YOSHIHIRO SUMINAGASHI DAMASCUS BLUE STEEL NAKIRI USUBA VEGETABLE JAPANESE CHEF KNIFE 6.5 INCH(165MM)

FEATURES

  • Grade: Suminagashi (Damascus) / Knife Type: Nakiri ( Vegetable ) Knife
  • Steel Type: Aoko(Blue Steel #2) High Carbon Steel
  • Edge Angle: Double-Edged / Blade Length : Available in 6.5"(165mm)
  • BOLSTER: Shitan Rose Wood / Handle Material: Round Shaped Shitan Rosewood Handle
  • Hardness Rockwell C scale: 62

SPECIFICATION

Package Dimension8.13 x 7.87 x 40.64 Cm
Package Weight0.36 ~ 0.44 Kg
Product GroupKitchen
AvailabilityAvailable (Usually ships in 4-8 business days)

DESCRIPTION

Our handmade Yoshihiro Blue Steel Suminagashi knives are crafted with extraordinary skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, Aoko Blue Steel #2 with a hardness on the Rockwell scale of 62, is forged with iron to create the most elaborate of finishes. 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, 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.

Our Yoshihiro Blue Steel #2 Suminagashi knives are complimented with a traditional Japanese style handcrafted Round-Shaped Rosewood handle affixed with a shitan bolster. One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string. 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.