Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge
Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge
Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge
Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge
Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge
Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge
Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge
Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge
Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge
Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge
Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge
Kikuzuki Kasumi Yanagiba 270mm - The Cook's Edge

Kikuzuki Kasumi Yanagiba 270mm

Regular price
$340.00
Sale price
$340.00
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per 

Yanagiba (Willow Leaf): A single bevel knife used for slicing raw fish. Generally very thin at the edge for precision knife work, it is designed for the pull cutting technique used by sushi chefs. The single bevel design allows the knife to glide through the knife disturbing as little protein molecules as possible. This all results in shiny slices of food, perfect for raw presentation.

Knife Specs:

  • Steel: Shirogami #2
  • HRC: 61-63
  • Length: 260mm
  • Height at heel: 33.2mm
  • Spine thickness above heel: 3.86mm
  • Weight:  170 grams
  • Handle: D-Shaped magnolia
  • Edge/Bevel: Single Bevel
  • Shape: Yanagiba
  • Knife line: Kikuzuki Single bevel
  • Maker: Sakai Kikimori
  • Blacksmith: Yoshikazu Tanaka
  • Place of Origin: Sakai, Japan