Korin White #2 Hongasumi Yanagi 11.8"

SKU: HKR-SHYA-300
Size: 11.8" (300 mm)
$370.00
Carbon Knife Acknowledgement

In Stock

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For knife sets: All applicable knives in set will be converted for a flat rate.

Traditional Japanese Knife Gift Wrapping $10.00
Custom Knife Engraving (All Sales Final) $15.00

Engraved knives cannot be returned or exchanged. For knife sets, all knives will have same engraving at one flat rate.

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  • Traditional knives: Max 9 characters

Features

Style:Yanagi

Steel Type:Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

Steel Material:White Steel #2

Classification:Hongasumi

Saya Cover:Magnolia Wooden Cover Included

Knife Bevel:Single Sided

Handle Material:Magnolia Wood

Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)

HRC:61

Knife Weight in grams:

Blade Width (Widest part of the blade) in inches:

Spine Width (Widest part of the spine) in inches:

Handle Length in inches:


For Left-Handed Customers

  • Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.

About Korin Shiro-ko Hongasumi
The Korin Shiro-ko Hongasumi knives are forged in Japan from a combination of white carbon steel #2 and soft iron steel, then handled with magnolia wood and a water buffalo bolster. White steel’s pure carbon content allows for the sharpest cutting edge. The main difference between the kasumi and hongasumi line is found in the crafting process. More steps, higher level craftsmen, and greater attention to detail are involved when crafting hongasumi knives, therefore are more refined than kasumi knives.
About Korin
Drawing from a tradition of Japanese craftsmanship and meticulous attention to detail, the collections at Korin showcase exceptional sharpness and time-tested durability. We are dedicated to bringing the highest quality Japanese knives to your kitchen, so you can experience the unparalleled quality of Japanese craftsmanship in your home or restaurant.
Purpose of Yanagi
The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. There are several variations of fish slicers that are all used in different situations and regions, however the yanagi style is the most widely used. Originated in Kansai (Osaka) region.


CAUTION: Moisture Causes Rusting and Discoloration


Country of Origin: Japan