Sashimi 210mm Kasumi Standard

The yanagiba knife, also known as the "willow leaf", is a thin-bladed knife specially designed for fish. In Japanese cuisine, it is used for cutting sashimi and maki-sushi, but it is also perfect for all tasks involving fish.

– Steel: VG10 1% carbon + 32-layer Damascus (or 64 pairs/odd layers), hardness ~61-62°HRC
– Handle: stained cherry wood cast in resin
– Grind: ambidextrous V-grind, cumulative angle of 30°
– Made in Seki, Japan

The blade of the Haiku sashimi knife is very thin and rigid, perfectly suited for delicate cuts of fish. With a non-stick surface coating on the fish side and a concave blade on the rice side, it is designed for easy cutting of maki or other delicate dishes. It is the perfect complement to the Deba and is a great alternative to flexible knives for filleting or separating skins, or for preparing carpaccios and other delicate dishes. By reducing contact with air and bacteria, this knife preserves the organoleptic qualities and freshness of the food it cuts. With a quality sashimi knife, you can cut beautiful slices of raw fish without damaging its structure.

Kasumi is the oldest family-run cutlery manufacturer in Seki, Japan.

Kasumi is the pioneer of Damascus steel for kitchen knives and has played a major role in popularizing VG10 steel. Based in Seki, Japan, the manufacturer has been perpetuating its renowned artisanal expertise for several generations, collaborating with some of the country’s finest craftsmen. Kasumi is also the oldest cutlery manufacturer in Seki, the iconic city of Japanese cutlery. Through each of its creations, the brand highlights a precious heritage blending tradition, innovation, and Japanese identity. The design of its knives immediately reveals this alliance between past, present, and future. True to the high-end market since its inception, Kasumi has always been able to follow and inspire trends in cutlery.

The Kasumi Damascus line offers a wide selection of blades, ranging from the most classic models to those with more technical profiles. This diversity perfectly illustrates the breadth of the brand’s expertise. The Damascus steel used consists of 32 layers (32 even layers and 32 odd layers) made of high-carbon steel with 1% carbon content. The full tang, secured by two rivets, completes a black-stained cherry wood handle. Each material has been selected to provide remarkable front-to-back balance, excellent comfort in use, and a particularly sharp edge. Thanks to the quality of its steel, this knife is designed to last over time and become even more effective with each sharpening and maintenance session.