Our handmade Yoshihiro Mizu Yaki Blue High Carbon Steel Suminagashi Kurouchi Santoku Multipurpose Chefs knife are unparalleled in their performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Exemplifying the most intricate techniques of forging, layering, and hammering, Kurouchi translates as Black Forged and is a traditional Japanese method of crafting high carbon knife. This unique style of forging offers an unpolished rustic finish.
Blue High Carbon Steel #2 with a hardness on the Rockwell scale of 62-63 is considered to be the top of its class in high carbon steel metallurgy. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening. It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. Mizu Yaki Blue Steel Suminagashi Santoku knives are complimented with a traditional Japanese style handcrafted Shitan rosewood handle with Shitan bolster equipped with a protective wooden sheath called a “Saya,” which protects the knife and adds to its appearance when not in use. This specific Saya included with the knife is brush coated with non-toxic lacquer coating made from organic tree saps in Japan.
The most versatile and one of the most popular knives that a cook can have today is a Santoku knife. The Santoku knife is a Japanese all-purpose knife with a round tip. The blade is shorter and thinner, making it perfect for home cooking. Santoku literally mean three virtues, and can be used for meat, fish, and vegetables. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. 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 high quality steel that it is made of.
KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE* RECOMMEND FOR PROFESSIONAL ONLY*