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Kanetsu Damascus Sashimi Knife
Are you looking for a tool that transforms food preparation into a ritual and every cut into a perfect work of art? The Kanetsu Damascus Sashimi Knife is the embodiment of Japanese cutlery tradition brought to your kitchen. This knife, also known as a Yanagiba, features a blade crafted from 33 layers of Damascus steel with a core of premium VG-10 steel. Thanks to its extreme hardness and mirror-polished edge, you can effortlessly create translucent slices of raw fish, delicate carpaccio, or precisely portion meat without damaging its structure. The ergonomic handle made of precious woods fits your hand perfectly, granting you maximum control over every stroke. Further product information ...
Kanetsu Damascus Sashimi Knife – The Art of Precision Slicing with 33 Layers of Steel
Master Craftsmanship and Materials
The heart of this knife is a core of high-carbon stainless VG-10 steel, reaching a hardness of 60–61 HRC. This ensures the knife remains incredibly sharp for an extended period. The core is protected by layers of nickel and silver and then clad with 15 layers of Damascus steel on each side. The upper part of the blade features the traditional hammered Tsuchime finish, which not only looks stunning but also creates air pockets to prevent food from sticking to the blade.
The handle is designed in the traditional "chestnut" profile using a combination of Pakkawood and Coccobolo. This material choice ensures high moisture resistance and the stability required for professional kitchen work.
Master the Art of Asian Cooking with Japanese Knives
Technical Specifications
| Knife Type | Sashimi / Yanagiba (Filleting) |
| Blade Material | Damascus Steel (33 layers), VG-10 Core |
| Steel Hardness | 60–61 HRC |
| Handle Material | Pakkawood and Coccobolo |
| Blade Length | 215 mm (approx. 8.5") |
| Total Length | 335 mm (approx. 13.2") |
| Weight | 120 g (approx. 4.2 oz) |
| Origin | Japan |
A Glimpse into History: The Legacy of the Samurai
Japanese kitchen knives find their roots in the forging of legendary Samurai swords. When the sale of swords was prohibited during the Meiji period, master bladesmiths transitioned their knowledge of steel lamination and selective hardening into tools for daily life. A Sashimi bocho type knife is designed for a single-stroke pulling cut. In Japanese culture, it is believed that a sharp, clean cut preserves the food's life energy (Ki) and maintains its flavour by not crushing the fibres – a significant difference compared to duller Western knives.
Maintenance and Safety Guidelines
To ensure this Japanese masterpiece serves you for decades, please follow these principles:
- Hand Wash Only: Never put this knife in a dishwasher. Harsh chemicals and high temperatures will irreversibly damage the wooden handle and the delicate Damascus structure.
- Storage: Rinse with lukewarm water immediately after use, dry with a soft cloth, and store in a knife block or on a magnetic strip.
- Sharpening: Use only high-quality water whetstones for sharpening. Avoid cheap pull-through sharpeners or honing steels, which can chip the hard, brittle edge.
- Sharpening a Knife Correctly
- Safety and Usage: The blade is very thin and hard. Do not use it to chop bones, frozen food, or for prying. This could snap or chip the blade. Due to the extreme sharpness, use it with absolute caution at your own risk.
We recommend using a soft wooden cutting board to protect the edge and a Japanese whetstone with a 1000/6000 grit for professional maintenance.
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