Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their 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.
The Yoshihiro Hongasumi Blue Steel Ai-Deba Filet Japanese Knife is designed for carving and filleting fish, as well as some meat. A heavy knife with a single-edged blade, this chefs knife made of Blue Steel cuts easily through the flesh and meat of fish. A traditional Hongasumi means this knife is a higher quality Kasumi knife, or a knife that was forged by layering softer steel over a hard steel core. The hardness of the Blue Steel allows for superior sharpness and edge retention while the softness of the surrounding iron adds durability. The Ai-Deba has a very similar blade profile to the Deba but has a somewhat narrower blade and is thinner and lighter in weight. The thinner blade means that the Ai-Deba is better at slicing fish than the Deba, however is only recommended for filleting medium to small fish with softer bones.
One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Kama Usuba. The Kama Gata Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.