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Yoshihiro Aoko Blue High Carbon Steel Honyaki Edo Usuba Japanese Vegetable Chef Knife Ebony Handle

Grade: Honyaki / Knife Type: Usuba Edo Type (Vegetable) Chef’s Knife
Steel Type: Aoko (Blue Steel#2) High-Carbon Steel
Blade: Single-Edged/ Blade Length: Available in 7.7″(195mm), 8.25″(210mm)

Description

Our handmade Yoshihiro Honyaki knives are handcrafted with abnormal skill, forged of the highest quality steel according to the traditional methods used in ancient Japanese sword making by our master artisans of incomparable skill, some of which have over 50 years of experience. Honyaki means true forged and represents the highest level in Japanese knives, requiring experienced master knife smiths, versed in the traditional art of sword making. A single piece of Blue Steel #2 with a hardness on the Rockwell scale of 65, is heated in hearths that reach temperatures in the thousands and then quenched in cool water for hardness creating knives of the highest caliber, blending aesthetics and performance.

Our Yoshihiro Honyaki knives are complimented with a traditional Japanese style handcrafted Premium Ebony wooden Deal with affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Some of the sought after of knives and fast becoming a new essential companion to the preferred chefs knife is the traditional Japanese vegetable knife referred to as the Usuba.

The Usuba is reminiscent of a small cleaver and has a sharp tip for more intricate work. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the most straightforward of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Even if traditional Japanese carbon steel knives don’t seem to be stainless, with proper care they are 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.
Grade: Honyaki / Knife Type: Usuba Edo Type (Vegetable) Chef’s Knife
Steel Type: Aoko (Blue Steel#2) High-Carbon Steel
Blade: Single-Edged/ Blade Length: To be had in 7.7″(195mm), 8.25″(210mm)
BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Deal with Material: Octagonal Premium Ebony
Hardness Rockwell C scale: 65 / Saya Cover : Included

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