--- product_id: 5408614 title: "Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (9.5\" (240mm))" brand: "yoshihiro" price: "VT101772" currency: VUV in_stock: true reviews_count: 4 category: "Yoshihiro" url: https://www.desertcart.vu/products/5408614-yoshihiro-shiroko-high-carbon-steel-kasumi-yanagi-magnolia-handle-sushi store_origin: VU region: Vanuatu --- # Handcrafted Magnolia handle 9.5" blade length Rockwell hardness 62-63 Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (9.5" (240mm)) **Brand:** yoshihiro **Price:** VT101772 **Availability:** βœ… In Stock ## Summary > Slice like a pro! 🍣 Elevate your culinary game with precision and style. ## Quick Answers - **What is this?** Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (9.5" (240mm)) by yoshihiro - **How much does it cost?** VT101772 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/5408614-yoshihiro-shiroko-high-carbon-steel-kasumi-yanagi-magnolia-handle-sushi) ## Best For - yoshihiro enthusiasts ## Why This Product - Trusted yoshihiro brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - β€’ **Ergonomic Design:** The lightweight D-shaped handle ensures comfort and control during every cut. - β€’ **Precision Cutting:** Experience the art of sushi with a blade designed for flawless, thin slices. - β€’ **Durable & Resilient:** High carbon steel construction offers exceptional sharpness and longevity. - β€’ **Protective Saya Included:** Comes with a traditional wooden sheath for safe storage and stunning display. - β€’ **Master Artisan Craftsmanship:** Each knife is a unique masterpiece, handcrafted by skilled Japanese artisans. ## Overview The Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi is a 9.5-inch sushi and sashimi chef knife, expertly handcrafted in Japan. Featuring a high carbon white steel blade with a Rockwell hardness of 62-63, this knife is designed for precision cutting, ensuring the integrity and freshness of your ingredients. The ergonomic Magnolia wood handle provides comfort and control, while the included protective Saya sheath adds elegance and safety when not in use. ## Description Online shopping for Kitchen Knives & Accessories from a great selection of Cutlery Sets, Specialty Knives, Sharpeners, Cutting Boards, & more at everyday low prices. Review: Superior Sushi Knife - This is a superior, Japanese style sushi knife/sashimi knife. It holds a keen edge, and is made of great materials. You will need to use a whetstone, or send it to a sharpener as it loses its edge. If you are looking at this knife, you probably know a thing or two about knives. Just to be safe though, these knives are single bevel. That means that only one side of the edge is sharp. In America, you are used to having a double bevel, a knife sharpened on both sides. It takes a little, but not much getting used to. It's the best for cutting sushi and sashimi. Considering the prices of other high end cutlery, this is actually a steal. If you treat them right, (don't put them in a dishwasher, wash by hand, dry,) you will be handing this down to your children. This said, there are far superior knives to this, such as this Yoshihiro- Damascus "Kiritsuke" Yanagi Sushi Chef Knife Japanese Sword Type 11.7" 300mm - Made in Japan or THIS Yoshihiro- Ebony Damascus Sakimaru Takobiki Sushi Chef Knife with Ebony Saya13" 330mm in Wooden Box - Made in Japan ! Also, you should not be afraid of getting this brand, as they are much more popular and reputable than you would suspect. Generally, you see other brands, the big German and Japanese at most of your local stores. There are two really excellent cutlery shops which service local butchers, and chefs, and they have a plethora of these knives. These are the go-to knives of sushi chefs. No need to be a kitchen snob to use one of these, just someone that loves making sushi at home that is not mangled by a good knife which was not designed to delicately cut raw fish. Recommend. Pros: -Great Construction -Holds nice edge -Light, good hand feel -Single bevel Cons: -Pricey (although comparatively a good price) -Limited use in kitchen -Single bevel Review: Very nice knife for the money but... - I have quite a few nice knives in the $200 + range. This knife is the sharpest of them all. BUT you have to look after it. It's not stainless. If you don't clean and oil it after every use, it will rust. If you forget and get up the next morning, it's over. BUT if you know how to care and sharpen a quality knife, you will love it. It's