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Yoshihiro High Carbon Blue Steel Aonamiuchi Kiritsuke (Sword) Japanese Sushi Chef’s Knife Yoshikuni Series: Available in 10.5inch(270mm) and 11.8inch(300mm)

Knife Type: Mizu Yaki Aonamiuchi Kiritsuke (Sword Tip)
Blade Material : Blue High Carbon Steel#1 (Aoko #1)
Blade: Single-Edged / Blade Length: Available in 10.5″(270mm) and 11.8″”(300mm)

Description

The Yoshikuni series of Yoshihiro are the vanguard of Japanese cutlery, representing the highest level of craftsmanship. Forged by master craftsman and finished with the ancient techniques of Japanese sword polishing, our Yoshikuni Mizu Yaki Aonamiuchi Blue Steel #1 knives are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel even as infusing it with enough resiliency to perform consistently in the most exacting of conditions. Namiuchi translates as wave forged and refers to the beautiful wave like patterns on the blade that are formed when Blue Steel #1 (HRC 64-65) is forged with iron. Our Yoshikuni Aonamiuchi knives are complimented with a traditional Japanese Care for made of the very best Ebony and affixed with a Water Buffalo horn bolster. A protective wooden sheath called a Saya encases each knife and adds to its appearance when not in use. The Kiritsuke knife is a traditional Japanese all purpose chefs 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 a couple of 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. Despite the fact that 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 Type: Mizu Yaki Aonamiuchi Kiritsuke (Sword Tip)
Blade Material : Blue High Carbon Steel#1 (Aoko #1)
Blade: Single-Edged / Blade Length: To be had in 10.5″(270mm) and 11.8″”(300mm)
Care for Material: Japanese Yew / Bolster: Water Buffalo Horn (Color Varies)
Hardness Rockwell C scale: 64-65

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