Kiritsuke Yanagiba Kurouchi (Sashimi Knife) Aogami Steel No.2, 150mm~180mm with Kurumi Handle
- Blade Material : Aogami Steel No.2 (Blue Steel/ High Carbon Steel), Hardness :around HRC61 +/- 1. Handle Material : Walnut wood
- Use : Cutting Vegetables, Meat, Fish. Good for Katsuramuki. As it is a handmade, sometimes it has small scratches and cracks of handle. We do not recommend this for those who do not like flaws.
- Made in Japan! Handedness : Right and Left hand. (Handle has Shinogi convenient for Right Handed.)
Japanese knives became much thinner as it has evolved to become sharper. However, it is much harder and more durable than many of the kitchen knives in the market as it uses high-carbon material. The key to making a thin yet strong blade is the technique of forging hard steel and soft iron together, which was developed through Japanese katana making. By combining the hard steel with more resilient and softer iron, the knife can better withstand the impact. That is why our kitchen knife is thin and sharp yet unbreakable and unbendable at the same time. It is also easy to sharpen.
As our kitchen knife is very sharp, we recommend that you use a chopping board made of unfinished soft wood. Wash, wipe, and let it dry after use to keep it clean and hygienic.
By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance.
It is a knife blacksmith made by traditional style. Aogami No2 steel is a superlative steel for professional knives. However,it gets rust easily, so it needs maintenance. We do not recommend this for those who do not like small irregularities, as this is a handmade, it could have some. We will not accept any return requests and claims on small flaws proof of handmade.
Item no. 4573200713644
Blade Length : about 180 mm (7.1 inch), Whole Length : about 315 mm (12.4 inch), Weight : about 119g (4.2oz)
Item no. 4573200713651
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