$U10.175

Description

Our handmade Yoshihiro Mizu Yaki Kurouchi Series are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade..
Blue High Carbon Steel with a hardness on the Rockwell scale of 62-63 is prized for its high edge retention. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans..
One of the most essential knives a chef can have is a Japanese slicing known as a Sujihiki . The Sujihiki is a slicing with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon..
Proudly made in Japan and not mass produced. This is complimented with a traditional Japanese Wa-style handcrafted Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the and adds to its appearance when not in use. Every from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art..
Traditional Japanese 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 ic ingredients. Do not use on objects such as s, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation..

Features → Blade Material: High Carbon Blue Steel #1 →Edge Angle: Double Edged →Grade: Kurouchi →Handle Material: Rosewood →HRC:62-63 → Style: Sujihiki Slicer →Saya Cover: Optional Lacquered Saya Cover →Stain Resistant: No Our handmade Yoshihiro Mizu Yaki Kurouchi Series are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Blue High Carbon Steel with a hardness on the Rockwell scale of 62-63 is prized for its high edge retention. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. Proudly made in Japan and not mass produced. This is complimented with a traditional Japanese Wa-style handcrafted Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the and adds to its appearance when not in use. Traditional Japanese 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 ic ingredients. Do not use on objects such as s, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

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Yoshihiro Mizu Yaki Black Finish Blue Steel #1 Kurouchi Sujihiki Slicer Chef Rosewood Handle (10.5'' (270mm) & Saya)

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› Home And Kitchen › Kitchen And Dining › Kitchen Utensils And Gadgets › Kitchen Knives And Accessories › Asian Knives

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