YOSHIHIRO - Blue Steel Hongasumi Yanagi Sashimi Chef Knife 11.7" 300mm -MADE IN JAPAN Product Description:
- Grade: Hongasumi / Knife Type: Yanagi Knife
- Steel Type: Ao-ko (Blue steel) High-Carbon Steel
- Blade: Single-Edged/ Blade Length: 11.7" (300mm)
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES)/Handle Material: Octagon Shaped Magnolia
- Hardness Rockwell C scale: 62-63
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 fits in hands comfortably.
Natural sharpening stone 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.
Customer Reviews
Most helpful customer reviews
1 of 1 people found the following review helpful.
Sushi chef knife
By Samurai
Hey guys, I finally received the knife from YOSHIHIRO. Ok what can I tell u guys about this knife, I would recommend this knife for any professional sushi chef out there. The price is really fair for high quality knife.
1 of 1 people found the following review helpful.
a knife for beginers and home cooks
By J. Tan
it isnt bad to get a yanagiba at this price. but the quality really disappointed me. I have been using sushi knives for more than five years and I have tried cheaper and more expensive knives and this one is defenitely not recommented for professional use. the knive can chip easily even while sharpening. are u kidding me? a real aoko-hongasumi is well known as a good hard steel so i really doubt this knife is legitimate aoko hongasumi.
0 of 0 people found the following review helpful.Excellent knife
By Brian E. Buchanan
The knife is absolutely beautiful, a great deal of care obviously goes into the workmanship of these knives.It came wonderfully sharp. Most knives typically come with a "serviceable" edge, but I generally like mine with a very refined edge, this is the only knife I have ever purchased that I did not feel the need to sharpen right out of the box.I like the heft of the knife. The weight of a knife really comes down to personal preference, but I feel this one has just enough heft that you can let the weight of the knife do the bulk of the work when slicing, but is still light enough that it doesn't feel cumbersome when making repetitious cuts.The only "drawback" is that the knife is NOT stainless, so it requires a little extra care to ensure it remains in good condition. That said the knife came with care instructions for people who may not know how to care for a non-stainless knife.
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