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YOSHIHIRO Aonamiuchi Aoko(Blue Steel#1) Kiritsuke (Sword) Yew Handle Japanese Sashimi Sushi Chef Knife 10.5″ (270mm)

Grade: Aonamiuchi / Knife Type: Kiritsuke ( Multipurpose Chef )Knife
Blade material : Aoko(Blue Steel #1) High Carbon Steel
Blade: Single-Edged/ Blade Length: 10.5″ (270mm)

Description

Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with abnormal skill by our master artisans. “Aoko” Blue Steel #1 with a hardness on the Rockwell scale of 64, is intricately forged with iron to create beautiful wave like patterns. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty. Namiuchi means “wave forged”, and our master artisans blend aesthetics with the highest quality materials and and craftsmanship.

Our Yoshihiro Aonamiuchi Blue Steel knives are complimented with a traditional Japanese style handcrafted Yew tree wooden Maintain 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. The Kiritsuke knife is a traditional Japanese all purpose chef’s knife that resembles a sword. Its length allows it to cut sushi and sashimi like a Yanagi, and the wideness of the blade gives it the dexterity to do multiple jobs. The sword tip also helps balance the weight of the knife and can be utilized for intricate and precise knife work for exquisite service. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 10.5″(270mm) and 11.8″(300mm), with a limited lifetime warranty.

Although 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.

Japanese knives will have to all the time be sharpened and honed on premium quality Japanese water stones. A quality Japanese water stone is not only the best surface to sharpen and deal with the blade of your knife, but it is also the best tool to preserve and maintain the top of the range steel that it is made of.

Grade: Aonamiuchi / Knife Type: Kiritsuke ( Multipurpose Chef )Knife
Blade material : Aoko(Blue Steel #1) High Carbon Steel
Blade: Single-Edged/ Blade Length: 10.5″ (270mm)
BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Maintain Material: Octagonal Shaped Japanese Yew
Hardness Rockwell C scale: 64 / Saya Cover : Included

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