Description
The Shirou Kunimitsu White Steel No.1 Kasumi Finish Sashimi Knife 230mm is a handcrafted Japanese kitchen knife by Akimitsu Komiya and his family, blacksmiths in charge of the Shirou Kunimitsu workshop in Omuta city, Fukuoka prefecture. This single bevel yanagiba knife for sashimi is crafted in Shirogami No. 1 Steel following the same techniques as used to make Japanese katana swords, another of the workshop's specialties. It features a kasumi finish with a karin wood (padauk) red handle.
About the Blade Shape: A classic Japanese slicing knife designed for clean, uninterrupted cuts, sashimi knives excel at preparing raw fish with precision and care. The long, narrow blade supports smooth draw cuts that preserve texture and appearance. Typically measuring between 230mm and 300mm, this blade shape is a staple of sushi cuisine, valued for its elegance, sharpness, and refined cutting performance.
About the Machi: This yanagiba knife has a machi, that is, the traditional small gap between the heel of the blade and the handle of single-edge knives. Born from katana construction techniques, it provides extra space for a comfortable grip. Remember as well to carefully dry the machi area after washing to keep the carbon steel free of rust.
四郎国光 白鋼刺身包丁
Made in Japan
The Shirou Kunimitsu White Steel No.1 Kasumi Finish Sashimi Knife 230mm is a handcrafted Japanese kitchen knife by Akimitsu Komiya and his family, blacksmiths in charge of the Shirou Kunimitsu workshop in Omuta city, Fukuoka prefecture. This single bevel yanagiba knife for sashimi is crafted in Shirogami No. 1 Steel following the same techniques as used to make Japanese katana swords, another of the workshop's specialties. It features a kasumi finish with a karin wood (padauk) red handle.
About the Blade Shape: A classic Japanese slicing knife designed for clean, uninterrupted cuts, sashimi knives excel at preparing raw fish with precision and care. The long, narrow blade supports smooth draw cuts that preserve texture and appearance. Typically measuring between 230mm and 300mm, this blade shape is a staple of sushi cuisine, valued for its elegance, sharpness, and refined cutting performance.
About the Machi: This yanagiba knife has a machi, that is, the traditional small gap between the heel of the blade and the handle of single-edge knives. Born from katana construction techniques, it provides extra space for a comfortable grip. Remember as well to carefully dry the machi area after washing to keep the carbon steel free of rust.
商品仕様
| Blade Shape | Yanagiba | Handle Length | 140mm |
| Blade Material | Shirogami No.1 Steel | Handle Material |
Karin wood (red paladauk) |
| Blade HRC | 60-62 | Handle Shape | Octagonal |
| Blade Finish | Kasumi | Total Length | 370mm |
| Blade Length | 230mm | Weight | 184g |
| Spine Thickness at Heel | Usage | Sashimi, Fish | |
| Edge | Single-edge | Origin | Omuta, Fukuoka prefecture |
| Handedness | Right hand |
お手入れ方法
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配送について
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ご注意ください：備前長船の刀鍛冶による包丁、四郎国光の玉鋼包丁などの受注生産品、および名入れ加工をした包丁は、返品・返金の対象外となります。
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