---
product_id: 10679844
title: "Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (9.5'' (240mm))"
brand: "hayate yoshihiro"
price: "74514₫"
currency: VND
in_stock: false
reviews_count: 6
url: https://www.desertcart.vn/products/10679844-yoshihiro-shiroko-high-carbon-steel-kasumi-yanagi-ebony-handle-sushi
store_origin: VN
region: Vietnam
---

# Lightweight ebony Wa-handle Rockwell Hardness 62-63 Kasumi mist pattern forging Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (9.5'' (240mm))

**Brand:** hayate yoshihiro
**Price:** 74514₫
**Availability:** ❌ Out of Stock

## Summary

> ⚔️ Slice Like a Sushi Sensei – Elevate Every Cut with Timeless Japanese Craftsmanship

## Quick Answers

- **What is this?** Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (9.5'' (240mm)) by hayate yoshihiro
- **How much does it cost?** 74514₫ with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.vn](https://www.desertcart.vn/products/10679844-yoshihiro-shiroko-high-carbon-steel-kasumi-yanagi-ebony-handle-sushi)

## Best For

- hayate yoshihiro enthusiasts

## Why This Product

- Trusted hayate yoshihiro brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Kasumi Mist Elegance:** Unique White Steel #2 blade with beautiful mist patterns that enhance strength & style
- • **Balanced Comfort Grip:** Premium Eastern-style ebony handle designed for lightweight, ergonomic control
- • **Precision Slicing Mastery:** Exceptional thin 9.5'' blade for flawless sushi & sashimi cuts
- • **Artisan-Crafted Excellence:** Handmade in Japan with traditional forging techniques for unmatched quality
- • **Preserves Freshness & Texture:** Innovative blade geometry minimizes cell damage for pristine ingredient integrity

## Overview

The Yoshihiro Shiroko Kasumi Yanagi is a 9.5-inch handcrafted Japanese chef knife made from high-carbon White Steel #2 with a Rockwell hardness of 62-63. Featuring a distinctive Kasumi mist pattern and a lightweight ebony Wa-handle, this Yanagi is expertly designed for precision slicing of sushi and sashimi, preserving ingredient freshness with its specialized blade geometry. Proudly forged in Japan using traditional methods, it offers professional-grade performance and elegant aesthetics for discerning culinary enthusiasts.

## Description

Full description not available

## 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 never mass produced, this knife features a premium Eastern-style (Wa) handle that offers a lightweight, balanced grip and a natural fit in the hand. This series is crafted with an exceptionally thin blade that delivers a superior cutting edge, allowing ingredients to be sliced cleanly with minimal abrasion to the surface.
- 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.

## Product Details

- **Blade Material:** High Carbon White Steel
- **Brand:** Hayate Yoshihiro
- **Color:** Silver
- **Handle Material:** Ebony
- **Blade Edge:** Single Edged

## Images

![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (9.5'' (240mm)) - Image 1](https://m.media-amazon.com/images/I/51hc928G1HL.jpg)
![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (9.5'' (240mm)) - Image 2](https://m.media-amazon.com/images/I/71CbDpgCxUL.jpg)
![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (9.5'' (240mm)) - Image 3](https://m.media-amazon.com/images/I/71r9-E232TL.jpg)
![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (9.5'' (240mm)) - Image 4](https://m.media-amazon.com/images/I/61i33S3DAgL.jpg)
![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (9.5'' (240mm)) - Image 5](https://m.media-amazon.com/images/I/61pU72wz3oL.jpg)

## Available Options

This product comes in different **Color, Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ A knife that takes care of you if you take care of it!
*by L***J on July 12, 2018*

I purchased this knife a few months ago and since then I have put it through the rigors of daily usage and examination. In the end I can now say with a clear conscience that anyone who purchases this knife and understands its purpose will be very pleased with the results! Both in the kitchen and on the workbench this knife excels in usability and is a treat to sharpen and maintain.With proper technique this knife slices cleanly and effortlessly through delicate fish protein. If you have never used a knife like this before you will be surprised at how easily it will also slice through other boneless proteins such as chicken, pork, or beef. Please take care to show the edge some respect and not try to cut through bones or other hard objects that could chip and damage the blade.Certain users may not be comfortable or even familiar with a knife that is ground to a single edge as this one is. Be aware that this not only impacts your technique on the cutting board but also requires some consideration and finesse when it comes time to sharpen. Do not waste your money ruining this knife by putting it through an electric sharpener or something equally ridiculous! This knife longs for some quality time on a nice set of waterstones to keep it razor sharp and always slicing at its best!Featuring rich rosewood furniture and ebony fittings, the handle is as attractive as it is comfortable. The octagonal shape ensures my hand always has a secure grip no matter how wet and wild my prep surface may get. The hand-chiseled maker's mark on the blade adds an extra layer to the already impressive aesthetics on display and reminds you of the work put into this fine tool.I own multiple knives from Yoshihiro and I have yet to be disappointed by their craftsmanship or service. I take the time to review their products in the hope that other folks in need of a reliable knife can find the satisfaction and dependability I have in Yoshihiro.

### ⭐⭐⭐⭐ He Likes It
*by M***H on October 17, 2016*

My husband loves to make sashimi after fishing, so I got him this for his birthday. He says it works great. I think it's a nice starter knife for making sushi at home (the better ones are very costly!). There are some good videos on YouTube that show how to properly use a sushi knife that were helpful too.

### ⭐⭐⭐⭐⭐ Great knife that will last years if taken care of
*by T***M on October 26, 2018*

I love this knife. I bought it about a year ago. The decision was based on two things. I cook a lot of meats and entertain using roasts so I wanted a great slicer. At the same time I'm becoming a Japanese knife enthusiast and I wanted to add a traditional single bevel Japanese knife to my collection. I got the 11.8 inch version which is great because I can cut through large pieces of meat or fish with a single stroke which allows for a cleaner cut. This knife cuts through meats, raw or cooked, like butter. It's a pleasure to use. The edge retention is also fantastic. I'm only now thinking about sharpening it for the first time. It can still slice through paper after a year of home use. It's really important to keep this away from bones and other hard items to avoid chipping the blade. Also clean it after use if you want to avoid the blade staining as it is not stainless steel. Overall I'm really happy with the knife in terms of performance longevity and it's also just beautiful to look at and handles surprisingly well given the size.

## Frequently Bought Together

- Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (9.5'' (240mm))
- Hasegawa 10 x 6.5 Inch Plastic Green Makisu/Sushi Rolling Mat
- Hasegawa Plastic Sushi Rolling mat, Sushi Cooking mat, Blue Medium Size, 10" x 9.5"

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*Product available on Desertcart Vietnam*
*Store origin: VN*
*Last updated: 2026-03-22*