YOSHIHIRO - Blue Steel Hongasumi Yanagi Sashimi Chef Knife 13" 330mm -MADE IN JAPAN

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Features :

1. Steel Type: Ao-ko (Blue steel) High-Carbon Steel.
2. Hardness Rockwell C scale: 62-63.

Description

Hongasumi knives are high-grade Kasumi knives. The materials are higher quality and more attention is given during the production process of forging. 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. Handle is made of natural Magnolia, which provides a secure grip and prevents slipping. Handle is Octagonal-Shaped that comfortably fits in hands. Natural sharpening stone is recommended for sharpening. Recommended for beginner to professional chefs. *Not Stain-Resistant, History- Since 1550, Yoshihiro. After his death. 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.

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