Nenohi White #2 Kasumi Yanagi 300mm (11.8")

This knife represents the new era of Nenohi, bringing together tradition, rising talent, and careful supervision under Nenohi philosophy.
The blade is forged by master craftsman Satoshi Nakagawa and sharpened by the acclaimed Masaya Shimizu under Nenohi’s supervision.
With a simple magnolia wood handle and a kasumi-finished White 2 steel blade, this knife avoids unnecessary decoration. Rather than focusing on design alone, Nenohi has completed this knife by elevating craftsmanship itself to the highest level.
It stands apart from design-driven knives, offering performance, balance, and authenticity that professionals will appreciate.
As shown in the photo, Nakagawa’s signature is deeply and clearly engraved on the tang, certifying the maker and the integrity of the blade.

Specifications

• Style: Yanagi (Sushi Knife)
• Blade Length: 300mm (11.8")
• Blade Height at Heel: 35.15mm (1.4")
• Spine Thickness above Heel: ~4.44mm (0.17")
• Weight: 6.9 oz (195g)
• Special Feature: Kasumi
• Blade Steel Type: White #2 Steel
• Handle Material: Octagonal (Ho) Japanese Magnolia
• Bolster Material: Water Buffalo Horn
• HRC: 61-63
• Bevel Angle Ratio: Single bevel (Right-Handed)
• Cover: This knife comes with a wooden saya (cover)
• Please be aware that these knife handles are made using water buffalo horn, which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde, or a mixture thereof. Thank you for understanding.

Care

Carbon steel knives will rust if not maintained properly. Use the Rust Remover to clean oxidized blades.

Nenohi Yanagi

Created for slicing raw fish and seafood, the length and sharpness of the single bevel blade allow cooks to make one smooth pull to cleanly cut through delicate ingredients with very little force, resulting in perfect, glossy slices with no bruises, no rough surfaces. Besides raw fish, the yanagi is an ideal knife for carving cooked meat, thinly slicing vegetables, or portioning terrines and patés.