Yoshihiro Cutlery Aoko Namiuchi Kiritsuke
Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Sashimi Chef Knife 10.5 2
Aritsugu 27 cm Betsuuchi Aoko Mirror Finish Yanagi
Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Shitan Handle Sushi Sashi
Yoshihiro VG Stainless Hongasumi Yanagi Sushi Sashimi
Our handmade Yoshihiro Honyaki knives are handcrafted with extraordinary skill, forged of the highest quality steel according to the traditional methods used in ancient Japanese sword making by our master artisans of incomparable skill, some of which have over 50 years of experience. Honyaki means "true forged" and represents the highest level in Japanese knives, requiring experienced master knife smiths, versed in the traditional art of sword making. A single piece of White Steel #2 with a hardness on the Rockwell scale of 64 to 65, is heated in hearths that reach temperatures in the thousands, quenched in cool water for hardness, and polished with a brilliant mirror finish creating knives of the highest caliber, blending aesthetics and performance.
Our Yoshihiro Honyaki knives are complimented with a traditional Japanese style handcrafted premium Ebony wood handle of the highest quality 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.
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 uninterrupted 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.
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.