Kikuichi Kurouchi Kasumi Tsuchime Yanagi
Best precision slicer for dedicated sushi chefs and culinary enthusiasts.
Experience precision slicing with the Kikuichi Kurouchi Kasumi Tsuchime Yanagi, a 250mm knife expertly crafted for culinary enthusiasts. Its core features a high-performance White #2 Carbon steel edge, complemented by soft black iron cladding with a distinctive oxide coating that helps prevent rust. This hand-forged blade achieves a hardness of HRC 62, ensuring durability and excellent edge retention. The traditional single bevel design is ideal for intricate slicing tasks, while the elegant Octagonal Wa Handle provides exceptional control and comfort.
$660.00
Owner Satisfaction
4.7
/ 5
Category Rank
378
/ 5460
#378 in Kitchen Knives
Price vs Category Average
+394%
Above average
Blade Length
250
/ mm
Who it's for
- Professional chefs needing precise, clean sashimi slices
- Home cooks who value aesthetic tools with improved food release
- Serious culinary enthusiasts seeking comfort during long prep sessions
Who should skip it
- Busy cooks who prefer low-maintenance kitchen tools
- Left-handed users or beginners intimidated by specialized sharpening
- Culinary students who might accidentally twist or chip blades
Performance breakdown
Slicing Precision
Single bevel geometry delivers effortless, clean cuts for delicate proteins.
Edge Retention
White #2 steel at HRC 62 maintains a razor-sharp edge longer.
Ergonomic Control
The octagonal handle offers a secure, traditional grip for intricate work.
Maintenance Demand
High-carbon steel requires diligent cleaning and drying to prevent oxidation.
Build Craftsmanship
Hand-forged construction reflects centuries of Japanese blade-making expertise.
Corrosion Resistance
The oxide coating provides a helpful barrier against common kitchen rust.
Key Specs
Blade Length
250mm
Edge Material
White #2 Carbon Steel
Blade Construction
2 Layers; Hand Forged
Cladding Material
Soft black iron with Oxide Coating
Hardness Rating
HRC 62
Bevel Type
Single Bevel
Handle Material
Octagonal Wa Handle
Usage
Slicing
Features
- Distinctive rust-preventative oxide coating
- High-performance White #2 Carbon steel edge
- Durable hand-forged construction
- Single bevel for precise slicing
- Comfortable Octagonal Wa Handle
- Exceptional edge retention at HRC 62
What customers say
This Kikuichi Yanagi is overwhelmingly praised as a top-tier slicing instrument, highly valued by professionals for its exceptional performance. Users consistently highlight the razor sharp edge and superior edge retention, which enable flawless, clean cuts for delicate preparations like sashimi. The knife’s aesthetic, featuring the rustic Kurouchi finish and Tsuchime hammering, is considered a beautiful example of traditional craftsmanship, enhancing its perceived value. While the balance and handle offer ergonomic comfort, the high carbon steel demands diligent maintenance, including immediate cleaning to prevent rust. For its target audience, this commitment is seen as necessary for achieving elite results, confirming the knife is a worthwhile investment for specialized culinary excellence.
Know before you buy
The Yanagi is a traditional Japanese slicing knife designed specifically for raw fish and sashimi. Its long, single-bevel blade allows for clean, one-stroke cuts that preserve the texture and integrity of delicate proteins.
While the oxide coating helps protect the iron cladding from rust, the White #2 carbon steel edge remains reactive. You must keep the blade clean and dry immediately after use and apply a light coat of food-safe oil if storing it for an extended period.
No, this is a traditional single-bevel knife designed specifically for right-handed users. The geometry of the edge is ground to favor the right hand, and it will not perform correctly if used by a left-handed person.
White #2 carbon steel is prized for its ability to take an incredibly sharp, refined edge that is easier to resharpen than most stainless steels. However, it is more prone to oxidation, meaning it requires more diligent care to prevent rust and patina development.
No, this knife is not dishwasher safe. The high-carbon steel edge and the traditional wooden handle will be damaged by the heat, moisture, and harsh detergents of a dishwasher; always hand wash and dry it immediately.
The octagonal shape provides a secure, ergonomic grip that prevents the knife from rotating in your hand during precise slicing tasks. It is a classic Japanese design that offers excellent control and balance for extended periods of use.
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$660