Yoshihiro Aonamiuchi Blue Steel #1 Sakimaru Takobiki Sushi Sashimi Slicing Japanese Chef Knife Yew Wood Handle (11.8 IN (300mm))
Yoshihiro Aonamiuchi Blue Steel #1 Sakimaru Takobiki Sushi Sashimi Slicing Japanese Chef Knife Yew Wood Handle (11.8 IN (300mm)) by Yoshihiro at Sara Stage. Hurry! Limited time offer. Offer valid only while supplies last. Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. ''Aoko'' Blue Steel #1 with a hardness
Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. "Aoko" Blue Steel #1 with a hardness on the Rockwell scale of 63-64, is intricately forged with iron to create beautiful wave like patterns. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty. Namiuchi means "wave forged", and our master artisans blend aesthetics with the highest quality materials and and craftsmanship.
Our Yoshihiro Aonamiuchi Blue Steel knives are complimented with a traditional Japanese style handcrafted Yew Wood Handle, and a protective wooden sheath called a "Saya" is included, which protects the knife and adds to its appearance when not in use. The Takobiki is a long slicing knife that was designed to slice paper thin slices of fish for sashimi and its blunt tip is useful for cutting the long tentacles of the octopus. 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 Takobiki is longer and thinner than a Yanagi and is unique tool for preparing delicate ingredients.
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. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Features & Highlights
- Knife Style: Takobiki / Grade: Aonamiuchi
- Blade Material: High Carbon Blue Steel #1 / Edge Angle: Single Edged
- Handle: Octagonal Yew Wood / Bolster: Water Buffalo Horn (color varies)
- HRC: 63-64
- Stain Resistant: No
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