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YOSHIHIRO Shiroko Honyaki Mirror-Finished Yanagi Ebony Handle Sushi Sashimi Japanese Chef’s Knife 10.5″ (270mm)

Grade: Honyaki Mirror-Finished (Kyoumen Shiage) / Knife Type: Yanagi (Sushi Sashimi)Knife
Steel Type: Shiroko(White#2) High Carbon Steel
Blade: Single-Edged/ Blade Length: 10.5″ (270mm)

Description

Our handmade Yoshihiro Honyaki knives are handcrafted with strange skill, forged of the highest 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 64 to 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 Maintain of the highest quality affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a “Saya” is included, which protects the knife and adds to its appearance.
The Yanagi is a long slicing knife that used to be designed to slice thin slices of fish for sushi and sashimi. 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 Yanagi is among the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. 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 aren’t 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: Yanagi (Sushi Sashimi)Knife
Steel Type: Shiroko(White#2) High Carbon Steel
Blade: Single-Edged/ Blade Length: 10.5″ (270mm)
BOLSTER: Water Buffalo Horn (BOLSTER COLOR-VARIES) / Maintain Material: Octagonal Ebony
Hardness Rockwell C scale: 65 / Saya Cover : Included

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