Yoshihiro Hongasumi White Steel Sakimaru Takobiki Sushi Sashimi Japanese Knife (11.8'' (300mm))
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Make sure this fits by entering your model number.Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. White Steel #2 with a hardness on the Rockwell scale of 62 to 63, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail.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 D-Shaped 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.
상품설명
Size:11.8'' (300mm) Knife Features → Blade Material:High Carbon White Steel #2 →Edge Angle:Single Edged →Grade:Hongasumi →Handle Shape:D-Shaped →Handle Material:Shitan Rosewood →HRC:62-63 →Knife Style:Sakimaru Takobiki →Saya Cover:Magnolia Wood →Stain Resistant:No Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance.White Steel #2 with a hardness on the Rockwell scale of 62 to 63,is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. 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 & 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. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only whetstones.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
Make sure this fits by entering your model number.Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. White Steel #2 with a hardness on the Rockwell scale of 62 to 63, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail.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 D-Shaped 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.
상품설명
Size:11.8'' (300mm) Knife Features → Blade Material:High Carbon White Steel #2 →Edge Angle:Single Edged →Grade:Hongasumi →Handle Shape:D-Shaped →Handle Material:Shitan Rosewood →HRC:62-63 →Knife Style:Sakimaru Takobiki →Saya Cover:Magnolia Wood →Stain Resistant:No Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance.White Steel #2 with a hardness on the Rockwell scale of 62 to 63,is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. 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 & 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. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only whetstones.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
2020-12-10 17:39:27
