Yoshihiro Aonamiuchi Blue Steel #1 Sakimaru Takobiki Sushi Sashimi Slicing Japanese Chef Knife Rosewood Handle (11.8'' (300mm))


Yoshihiro Aonamiuchi Blue Steel #1 Sakimaru Takobiki Sushi Sashimi Slicing Japanese Chef Knife Rosewood Handle (11.8'' (300mm)) by Yoshihiro at Self Trained Chef. Hurry! Limited time offer. Offer valid only while supplies last. Knife Features → Blade Material: Blue Steel #1 Carbon Steel →Edge Angle: Single Edged →Grade: Aonamiuchi →Handle Shape: Octagonal→Handle Material: Rosewood→HRC:63-64→Knife Style: Sakimaru Takobiki Sashimi Knife →Stain Resistant: No →Saya Cover: Magnolia Saya Knife Cover Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63 to 64, is intricately forged wi


Yoshihiro Aonamiuchi Blue Steel #1 Sakimaru Takobiki Sushi Sashimi Slicing Japanese Chef Knife Rosewood Handle (11.8'' (300mm)) by Yoshihiro
4.5 out of 5 stars with 57 reviews
Condition: New
Availability: In Stock
$449.99


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Product Description & Reviews

Knife Features → Blade Material: Blue Steel #1 Carbon Steel →Edge Angle: Single Edged →Grade: Aonamiuchi →Handle Shape: Octagonal→Handle Material: Rosewood→HRC:63-64→Knife Style: Sakimaru Takobiki Sashimi Knife →Stain Resistant: No →Saya Cover: Magnolia Saya Knife Cover Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create beautiful wave like patterns. Namiuchi means wave forged, and our master artisans blend aesthetics with the highest quality materials and craftsmanship.Handcrafted in Japan with traditional techniques, our Takobiki has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.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. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

Features & Highlights

  • Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63 to 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. Namiuchi means wave forged, and our master artisans blend aesthetics with the highest quality materials and craftsmanship.
  • The Takobiki is a long slicing knife that was designed to slice paper-thin slices of fish for sashimi and its blunt sharp tip is useful for cutting the long tentacles of the octopus. The Takobiki is narrower and thinner than a Yanagi which means it is lighter but is also more delicate to use. The Takobiki has a flatter blade profile compared to the Yanagi and can slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.
  • Handcrafted in Japan with traditional techniques, our Takobiki has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
  • Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
  • 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. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

Additional Information

Brand:
Yoshihiro
Manufacturer:
Yoshihiro
Category:
Sashimi Knives
Color:
Rosewood Handle
Model:
AOST300YH
UPC:
700736840535
Size:
11.8'' (300mm)
Publisher:
Yoshihiro

 


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