Yoshihiro Blue Steel Super Nakiri Vegetable Chefs Knife with Stainless Steel Cladding and Rosewood HandleProduct Code: ASWANA165SH
Saya Knife Cover Recommended with Knife
Yoshihiro Super Blue Steel Clad Nakiri Chefs Knife is made using the highest grade high carbon steel and has been forged and sharpened into a beautiful piece of cutlery by our master craftsmen. Its hardness and edge retention outclasses both White Steel #1 and #2 and even Blue Steel #1 and #2. In the hands of an experienced chef, this work will be cherished and enjoyed in the kitchen for many years to come.
Super Blue Steel is the most recent addition to the high carbon steel family. The most familiar of the high carbon steels is the white and blue steel #1 and #2 which are ranked by their hardness and wear resistance levels. Ranked starting from the best the list goes Blue steel #1, Blue steel #2, White steel #1, and White steel #2. Super Blue Steel ranks above all of these with an HRC level of 65-66 and a wear resistance that outclasses Blue Steel #1.
In the hands of master craftsmen the steel can be forged and sharpened into a world class knife that boasts top class sharpness and edge retention. The extremely sharp blade will allow for the most accurate of cuts to be made with consistency and with ease. Furthermore the blade has the ability to perform at that level for an extremely long period of time because of its high wear resistance.
The Yoshihiro Super Blue Steel Clad Nakiri is clad in 2 layers of full stainless steel that provides durability and protection without sacrificing its sharp cutting edge. The blade edge, where the Super Blue Steel is exposed, can patina with use but preventive measures using tsubaki knife oil and removal methods using rust erasers are available.
One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.
The knife comes complimented with a handcrafted octagonal rosewood handle which is comfortable for both left and right handed users. A lacquered magnolia wood Saya cover comes together with the knife for easy and safe storage.
|Grade||Aogami Super Stainless Clad||Bolster Material||Ebony
|Stain Resistant||Yes, except along the knife's edge||Handle Shape||Octagonal
|Blade Material||Blue Steel Super||Saya Cover||Optional|
|Edge Angle||Double Edged|