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.
Yoshihiro Kurouchi Black Forged Suminagashi Damascus Blue Steel #1 Sujihiki Kiritsuke Japanese Slicer Knife
Amazon.com Price: $279.99 – $299.99 (as of 03/06/2021 08:20 PST- Details) Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Our handmade Yoshihiro Suminagashi Kurouchi Series are unparalleled in their performance. 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. The Black Forged ‘Kurouchi’ finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.
With a hardness on the Rockwell scale of 63-64, the inner core of Blue High Carbon Steel #1 is prized for its high edge retention. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans.
One of the most essential knives a chef can have is a Japanese slicing knife known as a Sujihiki Kiritsuke knife. The Sujihiki Kiritsuke is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. The Sujihiki Kiritsuke has a sword-tip that helps balance the weight of the knife and is recommended for chefs who are interested in a Sujihiki but prefer a slightly heftier knife.