YOSHIHIRO Suminagashi Damascus Aoko(Blue Steel#1) Deba Ebony Handle Japanese Fillet Chef Knife

Grade: Damascus Suminagashi / Knife Type: Deba (Fillet Butcher) Knife
Yasuki Aoko (Blue Steel #1) High Carbon Steel (The Best Knife Material)
Blade: Single-Edged/ Blade Length: 7″ (180mm), 7.7″(195mm), 8.25″(210mm)

Description

Our handmade Yoshihiro Blue Steel Suminagashi knives are crafted with ordinary 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, 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 Care for of the highest quality affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a ‘Saya’ is included.

The Deba knife is a heavy knife that used to be made to filet and butcher whole fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba knife can used be for chicken and meat but is not advisable for cutting through large bones. The Deba knife is likely one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Despite the fact that 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 will have to all the time be sharpened and honed on premium quality Japanese water stones.
Grade: Damascus Suminagashi / Knife Type: Deba (Fillet Butcher) Knife
Yasuki Aoko (Blue Steel #1) High Carbon Steel (The Best Knife Material)
Blade: Single-Edged/ Blade Length: 7″ (180mm), 7.7″(195mm), 8.25″(210mm)
Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Care for Material: Octagonal Ebony
Hardness Rockwell C scale: 64-65 / Saya Cover : Included

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