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Home > Knife Types > Yanagibas > Yanagibas 300mm > Tanaka Kasumi Sashimi 300mm
Tanaka Kasumi Sashimi 300mm
Tanaka Kasumi Sashimi 300mm
Tanaka Kasumi Sashimi 300mm

Tanaka Kasumi Sashimi 300mm

Item #: TA-KA300SH

Average Customer Rating:
(3.5 out of 5 based on 3 reviews)

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Our Price: $179.95(You Save: $20.00)
Availability: Usually ships the same business day
Tanaka Kasumi Sashimi 300mm

The Tanaka Kasumi Sashimi 300mm is the longest blade we carry in this line of value added Japanese knives. It is meant for those with lots of kitchen and board space. It is also meant for right-handed users only as it is ground with just a single edge, as are all true yanagibas.

Shigeki Tanaka is a master at creating blades using age old techniques. He is the son of master blade maker Kazuyuki Tanaka. After his father's passing, Shigeki took over the family business and started making a name for himself and furthering the reputation of the family business. He is highly regarded as a skilled knife maker. His blades customarily feature wonderful grinds, nicely convexed and very thin behind the edge. They take and hold a very sharp edge requiring no more than a regular trip to your favorite strop to keep them performing to their maximum effect.

Being made from the ever popular Blue #2 carbon steel, they are susceptible to rusting and corrosion, so please take care of the cleaning and drying of the blade after every use. The inner core is covered with a soft carbon steel outer layer to help with blade strength and lightness. Even so, this does not negate the need for careful maintenance.

If you have dreamed of owning a finely crafted, entirely handmade long yanagiba but have been dissuaded by the high prices commanded by such blades, this is your opportunity to play with the big boys.
Customer Reviews

Product Reviews

4  Great workhorse knife, September 29, 2015
Posted By: Bryan K.

I've had this knife for about 9 months now. It's been used in a professional kitchen setting with about 4-5 days a week usage. Hands down one of the best edge retention balde yanagi I own. This knife will rust pretty quick but not as bad as some of the other white steel knives I've used. The real down side to this is the F&F. I had really sharp edges on the spine, coil, and just above the base of the blade. after a shift, I would have blisters on my fingers. Normally on other Tanakas I own, it only takes a few minutes to sand down the spine to my linking, but the cladded steel was made from a different material and made it extremely difficult to sand down. But since then, I've fallen back in love with this knife and would buy again as a workhorse knife!

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4  Product Review, March 18, 2011
Posted By: Alex - verified customer

Very nice knife for the money. I keep the knife on a towel next to my board at work(sushi bar). The blue paper steel can be pretty reactive so utmost care is needed to keep it from spotting, holds a very keen edge though, F&F is a little disappointing as far as the handle there is a tiny bit of rotational movement of the tang inside, but the blade is secure.

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3  Product Review, March 3, 2010
Posted By: david - verified customer

this is a no frills workhorse yanagi. good price, good quality. only downside was the handle which was a little uncomfortable.

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