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A versatile knife ideal for caring for your fish
Thick 18cm White #2 Steel blade (1.05% carbon) + 1 layer of soft iron
Hand-engraved Japanese characters on blade
Long-lasting, easy-to-maintain edge: hardness -+60/61 HRC
Traditional D-shaped white magnolia handle + horn ferrule
Handcrafted in Japan: each knife is unique
Oxidizable carbon knife, requires careful maintenance
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This Mioroshi Yoshihiro Jyosaku 18cm knife is a versatile model that is particularly recommended for cutting fish. It features a thick blade (0.5cm at its widest), similar to a Deba but more elongated. You can use it to slice the head of fish, but also to make beautiful sashimi thanks to its bevelled cutting surface (for right-handers).
The blade is made of carbon steel, White #2 Steel. This alloy is often used for high-end Japanese knives. Produced by Hitachi steel mills (steel supplier to many manufacturers there), it has a carbon content of 1.05%. This makes the steel stiffer, which in turn enables it to be sharpened more intensively. As a result, the cutting edge is ultra-high-performance, for clean, precise cuts every time.
An additional layer of soft iron surrounds the aforementioned 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 (which can be marbled) links the blade to the handle. The handle is made of white magnolia wood. Its traditional D-shape fits perfectly into your palm, guaranteeing pleasant use every time.
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.
A few words on the origins...
The manufacturer Yoshihiro offers you efficient kitchen knives that will accompany you over the long term.
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 durable knives whose performance will delight you for years to come, so you can enjoy every moment in the kitchen!
The choice of Japanese knives awaits you on KnifeLeader!
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