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Yoshihiro Suminahi Blue Steel #1 Yanagi Kiritsuke Sushi Sashimi Japanese (10.5'' (270mm), Ebony Handle and Ebony Saya)

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Product ID: 26219117

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yoshihiro

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About the item

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..
The Yanagi Kiritsuke is a long slicing that was designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The Yanagi Kiritsuke is slightly heavier than the Yanagi with a blade that is wider and a spine that is thicker. The tip helps balance the weight of the and is recommended for chefs who are interested in a Yanagi but prefer a heftier ..
Handcrafted in Japan with traditional techniques, our Yanagi Kiritsuke has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges..
Proudly made in Japan and not mass produced. This is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective Ebony wood sheath called a Saya is included, which protects the and adds to its appearance when not in use. Every from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art..
Traditional Japanese making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with ic ingredients. Do not use on objects such as s, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation..

Features → Blade Material: Blue Steel #1 →Edge Angle: Single Edged →Grade: Suminahi →Handle Shape: Octagonal →HRC:64 → Style: Yanagi Kiritsuke Sashimi →Stain Resistant: No 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. Handcrafted in Japan with traditional techniques, our Yanagi Kiritsuke has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges. Proudly made in Japan and not mass produced. This is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wood sheath called a Saya is included, which protects the and adds to its appearance when not in use. Traditional Japanese making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with ic ingredients.Do not use on objects such as s, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

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