Kikuichi Kasumi Series 8.25-inch (210mm) Yanagi

The 8.25-inch (210mm) yanagi is the shortest in Kikuichi’s Kasumi range and the most practical for a home kitchen, where a long sashimi knife can overhang a standard cutting board. Kikuichi supplies this size with a saya to protect the edge.

The single-bevel blade is hand forged in Kikuichi’s Kasumi construction, a hard White #2 carbon edge joined to a softer carbon steel back. That pairing gives a fine, keen edge for slicing salmon, tuna and yellowtail, and the softer back makes sharpening on whetstones more forgiving. It is a good first traditional knife for a home cook learning to make sashimi and nigiri, and the shorter length is easier to control as that skill develops.


210mm or 240mm?

The Kasumi 9.4-inch (240mm) Yanagi gives the longer single stroke professional sushi cooks prefer. For a slicer with a double-bevel edge, see the GC Series Carbon Steel 9.4-inch (240mm) Sujihiki.

SKU: YK21

Availability: In stock

$385.00
  • Details

    Specifications

    • Model: YK21
    • Series: Kasumi Series
    • Type: Yanagi (sashimi knife)
    • Blade length: 8.25 inches (210mm)
    • Edge steel: White #2 carbon steel
    • Construction: 2 layers, hand forged: White #2 edge with soft carbon steel back
    • Hardness: 61 to 64 HRC, per Kikuichi
    • Bevel: Single bevel (traditional Japanese grind); left-handed versions by special order from Kikuichi
    • Handle: “D”-shaped wa (Japanese) handle, Japanese magnolia, with water buffalo horn ferrule
    • Included: Saya, per Kikuichi
    • Made in: Japan

    Kikuichi Traditional and Carbon Knives Compared

    KnifeSeriesBladeSteel and hardnessBevel
    YanagiKasumi8.25 in. (210mm)White #2, 61-64 HRCSingle
    YanagiKasumi9.4 in. (240mm)White #2, 61-64 HRCSingle
    FuguhikiKasumi9.4 in. (240mm)White #2, 61-64 HRCSingle
    YanagiKasumitogi10.6 in. (270mm)White #3, 57-60 HRCSingle
    Kiritsuke YanagiKokaji (Sakai)9.4 in. (240mm)White #2, 61-62 HRCSingle
    Kiritsuke GyutoKokaji (Sakai)8.25 in. (210mm)White #2, 61-62 HRCDouble
    Gyuto, limited editionWTC7.1 in. (180mm)White #2, 63 HRCDouble

    Our Kitchen Knife Shapes guide explains the yanagi, kiritsuke and gyuto shapes.


    Carbon Steel Care

    Kikuichi cautions that carbon steel will patina with regular use and will rust if left wet, and that the patina is not a defect. Wash the knife by hand, dry it at once and apply a thin coat of Kikuichi Tsubaki Camellia Knife Oil before storing. Kikuichi also advises care when cutting anything that may contain bones, pits, seeds or hard pieces, or that was previously frozen. Never use a dishwasher.

    Additional Info

    Blade Length (Inches) 8 in.
    Blade Length (mm) 210 mm
    Blade Width (inches) No
    Grind Urasuki Chisel
    Steel Type White #2 Carbon Steel
    Rockwell Hardness No
    Stainless No
    Handle Material Oiled Japanese Magnolia (Ho) Wood with a Buffalo Horn Ferrule
    Spine Thickness (mm) No
    Brand Kikuichi
    Country of Manufacture Japan
    SKU YK21
    Manufacturer's Part Number YK21-08-0
    Manufacturer's Suggested Retail Price No

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