YOSHIHIRO- Blue Steel Hongasumi Damascus Yanagi Sashimi Chef Knife 10.5" 270mm -MADE IN JAPAN
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Suminagashi (Damascus) knives are made by folding and forging soft iron onto Ao-Ko #1 (blue steel #1) repeatedly. Unlike traditional Kasumi knives, which are forged with one layer of soft iron onto high carbon steel.
Many layers are created during the process of folding. The layers create a beautiful wave-like Damascus pattern from tip to heel. With every sharpening new waves will be unveiled.
All of our Suminagashi knives are made with premium Ao-Ko #1. Which significantly increases durability and sharpness compared to Ao-Ko#2.
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 Yew, 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 professional chefs.
*Not Stain-Resistant
History- Since 1550, Yoshihiro, Masamune, and Yoshi
- Grade: Hongasumi Damascus (Suminagashi)/Knife Type: Yanagi Knife
- Steel Type: Yasuki Aoko One/Blue Steel #1 (The Best Knife Material)
- Blade: Single-Edged/ Blade Length: 10.5" (270mm)
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagon High Quality Japanese Yew
- Hardness Rockwell C scale: 63
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speedtestYoshihiro 210mm Suminigashi Deba - YouTube My new damascus deba in blue steel #1 with ebony wood handle and buffalo horn ferrule. This knife was a gift from my wife for my 34th birthday. Knife
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