Where to find yoshihiro carving?
When you looking for yoshihiro carving, you must consider not only the quality but also price and customer reviews. But among hundreds of product with different price range, choosing suitable yoshihiro carving is not an easy task. In this post, we show you how to find the right yoshihiro carving along with our top-rated reviews. Please check out our suggestions to find the best yoshihiro carving for you.
1. Yoshihiro VG10 16 Layer Hammered Damascus Gyuto Japanese Chefs Knife (8.25'' (210mm))
Feature
Gyuto Chef's Knife is the most versatile and essential of all chef knives perfect for dicing, slicing, and chopping fresh produce to carving a roast chicken straight from the oven.3 Layer construction with a VG-10 Japanese stainless steel center core with a HRC 60 for exceptional sharpness, edge retention, and durability with ease of sharpening.
An elegant 16 layer hammered outer steel is a stylish yet functional design eliminating friction and keeping food from sticking to the blade
A premium Mahogany wood handle with a full tang for a well balanced construction for seamless use.
Excellent for entry level chefs. Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100% handcrafted by skilled tradesmen in Japan. Not mass produced.
Description
Yoshihiro hammered Damascus knives have 16 layers of VG-10 Gold, a Japanese Super Steel. The knife Is stain-resistant and durable. The gusto is a Chef's knife. It is used to cut meat, fish and vegetables.2. Yoshihiro NSW 46 Layers Hammered Damascus Steel Japanese Petty Utility Knife 6 In Rosewood with Natural wood Saya Cover
Feature
Grade : NSW Hammered Damascus / Knife Type: Petty/Petite (Utility Chef's)KnifeSteel Type: 46 Layers VG-10 Hammered Damascus Stainless Steel
Blade: Double-Edged (50/50) / Blade Length: 6" (150mm)
Handle Material: Octagonal-Shaped Shitan Rosewood with Double Redwood Bolster
Hardness Rockwell C scale: 60 / Saya Cover: Natural Magnolia Saya Included
Description
Sometimes called a utility knife, the Petty is a smaller version of chefs knife but is bigger than a paring knife. The Petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a paring knife can take care of. The Petty will soon become the go to knife in your kitchen. The difference will be felt right away when a hand forged Japanese Petty knife of incomparable sharpness is used for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables to handling bigger tasks as a small chefs knife. A razor sharp Petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals.
Our Yoshihiro Nickel VG-10 Gold Hammered Damascus Petty Knife is forged with particular care to create a medium sized sturdy blade that can maneuver through both small and big jobs with finesse. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Forged and hammered with 46 layers of steel in the Damascus tradition with a Nickel VG-10 Gold Core, this knife is complimented with a traditional Japanese style handcrafted natural Shitan Rosewood handle with double redwood bolster. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.
3. Yoshihiro VG-10 46 Layers Hammered Damascus Sujihiki Japanese Slicer Knife (9.5'' (240mm) Rosewood Handle)
Feature
Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value.The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness.The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon.
From slicing filets of fish fresh from the fish monger 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.
Proudly made in Japan. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.
Perfect for both commercial kitchens or at home! Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
Description
Knife FeaturesBlade Material: VG-10 Stainless Steel
Edge Angle:Double Edged
Grade:Damascus
Handle Shape: Octagonal
HRC:60
Knife Style: Sujihiki
Saya Cover: Natural Magnolia Wood
Stain Resistant:Yes
Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value.
The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness.The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon.
From slicing filets of fish fresh from the fish monger 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.
This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Perfect for both commercial kitchens or at home! Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
4. Yoshihiro INOX Aus-10 Stain-Resistant Steel Ice Hardened Sujhiki Slicer Chef Knife (10.5'' (270mm))
Feature
INOX Aus-10 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. While very similar to AUS-8, the increased carbon content in AUS-10 Stainless Steel results in a knife with higher edge retention and durability. The quality of the steel together with its expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.One of the most essential knives a chef can have is a Japanese slicing knife known as a Sujihiki knife. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon.
From slicing filets of fish fresh from the fish monger 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. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Proudly made in Japan. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. This particular knife series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that will effortlessly cut through ingredients with very little abrasions to its surface. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
Description
Knife FeaturesBlade Material: INOX Aus-10 Stainless Steel
Edge Angle: Double Edged
Grade: INOX
Handle Shape: Western
Handle Material: Black Pakkawood
HRC:61
Knife Style: Sujihiki Slicer Knife
Saya Cover: None
Stain Resistant: Yes
INOX Aus-10 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. While very similar to AUS-8, the increased carbon content in AUS-10 Stainless Steel results in a knife with higher edge retention and durability. The quality of the steel together with its expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.
