Yoshihiro Aoko Blue Steel Hongasumi Japanese chef Knife 3pc Set: Yanag –  Yoshihiro Cutlery

Yoshihiro Aoko Blue Steel Hongasumi Japanese chef Knife 3pc Set: Yanag – Yoshihiro Cutlery

Price: $ 1.00

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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.

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 emphasis is placed on refined forging and polishing with the highest attention to detail.

The Yoshihiro Hongasumi Blue Steel Deba Filet Japanese Knife is designed for carving and filleting fish, as well as some meat. A heavy knife with a single-edged blade, this chefs knife made of blue steel cuts easily through the flesh and meat of fish. A traditional hongasumi means this knife is a higher quality kasumi knife, or a knife that was forged by layering softer steel over a hard steel core. The hardness of the blue steel allows for superior sharpness and edge retention while the softness of the surrounding iron adds durability.

The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. The Usuba is hefty enough to chop through heavy root vegetables with a blade that can thinly slice delicate tomatoes. Forged from High Carbon Blue Steel #2 with a HRC 63-64, this Hongasumi with a traditional single edged grind exhibit a better edge retention and an ability to take on a finer edge than the Kasumi made out of White Steel #2.

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.

HRC 63-64 Handle Material Rosewood
Grade Hongasumi Bolster Material Ebony
Stain Resistant No Handle Shape Octagonal
Blade Material Blue Steel #2 Saya Cover Magnolia
Edge Angle Single Edged

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Yoshihiro Hongasumi Blue Steel Edo Usuba Traditional

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Single Edged - Hongasumi Blue Steel – Yoshihiro Cutlery

Suminagashi translates as floating ink and refers to the beautiful marbled wave like patterns that extend through the blade from the tip to the heel,

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Yoshihiro Suminagashi Aoko Blue Steel #1 Kiritsuke Multipurpose Japane

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Yoshihiro Aoko Blue Steel Stainless Clad Santoku Japanese Knife 7

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Yoshihiro Hongasumi Blue Steel Edo Usuba Traditional

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Yoshihiro Super Blue Steel Clad Gyuto Chefs Knife (Rosewood Handle

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Yoshihiro Hongasumi Blue Steel Yanagi Sushi Sashimi Japanese Knife

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Yoshihiro, Japanese Leading Knives Manufacturer in Sakai, Osaka

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Yoshihiro Aoko Blue Steel Hongasumi Japanese chef Knife 3pc Set

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Yoshihiro Hongasumi Blue Steel Edo Usuba Traditional

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Yoshihiro Hongasumi Blue Steel Mioroshi Filet Sushi Sashimi

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Yoshihiro Aonamiuchi Blue Steel #1 Yanagi Sushi Sashimi Japanese

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Yoshihiro Hongasumi Blue Steel Kiritsuke Multipurpose Japanese