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YOSHIHIRO Aonamiuchi (Blue Steel#1) Sakimaru Takobiki Shitan Handle Sushi Sashimi Chef Knife 10.5IN

Grade: Aonamiuchi / Knife Type: Sakimaru Takobiki/Takohiki (Sushi Sashimi Slicing) Knife
Steel Type: Yasuki Aoko( Blue Steel #1) High Carbon Steel (The Best Knife Material)
Blade: Single-Edged/ Blade Length: 10.5 IN

Description

Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with unusual skill by our master artisans. “Aoko” Blue Steel #1 with a hardness on the Rockwell scale of 63-64, 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 Octagonal Shitan rosewood Maintain affixed with Double 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 Takobiki is a long slicing knife that was designed to slice paper thin slices of fish for sashimi and its blunt tip is useful for cutting the long tentacles of the octopus. The wonderful thing about its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Takobiki is longer and thinner than a Yanagi and is unique tool for preparing delicate ingredients.

Despite the fact that 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 must at all times be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and deal with the blade of your knife, but it is also the best tool to preserve and deal with the prime quality steel that it is made of. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Grade: Aonamiuchi / Knife Type: Sakimaru Takobiki/Takohiki (Sushi Sashimi Slicing) Knife
Steel Type: Yasuki Aoko( Blue Steel #1) High Carbon Steel (The Best Knife Material)
Blade: Single-Edged/ Blade Length: 10.5 IN
BOLSTER: Double Bolster / Maintain Material: Octagonal Japanese Shitan Rosewood
Hardness Rockwell C scale: 63-64 / Saya Cover : Natural Magnolia Saya Included

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