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

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Price: $199.99    

Product Feature

• Grade: Hongasumi / Knife Type: Yanagi Knife
• Steel Type: Ao-ko (Blue steel#2) High-Carbon Steel
• Blade: Single-Edged/ Blade Length: 9.5" (240mm)
• BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) Handle Material: Octagon Shaped Magnolia
• Hardness Rockwell C scale: 62-63

Product Description

Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful "mist" patterns, and an empahsis is placed on refined forging and polishing with the highest attention to detail. Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Magnolia wood handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a "Saya" is included, which protects the knife and adds to its appearance when not in use. The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uniterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 9.5"(240mm), 10.5"(270mm), 11.7"(300mm), and 13'(330) 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 knife in tip top shape.

Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.

YOSHIHIRO- Blue Steel Hongasumi Yanagi Sashimi Chef Knife 9.5" 240mm -MADE IN JAPAN Review

I want to first start by saying how sharp this knife is. It also only needs to be sharpened on one side. This makes the knife effortless to maintain as its not as time consuming. This knife is made by hand and you can very well see that it is. I use this knife for fish after the cleaning process. You don't want to use this knife for cleaning unless your not worried about messing the knife up cutting bones. I absolutely will be buying more Yoshihiro Knifes.

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