Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Kurouchi Sujihiki Slicer Chef Knife Rosewood Handle (10.5'' (270mm) & Saya)
Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Kurouchi Sujihiki Slicer Chef Knife Rosewood Handle (10.5'' (270mm) & Saya) by Yoshihiro at The Butchers Blocks. Hurry! Limited time offer. Offer valid only while supplies last. Knife Features → Blade Material: Blue Steel Super →Edge Angle: Double Edged →Grade: Mizu Yaki Kurouchi→Handle Shape: Octagonal→Handle Material: Rosewood→HRC:64-65→Knife Style: Sujihiki Slicer Knife →Saya Cover: Optional Lacquered Magnolia Saya Knife Cover →Stain Resistant: No Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during hea
Product Description & Reviews
Knife Features → Blade Material: Blue Steel Super →Edge Angle: Double Edged →Grade: Mizu Yaki Kurouchi→Handle Shape: Octagonal→Handle Material: Rosewood→HRC:64-65→Knife Style: Sujihiki Slicer Knife →Saya Cover: Optional Lacquered Magnolia Saya Knife Cover →Stain Resistant: No Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. One of the most essential knives a chef can have is a Japanese slicing knife known as a Sujihiki knife. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon.Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
Features & Highlights
- Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.
- One of the most essential knives a chef can have is a Japanese slicing knife known as a Sujihiki knife. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon.
- 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. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
- Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.
- Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
Additional Information
Category:
Carving Knives & Forks
Size:
10.5'' (270mm) & Saya
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