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YOSHIHIRO Suminagashi Damascus Aoko (Blue Steel#1) Yanagi (Ebony Handle & Saya) Sushi Sashimi Japanese Chef’s Knife 11.8

Grade: Suminagashi Damascus / Knife Type: Yanagi (Sushi Sashimi)Knife
Steel Type: Yasuki Aoko(Blue Steel #1) High Carbon Steel (The Best Knife Material)
Blade: Single-Edged/Blade Length: 11.8

Description

Our handmade Yoshihiro Blue Steel #1 Suminagashi knives are crafted with bizarre skill by our master artisans. 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 Blue Steel #1(HRC 64-65) and iron in such complex puzzle piece formations to fashion knives of this caliber with the very best quality, blending aesthetics and performance.
Our Yoshihiro Aoko Suminagashi knives are complimented with a traditional Japanese Maintain made of the perfect Ebony and affixed with a Water Buffalo horn bolster. This knife comes with a rare artisan crafted protective wooden sheath made of premium Ebony wood which is called a “Saya”. The “Saya encases the 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.

Although 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 will have to at all times be sharpened and honed on premium quality Japanese water stones.

For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.

Grade: Suminagashi Damascus / Knife Type: Yanagi (Sushi Sashimi)Knife
Steel Type: Yasuki Aoko(Blue Steel #1) High Carbon Steel (The Best Knife Material)
Blade: Single-Edged/Blade Length: 11.8
Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES)/ Maintain Material: Octagonal Ebony
Hardness Rockwell C scale: 64-65 / Saya Cover : Premium Ebony Saya Included

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