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

Grade: Suminagashi Damascus/ Knife Type: Yanagi Kiritsuke (Multipurpose Chef)Knife
Steel Type: Yasuki Aoko Blue Steel #1 (The Best Knife Material)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 #1 Suminagashi knives are crafted with odd 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 highest quality, blending aesthetics and performance. Our Yoshihiro Aoko Suminagashi knives are complimented with a traditional Japanese Take care of made of the very best 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. It is also probably the most essential of traditional Japanese knives and a powerful component in the repertoire of many chefs. 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 Kiritsuke is fairly heavier with a blade that is wider and a spine that is thicker. The sword tip helps balance the weight of the knife and is recommended for chefs who are interested in a Yanagi but have a smaller working space. Despite the fact that 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 will have to all the time be sharpened and honed on premium quality water stones.
Grade: Suminagashi Damascus/ Knife Type: Yanagi Kiritsuke (Multipurpose Chef)Knife
Steel Type: Yasuki Aoko Blue Steel #1 (The Best Knife Material)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)/ Take care of Material: Octagonal Ebony
Hardness Rockwell C scale: 64-65 / Saya Cover : Premium Ebony Saya Included

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