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Buy Yoshihiro- Damascus "Kiritsuke" Yanagi Sushi Chef Knife Japanese Sword Type 11.7" 300mm - Made in JapanYoshihiro- Damascus "Kiritsuke" Yanagi Sushi Chef Knife Japanese Sword Type 11.7" 300mm - Made in Japan Product Description:
- Grade: Damascus (Suminagashi) / Knife Type: Kiritsuke (Kengata) Yanagi Knife (Japanese Sword Type)
- Steel Type: Yasuki Aoko One (The Best Knife Material)
- Blade: Single-Edged/ Blade Length: 11.7" (300mm)
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES)/Handle Material: Octagon High Quality Japanese Yew
- Hardness Rockwell C scale: 64
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.
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.
The kiritsuke yanagi has a sword tip. It is slightly heavier than the traditional yanagi. The weight is evenly distributed from the tip and heel of the blade. This makes it easier to use the long blade. 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 Yew, which provides a secure grip and prevents slipping. Handle is Octagonal Shaped that comfortably fits in hands.
Natural sharpening stone is recommended for sharpening.
Recommended for 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
3 of 3 people found the following review helpful.
Very Pleased !
By Nodla
5/5 Stars - I seriously love this knife. But no knife will ever be perfect ;)-The balance on this knife is extremely well done. Very comfortable to hold and use for extended periods of time. Though the handle seems a little larger than most others it feels nice once you get used to it.-the blade comes fairly sharpened out of the box. very short work on the whet stones yields very pleasing results compared to my other white steel knife. *warning* The very tip of the knife is very thin and looks like it will break off quite easily. (by tip i mean the very point... about 1mm)-Saya -- A little disappointed in the saya, I wish it fits a little bit more snug; however, it gets the job done. I don't transport my knife around much so this isn't a big deal for me.-Damascus layering is a little "in-your-face" at first but it gets less prominent as i have been sharpening and cleaning and I like it much better.-Overall it is holding up to the use/abuse I put it through daily. I use this knife as my primary work knife so it sees 50 hours a week at a VERY high volume sushi bar/restaurant.
0 of 4 people found the following review helpful.
good knife,perfect service
By lily
the knife is ok.service is perfect. so ,we satisfied our purchse.if the brand have some promotion,just let us know~ thank u~
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