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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.

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 comfortably fits in hands.
Natural sharpening stone is recommended for sharpening.
Recommended for professional chefs.

*Not Stain-Resistant

History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. 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.

Yoshihiro- Ebony Damascus "Kiritsuke" Yanagi Sushi Chef Knife (Japan 10.5" (270mm) - Made in Japan + Free Shippingese Sword Type) - 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.

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 comfortably fits in hands.
Natural sharpening stone is recommended for sharpening.
Recommended for professional chefs.

*Not Stain-Resistant

History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. 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..

Features

Grade: Ebony Damascus (Suminagashi) / Knife Type: Kiritsuke (Kengata) Yanagi Knife (Japanese Sword Type)

Steel Type: Yasuki Aoko One (The Best Knife Material)

Blade: Single-Edged/ Blade Length: 10.5" (270mm)

BOLSTER: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material:Ebony Octagonal Shape

Hardness Rockwell C scale: 64

Yoshihiro- Ebony Damascus "Kiritsuke" Yanagi Sushi Chef Knife (Japan 10.5" (270mm) - Made in Japan + Free Shippingese Sword Type)?

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