YOSHIHIRO - Shiro-ko Honyaki Mirror-Finished Ebony Kama-gata Usuba Knife Vegetable Knife 8.25" 210mm with Fine Ebony Saya- MADE IN JAPAN

YOSHIHIRO - Shiro-ko Honyaki Mirror-Finished Ebony Kama-gata Usuba Knife Vegetable Knife 8.25" 210mm with Fine Ebony Saya- MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Shiro-ko Honyaki Mirror-Finished Ebony Kama-gata Usuba Knife Vegetable Knife 8.25" 210mm with Fine Ebony Saya- MADE IN JAPAN.

Product Description

The usuba is a vegetable chopping knife. The blade is thin, which is required for chopping dense vegetables without breaking them. The blade is tall, keeping knuckles well above the cutting board.

This Kama-Gata usuba is great for cutting thin slices of vegetables. The blade is made of white carbon steel and the face of the blade has waves of mist showing the variance of the hard and soft steel. The handle is made of ebony with the bolster made of water buffalo horn (bolster color varies).



Honyaki knives are true-forged knives, made with a single piece of high- carbon steel. The same method is used in creating Samurai swords. With attentive care, Honyaki knives stay super sharp. A single piece of high-carbon steel is very difficult to forge. Each blade is carefully heat-treated and water tempered by our skilled knife master. Sharpening is a challenge because of the hardness. Whetstone is recommended. However, the Honyaki has the longest lasting sharpness of all Japanese knives. Recommended for experienced and highly skilled chef.Mirror-Finished has stronger rust registance than regular Honyaki does.

Not Stainless steel*

About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) [HONYAKI] - The Honyaki knife is a single piece construction of hard carbon steel, hand forged in the same method of creating the Samurai sword. With conscientious care, Honyaki knives will keep their super sharp edges. Recommended for skilled professional chefs. ***We Ship Around the World**** New in Box Comes with Saya Cover

YOSHIHIRO - Shiro-ko Honyaki Mirror-Finished Ebony Kama-gata Usuba Knife Vegetable Knife 8.25" 210mm with Fine Ebony Saya- MADE IN JAPAN
From YOSHIHIRO

Product Details

• Brand: YOSHIHIRO
• Model: HYUS21MIKMBHBS

Features

• Grade: Honyaki Mirror-Finished (Kyoumen Shiage) / Knife Type: Kama-gata Usuba Vegetable Knife
• Steel Type: Shiro-ko High-Carbon Steel
• Blade: Single-Edged/ Blade Length: 8.25" (210mm)
• BOLSTER: Water Buffalo Horn / Handle Material: Ebony
• Hardness Rockwell C scale: 64 / Saya: Fine Ebony Saya Included

YOSHIHIRO - Shiro-ko Honyaki Mirror-Finished Ebony Edo Usuba Knife Vegetable Knife 8.25" 210mm with Fine Ebony Saya- MADE IN JAPAN

YOSHIHIRO - Shiro-ko Honyaki Mirror-Finished Ebony Edo Usuba Knife Vegetable Knife 8.25" 210mm with Fine Ebony Saya- MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Shiro-ko Honyaki Mirror-Finished Ebony Edo Usuba Knife Vegetable Knife 8.25" 210mm with Fine Ebony Saya- MADE IN JAPAN.

Product Description

The usuba is a vegetable chopping knife. The blade is thin, which is required for chopping dense vegetables without breaking them. The blade is tall, keeping knuckles well above the cutting board.

This Edo-type usuba is great for cutting thin slices of vegetables. The blade is made of white carbon steel and the face of the blade has waves of mist showing the variance of the hard and soft steel. The handle is made of Ebony.

Honyaki knives are true-forged knives, made with a single piece of high- carbon steel. The same method is used in creating Samurai swords. With attentive care, Honyaki knives stay super sharp. A single piece of high-carbon steel is very difficult to forge. Each blade is carefully heat-treated and water tempered by our skilled knife master. Sharpening is a challenge because of the hardness. Whetstone is recommended. However, the Honyaki has the longest lasting sharpness of all Japanese knives. Recommended for experienced and highly skilled chef.Mirror-Finished has stronger rust resistance than regular Honyaki does.


