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Opt for Japanese craftsmanship and enjoy your daily cuts
Bevelled blade White #2 Steel 1. 05% carbon steel
Hardness -+60/61 HRC - Long-lasting, easy-to-maintain cutting edge
1 layer of soft iron over the core - Superior sharpness
Octagonal white magnolia handle + buffalo horn ferrule
Unique knife - Handcrafted in Japan
Requires careful maintenance - Oxidizable knife
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Looking for high-performance, long-lasting equipment? You can opt for Yoshihiro quality! The brand has been established in Japan for some one hundred years, and the craftsmen who work there are the descendants of highly skilled blacksmiths, who themselves produced the swords of the warriors of the time (the know-how can be traced back to the 14th century). Little by little, the expertise used to create swords was transferred to the cutlery industry, which is why Japanese knives are so sharp!
Each knife created by the brand is unique: prestige guaranteed! The manufacturer's motto is: 一期一会. This could be translated as "every moment is a once-in-a-lifetime opportunity". That's why it's dedicated to offering long-lasting knives whose performance will delight you for years to come, so you can enjoy every moment in the kitchen!
This 21cmYanagiba knife features a beveled San Mai blade (for right-handers) with a core of White #2 Steel. This alloy, produced by Hitachi steelworks (Japan's most renowned steel supplier), has a carbon content of 1.05%. This type of steel is widely used for top-of-the-range Japanese knives. This carbon content makes the steel stiffer, which in turn enables it to be sharpened more thoroughly. As a result, the cutting edge is sharply defined, for clean, precise cuts every time. What's more, this Yoshihiro knife benefits from superior sharpening, making it particularly sharp.
A layer of soft iron has been added on top of the White #2 Steel core.
It's important to note that due to its carbon nature, the knife 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 change color over time, no matter how careful you are. 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, to maintain it.
A buffalo horn ferrule forms the link between the blade and the handle (note that the ferrule may be mottled, which will differ from knife to knife). The handle is made of white magnolia wood. It has an original octagonal shape.
Finally, the logo visible on the blade has been directly engraved by an expert craftsman. Each Yoshihiro knife therefore bears an undeniable stamp.
Equip yourself with a Sharpening stone to maintain your knife!
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