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YOSHIHIRO Shiroko Honyaki Yanagi Kiritsuke () Mirror-Fishished Ebony Handle Sushi Sashimi Japanese Chef 10.5"(270mm)

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Product ID: 13760422

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yoshihiro

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About the item

Grade: Honyaki Mirror-Finished / Type: Yanagi Kiritsuke (Multipurpose Chef).
Steel Type: Shiroko (White Steel #2) High Carbon Steel.
Blade: Single-Edged/ Blade Length: 10.5" (270mm).
BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Ebony.
Hardness Rockwell C scale: 65 / Saya Cover : Included.

Our handmade Yoshihiro Honyaki knives are handcrafted with extraordinary skill, forged of the highest quality steel according to the traditional methods used in ancient Japanese making by our master artisans of incomparable skill. Honyaki means "true forged" and represents the highest level in Japanese knives, requiring experienced master smiths, versed in the traditional art of making. A single piece of White Steel #2 with a hardness on the Rockwell scale of 65, is heated in hearths that reach temperatures in the thousands, quenched in cool water for hardness, and polished with a brilliant mirror finish creating knives of the highest caliber. Our Yoshihiro Honyaki knives are complimented with a Japanese handcrafted premium Ebony wood handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a "Saya" is included. The Yanagi is a long slicing that was designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. 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 Kiritsuke is slightly heavier with a with a blade that is wider and a spine that is thicker. The tip also helps balance the weight of the . Even the simplest of tasks are elevated with a handcrafted that is as beautiful as it is functional. Available in 10.5"(270mm) and 11.7(330mm), with a limited lifetime warranty. 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 in tip top shape.

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