Not Stainless steel*

About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) [HONYAKI] - The Honyaki knife is a single piece construction of hard carbon steel, hand forged in the same method of creating the Samurai sword. With conscientious care, Honyaki knives will keep their super sharp edges. Recommended for skilled professional chefs. ***We Ship Around the World**** New in Box Comes with Saya Cover

YOSHIHIRO - Shiro-ko Honyaki Mirror-Finished Ebony Edo Usuba Knife Vegetable Knife 8.25" 210mm with Fine Ebony Saya- MADE IN JAPAN
From YOSHIHIRO

Product Details

• Kitchen & Housewares
• Brand: YOSHIHIRO
• Model: HYUS21MIEDBB

Features

• Grade: Honyaki Mirror-Finished (Kyoumen Shiage) / Knife Type: Edo Usuba Vegetable Knife
• Steel Type: Shiro-ko High-Carbon Steel
• Blade: Single-Edged/ Blade Length: 8.25" (210mm)
• BOLSTER: Water Buffalo Horn / Handle Material: Ebony
• Hardness Rockwell C scale: 64 / Saya: Fine Ebony Saya Included

YOSHIHIRO - Japanese Chef Knife Inox Sujihiki / Slicer Indented 10.6" 270mm - MADE IN JAPAN

YOSHIHIRO - Japanese Chef Knife Inox Sujihiki / Slicer Indented 10.6" 270mm - MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Japanese Chef Knife Inox Sujihiki / Slicer Indented 10.6" 270mm - MADE IN JAPAN.

Product Description

Yoshihiro Inox knives are made of Inox carbon steel, vanadium, chromium and molybdenum. This combination of different metals creates a knife that is stain resistant and maintains its sharp edge. Blades are thinner and lighter compared to German knives. Inox knives are perfect for those who want a knife that is sharp and easy to maintain. Great for using at home and professionally. Whetstone is recommended for sharpening.

The Sujihiki is a slicing knife. It is used to slice boneless fish filets, poultry breasts and roasts. The height of the blade is short, which reduces friction when slicing.

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 - Japanese Chef Knife Inox Sujihiki / Slicer Indented 10.6" 270mm - MADE IN JAPAN
From YOSHIHIRO

Product Details

• Kitchen & Housewares
• Brand: YOSHIHIRO
• Model: YOINSUSC27

Features

• Knife Type: Sujihiki Knife
• Steel Type: Aus-10 Stain-resistant steel
• Blade: Double-Edged (50/50) / Blade Length: 10.6" (270mm)
• Handle Material: High-grade Composite wood
• Hardness Rockwell C scale: 60

YOSHIHIRO - Japanese Chef Knife Inox Gyuto Indented 9.25" 240mm - MADE IN JAPAN

YOSHIHIRO - Japanese Chef Knife Inox Gyuto Indented 9.25" 240mm - MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Japanese Chef Knife Inox Gyuto Indented 9.25" 240mm - MADE IN JAPAN.

Product Description

Yoshihiro Inox knives are made of Inox carbon steel, vanadium, chromium and molybdenum. This combination of different metals creates a knife that is stain resistant and maintains its sharp edge. Blades are thinner and lighter compared to German knives. Inox knives are perfect for those who want a knife that is sharp and easy to maintain. Great for using at home and professionally. The indents on the blade allow food to separate more easily from the blade. This allows the user to cut through foods more efficiently and quickly. Whetstone is recommended for sharpening.

The Gyuto is a general-purpose chef knife. Used for cutting meat, fish, and vegetables. It has a double-edge blade, making it versatile for use. Not to be use on frozen foods.

