Our Left Handed Kasumi White Steel Yanagi is forged from Japanese White High Carbon Steel #2 with a HRC of 62-63, this Left Handed Yanagi with a traditional grind is capable of extreme sharpness, gliding through any type of fish without the use of pressure. Just start the cut and pull the knife back. Excellent for entry level chefs and comes ready to use out of the box. Shitan wood sheath, knife oil, and rust eraser included. 100% handcrafted in Japan. Not mass produced.

The Left Handed Kasumi White Steel Yanagi Japanese Knife is designed for left-handed sushi chefs and thinly slices through the skin and flesh of a fish with ease.

Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi.

Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Shitan wood handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

HRC	62		Handle Material	Rosewood
Grade	Left-Handed Kasumi		Bolster Material	Ebony
Stain Resistant	No		Handle Shape	D-Shaped
Blade Material	White Steel #2		Saya Cover	Magnolia
Edge Angle	Single Edged