Yoshihiro SVG-10 Semi-Stainless Steel Mirror Finished Yanagi Sushi Sashimi Japanese Knife Ebony Handle with Sterling Silver Ring

This Special Limited Edition VG-10 Semi-Stainless Steel Yanagi is forged VG-10 Semi-Stainless steel blade with HRC 62-63 combines exceptional sharpness and optimal edge retention with stain resistance. Excellent from intermediate level to top chefs. Lacquer coated magnolia wooden sheath provides odor and stain resistance with ease of cleaning. Comes ready to use out of the box. 100% handcrafted in Japan. Not mass produced.

The Yoshihiro 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. This special forged knife is a higher-quality knife is forged by layering softer steel over a hard VG-10 Stainless 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 VG-10 Semi-Stainless Steel Mirror Finished 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 Semi-Stainless steel lets these tradesmen create a thin, sharp cutting edge on the blade. With its handmade, Ebony wood with sterling silver ring handle, this knife is light and well balanced. This knife comes with a double water buffalo horn bolster, and a lacquered magnolia wood saya cover, which is easy to clean and resistant to stain and odor.

Care & Sharpening 

• Sharpening and honing should be done with only water whetstones
• Hand wash and dry only