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Sashimi knife [Kasumi]
Established a company as a Japanese sword manufacturer 140 years ago.
We are afraid that the Japanese swords are only a kind of traditional art, we will not be able to provide an opportunity to appreciate how sharp and splendid the traditional swords are directly for you all.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology of Japanese swords"KATANA".
We , the 4th successor, make sure you might feel the products we provide are authentic and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will be able to satisfy your needs ; sharpness, long life time.
Please do not hesitate to contact us if you would like to get the further information.
We would like to guarantee you how well the hand made kitchen knives with the same manufacturing methodology of Japanese swords"KATANA".
We , the 4th successor, make sure you might feel the products we provide are authentic and sharp no matter how long you might use ,moreover , you might realize the one as a precious practical utility.
We contrive to last and improve the same traditional Japanese sword manufacturing skills so that our products will be able to satisfy your needs ; sharpness, long life time.
Please do not hesitate to contact us if you would like to get the further information.
![Sashimi knife [Kasumi]](/upload/save_image/07141435_5001050833cbb.jpg)
![Sashimi knife [Kasumi]](/upload/save_image/07141435_5001050865d7b.jpg)
Sashimi knife [Kasumi]
[NOTICE]
The Yanagiba (Sashimi) knife is used to slice boneless fish fillets for sashimi. The long length of sharp blade enables to cut off at once and which makes sashimi smooth, shiny, even in order to maximize the taste. The series of Yanagiba (Sashimi) knife, Kasumi has a sandwich structure with stainless and top glade steel (aogami (blue paper) No.2). The surface of the blade is made with dead soft steel and steel, and the blade edge is called Kasumi finish since the blade edge looks blurry. The flat area is mirror surface finish, like a Japanese sword. This is one of the highest class product. The steel (aogami (blue paper) No.2), which is blue steel called aogami (blue paper), is highest class steel that is developed for blade making an alloy of high purity steel (shirogami (white paper) )and tungsten and chromium. Since aogami (blue paper) has tenacious and abrasion resistance, it has less chip in a blade and loose strength than shirogami (white paper). The raw materials are made by Hitachi Metals, Ltd.
The Yanagiba (Sashimi) knife is used to slice boneless fish fillets for sashimi. The long length of sharp blade enables to cut off at once and which makes sashimi smooth, shiny, even in order to maximize the taste. The series of Yanagiba (Sashimi) knife, Kasumi has a sandwich structure with stainless and top glade steel (aogami (blue paper) No.2). The surface of the blade is made with dead soft steel and steel, and the blade edge is called Kasumi finish since the blade edge looks blurry. The flat area is mirror surface finish, like a Japanese sword. This is one of the highest class product. The steel (aogami (blue paper) No.2), which is blue steel called aogami (blue paper), is highest class steel that is developed for blade making an alloy of high purity steel (shirogami (white paper) )and tungsten and chromium. Since aogami (blue paper) has tenacious and abrasion resistance, it has less chip in a blade and loose strength than shirogami (white paper). The raw materials are made by Hitachi Metals, Ltd.
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