the first knife I have ever had where steeling actually works. After sharpening, you can feel the steel remove the burr and then it's like a razor. This is NOT a knife you would EVER put in a dishwasher. I LOVE this knife. You could spend $500 or more and get a fancy name but not a better knife. ## Features - Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. - The Yanagi is a long slicing knife that was specifically designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. - Handcrafted in Japan with traditional techniques, our Yanagi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges. - Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. - Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B003WGR8Y0 | | Best Sellers Rank | #176,978 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #17 in Sashimi Knives | | Blade Color | Silver | | Blade Edge | Single Edged | | Blade Material Type | High Carbon White Steel | | BladeLength | 9.5 Inches | | Brand Name | Yoshihiro | | Color | Magnolia Handle | | Construction Type | Forged | | Customer Reviews | 4.4 4.4 out of 5 stars (264) | | Handle Material | Magnolia Wood | | Is the item dishwasher safe? | No | | Item Length | 9.5 Inches | | Manufacturer | Yoshihiro | | UPC | 700736841525 | | Unit Count | 1.0 Count | ## Product Details - **Blade Edge:** Single Edged - **Blade Material:** High Carbon White Steel - **Brand:** Yoshihiro - **Color:** Magnolia Handle - **Handle Material:** Magnolia Wood ## Images ![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (9.5" (240mm)) - Image 1](https://m.media-amazon.com/images/I/515dd4ILHEL.jpg) ![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (9.5" (240mm)) - Image 2](https://m.media-amazon.com/images/I/71mACuHGjzL.jpg) ![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (9.5" (240mm)) - Image 3](https://m.media-amazon.com/images/I/71nF2YSXrpL.jpg) ![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (9.5" (240mm)) - Image 4](https://m.media-amazon.com/images/I/61IunLI+YmL.jpg) ![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (9.5" (240mm)) - Image 5](https://m.media-amazon.com/images/I/614nyyeuywL.jpg) ## Available Options This product comes in different **Color, Size** options. ## Questions & Answers **Q: Should i worry about rust inside the engraving? How can i keep that dry or remove rust inside the engraving?** A: Normal cleanup should involve very hot water and thorough drying. A single drop of tsubaki oil on each side of the blade spread thin with fingers. Start with the drop at the engraving and it should flow into the marks, preventing rust. Store in a dry saya or on a mag bar. Wipe with a clean soft cloth before use.......repeat, enjoy. If rust needs to be removed, use the finest Yoshihiro rust eraser and work with the grind lines. **Q: Bought as a wedding gift, up due to a medical emergency, the event has been delayed 6 months. Is the blade ok in original packaging for that long?** A: There shouldn’t be a problem as long as the knife is not exposed to moisture. It’s a great gift. **Q: Are these knives made in Japan?** A: Yes, Yoshihiro Yanagi knives are hand made in Japan. Thank you **Q: What is the overall length of the 300mm ("12inch") knife, including the handle? Trying to make sure it would fit in my knife roll... Thx.** A: I own the 10" blade. My D shape handle is 5 1/4" long 1" in the widest part. I suggest you to contact Yoshihiro, they have the best costumer service and carry different handle styles, this is one of the best Japanese Knifes and great value. You may want a new roll or the 10" model, which suits me to perfection. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Superior Sushi Knife *by M***A on January 7, 2013* This is a superior, Japanese style sushi knife/sashimi knife. It holds a keen edge, and is made of great materials. You will need to use a whetstone, or send it to a sharpener as it loses its edge. If you are looking at this knife, you probably know a thing or two about knives. Just to be safe though, these knives are single bevel. That means that only one side of the edge is sharp. In America, you are used to having a double bevel, a knife sharpened on both sides. It takes a little, but not much getting used to. It's the best for cutting sushi and sashimi. Considering the prices of other high end cutlery, this is actually a steal. If you treat them right, (don't put them in a dishwasher, wash by hand, dry,) you will be handing this down to your children. This