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 - Japanese Chef Knife Inox Gyuto Indented 9.25" 240mm - MADE IN JAPAN
From YOSHIHIRO

Product Details

• Brand: YOSHIHIRO
• Model: YOINGYSC24

Features

• Knife Type: Gyuto Knife (Chef Knife)
• Steel Type: Aus-10 Stain-resistant steel
• Blade: Double-Edged (50/50) / Blade Length: 9.25" (240mm)
• Handle Material: Black Pakkawood/ HRC 60
• Saya Included

YOSHIHIRO - Japanese Chef Knife Inox Gyuto Indented 10.6" 270mm - MADE IN JAPAN

YOSHIHIRO - Japanese Chef Knife Inox Gyuto Indented 10.6" 270mm - MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Japanese Chef Knife Inox Gyuto Indented 10.6" 270mm - MADE IN JAPAN.

Product Description

Yoshihiro Inox knives are made of Inox carbon steel, vanadium, chromium and molybdenum. This combination of different metals creates a knife that is stain resistant and maintains its sharp edge. Blades are thinner and lighter compared to German knives. Inox knives are perfect for those who want a knife that is sharp and easy to maintain. Great for using at home and professionally. The indents on the blade allow food to separate more easily from the blade. This allows the user to cut through foods more efficiently and quickly. Whetstone is recommended for sharpening.

The Gyuto is a general-purpose chef knife. Used for cutting meat, fish, and vegetables. It has a double-edge blade, making it versatile for use. Not to be use on frozen foods.

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 - Japanese Chef Knife Inox Gyuto Indented 10.6" 270mm - MADE IN JAPAN
From YOSHIHIRO

Product Details

• Kitchen & Housewares
• Brand: YOSHIHIRO
• Model: YOINGYSC27

Features

• Knife Type: Gyuto Knife
• Steel Type: Aus-10 Stain-resistant steel
• Blade: Double-Edged (50/50) / Blade Length: 10.6" (270mm)
• Handle Material: Black Pakkawood/ HRC 60
• Saya Included

YOSHIHIRO - Japanese Chef Knife Inox Gyuto 11.7" 300mm - MADE IN JAPAN

YOSHIHIRO - Japanese Chef Knife Inox Gyuto 11.7" 300mm - MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Japanese Chef Knife Inox Gyuto 11.7" 300mm - MADE IN JAPAN.

Product Description

Yoshihiro Inox knives are made of Inox carbon steel, vanadium, chromium and molybdenum. This combination of different metals creates a knife that is stain resistant and maintains its sharp edge. Blades are thinner and lighter compared to German knives. Inox knives are perfect for those who want a knife that is sharp and easy to maintain. Great for using at home and professionally. Whetstone is recommended for sharpening.

The Gyuto is a general-purpose chef knife. Used for cutting meat, fish, and vegetables. It has a double-edge blade, making it versatile for use. Not to be use on frozen foods.

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 - Japanese Chef Knife Inox Gyuto 11.7" 300mm - MADE IN JAPAN
From YOSHIHIRO

Product Details

• Brand: YOSHIHIRO
• Model: YOINGY30

Features

• Knife Type: Gyuto Knife (Chef Knife)
• Steel Type: Aus-10 Stain-resistant steel
• Blade: Double-Edged (50/50) / Blade Length: 11.7" (300mm)
• Handle Material: High-grade Composite wood
• Hardness Rockwell C scale: 60

YOSHIHIRO - Ebony Damascus Usuba Kama-gata Knife Vegetable Knife w/Ebony saya 8.25" 210mm -MADE IN JAPAN

YOSHIHIRO - Ebony Damascus Usuba Kama-gata Knife Vegetable Knife w/Ebony saya 8.25" 210mm -MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Ebony Damascus Usuba Kama-gata Knife Vegetable Knife w/Ebony saya 8.25" 210mm -MADE IN JAPAN.

Product Description

The usuba is a vegetable chopping knife. The blade is thin, which is required for chopping dense vegetables without breaking them. The blade is tall, keeping knuckles well above the cutting board.

This Kama-Gata usuba is great for cutting thin slices of vegetables. The blade is made of white carbon steel and the face of the blade has waves of mist showing the variance of the hard and soft steel. The handle is made of natural ebony with the bolster made of water buffalo horn (bolster color varies).

