Our handmade Yoshihiro Blue Steel #1 Suminagashi knives are crafted with atypical skill by our master artisans. 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 Blue Steel #1(HRC 64-65) and iron in such complex puzzle piece formations to fashion knives of this caliber with the very best quality, blending aesthetics and performance. Our Yoshihiro Aoko Blue Steel Suminagashi knives are complimented with a traditional Japanese Deal with made from the wood of the Ebony Tree and affixed with a Water Buffalo horn bolster. A protective lacquered wooden sheath called a Saya encases each knife and adds to its appearance when not in use. The Yanagi is a long slicing knife designed to cut thin slices of fish for sushi and sashimi. The wonderful thing about its elegant thin blade is in its ability to slice through ingredients in long uninterrupted strokes, preserving their integrity and freshness. The Yanagi is among the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even if traditional Japanese carbon steel knives aren’t 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 all the time be sharpened and honed on premium quality Japanese water stones.
KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE
*RECOMMEND FOR PROFESSIONAL ONLY*
KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE *RECOMMEND FOR PROFESSIONAL ONLY*
Grade: Suminagashi Damascus / Knife Type: Yanagi
Steel Type: Aoko (Blue Steel #1) High Carbon Steel / Edge Angle: Single-Edged
Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Deal with Material: Octagonal Ebony
Hardness Rockwell C scale: 64-65 / Saya Cover : Lacquered Saya Cover