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Yoshihiro Blue Steel Super 25% OFF Kurouchi Sujihiki Ch Kiritsuke Slicer Kurouchi,Steel,Kiritsuke,$188,Home Kitchen , Kitchen Dining , Cutlery Knife Accessories,Ch,/herotheism1283864.html,Sujihiki,Yoshihiro,Blue,Slicer,Super,jayaabadimakmurjkt.com Kurouchi,Steel,Kiritsuke,$188,Home Kitchen , Kitchen Dining , Cutlery Knife Accessories,Ch,/herotheism1283864.html,Sujihiki,Yoshihiro,Blue,Slicer,Super,jayaabadimakmurjkt.com $188 Yoshihiro Blue Steel Super Kurouchi Sujihiki Kiritsuke Slicer Ch Home Kitchen Kitchen Dining Cutlery Knife Accessories $188 Yoshihiro Blue Steel Super Kurouchi Sujihiki Kiritsuke Slicer Ch Home Kitchen Kitchen Dining Cutlery Knife Accessories Yoshihiro Blue Steel Super 25% OFF Kurouchi Sujihiki Ch Kiritsuke Slicer
→ Blade Material: Blue Steel Super
→Edge Angle: Double Edged
→Grade: Mizu Yaki Kurouchi
→Handle Shape: Octagonal
→Handle Material: Rosewood
→Knife Style: Sujihiki Kiritsuke Slicer Knife
→Saya Cover: Optional Lacquered Magnolia Saya Knife Cover
→Stain Resistant: No
Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.
The Sujihiki Kiritsuke is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. The Sujihiki Kiritsuke has a sword-tip that helps balance the weight of the knife and is recommended for chefs who are interested in a Sujihiki but prefer a slightly heftier knife.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.