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.
Whetstone is recommended for sharpening.
*Not Stainless Steel

About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan.
(BOLSTER COLOR -VARIES)
***We Ship Around the World****
New in Box Comes with Saya Cover

YOSHIHIRO - Ebony Damascus Usuba Kama-gata Knife Vegetable Knife w/Ebony saya 8.25" 210mm -MADE IN JAPAN
From YOSHIHIRO

Product Details

• Brand: YOSHIHIRO
• Model: DMUS21KMBHBS

Features

• Grade: Hongasumi Damascus ( Suminagashi) / Knife Type: Usuba (Kamagata) Knife
• Blade Material : Yasuki Aoko Blue Steel #1 (The Best Knife Material)
• Blade: Single-Edged/ Blade Length: 8.25" (210mm)
• BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Ebony
• Hardness Rockwell C scale: 63

YOSHIHIRO - Ebony Damascus Usuba Edo Knife Vegetable Knife w/Ebony saya 8.25" 210mm -MADE IN JAPAN

YOSHIHIRO - Ebony Damascus Usuba Edo Knife Vegetable Knife w/Ebony saya 8.25" 210mm -MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Ebony Damascus Usuba Edo Knife Vegetable Knife w/Ebony saya 8.25" 210mm -MADE IN JAPAN.

Product Description

The usuba is a vegetable chopping knife. The blade is thin, which is required for chopping dense vegetables without breaking them. The blade is tall, keeping knuckles well above the cutting board.

This Edo-type usuba is great for cutting thin slices of vegetables. The blade is made of white carbon steel and the face of the blade has waves of mist showing the variance of the hard and soft steel.

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. Whetstone is recommended for sharpening.

*Not Stainless Steel



About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan.
(BOLSTER COLOR -VARIES)
***We Ship Around the World****
New in Box Comes with Saya Cover

YOSHIHIRO - Ebony Damascus Usuba Edo Knife Vegetable Knife w/Ebony saya 8.25" 210mm -MADE IN JAPAN
From YOSHIHIRO

Product Details

• Brand: YOSHIHIRO
• Model: DMUS21EDBHBS

Features

• Grade: Hongasumi Damascus ( Suminagashi) / Knife Type: Usuba (Edo) Knife
• Blade Material : Yasuki Aoko Blue Steel #1 (The Best Knife Material)
• Blade: Single-Edged/ Blade Length: 8.25" (210mm)
• Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Ebony
• Hardness Rockwell C scale: 64

YOSHIHIRO - Ebony Damascus Usuba Edo Knife Vegetable Knife 8.25" 210mm -MADE IN JAPAN

YOSHIHIRO - Ebony Damascus Usuba Edo Knife Vegetable Knife 8.25" 210mm -MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Ebony Damascus Usuba Edo Knife Vegetable Knife 8.25" 210mm -MADE IN JAPAN.

Product Description

The usuba is a vegetable chopping knife. The blade is thin, which is required for chopping dense vegetables without breaking them. The blade is tall, keeping knuckles well above the cutting board.

This Edo-type usuba is great for cutting thin slices of vegetables. The blade is made of white carbon steel and the face of the blade has waves of mist showing the variance of the hard and soft steel.

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. Whetstone is recommended for sharpening.

*Not Stainless Steel

About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan.
(BOLSTER COLOR -VARIES)
***We Ship Around the World****
New in Box Comes with Saya Cover

YOSHIHIRO - Ebony Damascus Usuba Edo Knife Vegetable Knife 8.25" 210mm -MADE IN JAPAN
From YOSHIHIRO

Product Details

• Brand: YOSHIHIRO
• Model: DMUS21EDBH

Features

• Grade: Hongasumi Damascus ( Suminagashi) / Knife Type: Usuba (Edo) Knife
• Blade Material : Yasuki Aoko Blue steel #1 (The Best Knife Material)
• Blade: Single-Edged/ Blade Length: 8.25" (210mm)
• Bloster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Ebony
• Hardness Rockwell C scale: 64

YOSHIHIRO - Ebony Damascus Deba fillet Sushi chef Knife 8.25" 210mm w/ Fine Ebony Saya- MADE IN JAPAN

YOSHIHIRO - Ebony Damascus Deba fillet Sushi chef Knife 8.25" 210mm w/ Fine Ebony Saya- MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Ebony Damascus Deba fillet Sushi chef Knife 8.25" 210mm w/ Fine Ebony Saya- MADE IN JAPAN.

