Knives, Sayas, Stones Ship Same Business Day (orders after 2pm ET, Next Business Day)
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  • Yanagi (Sushi Knife)
  • Masamoto Sohonten Blue #2 Hongasumi Yanagi

Masamoto Sohonten Blue #2 Hongasumi Yanagi

SKU: HMA-AHYA-270
Size: 10.5" (270 mm)
Sku: HMA-AHYA-270
SKU: HMA-AHYA-270
Size: 10.5" (270 mm)
Sku: HMA-AHYA-270
$775.00
Carbon Knife Acknowledgement
Click here to read about carbon knife care

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1 Available

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Traditional Japanese Knife Gift Wrapping
$10.00
Unit price
including add-ons
$775

Masamoto Sohonten Blue #2 Hongasumi Yanagi

SKU: HMA-AHYA-270
Size: 10.5" (270 mm)
Sku: HMA-AHYA-270
Unit price
including add-ons
$775

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  • Magnolia Wood Knife Sheath / Saya Cover for Yanagi 10.5" (27cm)
    $22.00

Description

About Masamoto Ao-Ko Hongasumi

Hongasumi knives are high-grade kasumi knives. They are forged,

tempered, and finished with great care and precision. To create these

blades, high carbon steel is layered with soft iron then forged and

hammered in a process similar to kasumi knives but with more

detailed steps involved. Blue steel #2 is a mixture of chromium, tungsten, and white steel #2. The addition of chromium and tungsten to white steel gives it added hardness, making it a good compromise for those who want a carbon knife with a longer edge retention.

About Masamoto
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.

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 MaterialBlue Steel #2
ClassificationHongasumi
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)
HRC62 - 63

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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