Our Special Forged IGA-HIRO Series is commissioned by Forging Master Hiro and Sharpening Master Iga as a special collaboration effort resulting in a VG-10 Knife that is exceptional in quality. The end result of their collaboration, this Special Forged VG-10 Yanagi is truly the best of the best among other VG-10 Yanagis in terms of its fit, finish, and heat treatment.
The Yoshihiro Hongasumi Special Forged VG-10 Yanagi Sashimi Japanese Knife is designed specifically for sashimi and sushi chefs. With its single-edged blade, this chef’s knife, made of VG-10, thinly slices through the skin and flesh of a fish with ease and without compromising the taste and quality of the structure-unlike other knives which can damage the cell walls and alter the feel and taste. Traditional yanagi knives leave the fish smooth, shiny, and fresh. A hongasumi knife, this knife is a higher-quality kasumi knife-or a knife that was forged by layering softer steel over a hard steel core. The hard steel of the VG-10 allows for a superior sharpness and edge retention while the softer, surrounding steel adds durability.
Hand crafted in Japan with traditional techniques, the Yoshihiro Hongasumi VG-10 Yanagi Sashimi Japanese Knife has a completely flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the VG-10 stainless steel lets these tradesmen create a thin, sharp cutting edge on the blade. With its handmade, Ebony wood, Octagonal-shaped handle, this knife is light and well balanced. This knife comes with double bolster, and a lacquered magnolia wood saya cover, which is easy to clean and resistant to stain and odor.
On the unique features of Japanese single edged blades: All traditionally made Japanese single edged knives have a unique structure that allows the blade to become razor sharp while at the same time reducing friction as it goes through food. This unique structure makes possible to cut with very minimal damage to the surface and cells, therefor preserving freshness of the ingredient and not spoiling its texture and taste. To learn more click here.