Our handmade Yoshihiro Blue Steel Suminagashi knives are crafted with extraordinary skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, Aoko Blue Steel #2 with a hardness on the Rockwell scale of 62, is forged with iron to create the most elaborate of finishes. Suminagashi translates as floating ink and refers to the beautiful marbled wave like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening.
Our Yoshihiro Blue Steel #2 Suminagashi knives are complimented with a traditional Japanese style handcrafted D- Shaped Shitan tree wooden handle affixed with a shitan rosewood bolster. This Suminagashi Blue Steel Gyuto knives are complimented with a traditional Japanese style handcrafted shitan rosewood handle with double red wood bolster equipped with a protective wooden sheath called a "Saya," which protects the knife and adds to its appearance when not in use. This specific Saya included with the knife is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.
The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
The Gyuto knife is the most versatile and essential of all chef knives used to chop, slice, and dice fresh produce like meat, fish, and vegetables.
Blue Steel #2 High Carbon Steel Core (HRC 62) for its exceptional sharpness, high edge retention, and ease of sharpening.
Sandwiched between two softer layers of steel to add to its durability and ease of maintenance.
Equipped with a handcrafted D-shaped Shitan Rosewood Handle. Lacquered Nuri Saya Cover Included.
Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.
Product Information Specifications for Yoshihiro Aoko(blue Steel) Suminagashi Damascus Wa Gyuto Japanese Sushi Chef Knife 8.25 Inch (210mm) with Nuri Saya Cover Below:
Our handmade Yoshihiro Blue Steel Suminagashi knives are crafted with extraordinary skill by our master artisans. Exemplifying the most intricate techniques of forging, layering, and hammering, Aoko B...
This set includes our popular hammered Damascus Gyuto chef knife and petty knife. This standard size Gyuto is a great chef knife. The petty is perfect for working with smaller ingredients or delicate ...
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The Gyuto is a Japanese chef knife with a Western style curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. G...