Yoshihiro High Carbon Blue Steel1 Aonamiuchi Yanagi Sashimi Sushi Japanese Chef's Knife: 11.8inch(300mm)with Yew Handle
Mega Sale! Save 24% on the Yoshihiro High Carbon Blue Steel1 Aonamiuchi Yanagi Sashimi Sushi Japanese Chef's Knife: 11.8inch(300mm)with Yew Handle by Yoshihiro at Fushimi US. Hurry! Limited time offer. Offer valid only while supplies last. Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel #1 with a hardness
Our Yoshihiro Aonamiuchi Blue Steel knives are complimented with a traditional Japanese style handcrafted Yew tree wooden handle 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 when not in use. The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is 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.
Although traditional Japanese carbon steel knives are not stainless, with proper care they can 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 should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.
KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE* RECOMMEND FOR PROFESSIONAL ONLY*
Features & Highlights
- KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE* RECOMMEND FOR PROFESSIONAL ONLY*
- Grade: Aonamiuchi / Knife Type: Yanagi (Sushi Sashimi Chef Knife)
- Steel Type: AoKo (Blue Steel#1) High Carbon Steel / Blade: Single-Edged / Blade Length: 11.8" (300mm)
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Japanese Yew Handle
- Hardness Rockwell C scale: 64 / Saya Cover : Included
|Color:||Yew wood Handle|