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A high-quality Yoshihiro blade for high-performance cutting!
Bevelled blade in San Maï structure: superposition of 3 layers of steel
Core in carbon-enriched Japanese White #2 Steel (approx. 1.05%)
Hardness of 61HRC on the Rockwell scale: excellent edge retention
White magnolia wood handle and buffalo horn bolster
Octagonal shape for ergonomic grip
Handcrafted in Japan - Unique knife
Carbon blade: requires careful maintenance
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Yoshihiro is a brand with over a century of history in Japan, this company benefits from a lineage of craftsmen who are descendants of highly skilled blacksmiths. These master blacksmiths were originally responsible for creating swords for warriors (from the 14ᵉ century onwards). Their ancestral skills were gradually passed on in the art of cutlery. This is why Yoshihiro Japanese knives are renowned for their excellent sharpness.
Each Yoshihiro knife is distinguished by its uniqueness, offering true prestige. The manufacturer's motto "一期一会" can be translated as "every moment is a once-in-a-lifetime opportunity", reflecting their commitment to offering long-lasting knives. These Japanese kitchen knives combine performance and longevity, allowing you to savor every moment spent cooking!
With its traditional style, this Sakimaru Takohiki knife is specially designed for cutting fish. It's ideal for working on generous pieces of tuna, provided you avoid bones. Its fine, razor-sharp blade easily penetrates the flesh without damaging it. With its length, this blade offers optimum comfort when working on large pieces.
This 27cm handcrafted Japanese knife features a beveled San Maï construction specially designed for right-handers. The blade features a high-grade carbon steel core, White #2 Steel (also known as Shirogami #2 or White Paper Steel #2), produced by Japan's internationally renowned Hitachi steelworks. Thanks to its high carbon content of 1.05%, this type of steel is popular for the manufacture of top-of-the-range knives in Japan. This high content gives the steel great hardness, enabling it to be sharpened with precision.
With a hardness of 61HRC on the Rockwell scale, the cutting edge is remarkable, offering clean, precise cuts every time. What's more, this hand-crafted knife benefits from superior sharpening, making it particularly razor-sharp.
To complete the San Maï structure, a layer of soft iron covers the core to protect it and balance its hardness. You can see the superimposition of the different layers along the cutting edge.
Finally, the logo on the blade has been meticulously engraved by an expert cutlery craftsman. So every Yoshihiro knife has its own authentic stamp.
The handle is made of white magnolia wood, renowned for its strength. It is octagonal in shape for comfortable use, especially when used for long periods. To complete the handle of your knife, a buffalo horn bolster is added (note that the marbling is unique to each piece).
This Japanese knife is oxidizable due to its carbon steel composition. It is therefore essential to clean it by hand, avoiding soaking. After washing, be sure to wipe thoroughly with a soft cloth to remove all traces of moisture.
It's important to note that, despite all precautions, a carbon steel blade will tend to change color over time. This is perfectly normal, as the knife is in constant contact with acidic foods and is also exposed to humidity in the ambient air.
To maintain the blade, apply mineral oil regularly.
Discover many Yoshihiro knives on KnifeLeader.eu!
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