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The ideal knife for thin slices of fish
24cm White #2 Steel blade with 1.05% carbon + 1 layer of soft iron
Easy-care, long-lasting cutting edge: strength -+60/61 HRC
Hand-engraved logo on cutting surface
Traditional D-shaped white magnolia handle with horn ferrule
Handcrafted in Japan: each knife is unique
Oxidizable carbon knife, requires careful maintenance
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Japanese manufacturer Yoshihiro offers you high-performance kitchen knives for long-term use.
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!
This 24cm 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.
It features a carbon steel blade, White #2 Steel. This type of steel is used extensively in high-end Japanese knives. This alloy, produced by the Hitachi steel mills (steel suppliers 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.
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 buffalo horn ferrule links the blade to the handle (which may be marbled). 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 last you a long time, while adding exoticism to your 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.
Discover the Japanese whetstones we offer for knife maintenance!
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