---
product_id: 14382318
title: "Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (10.5\" (270mm))"
brand: "hayate yoshihiro"
price: "3205 Lei"
currency: RON
in_stock: true
reviews_count: 6
url: https://www.desertcart.ro/products/14382318-yoshihiro-shiroko-high-carbon-steel-kasumi-yanagi-ebony-handle-sushi
store_origin: RO
region: Romania
---

# Ebony Wa Handle Rockwell 62-63 Hardness Kasumi Mist Pattern Blade Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (10.5" (270mm))

**Brand:** hayate yoshihiro
**Price:** 3205 Lei
**Availability:** ✅ In Stock

## Summary

> ⚔️ Slice like a sushi pro with timeless Japanese craftsmanship!

## Quick Answers

- **What is this?** Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (10.5" (270mm)) by hayate yoshihiro
- **How much does it cost?** 3205 Lei with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/products/14382318-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

- • **Ergonomic Ebony Handle:** Lightweight, balanced Wa-style handle designed for natural, fatigue-free grip
- • **Durability Meets Elegance:** High Carbon White Steel with Kasumi mist pattern combines strength and beauty
- • **Precision Slicing Mastery:** 10.5" ultra-thin Yanagi blade for flawless sushi & sashimi cuts
- • **Artisan-Crafted Excellence:** Handmade in Japan with traditional forging techniques for unmatched quality
- • **Preserves Freshness & Texture:** Unique blade grinds minimize cell damage, keeping ingredients pristine

## Overview

The Yoshihiro Shiroko Kasumi Yanagi is a 10.5" 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 single-edged Yanagi blade is expertly forged for precision slicing of sushi and sashimi, preserving ingredient texture and freshness. Designed for professionals who demand both performance and elegance, it requires careful maintenance with water whetstones and hand washing.

## Description

Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (10.5" (270mm))

## 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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Handle Material | Ebony |
| Is the item dishwasher safe? | No |
| Blade Material | High Carbon White Steel |
| Item Weight | 8 ounces |
| Item Length | 11.8 Inches |
| BladeLength | 10.5 Inches |
| Blade Color | Silver |
| Color | Silver |
| Construction Type | Forged |
| BladeType | Single Edged |

## 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 (10.5" (270mm)) - Image 1](https://m.media-amazon.com/images/I/51hc928G1HL.jpg)
![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (10.5" (270mm)) - Image 2](https://m.media-amazon.com/images/I/71CbDpgCxUL.jpg)
![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (10.5" (270mm)) - 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 (10.5" (270mm)) - Image 4](https://m.media-amazon.com/images/I/61i33S3DAgL.jpg)
![Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Ebony Handle Sushi Sashimi Chef Knife (10.5" (270mm)) - Image 5](https://m.media-amazon.com/images/I/61pU72wz3oL.jpg)

## Available Options

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

## Questions & Answers

**Q: Is the saya for rosewood handle like dark brown**
A: It matches the handle. Looks like a guitar fretboard. Almost like a chocolatey brown.  A really awesome addition to my "tools".  I really don't have a need for this knife at the moment, but it is well worth every penny I spent when I did.

**Q: Is the use of a honing steel recommended for this knife?**
A: Hello,

A honing steel is not recommended for Japanese knives and especially not on single beveled knives like the Yanagi. We typically recommend only whetstone sharpening as electric sharpeners and honing rods can be too rough on the knife's edge and can weaken the edge or cause microchipping. Electric sharpeners are usually made and tested with thick and softer steel western blades and not with thin and exceptionally hard blades that Japanese knives have.

In regards to how to sharpen your knife and whetstone usage, please check out the supplementary information below!

https://www.echefknife.com/what-whetstones-should-i-get/
https://www.youtube.com/watch?v=z6r5LSZLtlU (Sharpening Single-Edged knives)
https://www.youtube.com/watch?v=emplZ1kgr2U (Sharpening Double-Edged knives)
https://www.youtube.com/watch?v=5sC3iRcBf08 (Chip Repair)
https://www.youtube.com/watch?v=lfxy6tILsYE (Nagura Conditioning Stone)
https://www.youtube.com/watch?v=TufOSe-PmwI (Stone Fixer)

Yoshihiro Cutlery

**Q: Can you use to breakdown halibut,salmon or even snapper? (No deba knives too please)If not which one from yoshiro will work for a good fish filet knif**
A: Hello,

This knife is not recommended for use as a fish fillet knife. The Yanagi is specially suited for thin slices of fish for sushi and sashimi once it's been broken down and not for the actual breaking down of fish.
Impacts against bones may result in chipping if improperly used.

The Deba is what is typically used as a fish fillet knife and not the Yanagi.

Yoshihiro Cutlery

**Q: Can this be used with boneless beef?**
A: Hello,

This knife is typically recommended for slicing thin pieces of fish but can be used with boneless beef specifically for usage as a slicing knife as well. This knife is a a great single-edged slicer but we would also like to recommend taking a look at our Sujihiki selection as that may be more suited for your usage if you're looking for a slicer knife.
Here are some we'd recommend based on your current price range with 10.5'' length:

https://www.amazon.com/dp/B01MG6EM31
https://www.amazon.com/dp/B00EEHQRIY

Yoshihiro Cutlery

## 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 (10.5" (270mm))
- MASAMOTO AT Sujihiki Slicing Knife 10.5" (270mm) Made in JAPAN, Japanese Slicer Knife for Brisket, Meat, Sashimi, Sushi, Sharp Japanese Stainless Steel Blade, Full Tang Pakkawood Handle, Black
- Misono Handmade Molybdenum Paring Knife

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*Product available on Desertcart Romania*
*Store origin: RO*
*Last updated: 2026-03-07*