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Kikuichi Traditional Knives
The basic Traditional Japanese Knife shapes are YANAGIBA (Long slicing knives) DEBA (Heavy Knife used for fileting a beheading fish) and USUBA (Cleaver shape for vegetables). They are true one sided knives with the edge coming to a chisel point. The front side has a pronounced bevel known as the shinogi line. The back side is concave so that when laid on a sharpening stone, the only part that touches is the cutting edge, spine and a bit of the tip. This allows you to sharpen the back side of the knife without scratching it up. Many chefs simply lay the front of the knife on the stone with the shinogi line flat and sharpen. Then lay the back of the knife flat on the stone simply to remove the burr. Please note that these are pure carbon steel knives and will rust if not wiped dry after each use.
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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. Learn More$345.00
