Yoshihiro Mizu Yaki Honyaki Aoko Blue Steel Mirror Finished Yanagi Kiritsuke Sushi Sashimi Japanese knife with Sword Tip Triple Nickel Silver Ring Ebony Handle (11.8″ 300mm)

→Edge Angle: Single Edged

→Grade: Ao Honyaki (Mirror Finished)

→Handle Shape: Octagonal

→Handle Material: Ebony wood with Triple Nickel Silver Ring

→HRC: 65

→Knife Style: Yanagi Kiritsuke Sushi Sashimi Japanese Knife

→Stain Resistant: No

→Saya Cover: Magnolia Saya Knife Cover

Our Mizu Yaki Aoko Honyaki knives are complimented with a traditional Japanese handle made of the very best Ebony and affixed with a Water Buffalo horn bolster. This knife comes with a protective magnolia wood saya cover, which is easy to clean and resistant to stain and odor. This specific saya cover encases each knife and adds to its appearance when not in use. Hand wash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.

Handcrafted in Japan with traditional techniques, our Yanagi Kiritsuke has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.

Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

**KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE* RECOMMEND FOR PROFESSIONAL ONLY**
The Yanagi Kiritsuke is a long slicing knife designed to cut thin slices of fish for sushi and sashimi with sword tip. This knife is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Due to the one kind artisanship inherent in each Ao-Honyaki knife all sales are final and non refundable.
Handcrafted in Japan with traditional techniques, our Yanagi Kiritsuke has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.