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Yoshihiro High Carbon Blue Steel Mizu Yaki Aonamiuchi Yanagi Sashimi Chef Knife Yoshikuni Series with Ebony Handle

Grade: Aonamiuchi / Knife Type: Yanagi Knife(Sushi Sashimi Chef Knife)
Blade Material : Aoko 1 (Blue High Carbon Steel #1) Namiuchi Forged (Wave Pattern Forged)
Blade: Single-EdgedKnift Type: Yanagi Premium Grade Japanese Sashimi Chef Knife

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 at the same time 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 63~64) is forged with iron. Our Yoshikuni Aonamiuchi knives are complimented with a traditional Japanese Take care of made of the easiest 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 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 likely one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even though 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 all the time be sharpened and honed on premium quality Japanese water stones. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.
Grade: Aonamiuchi / Knife Type: Yanagi Knife(Sushi Sashimi Chef Knife)
Blade Material : Aoko 1 (Blue High Carbon Steel #1) Namiuchi Forged (Wave Pattern Forged)
Blade: Single-EdgedKnift Type: Yanagi Premium Grade Japanese Sashimi Chef Knife
BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Take care of Material: Premium Ebony
Hardness Rockwell C scale: 63-64 / Country of Origin: JAPAN

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