Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail.
The Yoshihiro Hongasumi Blue Steel Deba Filet Japanese Knife is designed for carving and filleting fish, as well as some meat. A heavy knife with a single-edged blade, this chefs knife made of blue steel cuts easily through the flesh and meat of fish. A traditional hongasumi means this knife is a higher quality kasumi knife, or a knife that was forged by layering softer steel over a hard steel core. The hardness of the blue steel allows for superior sharpness and edge retention while the softness of the surrounding iron adds durability.
The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. The Usuba is hefty enough to chop through heavy root vegetables with a blade that can thinly slice delicate tomatoes. Forged from High Carbon Blue Steel #2 with a HRC 63-64, this Hongasumi with a traditional single edged grind exhibit a better edge retention and an ability to take on a finer edge than the Kasumi made out of White Steel #2.
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.