Yoshihiro Aonamiuchi Blue Steel #1 Sakimaru Takobiki Sushi Sashimi Slicing Japanese Chef Knife Ebony Handle (10.5'' (270mm))

Yoshihiro Aonamiuchi Blue Steel #1 Sakimaru Takobiki Sushi Sashimi Slicing Japanese Chef Knife Ebony Handle (10.5'' (270mm))

Name: Yoshihiro Aonamiuchi Blue Steel #1 Sakimaru Takobiki Sushi Sashimi Slicing Japanese Chef Knife Ebony Handle (10.5'' (270mm))
Brand: Yoshihiro
SKU: 31142
Price: 394.99 USD
Rating: 8.7 (7 reviews)

$ 394.99

Score By Feature

Based on 7 ratings

Value for money

9.60

Sheerness

9.50

Durability

9.50

Sturdiness

9.90

OveReview Final Score

How Our Score Is Calculated

Product Description

By combining the artistic ability of our master artisans with the renowned blue steel of Yoshihiro Aonamiuchi, our knives are truly magnificent pieces of art. Blue Steel #1 with a hardness between 63 to 64 on the Rockwell scale is intricately forged with iron to create beautiful wave like patterns on the surface. For a knife to be so beautiful and perform such astoundingly well, it takes extremely high levels of skill. We fuse aesthetics and highest quality materials with high-end craftsmanship to create Namiuchi, which is translated as wave forged.

This traditional Japanese knife is a long slicing tool that is designed to slice paper-thin slices of fish for sashimi. Its blunt but sharp tip makes it ideal for cutting through octopus tentacles as well. This means that it is lighter than a Yanagi, but more delicate in use. Takobiki is narrower and thinner than Yanagi. As opposed to the Yanagi, the Takobiki blade has a flatter profile and can be used to slice through an ingredient in long uninterrupted strokes, effectively preserving its freshness and integrity.

With traditional techniques, our Takobiki is handcrafted in Japan with a flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim on the back (Uraoshi). Uraoshi, the thin, flat rim that surrounds the Urasuki, enhances the strength of the blade alongside its otherwise vulnerable edges. The Uraoshi can cut food with little damage to the cells and surface, keeping the texture and taste of the food intact.

We take pride in making our products in Japan and not mass producing them. With a traditional Japanese Wa-style handcrafted handle that is lightweight and ergonomically welded to the hand, this knife is one of the most potent multifunction knives available today. In the case of the Saya, it is protected by a wooden sheath that adds to the appearance when not in use while adding protection. Knives from Yoshihiro are each made by hand by master artisans into a unique

Sharp edges, which require attention and care, are traditionally valued in Japanese knife making. Only water whetstones should be used for sharpening and honing. Only hand wash and dry when cleaning with acidic ingredients, and do so immediately. Using this product on bones, nutshells, and frozen foods is not recommended. It is possible for carbon steel to oxidize if it is Make sure that your accessories are dry and oiled regularly to avoid

Questions & Answers

What is the right-handed version of this?

Good morning, "br> *br>Yes, I recognize that this is the law- The knife has a left hand. Custom knives made on both hands can be ordered directly through us by calling 310-481-3633. The number 777 The Yoshihiro Cutlery Company

Selected User Reviews For Yoshihiro Aonamiuchi Blue Steel #1 Sakimaru Takobiki Sushi Sashimi Slicing Japanese Chef Knife Ebony Handle (10.5'' (270mm))

It is a magnificent A piece of artwork that is simply amazing

5/5

The blade is razor sharp, allowing fish to be easily cut. We are not accepting donations at this time It is a stainless steel blade, but its maintenance is relatively minimal and the effort is well worth it for a blade of such quality. Having five stars is awesome!.