Save 25% Iwatani Home Cooking Items with code IWATANI25

In an effort to protect our customers and team members, contactless deliveries are in effect for all orders. Our drivers will continue to contact you via text message or a phone call when they are close to delivering. You will be notified when your package has arrived and will be left at lobby/reception or at the front door of your home or apartment. Drivers will not be available to meet customer in person to review the items they have received.

Sukenari Blue #2 Yanagi 240mm (9.4") Kasumi

80615

Specifications

Style : Yanagi (Sushi Knife)
Length : 240mm (9.4")
Weight : 5.25 oz (149 g)
Special Feature : Kasumi
Blade Steel Type : Blue #2 Carbon Steel
Handle material : Ho (Magnolia) with Buffalo Horn Ferrule, Octagonal shape
HRC : 63
Bevel Angle Ratio : 100/0 (Single bevel)
Cover : Not included

Sukenari Blue 2 Single Bevels

Much like the White #2 single bevels from Sukenari, the Blue #2 line are remarkable in their consistency. They sport a rather austere finish, eschewing kasumi finishing in favor of focusing time and effort on delivering well-ground, heat-treated and straight single bevel knives which will be a pleasure both to use and maintain. Blue #2 is more abrasion resistant than any of the white steels and so will be more difficult to sharpen, but will retain its sharpness for longer.

About Sukenari

Sukenari was founded during the Shōwa period in Toyama Prefecture and since its inception has been driven to produce quality cutlery through hands-on craftsmanship at every step. Sukenari's philosophy is that any tool should perform as an extension of oneself and this commitment to quality shows in each facet of the knife from rounded, polished choil and edges to impeccable grinds and an incredibly consistent heat treat.

Yanagi Knife (Yanagiba)

Yanagiba (lit. willow blade) is an essential tool for sushi chefs. The name Yanagi refers to the willow-leaf shape of the blade as opposed to it necessarily being single bevel. Some knife makers have been known to refer to Sujihiki made with a willow shape as Yanagi. In common parlance however, Yanagi or Yanagiba is understood to mean a willow-shaped knife ground with a single bevel.
These knives are one of the three traditional Japanese knives, along with Deba and Usuba, that were historically requisite for the creation of Japanese cuisine. It is primarily used for slicing sashimi or delicate cuts of other soft proteins. Its hollow-ground backside, known as the Ura, helps facilitate the release of fish as it is sliced and ensures that an extremely low inclusive edge angle may be maintained. The Yanagi is the fish slicer traditionally used in the Kansai region of Japan (Osaka and Kyoto). There are many variants of Yanagi including Kensaki (sometimes called kiritsuke-tip), Takohiki (octopus knife), Fuguhiki (blowfish knife) and Sakimaru Takohiki (round-tipped octopus knife)