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The ideal knife for thin slices of fish
White #2 Steel blade with 1.05% carbon + 1 layer of soft iron
Good edge retention + easy maintenance: strength -+60/61 HRC
Hand-engraved logo on cutting surface
White oval magnolia handle with black horn ferrule
Handcrafted in Japan: each knife is unique
Oxidizable carbon knife, requires careful maintenance
Several sizes available
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The knife:
This Yoshihiro JyosakuYanagiba knife is ideal for cutting sashimi, and generally preparing thin slices of fish or meat. An indispensable knife in Japan, its beveled blade (for right-handers) easily penetrates flesh without damaging it.
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 makes the steel stiffer, which in turn makes it sharper. As a result, the cutting edge is ultra-high-performance, for clean, precise cuts every time. This alloy is often used for top-of-the-range knives in Japan.
An additional layer of soft iron surrounds the White #2 Steel core.
The logo visible on the blade has been directly stamped by an expert craftsman. This is the case for every Yoshihiro knife!
A black buffalo horn ferrule joins the blade to the handle (it can be mottled, as it's a natural material). The handle is made of white magnolia wood. Its oval shape is pleasant in the hand. The burnt kanji on its surface adds a touch of originality.
With this knife, you're choosing a timeless model that will last you 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.
Manufacturer:
Japanese manufacturer Yoshihiro offers you high-performance kitchen knives that will stand you in good stead for a long time. The brand has been established for some one hundred years, and its craftsmen are descendants of highly skilled blacksmiths, who themselves produced the swords of warriors 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 durable knives whose performance will delight you for years to come, so you can enjoy every moment in the kitchen!
The different models :
This knife comes in several sizes. Here are the characteristics of each of them (blade length also includes the non-effective part, i.e. the piece that connects it to the handle):
- Blade 18cm (handle: 12.8cm; blade height: 2.8cm; blade thickness: 3mm; total length: 31cm; weight: 88g)
- Blade 21cm (handle: 13.1cm; blade height: 2.9cm; blade thickness: 3.5mm; overall length: 34.4cm; weight: 110g)
- Blade 24cm (handle: 14cm; blade height: 3.1cm; blade thickness: 3.5mm; overall length: 37.9cm; weight: 134g)
- Blade 27cm (handle: 14cm; blade height: 3.3cm; blade thickness: 3.8mm; overall length: 40.7cm; weight: 160g)
Discover the Japanese sharpening stones we offer, to always maintain a perfect edge on your knife!
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