Yoshihiro Ao Ryu Blue steel Suminagashi Yanagi Kiritsuke 11.8"(300mm)Sushi Sashimi Japanese Knife Octagon Ebony Handle

Product Code: ARSMYK300SVEH2
  • $999.99
    Unit price per 
  • Save $320.01


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.

 

  • Ao Ryu Suminagashi Yanagi Kiritsuke sushi knife with blue steel #2 blade
  • Single-edged blade
  • Octagonal, Premium Ebony handle
  • Lightweight and well balanced
  • Superior sharpness and durability
  • Handcrafted in Japan
  • Our handmade Yoshihiro Ao Ryu Blue Steel Suminagashi knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel #2 with a hardness on the Rockwell scale of 63-64, is intricately forged with iron to create beautiful wave like patterns. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty.

    Our Yoshihiro Ao Ryu Blue Steel Suminagashi knives are complimented with a traditional Japanese style handcrafted Ebony wooden handle affixed with double Water Buffalo horn bolster sterling with silver ring, and a protective wooden sheath called a Saya is included, 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 Kiritsuke is slightly heavier with a with a blade that is wider and a spine that is thicker. The sword tip helps balance the weight of the knife and is recommended for chefs who are interested in a Yanagi but have a smaller working space. 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. Only use on boneless flesh of fish.
    HRC 63-64 Handle Material Ebony
    Grade Suminagashi
    Bolster Material Silver Ring Water Buffalo Horn (color varies)
    Stain Resistant No Handle Shape Octagonal
    Blade Material Blue Steel #2 Saya Cover Lacquered Magnolia
    Edge Angle Single Edged

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