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YOSHIHIRO- Namiuchi Ao-ko / Blue Steel Yanagi Kiritsuke Sword Sashimi Sushi Chef Knife 10.5" 270mm -MADE IN JAPAN is my favorite commodities put out this workweek. Since advancing its alone conception, changed and already suited only on your own . And now there has been a wide selection of wares you can get. Currently the complete product or service is engineered using particular stuffs that basically have great or even style . YOSHIHIRO- Namiuchi Ao-ko / Blue Steel Yanagi Kiritsuke Sword Sashimi Sushi Chef Knife 10.5" 270mm -MADE IN JAPAN is a preferent pick some of us . And WE fervently strongly suggest it. With the external top shelf criteria , hence clearing this product a classy or even of course durable . Many among us really like currently the YOSHIHIRO- Namiuchi Ao-ko / Blue Steel Yanagi Kiritsuke Sword Sashimi Sushi Chef Knife 10.5" 270mm -MADE IN JAPAN as numerous versions of colourings, cases, materials .
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What Is The Best Price For YOSHIHIRO- Namiuchi Ao-ko / Blue Steel Yanagi Kiritsuke Sword Sashimi Sushi Chef Knife 10.5" 270mm -MADE IN JAPAN
Specification
Product Details
- Amazon Sales Rank: #124639 in Kitchen & Housewares
- Brand: YOSHIHIRO
- Model: AOYK27
Features
- Knife material : Blue Steel # 1 (Aoko #1)
- Namiuchi forged (Wave pattern forged)
- Premium grade Sashimi knife
- significantly increases durability and sharpness
- Handle Material: Yew/ Bolster: Water Buffalo Horn (color varies)
Product Description
By definition, nami means wave and uchi means forge. Our namiuchi knives are forged with Blue Steel #1 with a beautiful wave pattern. The wave pattern makes it more challenging to combine the hard and soft iron together. Exceptional attention is given during the hammering process as it purifies the metal. Only highly experienced knife craftsmen can make these knives, therefore not many of these knives are made. The cutting edge of the namiuchi is superior than most knives made of Blue Steel #1.
The kiritsuke yanagi has a sword tip. It is slightly heavier than the traditional yanagi. The weight is evenly distributed from the tip and heel of the blade. This makes it easier to use the long blade. Most frequently used to prepare sashimi and slicing raw fish. Can also be used to cut large cuts of meat without bones. Not to be use with frozen foods. Sharpening stone is recommended for sharpening. Recommended for professional chefs. ?*Not Stain-Resistant
History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make Yoshihiro chef knives. Yoshihiro knives are now recognized to be one of the best chef knives in Japan due to the rich history and techniques that are applied from sword making to chef knives.
Customer Reviews
Most helpful customer reviews
0 of 0 people found the following review helpful.
By John P. Megyesi
Recieved this knive today and it looked beautiful. Having been a chef for 30 years I was looking forward to trying a new knife. To start this blade is absolutely incredible! All superlatives! I cut some tuna and salmon for sashimi and it was like cutting through warm butter. EFFORTLESS! It was if the weight of the blade was doing the slicing. Truely incredible!! I've worked with many different brands of knives over the years and these are very special. They are specialized and not for all kitchen work but if your making sushi or sashimi or working with veges or seafood these are truely remarkable.
0 of 0 people found the following review helpful.
By Dustin C.
I ordered this knife recently from Yoshihiro. They shipped it for free and the knife arrived in perfect condition VERY quickly (just a couple days). The quality of craftmanship is truly impressive from the seemingly-one-piece wood scabbard to the handle and most definitely the blade. I've made a few knives myself, and looking at this blade I definitely feel like I'm holding something hand forged and sharpened, not just ground out by machines. It's breathtakingly sharp and the handle shape and length allow for a variety of grip positions. I've used it once so far and I am very impressed. The single-bevel design will be excellent for cutting thin slices of any meat or fish I can think of and it makes quick work of vegetables. I'll be sharpening this on high grade, very fine waterstones at some point, which is the recommended method from the manufacturer. I'd say this knife is well worth the money and will probablylast a lifetime.
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