Yoshihiro 160mm Aoko Stain Resistant Steel Usuba Japanese Vegetable Knife, 6.5-Inch

Regular Price: $200.00

Special Price $129.99

Availability Out of stock



AOUS165MS

Regular Price: $200.00

Special Price $129.99

The inner core is forged of high carbon Blue Steel #2 and is sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 62-63, Blue Steel #2 is prized for its ability to form extremely sharp edges and its excellent edge retention.
Quantity 




  • Product Description
  • Reviews
  • Add Review

Details

 

The Nakiri is a traditional Japanese vegetable knife that is great to have, especially, if you are a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables sticking together by a thread. The inner core is forged of high carbon Blue Steel #2 and is sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 62-63, Blue Steel #2 is prized for its ability to form extremely sharp edges and its excellent edge retention. The stainless steel exterior provided by the cladding is non-corrosive and minimizes the level of maintenance required to care for the blade. The elegant hammered texture adds a visual accent but also eliminates friction and keeps food from sticking. The knife is complimented with a premium Western style Pakkawood handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. A protective sheath made out of magnolia wood called a Saya is included, which protects the knife and adds to its appearance when not in use.

Japanese knives should always be sharpened and honed on premium quality Japanese water stones. It is the best surface to sharpen and maintain the blade and also the best tool to preserve and take care of the high quality steel that it is made of. High Carbon steels are not stainless and will stain with use. Staining is normal and will not affect the performance of the blade or the food that you cut. However, if you wish to avoid staining, keep the blade dry as much as possible and apply a drop of Tsubaki knife oil to the blade before it is put away for storage. If stains develop, much of it can be removed by using a rust eraser. Hand wash with mild soap. Do not put in a dishwasher. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.

*This knife is not made to be used on hard objects such as Frozen food, bones, nutshells, and granite counter tops. When used on acidic foods (i.e. Lemons) it is recommended that the blade be immediately washed and dried.

Customer Reviews

Great Review by Monroe James
Quality
Price
Value
I use this knife professionally every day for cutting green onions. The edge cleans up perfectly with a touch from a diamond honer. Great value
Lacks Finishing Touches Review by Dideric
Quality
Price
Value
Was very excited for this knife. Even had called and spoken to one of the smiths prior to ordering. Received a blade with two spots of staining already present on the edge. The bolster was rough on the bottom and none of the edges were smoothed for comfortable rocking or pinch gripping. Not what I would expect from a blade of this price...
Thanks Review by Aaron peek
Quality
Price
Value
Just another great knife from Yoshi!!! Great customer service too.
Edge Retention and Sharpness is amazing Review by katayoun sabourmohajer
Quality
Price
Value
This knife is just beautiful. I looked around amazon for quite a long time for the best one withinn my budget.The texture made on this knife and the quality wood handle is my favorite part. Oh and ofcourse the way it performs is more that what I imagined. Edge retention and its sharpness( outo f the box) was superb. Yoshihiro is the way to go!
A very nice knife that has the best edge of blue steel with rust resistant sides. Review by Phil L.
Quality
Price
Value
I was very pleased with the product and the service. I was thrilled to find a blue steel knife with rust resistant sides. I would do business with this seller again.
A vege knife only, thin blade Review by C. Liu
Quality
Price
Value
The product is of good quality. But the knife blade is paper thin. Given the blue steel is brittle, It won't sustain the heavy use so I have to return it. Plus the advertisement shows a Saya cover, it is purposefully missing from my package. I am returning it.

Write Your Own Review

You're reviewing: Yoshihiro 160mm Aoko Stain Resistant Steel Usuba Japanese Vegetable Knife, 6.5-Inch

How do you rate this product? *

  1 star 2 stars 3 stars 4 stars 5 stars
Quality
Price
Value
  • Features

Related Products