Yoshihiro - Namiuchi Ao-ko / Blue Steel Usuba Edo Sashimi Sushi Chef Knife 8.25" 210mm -Made in Japan - Find out more reviews of Yoshihiro - Namiuchi Ao-ko / Blue Steel Usuba Edo Sashimi Sushi Chef Knife 8.25" 210mm -Made in Japan.
Product Description
By definition, nami means wave and uchi means forge. Our namiuchi knives are forged with Blue Steel #1 with a beautiful wave pattern. The wave pattern makes it more challenging to combine the hard and soft iron together. Exceptional attention is given during the hammering process as it purifies the metal. Only highly experienced knife craftsmen can make these knives, therefore not many of these knives are made. The cutting edge of the namiuchi is superior than most knives made of Blue Steel #1. Recommended for professional chefs.
Whetstone is recommended for sharpening.
*Not Stain Resistant.
The usuba is a vegetable chopping knife. The blade is thin, which is required for chopping dense vegetables without breaking them. The blade is also tall, keeping knuckles well about the cutting board.
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 - Namiuchi Ao-ko / Blue Steel Usuba Edo Sashimi Sushi Chef Knife 8.25" 210mm -Made in Japan
From YOSHIHIRO
Product Details
- Brand: YOSHIHIRO
- Model: AOUS21ED
Features
- Knife Type: Usuba Edo
- Steel Type: Ao-Ko Blue High Carbon Steel #1
- Blade: Single-Edged / Blade Length: 8.25" (210mm)
- Handle Material: Japanese Yew
- Hardness Rockwell C scale: 64
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