Korin Shiro-ko Kasumi Yanagi 10.5 (27cm) With Saya - Left
Korin Shiro-ko Kasumi Yanagi 10.5 (27cm) With Saya - Left
About Korin Shiro-ko Kasumi Korin Shiro-ko Kasumi knives are handcrafted from a combination of white #3 carbon steel and soft iron steel. The knives have a magnolia wood handle with a water buffalo horn bolster. This professional grade line is highly recommended for beginners. About Korin Drawing from a tradition of Japanese craftsmanship and meticulous attention to detail, the collections at Korin showcase exceptional sharpness and time-tested durability. We are dedicated to bringing the highest quality Japanese knives to your kitchen, so you can experience the unparalleled quality of Japanese craftsmanship in your home or restaurant.Purpose of Yanagi The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. There are several variations of fish slicers that are all used in different situations and regions, however the yanagi style is the most widely used. Originated in Kansai (Osaka) region.
About Korin Shiro-ko Hongasumi The Korin Shiro-ko Hongasumi knives are forged in Japan from a combination of white carbon steel #2 and soft iron
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About Suisin Shiro-ko Hongasumi Hongasumi knives are high-grade kasumi knives. They are forged, tempered, and finished with great care and precision. To create these blades, high carbon steel is layered with soft iron then forged and hammered in a process similar to kasumi knives but with more detailed steps involved. This steel achieves a harmonious balance between sharpness and brittleness, making it easier to use than white steel #1. About Suisin Suisin knives are crafted from the heart.
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