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Yoshihiro Suminahi Damascus Aoko Blue Steel #1"Kiritsuke" Sushi Sashimi (Japanese Type) 10.5" (270mm) Ebony Handle

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Product ID: 78031543
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yoshihiro
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About the item

  • Grade: Suminahi Damascus / Type: Kiritsuke (Multipurpose Chef) .
  • Steel Type: Yasuki Aoko (Blue Steel 1) High Carbon Steel (The Best material).
  • Blade: Single-Edged/ Blade Length: 10.5.
  • Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Shaped Ebony.
  • Hardness Rockwell C scale: 64-65 / Saya Cover : Included.
Our handmade Yoshihiro Blue Steel Suminahi knives are crafted with extraordinary 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. Suminahi 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 Aoko Blue High Carbon Steel 1 Suminahi knives are complimented with a traditional Japanese style handcrafted premium Ebony wood handle of the highest quality affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the and adds to its appearance when not in use. The Kiritsuke is a traditional Japanese all purpose chef's that resembles a . Its length allows it to cut sushi and Sashimi like a Yanagi, and the wideness of the blade gives it the dexterity to do multiple jobs. The tip also helps balance the weight of the and can be used for intricate and precise work for exquisite service. Even the simplest of tasks are elevated with a handcrafted 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 in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.
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