Yoshihiro Special Forged Mizu Yaki Aogami Blue Steel Gyuto Kiritsuke Ebony Handle (9.5” (240mm))

Amazon.com Price: $649.99 (as of 26/06/2022 20:21 PST- Details)

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Our Special Forged Series is commissioned as a special collaboration effort resulting in a Mizu Yaki Blue Steel Gyuto Kiritsuke that is exceptional in quality. This Special Forged Mizu Yaki Blue Steel Gyuto Kiritsuke is truly the best of the best among other Blue Steel knives in terms of its fit, finish, and heat treatment.
Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

Product description

Knife Features
→ Blade Material: Blue Steel #2

→Edge Angle: Double Edged

→Grade: Special Forged

→Handle Shape: Octagonal

→Handle Material: Ebony

→HRC:63-64

→Knife Style: Gyuto Kiritsuke Chef Knife

→Stain Resistant: No

→Saya Cover: Lacquered Saya Cover

Our Special Forged Series is commissioned as a special collaboration effort resulting in a Mizu Yaki Blue Steel Gyuto Kiritsuke that is exceptional in quality. This Special Forged Mizu Yaki Blue Steel Gyuto Kiritsuke is truly the best of the best among other Blue Steel knives in terms of its fit, finish, and heat treatment.

Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

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.

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.

Make sure this fits by entering your model number.
Our Special Forged Series is commissioned as a special collaboration effort resulting in a Mizu Yaki Blue Steel Gyuto Kiritsuke that is exceptional in quality. This Special Forged Mizu Yaki Blue Steel Gyuto Kiritsuke is truly the best of the best among other Blue Steel knives in terms of its fit, finish, and heat treatment.
Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto Kiritsuke 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. The Gyuto Kiritsuke is a Japanese chefs knife with a 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.
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.
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.

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