Yoshihiro Mizu Yaki Black Finish Blue Steel #1 Kurouchi Sujihiki Slicer Chef Knife Rosewood Handle (9.5'' (240mm) & No Saya)


Yoshihiro Mizu Yaki Black Finish Blue Steel #1 Kurouchi Sujihiki Slicer Chef Knife Rosewood Handle (9.5'' (240mm) & No Saya) by Yoshihiro at Self Trained Chef. Hurry! Limited time offer. Offer valid only while supplies last. Knife Features → Blade Material: High Carbon Blue Steel #2 →Edge Angle: Double Edged →Grade: Kurouchi →Handle Shape: Round→Handle Material: Rosewood→HRC:62-63→Knife Style: Sujihiki Slicer Knife→Saya Cover: Optional Lacquered Saya Knife 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 enoug


Yoshihiro Mizu Yaki Black Finish Blue Steel #1 Kurouchi Sujihiki Slicer Chef Knife Rosewood Handle (9.5'' (240mm) & No Saya) by Yoshihiro
4.7 out of 5 stars with 17 reviews
Condition: New
Availability: In Stock
$179.99


Quantity:  

 


Product Description & Reviews

Knife Features → Blade Material: High Carbon Blue Steel #2 →Edge Angle: Double Edged →Grade: Kurouchi →Handle Shape: Round→Handle Material: Rosewood→HRC:62-63→Knife Style: Sujihiki Slicer Knife→Saya Cover: Optional Lacquered Saya Knife 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 knife is complimented with a traditional Japanese Wa-style handcrafted Round 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 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 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 knife known as a Sujihiki knife. The Sujihiki is a slicing knife 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 knife is complimented with a traditional Japanese Wa-style handcrafted Round 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 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:
Silver
Model:
HAYOSU300
UPC:
740016869719
Size:
9.5'' (240mm) & No Saya
Publisher:
Yoshihiro

 


Have questions about this item (0740016869719), or would like to inquire about a custom or bulk order?


If you have any questions about this product by Yoshihiro, contact us by completing and submitting the form below. If you are looking for a specif part number, please include it with your message.

First Name:
Last Name:
Email Address:
Your Message:

Related Best Sellers


Kotobuki High-Carbon SK-5 Left-Handed Japanese Yanagi Sashimi Knife, 240mm
mpn: 440-143, ean: 0846682028891,
A Japanese yanagi knife is the tool of choice when slicing fish for sashimi. The long, narrow shape of the yanagi blade allows the user to slice the fish in one smooth motion, eliminating any damage or tears to the flesh. The high-carbon SK-5 steel u...

Masahiro Stainless Yanagiba 240mm
mpn: 10613, ean: 4978857006130,
The excellent piece which fully studied the feature of cooking and replied to the first-class tap's needs.Cutting edge length: 240 mm. quality of the material: Stainless steel (MBS-26).

Kotobuki Kagetsuna Yanagi Japanese Kitchen Knife
mpn: 4741522, ean: 0812594024146,
Sword making history in Japan dates back over 1,000 years, when master swordsmiths practiced their craft making weapons for warriors. Modern Japanese kitchen knives are a descendant of these renowned swords, as evidenced in the details, ideals, and s...

Masamoto AT Slice (270mm)
ean: 0638361912658,
9.4'' (240mm), 10.5'' (270mm). HRC57. Molybdenum steel (Stain-Resistant Steel). Composite Wood handle. Made in Japan.



Privacy Policy / Terms of Service / Accessibility Statement
© 2019 - selftrainedchef.com. All Rights Reserved.