Nenohi Cutlery is a venerated company in Tokyo carrying Western style knives under Nenox and Japanese style blades under Nenohi. Their single bevel Japanese knives are crafted from high quality white and blue carbon steels, known for their level of high fit and finish, great in-hand feel and suitability for high workload professional kitchens.

Nenohi Hon-Kasumi (‘Premier’ Kasumi series) knives constructed from blue steel are excellent blades for professional kitchens thanks to their high fit and finish and their ability to stay sharp for extended periods of time. Sharpening will take a little more time and patience, but thanks to the remarkably thin and consistent ura line on the flat side, it will still be an enjoyable endeavour. We recommend this to professional or avid home sushi enthusiasts looking for a single-bevel knife that does not compromise on steel quality or fit and finish.

‘Kasumi’ here refers to the opaque, milky-white finish on the flat of the blade some describe as mist-like. It will fade with repeated use and sharpening over time, not to worry. Touch it up with Tosho’s in-house Kasumi powder when you wish to restore its original luster.

A Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.

Brand: Nenohi 子の日
Blacksmith: Yoshikazu Ikeda 池田 美和
Producing Area: Sakai-Osaka/ Japan
Profile: Yanagiba
Size: 330mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) Steel, Soft Iron Clad
Handle: Ebony & Buffalo Horn Ferrule Octagonal
Total Length: 485mm
Edge Length: 320mm
Handle to Tip Length: 335mm
Blade Height: 36.2mm
Thickness: 3.7mm
Handle Length: 150mm
Weight: 272g
Hand Orientation: Right Handed
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