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. Suminagashi knives are made with many soft iron layers that 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 are unveiled. All of our Suminagashi knives are made with premium Ao-Ko #1. Which significantly increases durability and sharpness compared to Ao-Ko #2 (blue steel #2).
Recommended for professional chefs

Not Stain-Resistant*

The Deba is a heavy-duty knife used for filleting fish. The blade is thick and heavy. Not to be used as a cleaver or for chopping. Put pressure on spine to have precise cuts. Not to be used with frozen foods or to cut through thick bones. Whetstones are recommended.

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 - Ebony Damascus Deba fillet Sushi chef Knife 8.25" 210mm w/ Fine Ebony Saya- MADE IN JAPAN
From YOSHIHIRO

Product Details

• Brand: YOSHIHIRO
• Model: DMDE21BHBS

Features

• Grade: Damascus (Suminagashi) / Knife Type: Deba Knife
• Blade Material: Yasuki Aoko Blue Steel #1 (The Best Knife Material)
• Blade: Single-Edged/ Blade Length: 8.25" (210mm)
• Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Ebony
• Hardness Rockwell C scale: 64 / SAYA: Fine Ebony Saya Included

YOSHIHIRO - Ebony Damascus Deba fillet Sushi Chef Knife 8.25" 210mm - MADE IN JAPAN

YOSHIHIRO - Ebony Damascus Deba fillet Sushi Chef Knife 8.25" 210mm - MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Ebony Damascus Deba fillet Sushi Chef Knife 8.25" 210mm - MADE IN JAPAN.

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. Suminagashi knives are made with many soft iron layers that 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 are unveiled. All of our Suminagashi knives are made with premium Ao-Ko #1. Which significantly increases durability and sharpness compared to Ao-Ko #2 (blue steel #2).
Recommended for professional chefs

Not Stain-Resistant*

The Deba is a heavy-duty knife used for filleting fish. The blade is thick and heavy. Not to be used as a cleaver or for chopping. Put pressure on spine to have precise cuts. Not to be used with frozen foods or to cut through thick bones. Whetstones are recommended.

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 - Ebony Damascus Deba fillet Sushi Chef Knife 8.25" 210mm - MADE IN JAPAN
From YOSHIHIRO

Product Details

• Kitchen & Housewares
• Brand: YOSHIHIRO
• Model: DMDE21BH

Features

• Grade: Damascus ( Suminagashi) / Knife Type: Deba Knife
• Blade Material: Yasuki Aoko Blue Steel #1 (The Best Knife Material)
• Blade: Single-Edged/ Blade Length: 8.25" (210mm)
• BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Ebony
• Hardness Rockwell C scale: 64

YOSHIHIRO - Blue Steel Hongasumi Yanagi Sashimi Chef Knife 13" 330mm -MADE IN JAPAN

YOSHIHIRO - Blue Steel Hongasumi Yanagi Sashimi Chef Knife 13" 330mm -MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Blue Steel Hongasumi Yanagi Sashimi Chef Knife 13" 330mm -MADE IN JAPAN.

Product Description

Hongasumi knives are high-grade Kasumi knives. The materials are higher quality and more attention is given during the production process of forging, tempering and finishing.

