Hammered Super Blue Steel Gyuto Chef Knife (8.25(210mm) & No Saya)

The Yoshihiro Hongasumi White High Carbon Steel Hammered Black Forged Yanagi Sashimi Knife is a beautifully handcrafted piece of art that offers exceptional performance and value. Crafted in Japan by master artisans, this knife is recommended for professionals due to its high quality and precision.

The blade, made of White Steel #2 with a hardness of 63 on the Rockwell scale, features beautiful mist patterns called Hongasumi. The Yanagi shape is perfect for slicing sushi and sashimi with thin elegance, preserving the integrity of ingredients. This knife is an essential part of any Japanese knife set, enhancing a chef's precision and technique.

Crafted using traditional Japanese techniques dating back to medieval swordsmiths, this knife combines beauty and functionality. The exceptional sharpness and optimal edge retention of this blade make it perfect for slicing through any type of fish effortlessly.

To maintain the sharpness of the blade, traditional Japanese knife care is recommended. Only sharpen and hone with water whetstones, hand wash and dry immediately after use with acidic ingredients, and avoid using the knife on hard objects like bones or frozen foods.

The knife features a hammered Kurouchi finish for a rustic aesthetic and reduced friction, allowing ingredients to slide off easily. The blade has a single-edged grind with a flat front (Shinogi) and concave back (Urasuki) for precision cutting.

The handle is crafted from traditional octagonal Rosewood, providing a comfortable and balanced grip. A lacquered Magnolia Saya cover is included for protection and storage when not in use.

In addition, the Yoshihiro Hammered Super Blue Steel Stainless Clad Series offers durability, superior edge retention, and sharpness. The Super Blue Steel with a hardness of 63-64 is renowned for its sharpness and wear resistance, making it a top choice for professional chefs.

Handcrafted in Japan with traditional values, these knives are not mass-produced and are perfect for both home and professional chefs. Sharpening and honing should be done with water whetstones, and the knife should be hand washed and dried immediately after use.

Overall, these handcrafted Japanese knives offer exceptional quality, performance, and value for those who appreciate traditional craftsmanship and top-class sharpness.

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