Yoshihiro Hammered Damascus Suminagashi White High Carbon Steel Yanagi Sushi Sashimi Japanese Knife Ebony Handle with Nuri Saya CoverProduct Code: HDYA270EH2NR
Forged from Japanese White High Carbon Steel #2 with HRC 63-64. Will become extremely sharp with whetstone sharpening. A single edged blade with a traditional grind. Completely flat ground on front (SHINOGI), concave ground (URASUKI) with flat rim (URAOSHI) on the back.
Our handmade Yoshihiro Hammered Damascus Suminagashi yanagi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. Exemplifying the most intricate techniques of forging, layering, and hammering, "Shiroko" White Steel #2 with a hardness on the Rockwell scale of 63-64, is forged with iron to create the most elaborate of finishes.
Suminagashi 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 White Steel #2 Hammered Damascus Suminagashi knives are complimented with a traditional Japanese style handcrafted octagonal shaped rose wood handle of the highest quality and affixed with double redwood bolster. This knife comes with a rare artisan crafted `Saya`, a protective wooden sheath made of premium lacquered Magnolia wood which protects the knife and adds to its appearance when not in use.
The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. 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 Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Care & Sharpening: 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.
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