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 natural Magnolia, which provides a secure grip and prevents slipping. Handle is Octagonal-Shaped that comfortably fits in hands. Whetstone is recommended for sharpening. Recommended for beginner to 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 Yanagi Sashimi Chef Knife 13" 330mm -MADE IN JAPAN
From YOSHIHIRO

Product Details

• Kitchen & Housewares
• Brand: YOSHIHIRO
• Model: HKYA330MH8

Features

• Grade: Hongasumi / Knife Type: Yanagi Knife
• Steel Type: Ao-ko (Blue steel) High-Carbon Steel
• Blade: Single-Edged/ Blade Length: 13" (330mm)
• BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES)/ Handle Material: Octagonal Shaped Magnolia
• Hardness Rockwell C scale: 62-63

YOSHIHIRO - Blue Steel Hongasumi Takobiki Sashimi Shitan Handle Chef Knife 13" 330mm -MADE IN JAPAN

YOSHIHIRO - Blue Steel Hongasumi Takobiki Sashimi Shitan Handle Chef Knife 13" 330mm -MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Blue Steel Hongasumi Takobiki Sashimi Shitan Handle Chef Knife 13" 330mm -MADE IN JAPAN.

Product Description

Hongasumi knives are high-grade Kasumi knives. The materials are higherquality and more attention is given during the production process of forging,tempering and finishing. Not Stain-Resistant*About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) ***We Ship Around the World**** New in Box Comes with Saya Cover

YOSHIHIRO - Blue Steel Hongasumi Takobiki Sashimi Shitan Handle Chef Knife 13" 330mm -MADE IN JAPAN
From YOSHIHIRO

Product Details

• Kitchen & Housewares
• Brand: YOSHIHIRO
• Model: HKTA33SH

Features

• Grade: Hongasumi / Knife Type: Takobiki Knife
• Steel Type: Ao-ko (Blue steel) High-Carbon Steel
• Blade: Single-Edged/ Blade Length: 13" (330mm)
• BOLSTER: Shitan (rose wood) / Handle Material: Shitan (rose wood)
• Hardness Rockwell C scale: 62-63

YOSHIHIRO - Blue Steel Hongasumi Takobiki Sashimi Chef Knife 13" 330mm -MADE IN JAPAN

YOSHIHIRO - Blue Steel Hongasumi Takobiki Sashimi Chef Knife 13" 330mm -MADE IN JAPAN - Find out more reviews of YOSHIHIRO - Blue Steel Hongasumi Takobiki Sashimi Chef Knife 13" 330mm -MADE IN JAPAN.

Product Description

Hongasumi knives are high-grade Kasumi knives. The materials are higher quality and more attention is given during the production process of forging,tempering and finishing. Whetstone is recommended for sharpening. Not Stain-Resistant*About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) ***We Ship Around the World**** New in Box Comes with Saya Cover

YOSHIHIRO - Blue Steel Hongasumi Takobiki Sashimi Chef Knife 13" 330mm -MADE IN JAPAN
From YOSHIHIRO

Product Details

• Kitchen & Housewares
• Brand: YOSHIHIRO
• Model: HKTA33

Features

• Grade: Hongasumi / Knife Type: Takobiki Knife
• Steel Type: Ao-ko (Blue steel #2) High-Carbon Steel
• Blade: Single-Edged/ Blade Length: 13" (330mm)
• BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagon Shaped Magnolia
• Hardness Rockwell C scale: 62-63

YOSHIHIRO - Blue Steel Hongasumi Sushi Kiri Sashimi Chef Knife 9.5" 240mm -MADE IN JAPAN

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Product Description

A traditional roll cutting knife. The blade is long and thick. While using a rocking motion, the heavy double edged blade cuts easily in one stroke without misshaping the roll.

Hongasumi knives are high-grade Kasumi knives. The materials are higher quality and more attention is given during the production process of forging,tempering and finishing.
Whetstone is recommended for sharpening.
*Not Stain-resistant.

About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. (BOLSTER COLOR -VARIES) ***We Ship Around the World**** New in Box Comes with Saya Cover

YOSHIHIRO - Blue Steel Hongasumi Sushi Kiri Sashimi Chef Knife 9.5" 240mm -MADE IN JAPAN
From YOSHIHIRO

Product Details

• Brand: YOSHIHIRO
• Model: HKSK24

Features

• Grade: Hongasumi / Knife Type: Sushi Kiri Knife
• Steel Type: Ao-ko (Blue steel) High-Carbon Steel
• Blade: Single-Edged/ Blade Length: 9.5" (240mm)
• BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Yew
• Hardness Rockwell C scale: 62-63