YOSHIHIRO Suminagashi Damascus Aoko (Blue Steel#1) Kiritsuke (Sword) Ebony Handle& Saya Japanese Sushi Sashimi Chef Knife 10.5″(270mm)

Grade: Suminagashi Damascus / Knife Type: Kiritsuke (Multipurpose Chef) Knife
Steel Type: Yasuki Aoko (Blue Steel #1)High Carbon Steel (The Best Knife material)
Blade: Single-Edged/ Blade Length: 10.5″ (270mm)

Description

Our handmade Yoshihiro Blue Steel Suminagashi knives are crafted with peculiar skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, “Aoko” Blue Steel #1 with a hardness on the Rockwell scale of 64-65, is forged with iron to create the most elaborate of finishes. 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 these metals in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance.

Our Yoshihiro Blue Steel #1 Suminagashi knives are complimented with a traditional Japanese style handcrafted premium Ebony wood Maintain affixed with a Water Buffalo horn bolster. This knife comes with a rare artisan crafted “Saya”, a protective wooden sheath made of premium Ebony wood. 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 straightforward of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Even supposing 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.

Grade: Suminagashi Damascus / Knife Type: Kiritsuke (Multipurpose Chef) Knife
Steel Type: Yasuki Aoko (Blue Steel #1)High Carbon Steel (The Best Knife material)
Blade: Single-Edged/ Blade Length: 10.5″ (270mm)
Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Maintain Material: Octagonal Shaped Ebony
Hardness Rockwell C scale: 64-65 / Saya Cover : Premium Ebony Saya Included

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