Korin White #3 Kasumi Left-Handed Yanagi

SKU: HKR-SKYA-240-L
Size: 9.4" (240 mm)
Sku: HKR-SKYA-240-L
SKU: HKR-SKYA-240-L
Size: 9.4" (240 mm)
Sku: HKR-SKYA-240-L
$349.50
20% Off all knives until 12/31
1 Available

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Traditional Japanese Knife Gift Wrapping
$10.00
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including add-ons
$349.5

Description

About Korin Shiro-ko Kasumi
Korin Shiro-ko Kasumi knives are handcrafted from a combination of white #3 carbon steel and soft iron steel. The knives have a magnolia wood handle with a water buffalo horn bolster. This professional grade line is highly recommended for beginners.
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

Specifications

StyleYanagi
Steel TypeCarbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)
Steel MaterialWhite Steel #3
ClassificationKasumi
Saya CoverMagnolia Wooden Cover Included
Knife BevelSingle Sided
Handle MaterialMagnolia Wood
Bolster MaterialWater Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)
HRC61

Use


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.

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