YOSHIHIRO Suminagashi Damascus Aoko(Blue Steel#1) Deba Ebony Handle Japanese Fillet Chef Knife 7″(180mm)

Amazon.com Price: $1,049.99 (as of 28/06/2022 20:28 PST- Details)

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Grade: Damascus Suminagashi / Knife Type: Deba (Fillet Butcher) Knife
Yasuki Aoko (Blue Steel #1) High Carbon Steel (The Best Knife Material)

Product description

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 #1 with a hardness on the Rockwell scale of 64, 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. Only the most skilled of artisans can forge together these metals in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance.

Our Yoshihiro Blue Steel #1 Suminagashi knives are complimented with a traditional Japanese style handcrafted premium Ebony wood handle of the highest quality affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a ‘Saya’ is included.

The Deba knife is a heavy knife that was made to filet and butcher whole fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba knife can used be for chicken and meat but is not recommended for cutting through large bones. The Deba knife is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying ‘Tsubaki Oil’ (as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.

Make sure this fits by entering your model number.
Grade: Damascus Suminagashi / Knife Type: Deba (Fillet Butcher) Knife
Yasuki Aoko (Blue Steel #1) High Carbon Steel (The Best Knife Material)
Blade: Single-Edged/ Blade Length: 7
Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Ebony
Hardness Rockwell C scale: 64-65 / Saya Cover : Included

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