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Yoshihiro Damascus Blue High Carbon steel 1 Sakimaru Takobiki Sushi Sashimi Chef 11.8 inch (300mm) Ebony Saya and Handle

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Product ID: 32023695

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yoshihiro

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About the item

About this item.
Grade: Suminahi Damascus / Type: Sakimaru Takobiki/Takohiki (Sushi Sashimi Slicing) Steel Type: Yasuki Aoko(Blue Steel 1) High Carbon Steel (The Best Material) Blade: Single-Edged/ Blade Length: 11.8inch (300mm) BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES)/ Handle Material: Octagonal Ebony Hardness Rockwell C scale: 64-65 / Saya Cover : Premium Ebony Saya Included.

Our handmade Yoshihiro Blue Steel Suminahi knives are crafted with extraordinary skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, Aoko Blue Steel 1 with a hardness on the Rockwell scale of 64-65, is forged with iron to create the most elaborate of finishes. Suminahi 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 1 Suminahi knives are complimented with a traditional Japanese style handcrafted Premium Ebony tree wooden handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included. The Sakimaru Takobiki is a long slicing that was designed to slice paper thin slices of fish for Sashimi and its round sharp 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. Even the simplest of tasks are elevated with a handcrafted that is as beautiful as it is functional. 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 in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.

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