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The ideal knife for thin slices of fish
27cm White #2 Steel 1.05% carbon blade + soft iron on top
Edge that holds and sharpens well: strength -+60/61 HRC
Hand-engraved logo on cutting surface, with punch
White magnolia handle - D-shape with black ferrule
Handcrafted in Japan: each knife is unique
Oxidizable carbon knife, requires careful maintenance
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The manufacturer:
Yoshihiro offers efficient kitchen knives that will last a lifetime. The brand has been established for over a century, and its craftsmen are the descendants of highly skilled blacksmiths, who themselves produced the swords of ancient warriors (the know-how could even be traced back to the 14th century).
Over the years, the techniques used to design swords have been applied 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 durable knives whose performance will delight you for years to come, so you can enjoy every moment in the kitchen!
The knife :
This yanagiba kiritsuke Yoshihiro Jyosaku knife is ideal for cutting sashimi, and generally preparing thin slices of fish or meat. Its bevelled blade (for right-handers) easily penetrates flesh without damaging it. Its original shape makes it look like a katana, for even more authenticity.
The blade features a carbon core, White #2 Steel. This alloy, produced by the Hitachi steel mills (supplier of steel to many renowned Japanese manufacturers), has a carbon content of 1.05%. This level 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. This alloy is often used for top-of-the-range knives in Japan.
An additional layer of soft iron then surrounds the White #2 Steel core.
The logo visible on the blade has been directly engraved by an expert craftsman. This is the case for every Yoshihiro knife!
A black buffalo horn ferrule joins the blade to the handle (it may be mottled, as it's a natural material, depending on the model). The effective part of the handle is made of white magnolia wood, featuring beautiful burnt kanji. Its oval shape is pleasant to hold.
With this knife, you're choosing a timeless model that will be with you for a long time, while adding exoticism to your equipment.
Care and maintenance :
Note that the blade is sensitive to oxidation. The knife should therefore be washed by hand, without soaking it in the sink. 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 a normal evolution of the alloy (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.
Discover all the Yoshihiro knives we have to offer!
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