YOSHIHIRO Shiroko Honyaki Mirror-finished Kiritsuke(Sword) Ebony Handle & Saya Japanese Multipurpose Sushi Sashimi Chef Knife 11.8″ (300mm)

Grade: Honyaki Mirror-Finished (Kyoumen Shiage) / Knife Type: Kiritsuke (Sword) Knife
Steel Type: Shiroko(White Steel #2) HighCarbon Steel
Blade: Single-Edged/ Blade Length: 11.8″ (300mm)

Description

Our handmade Yoshihiro Honyaki knives are handcrafted with unusual skill, forged of the best quality steel according to the traditional methods used in ancient Japanese sword making by our master artisans of incomparable skill, some of which have over 50 years of experience. Honyaki means “true forged” and represents the highest level in Japanese knives, requiring experienced master knife smiths, versed in the traditional art of sword making. A single piece of White Steel #2 with a hardness on the Rockwell scale of 65, is heated in hearths that reach temperatures in the thousands, quenched in cool water for hardness, and polished with a brilliant mirror finish creating knives of the highest caliber, blending aesthetics and performance.

Our Yoshihiro Honyaki knives are complimented with a traditional Japanese style handcrafted premium Ebony wood Take care of of the best quality affixed with a Water Buffalo horn bolster, and a protective Premium Ebony wooden sheath called a “Saya” is included, which protects the knife and adds to its appearance when not in use. The Kiritsuke knife is a traditional Japanese all purpose chef’s 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 most simple of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Although traditional Japanese carbon steel knives don’t seem to be stainless, with proper care they may be 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.

Grade: Honyaki Mirror-Finished (Kyoumen Shiage) / Knife Type: Kiritsuke (Sword) Knife
Steel Type: Shiroko(White Steel #2) HighCarbon Steel
Blade: Single-Edged/ Blade Length: 11.8″ (300mm)
BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Take care of Material: Octagonal Shaped Ebony
Hardness Rockwell C scale: 65 / Saya Cover : Fine Ebony Saya Included

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