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An original variation on the yanagiba knife in your kitchen
White #2 Steel (1. 05% carbon) 21cm square tip blade + 1 layer of soft iron
Long-lasting, easy-to-maintain cutting edge: hardness -+60/61 HRC
Hand-engraved Japanese characters on cutting surface
Traditional D-shaped white magnolia handle with black ferrule
Handcrafted in Japan: each knife is unique
Requires careful maintenance (oxidizable carbon knife)
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This Takohiki Yoshihiro Jyosaku 21cm square-point knife is designed for cutting fish fillets. It enables you to produce thin slices of equal thickness. The Takohiki knife is a straight-pointed variant of the traditional sashimi knife. Its use is the same, but it has a more original appearance, with its square tip: it looks like a traditional Japanese sword!
Its beveled blade is made of White #2 Steel. This alloy is widely used in high-end Japanese knives. Produced by Hitachi steel mills (supplier of steel to many Japanese manufacturers), it has a carbon content of 1.05%. This makes the steel stiffer, which in turn enables it to be sharpened more thoroughly. As a result, the cutting edge is ultra-high-performance, for clean, precise cuts every time.
An additional layer of soft iron surrounds the White #2 Steel core. The logo visible on the blade has been directly punch-engraved by an expert craftsman. This is the case for every Yoshihiro knife!
A shiny black ferrule (it can be marbled) links the blade to the handle. The handle is made of white magnolia wood. Its traditional D-shape fits perfectly into the palm of your hand, making it a pleasure to use.
With this knife, you're choosing a timeless model that will accompany you for years to come, while adding a touch of the exotic to your cutting equipment!
Care and maintenance :
Note that carbon is sensitive to oxidation. The knife should therefore be washed by hand, without soaking. After washing, wipe with a soft cloth to remove all traces of moisture. Note, however, that a carbon blade will tend to vary in color over time, even if you are very careful. This is normal (the knife is in constant contact with moist food, and moisture is also found in the ambient air...). You can apply mineral oil to the steel from time to time, for maintenance purposes.
Further information
Japanese manufacturer Yoshihiro offers you high-performance kitchen knives for the long haul. The brand has been established for some one hundred years, and its craftsmen are descendants of highly skilled blacksmiths, who themselves produced warriors' swords in past centuries (the know-how could even be traced back to the 14th century). Little by little, the techniques used to design swords were transferred to cutlery, which is why Japanese knives are so sharp! Each knife created by the brand is unique, so you can be sure of a prestigious product. Manufacturer Yoshihiro's motto is 一期一会. This could be translated as "every moment is a once-in-a-lifetime opportunity". That's why the brand strives to offer long-lasting knives whose performance will delight you for years to come, so you can enjoy every moment in the kitchen!
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