Yoshihiro Aonamiuchi Blue Steel #1 Mioroshi Filet Sushi Sashimi Japanese Chef Knife Yew Handle

Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63 to 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.
The Mioroshi has enough heft to filet whole fish and cut through the cartilage and bones of fish while also being long enough to be used as an all-purpose knife. The Mioroshi knife can used be for chicken and meat but is not recommended for cutting through large bones.
This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

Description

Knife Features
→ Blade Material: High Carbon Blue Steel #1

→Edge Angle: Single Edged

→Grade: Aonamiuchi

→Take care of Shape: Octagonal

→Take care of Material: Yew

→HRC:64

→Knife Style: Mioroshi Filet Knife

→Saya Cover: Magnolia Wood Knife Cover

→Stain Resistant: No

Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with peculiar skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63 to 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.

The Mioroshi has enough heft to filet whole fish and cut through the cartilage and bones of fish even as also being long enough for use as an all-purpose knife. The Mioroshi knife can used be for chicken and meat but is not really helpful for cutting through large bones.

This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Take care of that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing will have to be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil steadily to prevent oxidation.
Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with peculiar skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63 to 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.
The Mioroshi has enough heft to filet whole fish and cut through the cartilage and bones of fish even as also being long enough for use as an all-purpose knife. The Mioroshi knife can used be for chicken and meat but is not really helpful for cutting through large bones.
This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Take care of that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Preparing delicious meals starts with taking wholesome ingredients and the use of the best tools such as a prime quality chef’s knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the most simple tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing will have to be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil steadily to prevent oxidation.

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