part of the aging process. To prevent rust, you must hand wash and dry the blade immediately after every use and apply a light coat of food-safe oil if you are storing it for an extended period.

This model is an excellent choice for someone refining their technique. While it requires diligent maintenance, the White #3 carbon steel is significantly easier to sharpen than stainless steel, making it a forgiving and rewarding tool to learn on.

No. The dishwasher will damage the carbon steel blade and the natural Japanese Magnolia handle. Always hand wash this knife with mild soap and dry it thoroughly by hand to preserve the integrity of the materials.

Kasumi construction refers to a two-layer process where a hard, high-carbon steel edge is forge-welded to a softer iron or carbon steel spine. This combination provides the best of both worlds: a razor-sharp, hard edge for cutting and a softer, more flexible spine that makes the blade easier to sharpen and less prone to chipping.