Showroom Hours: Monday, Tuesday, Wednesday and Saturday. Click here for more info
Updated pandemic hours: Monday, Tuesday, Wednesday and Saturday from 10am - 6pm. Customer Service hours are from 10am-5pm on Mondays to Fridays. If you want to mail in our knife sharpenings, go to our online knife form here.
Knife Sharpening has a one week turnaround time when knife is received.
The Korin Ao-Ko Hongasumi line is a great intermediate series for those looking for quality and longevity. Forged with Blue Steel #2 which 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.
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.