Yoshihiro Mizu Yaki Black Finish Blue steel Kurouchi Sujihiki Slicer Chef knife with Rosewood (10.5 IN, Regular)
Yoshihiro Mizu Yaki Black Finish Blue steel Kurouchi Sujihiki Slicer Chef knife with Rosewood (10.5 IN, Regular) by Yoshihiro at Sara Stage. Hurry! Limited time offer. Offer valid only while supplies last. Mizu yaki Kiritsuke knife with Blue High Carbon Steel Handmade Shitan Rosewood, Octagonal-shaped handle Superior edge retention and durability
Product DescriptionMizu yaki Kiritsuke knife with Blue High Carbon Steel Handmade Shitan Rosewood, Octagonal-shaped handle Superior edge retention and durability Handcrafted in Japan
Our handmade Yoshihiro Mizu Yaki Blue Steel Kurouchi Sujihiki Slicer knives are at the top of its class in performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knives. This unique style of forging offers an unpolished rustic finish. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention.
Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Yoshihiro Sujihiki slicing knives are perfect for table-side carving during holidays and special occasions. *This Kurouchi Sujihiki Slicer knife does not fit with our Saya(Wooden Sheath)
Features & Highlights
- Grade: Mizu Yaki Kurouchi / Knife Type: Sujihiki (Slicer Sushi Sashimi )Knife
- Steel Type: Aoko Blue High Carbon Steel (Not Stainless)
- Blade: Double-Edged (50/50) / Blade Length: Available in 10.5" (270mm)
- BOLSTER: Double Ebony wood / Handle Material: Shitan Rosewood Handle
- Hardness Rockwell C scale: 62-63 Saya: Not Included
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