Kasumi Damascus Yanagi-Sashimi Knife 30 cm Damascus 85030

The Sashimi (Sashimi bōchō) knives are long, thin, pointed knives used in Japanese cuisine for fish filleting. The main types of sashimi knives are tako hiki yan コ 引 and yanagi ba 刃 刃. maintaining freshness even after cutting. In the preparation of sashimi and nigiri sushi, the purpose is to create a smooth slice, shiny and delicious. The Yanagi knife exists just for this task.

Blade: Its blade is straight, thin and long enough to cut in a single move, keeping the material smooth.

Thickness: The Yanagi has a very sharp blade and a wide enough tip to support the cut by the weight of the knife. This style is typical of Japanese knives. Non-stick protection: The back of the knife (urasuki) is curved to easily detach from the material to be cut. On the front side (shinogi) the single edge starts from very high, helping the cut material to come off directly from the knife.

Angle: For right-handers, the angle is on the right side and the concave side is on the left. The single edge has non-stick properties and is extremely sharp compared to 50:50 knives. Hand wear: Unlike western type knives that cut by pushing, the Yanagi cuts by pulling.

Handle: The handle is made of pakkawood, a combination of layers of wood and resin, which secures to the metal of the knife handle (tang) with two stainless steel rivets. Metal: It consists, as all Kasumi knives, of a central VGold 10 carbon steel alloy core, on which 32 sheets of soft and hard SUS410 steel are folded alternately, creating a hard blade, extremely sharp up to 15 ° and very resistant to oxidation and wear, with hardness 59-60 HRC.

Kasumi

The Kasumi knives are made by Sumikama Hamono in Seki, Japan, world-famous for their centuries-old Katana swords. Sumikama, one of Seki's oldest companies, is one of the most well-known companies for making high quality knives because it combines the highest technology with the handmade tradition of the old Japanese blacksmiths. "Kasumi" for the Japanese corresponds to "damascus" for the Europeans and refers to the way the knife is made, with a central hard metal core coated with layers of steel sheets, soft and hard alternately.