YOSHIHIRO- Blue Steel Hongasumi Damascus Yanagi Sashimi Chef Knife 11.7" 300mm -MADE IN JAPAN

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Product Description

Suminagashi (Damascus) knives are made by folding and forging soft iron onto Ao-Ko #1 (blue steel #1) repeatedly. Unlike traditional Kasumi knives, which are forged with one layer of soft iron onto high carbon steel. Many layers are created during the process of folding. The layers create a beautiful wave-like Damascus pattern from tip to heel. With every sharpening new waves will be unveiled.All of our Suminagashi knives are made with premium Ao-Ko #1. Which significantly increases durability and sharpness compared to Ao-Ko#2.

Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Handle is made of Yew, which provides a secure grip and prevents slipping. Handle is Octagonal Shaped that comfortably fits in hands. Whetstone is recommended for sharpening.
*Recommended for professional chefs.

*Not Stain-Resistant

History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make Yoshihiro chef knives. Yoshihiro knives are now recognized to be one of the best chef knives in Japan due to the rich history and techniques that are applied from sword making to chef knives.

YOSHIHIRO- Blue Steel Hongasumi Damascus Yanagi Sashimi Chef Knife 11.7" 300mm -MADE IN JAPAN
From YOSHIHIRO

Product Details

• Kitchen & Housewares
• Brand: YOSHIHIRO
• Model: DMYA30

Features

• Grade: Hongasumi Damascus (Suminagashi) / Knife Type: Yanagi Knife
• Steel Type: Yasuki Aoko Blue Steel #1 (The Best Knife Material)
• Blade: Single-Edged/ Blade Length:11.7" (300mm)
• Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES)/Handle Material: Octagon High Quality Japanese Yew
• Hardness Rockwell C scale: 64