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Yoshihiro Aoko Blue High Carbon Steel 1 Suminagashi Edo Usuba Vegetable Chef Knife 7.7inch (195mm) Ebony Handle

Grade: Damascus Suminagashi / Knife Type: Edo Usuba( Vegetable Chef) Knife
Steel Type: Yasuki Aoko (Blue Steel 1)High Carbon Steel (The Best Knife Material)
Blade: Single-Edged/ Blade Length: 7.7inch (195mm)

Description

Our handmade Yoshihiro Blue Steel Suminagashi knives are crafted with unusual skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, Aoko Blue Steel 1 with a hardness on the Rockwell scale of 64-65, is forged with iron to create the most elaborate of finishes. Suminagashi translates as floating ink and refers to the beautiful marbled wave like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening. Only the most skilled of artisans can forge together these metals in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance.

Our Yoshihiro Blue Steel 1 Suminagashi knives are complimented with a traditional Japanese style handcrafted Ebony tree wooden Take care of affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included. One of the sought after of knives and fast becoming a new essential companion to the popular chef knife is the traditional Japanese vegetable knife referred to as the Edo Usuba. The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for things like cutting the eye out of a potato. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Despite the fact that traditional Japanese carbon steel knives aren’t stainless, with proper care they may be able to provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives will have to all the time be sharpened and honed on premium quality Japanese water stones.
Grade: Damascus Suminagashi / Knife Type: Edo Usuba( Vegetable Chef) Knife
Steel Type: Yasuki Aoko (Blue Steel 1)High Carbon Steel (The Best Knife Material)
Blade: Single-Edged/ Blade Length: 7.7inch (195mm)
BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Take care of Material: Japanese Octagonal Ebony Take care of
Hardness Rockwell C scale: 64-65 / Saya Cover : Included

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