Yoshihiro Kurouchi Black Forged Suminagashi Damascus Blue Steel #1 Sujihiki Kiritsuke Japanese Slicer Knife

Our home made Yoshihiro Suminagashi Kurouchi Series are unparalleled of their performance. Suminagashi interprets as floating ink and refers back to the gorgeous marbled wave like patterns that stretch during the blade from the top to the heel, unveiling a brand new mosaic with Each Sprucing. The Black Solid ‘Kurouchi’ end is composed of the carbonized coating created throughout warmth treating and offers for a function glance and a country aesthetic to the blade.
With a hardness at the Rockwell scale of sixty three-sixty four, the interior core of Blue Top Carbon Steel #1 is prized for its Top edge retention. It’s sandwiched in between carbon steel within the traditional Warikomi taste so as to add to its sturdiness and simplicity Sprucing. It takes an overly Top degree of talent to create knives of such outstanding performance and beautiful good looks with a steel of this caliber and is a testament to the unusual talent of the artisans.
One of the crucial very important knives a chef may have is a Eastern slicing knife referred to as a Sujihiki Kiritsuke knife. The Sujihiki Kiritsuke is a slicing knife with a protracted slender blade that smoothly slices thru meat or vegetables and preserves the integrity of every ingredient’s freshness. The Sujihiki Kiritsuke has a sword-tip that is helping balance the burden of the knife and is beneficial for chefs who’re fascinated by a Sujihiki however prefer a somewhat heftier knife.
Proudly made in Japan and no longer mass produced. This knife is complimented with a conventional Eastern Wa-taste hand made Octagonal Take care of that may be light-weight and ergonomically welds to the hand for seamless use. An optional and beneficial protecting picket sheath known as a Saya will also be purchased in combination, which protects the knife and adds to its look when no longer in use. Each knife from Yoshihiro is hand made by master artisans creating a singular one-of-a-type murals.
Traditional Eastern knife making values a pointy edge, which requires attention and care. Sprucing and honing must be done with handiest water whetstones. Hand wash and dry handiest, and achieve this straight away if working with acidic ingredients. Don’t use on objects such as bones, nutshells, and frozen meals. Carbon steel can oxidize if no longer correctly maintained. Stay dry and oil steadily to forestall oxidation.