Yoshihiro Hongasumi VG Stainless Steel Yanagi Sushi Sashimi Japanese Knife Rosewood Handle with Toishi Sharpening Whetstone 1000 Grit 2pc Set

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日本製 Made in Japan
$330.00 $259.99 SALE
Product Code: YCVGYA240SH
Availability

In Stock

日本製 Made in Japan

Add-on Options:

Whetstone Size: 8″x3″x1″ without wooden base

Perfect gift! Kitchen knife with Stone set. This Yanagi delivers Hongasumi grade high carbon steel sharpness and edge retention with stainless steel durability and ease of care. Exceptionally forged VG Stainless steel blade with HRC 62-63 combines exceptional sharpness and optimal edge retention with stain resistance. The best knives require special care and consideration. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the the high quality steel that it is made of.

Description

 

  • Hongasumi Yanagi Sashimi knife with V Gold 10 stainless steel blade with Toishi Whetstone Knife Sharpening Stone #1000
  • Yanagi: VG-10 Stain Resistance Steel/ Single-edged blade / Handmade rosewood, D-shaped handle
  • Whetstone: Toishi Sharpening Stone #1000 Arato
  • Handcrafted in Japan
  •  

    The Yoshihiro Hongasumi VG-10 Yanagi Sashimi Japanese Knife is designed specifically for sashimi and sushi chefs. With its single-edged blade, this chef’s knife, made of VG-10, thinly slices through the skin and flesh of a fish with ease and without compromising the taste and quality of the structure-unlike other knives which can damage the cell walls and alter the feel and taste. Traditional yanagi knives leave the fish smooth, shiny, and fresh. A hongasumi knife, this knife is a higher-quality kasumi knife-or a knife that was forged by layering softer steel over a hard steel core. The hard steel of the VG-10 allows for a superior sharpness and edge retention while the softer, surrounding steel adds durability.

    Hand crafted in Japan with traditional techniques, the Yoshihiro Hongasumi VG-10 Yanagi Sashimi Japanese Knife has a completely flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the VG-10 stainless steel lets these tradesmen create a thin, sharp cutting edge on the blade. With its handmade, rosewood, D-shaped handle, this knife is light and well balanced. This knife comes with a shitan bolster, and a lacquered magnolia wood saya cover, which is easy to clean and resistant to stain and odor.

    The best knives require special care and consideration. The steel of a knife from Yoshihiro Cutlery was forged with careful attention by master craftsman heated and quenched through many laborious steps. The final product being a steel that is of the appropriate hardness with enough elasticity for inner structural integrity. A key component of knife care is knife sharpening. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the the high quality steel that it is made of. Yoshihiro Toishi Whetstones are much larger than ordinary Japanese whetstones which help to sharpen more evenly. The wideness of the stone which measures 3 inches across gives more surface area to accurately sharpen longer blades, and at 1 inch in height has enough material to provide years of use. Weighing over 2 pounds with a sturdy wooden base attached on the bottom, our stones are also more stationary and less prone to slipping making for a safer sharpening experience.

    *A #1000 grit (“Arato” Coarse) stone is best used for repairing damaged and very dull knives. The stone is abrasive which takes off a lot of material for refashioning a dull edge.

    On Knife Care & Sharpening: If this is your first time purchasing a handcrafted Japanese knife, please take a moment to learn about the care that these blades require. With a little love and care, these knives are capable of providing years, if not decades of enjoyment. Click here for a better understanding of what it takes to care for Japanese handcrafted knives.

    Additional information

    Grade

    Hongasumi

    Knife Style

    Yanagi

    Bolster Material

    Water Buffalo Horn (color varies)

    Handle Shape

    D-Shaped

    Handle Material

    Shitan Rosewood

    Edge Angle

    Single Edged

    HRC

    62-63

    Saya Cover

    Lacquered Magnolia Wood

    Stain Resistant

    Yes

    Blade Material

    VG-10

    Set

    2pcs

    Stone Grit Size

    1000

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