Our 10½? Shiraume Yangiba Sushi (Slicing) Knife is made by forge welding a layer of AUS8A high carbon stainless-steel containing molybdenum and vanadium on to a low carbon stainless-steel blank; an advantage for the ones users in a damp or a marine environment since it’ll now not rust or tarnish. The blade is then carefully shaped by hand, heat treated and tempered to a Rockwell hardness of 61-62. The maintain is constituted of first quality Wenge wood. The brink is thoroughly polished and honed. The blade length is 10½? and overall length is 16.
Free Lift Gate Delivery on large units Included to get unit off the truck only.
These finely crafted small knives come from the Tosa Region on Shikoku Island, where the master blacksmiths still adhere to the old ways.
The master blacksmiths hand hammer a lamination of high carbon “white steel” between two layers of soppy wrought iron.
The handles are constituted of Ho wood.
They arrive well sharpened with instructions for maintaining a razor edge. The small blade makes a really perfect paring knife for fruit and vegetables.