said, there are far superior knives to this, such as this Yoshihiro- Damascus "Kiritsuke" Yanagi Sushi Chef Knife Japanese Sword Type 11.7" 300mm - Made in Japan or THIS Yoshihiro- Ebony Damascus Sakimaru Takobiki Sushi Chef Knife with Ebony Saya13" 330mm in Wooden Box - Made in Japan ! Also, you should not be afraid of getting this brand, as they are much more popular and reputable than you would suspect. Generally, you see other brands, the big German and Japanese at most of your local stores. There are two really excellent cutlery shops which service local butchers, and chefs, and they have a plethora of these knives. These are the go-to knives of sushi chefs. No need to be a kitchen snob to use one of these, just someone that loves making sushi at home that is not mangled by a good knife which was not designed to delicately cut raw fish. Recommend. Pros: -Great Construction -Holds nice edge -Light, good hand feel -Single bevel Cons: -Pricey (although comparatively a good price) -Limited use in kitchen -Single bevel ### ⭐⭐⭐⭐⭐ Very nice knife for the money but... *by P***E on November 30, 2024* I have quite a few nice knives in the $200 + range. This knife is the sharpest of them all. BUT you have to look after it. It's not stainless. If you don't clean and oil it after every use, it will rust. If you forget and get up the next morning, it's over. BUT if you know how to care and sharpen a quality knife, you will love it. It's the first knife I have ever had where steeling actually works. After sharpening, you can feel the steel remove the burr and then it's like a razor. This is NOT a knife you would EVER put in a dishwasher. I LOVE this knife. You could spend $500 or more and get a fancy name but not a better knife. ### ⭐⭐⭐⭐⭐ Outstanding value *by I***K on April 25, 2020* A lot of professional chefs and kitchen cutlery enthusiasts recommend this company's yanagiba (well, Gesshin Uraku...which is the same company) for a starter yanagiba. So far, for sushi and sashimi once a week, it's been fantastic. Mine came sharp enough to do what I needed it to do, and I haven't had to resharpen it yet (but it's been mostly tuna and salmon for me, both of which have pretty soft flesh). Anyone who has chipping issues, I don't know if they're hitting bone or the board or something, but yanagiba have very thin and fragile cutting edges. The edge on a yanagiba is a bit complex. It's a single bevel at the very end of a the cutting edge, but it's also concave. Sharpening a yanagiba can be easy to mess up, if you're a person who doesn't know how to do uraoshi sharpening properly, like myself. But, that's why I chose to buy an entry level yanagiba to start. The blade is white steel #2, which is a carbon steel that takes on a very fine edge. So anyone who has rusting issues, just stop reading what they have to say. They clearly don't know how to take care of carbon steel knives. As long as you 1) know how to take care of carbon steel knives, 2) know how to do uraoshi sharpening (well, and the shinogi line too, I guess), 3) know how to _not_ abuse a knife, you'll be pretty happy with this. Also, if you think this is an expensive knife, please do some research on yanagiba or take a look at some others on japaneseknifeimports.com to compare prices. This is an entry-level yanagiba; if this looks expensive, maybe reconsider getting a yanagiba at all. It's mostly a one-trick pony, so please ask yourself why you even want a yanagiba. ## Frequently Bought Together - Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife (9.5" (240mm)) - Hasegawa 10 x 6.5 Inch Plastic Makisu/Sushi Rolling Mat Beige Beige - Hasegawa Beige Plastic Sushi Makisu Rolling Mat 25.5 x 24.6 cm --- ## Why Shop on Desertcart? - πŸ›’ **Trusted by 1.3+ Million Shoppers** β€” Serving international shoppers since 2016 - 🌍 **Shop Globally** β€” Access 737+ million products across 21 categories - πŸ’° **No Hidden Fees** β€” All customs, duties, and taxes included in the price - πŸ”„ **15-Day Free Returns** β€” Hassle-free returns (30 days for PRO members) - πŸ”’ **Secure Payments** β€” Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** β€” Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.vu/products/5408614-yoshihiro-shiroko-high-carbon-steel-kasumi-yanagi-magnolia-handle-sushi](https://www.desertcart.vu/products/5408614-yoshihiro-shiroko-high-carbon-steel-kasumi-yanagi-magnolia-handle-sushi) --- *Product available on Desertcart Vanuatu* *Store origin: VU* *Last updated: 2026-05-08*