~~ICV_PzkyfU4xODU-X05JVz0,~~Suminagashi (Damascus) knives are made by folding and forging soft iron onto Ao-Ko #1 (blue steel #1) repeatedly. Unlike traditional Kasumi knives. 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. *Not Stainless Steel, The kiritsuke yanagi has a sword tip. It is slightly heavier than the traditional yanagi. The weight is evenly distributed from the tip and heel of the blade. This makes it easier to use the long blade. 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 Premium Ebony, which provides a secure grip and prevents slipping. Handle is Octagonal Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for professional chefs. ?*Not Stain-Resistant, History- Since 1550, Yoshihiro. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. 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.featuresSuminagashi (Damascus) knives are made by folding and forging soft iron onto Ao-Ko #1 (blue steel #1) repeatedly. Unlike traditional Kasumi knives. 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. *Not Stainless Steel, The kiritsuke yanagi has a sword tip. It is slightly heavier than the traditional yanagi. The weight is evenly distributed from the tip and heel of the blade. This makes it easier to use the long blade. 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 Premium Ebony, which provides a secure grip and prevents slipping. Handle is Octagonal Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for professional chefs. ?*Not Stain-Resistant, History- Since 1550, Yoshihiro. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. 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.
This moment I will provide interesting information for you, you can get a Yoshihiro- Ebony Damascus "Kiritsuke" Yanagi Sushi Chef Knife (Japan11.7" (300mm) - Made in Japan + at a very cheap price especially for This day. But before you continue reading, please see reviews about Yoshihiro- Ebony Damascus "Kiritsuke" Yanagi Sushi Chef Knife (Japan11.7" (300mm) - Made in Japan + below
Features :
- BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material:Ebony.
- Hardness Rockwell C scale: 64.
- Blade: Single-Edged/ Blade Length: 11. 7" (300mm).
- Grade: Ebony Damascus (Suminagashi) / Knife Type: Kiritsuke (Kengata) Yanagi Knife (Japanese Sword Type).
Description
Suminagashi (Damascus) knives are made by folding and forging soft iron onto Ao-Ko #1 (blue steel #1) repeatedly. Unlike traditional Kasumi knives. 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. *Not Stainless Steel, The kiritsuke yanagi has a sword tip. It is slightly heavier than the traditional yanagi. The weight is evenly distributed from the tip and heel of the blade. This makes it easier to use the long blade. 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 Premium Ebony, which provides a secure grip and prevents slipping. Handle is Octagonal Shaped that fits in hands comfortably. Natural sharpening stone is recommended for sharpening. Recommended for professional chefs. ?*Not Stain-Resistant, History- Since 1550, Yoshihiro. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. 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.
Similar
Click here
No comments:
Post a Comment