Honyaki knives are forged according to the traditional methods used in ancient Japanese sword making. Our Honyaki knives are made of the highest quality steel forged by our master artisans of incomparable skill some of which have over 50 years of experience. Each knife is handmade by our master knifesmiths, hammered and forged in the traditional art of sword making, A single piece of White Steel #2 with a hardness on the Rockwell scale of 64 to 65, is heated in hearths that reach temperatures in the thousands and then quenched in cool water for hardness creating knives of the highest caliber, blending aesthetics and performance. Honyaki(or "true forged") knives are prized by professional chefs for their superior cutting edge and blade hardness. Every one of our Honyaki knives are pieces of art, the finest steel that is beautifully polished with wooden handles that are handcrafted with assorted types of wood of the highest quality. Japanese knives such as these are single bevel(sharpened on one side), which cut through ingredients effortlessly, preserving the ingredient's flavor and texture for the best taste and presentation of culinary artistry. We recommend these knives for experienced and highly skilled chefs.
Suminagashi means "floating ink" and refers to the marbled patterns that are forged by our master artisans. Suminagashi knives are made using the most intricate techniques of forging, layering, and hammering of carbon steel and iron to create the most exquisite of finishes. Exemplifying the art of Japanese knife making, "Aoko" Blue Steel #1 with a hardness on the Rockwell scale of 64, is forged with iron to create the most elaborate of finishes. Forged with the best materials, a beautiful wave like marbled pattern extends from the tip to the heel. With every sharpening new patterns are unveiled. Only the most skilled artisans can forge together these different metals in puzzle piece formations to create knives such as these of the highest and quality and performance. We recommend these knives for experienced and highly skilled chefs.
Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. "Aoko" Blue Steel #1 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create beautiful wave like patterns. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty. Namiuchi means "wave forged", and our master artisans blend aesthetics with the highest quality materials and and craftsmanship.
Ginsan ko knives incorporate traditional methods of knife making with modern metallurgy. Ginsan Ko is a breakthrough in the incorporation of highest quality high carbon steel and stain resistant metallic elements. Premium steels are forged together by our master artisans to create traditional Japanese blades that are stain resistant. With a hardness on the Rockwell scale of 62-63, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties. These knives can provide ease of mind in high paced environments. We recommend these knives for experienced and highly skilled chefs. -ko incorporates the traditional methods of knife making with modern metallurgy. The steel core and soft iron are both stain resistant due to the added chromium. This combination creates a Japanese knife that has excellent sharpness and strong rust resistance. Recommended for professional chefs*
Hongasumi knives are constructed by forging together high carbon steel and iron by our master artisans to create high quality knives that are indispensable in there craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful "mist" patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail. These knives offer exceptional performance with exceptional value. The professional quality of these knives compliment experienced and highly skilled chefs.
Kasumi knives are handcrafted blending high carbon steel and iron. Our Kasumi knives are forged together from high quality materials by our master artisans using traditional methods offering unparalleled performance and value. White Steel #2 with a hardness on the Rockwell scale of 62, is forged with iron to create beautiful "mist" patterns called "Kasumi". Our Yoshihiro Kasumi knives are incomaparable in their craftsmanship and performance. They offer the experience of traditional Japanese Knives to everyone from the home cook to the professional chef.
Handcrafted by our artisans, our Kurouchi knives offer a double beveled edge that is sharpened on both sides. Kurouchi translates as "Black Forged" and is a traditional Japanese method of crafting high carbon knives that are stain resistant. This unique style of forging offers stain resistance in the form of an unpolished rustic finish. With a hardness on the Rockwell scale of 62, the inner core of Blue Steel #2 is prized for its high edge retention, sandwiched in the traditional method of "Warikomi" between two layers of high carbon White Steel. Our handcrafted Kurouchi knives are forged using high carbon steels with "Shitan" Rosewood handles, and are a rare blend of craftsmanship and extraordinary value.
Our Damascus knives are made using the authentic ancient method of Damascus layering with traditional Japanese knife making by our artisans. Our Damascus knives are available with inner cores of Nickel VG-10 Gold Steel and VG-10 Steel, respectively. With alternating laminations of exquisite Damascus stainless steel ranging from 16, 33, and 46 layers, and available in smooth or hammered "Tsuchime", our hammered Damascus knives are of the highest quality. They offer exceptional quality and performance for the home cook to professional chef.
Yoshihiro Inox knives are high carbon stain resistant steel knives that offer professional quality and value. Our Inox stain resistant knives glide through food and are indispensable in a professional kitchen or at home. Forged and handcrafted by Yoshihiro master artisans, every knife is made with the ultimate attention to detail, polishing and sharpening the high carbon stainless steel Inox blades that are as equally sturdy as they are thin, to finely cut through food with laser like precision. Inox is short for "Inoxydable" the French term for stainless steel, and our Inox knives are made of Aus-10 stain resistant high carbon steel with the added elements of vanadium, chromium and molybdenum for additional and superior edge retention. Forged from a single piece of high carbon steel and complimented with a premium Western style high-grade composite wood handles.
Powdered Daisu Steel knives have a center core of hard steel sandwiched between iron. These knives have strong wear and tear and are relatively easy to maintain. With a hardness on the Rockwell scale of 62-63, which is higher than most stainless steel knives, these knives will remain sharper for a longer period of time. These knives are perfect for those who want the sharpness of a high carbon steel knife with low maintenance..
Virgin High Carbon Steel
Our handcrafted Yoshihiro Virgin High Carbon Steel knives are forged from a single piece of "Hagane", which is a Japanese high carbon steel and is referred to as virgin due to it having very few impurities. High carbon steel is prized by chefs because if its hardness on the Rockwell scale of 61, and its edge retention. It is also highly regarded for its ease in sharpening and its durability. Our Virgin High Carbon Steel knives are made of highest quality carbon steel. Prized by professional chefs for their edge retention and performance, these knives are of incomparable value. With proper care these knives will provide endless satisfaction. Handcrafted by our artisans, these knives are recommended for professional chefs.
Gold Our Gold Steel VG 1 knives are forged by our artisans to offer stain resistance and high performance knives at a great value. Our handcrafted Yoshihiro Gold Steel knives have an inner core made of high carbon VG-1 steel sandwiched in the traditional method of "Warikomi" between two layers of stainless steel. With a hardness on the Rockwell scale of 60, the inner core of VG-1 is prized for its high edge retention with a stainless steel exterior that is non corrosive and requires low maintenance These high quality knives are a perfect fit for the home cook to the professional chef.
Molybdenum knives are a form of stain resistant knives that are reinforced with the element of Molybdenum, which helps create a high carbon stainless steel. They offer high quality stain resistance and exceptional value. Forged from a single piece of high carbon Aus-8 stainless steel, fortified and strengthened with the element of Molybdenum for superior edge retention and stain resistance. In the hands of our artisans, molybdenum knives achieve new heights of quality and value for the home cook to professional chef..