Kikuichi Kasumitogi Series 10.6-inch (270mm) Yanagi

Kikuichi describes Kasumitogi as another single-bevel traditional series, hand forged in the sword-making tradition from two pieces of steel, and shoppers search for it as the Kikuichi Kasumitogi yanagi. This 10.6-inch (270mm) yanagi is the long professional size, made for slicing whole fish loins and large blocks of tuna in a single draw.

The edge is White #3 carbon steel at 57 to 60 HRC, a little softer than the White #2 of Kikuichi’s Kasumi series. A softer edge sharpens more quickly on whetstones, which makes this a practical working knife for a busy sushi counter where knives are touched up daily. The long blade suits experienced cooks with room to work, and Kikuichi supplies the Kasumitogi series without a saya.


Kasumitogi or Kasumi?

For a harder White #2 edge, see the Kasumi 9.4-inch (240mm) Yanagi. A double-bevel slicer at 270mm is the GC Series Carbon Steel 10.6-inch (270mm) Sujihiki.

SKU: YKT27

Availability: In stock

$345.00
  • Details

    Specifications

    • Model: YKT27
    • Series: Kasumitogi Series
    • Type: Yanagi (sashimi knife)
    • Blade length: 10.6 inches (270mm)
    • Edge steel: White #3 carbon steel
    • Construction: 2 layers, hand forged: White #3 steel (hagane) welded to a soft steel backing (shingane)
    • Hardness: 57 to 60 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 ferrule
    • Saya: Not included, 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) 10.6 in.
    Blade Length (mm) 270 mm
    Blade Width (inches) 1.375
    Grind Urasuki Chisel
    Steel Type White #3 Carbon Steel
    Rockwell Hardness 57-60
    Stainless No
    Handle Material Ho-Wood
    Spine Thickness (mm) 4.7
    Brand Kikuichi
    Country of Manufacture Japan
    SKU YKT27
    Manufacturer's Part Number YKT27
    Manufacturer's Suggested Retail Price No

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