One of the most essential knives a chef can have is a Japanese slicing knife known as a Sujihiki knife. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon.
Proudly made in Japan. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. This particular knife series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that will effortlessly cut through ingredients with very little abrasions to its surface.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
5. Yoshihiro Hayate Inox Aus-8 Petty Japanese Chefs Knife Integrated Stainless Handle 6 Inch
Feature
A Petty knife can intricately carve vegetables and fruits for presentations and garnishes, performing just as well for bigger jobs such as preparing meals.Forged from a single piece of Japanese Inox Aus-8 High Carbon Stain-Resistant steel (HRC 60)
A traditional Japanese convex grind (Hamaguri-ba) that excels in sharpness, durability and ease of sharpening.
Integrated hollow stainless steel handle, molded for comfort and ribbed for safe grip, is welded directly onto the blade to make for a durable, long lasting knife that is also easy to clean and sanitary.
Handwash with mild cleanser; NSF Approved; Handmade by skilled tradesmen in Japan.
Description
Sometimes called a utility knife, the Petty is a smaller version of chefs knife but is bigger than a paring knife. The Petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a paring knife can take care of. A razor sharp Petty knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals. Our Yoshihiro Hayate Inox Aus-8 Petty Japanese Chefs Knife features a traditional Japanese convex grind (Hamaguri-ba). This is the same grind that was utilized in Japanese sword making and it excels in sharpness, durability and ease of sharpening. Forged from a single piece of high carbon Aus-8 stainless steel, this knife is complemented by an integrated hollow stainless steel handle that is molded for comfort and ribbed for safe grip. It is welded directly onto the blade to make for a durable, long lasting knife that is also easy to clean and sanitary.6. Yoshihiro Cutlery NSW Hammered Damascus Gyuto Knife, 8.2-Inch
Feature
The VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value.[[TRADITIONAL GYUTO STYLE] The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife.
The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.
[46 LAYERS DAMASCUS VG-10] Proudly made in Japan and forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core.
[HAMMERED TEXTURE] The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.
[ERGONOMIC OCTAGONAL WA-HANDLE] This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.
[INCLUDED SAYA KNIFE COVER] A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.
[WHETSTONE RECOMMENDED] Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones.
[CARE & HANDLING] Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
From dicing, slicing, and chopping fresh produce from a farmer's 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.
Description
NSW Hammered Damascus Series
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Yoshihiro NSW Hammered Damascus Series
The most versatile and essential of all knives a cook can have is a Japanese chef's knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools to make every meal into something special. From dicing, slicing, and chopping fresh produce 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. Our Nickel VG-10 Gold Hammered Damascus Gyuto Chef Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping. Forged and hammered with 46 layers of steel in the Damascus tradition with a Nickel VG-10 Gold Core, this knife is complimented with a traditional Japanese style handcrafted natural Magnolia handle affixed with a Water Buffalo horn bolster. A protective wooden sheath called a "Saya" is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art. Available in 7-inch, 8.2- inch, and 9.5-inch with a limited lifetime warranty.
Highlights
- High Carbon Nickel VG-10 Gold Core a superior Japanese steel renowned for the retention of its edge
- Double-Bevel blade that is sharpened to 15 degrees, sharper than even most Japanese blades that are usually sharpened to 16 degree angles, and European blades that are traditionally sharpened to 20 to 22 degrees
- Hand forged and clad with 46 layers of Damascus stainless steel that is non-corrosive and low maintenance
- Handcrafted natural magnolia handle affixed with a Water Buffalo horn bolster that ergonomically fits in hand for comfort and long use
- Hammered ("Tsuchime") finish creates cavities that reduce friction and prevent food from sticking to the blade
- A Rockwell hardness that measures to a rating of 60
- A protective wooden sheath called a "Saya" is included, which protects the knife and adds to its appearance when not in use.
- Completely handmade by master artisans in the Japanese city of Sakai creating a unique knife that is a work of art
- For best care: hand wash and dry
Master Artisans (Blacksmith)
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Features
The ancient traditions of Japanese sword making live on in the hands of Yoshihiro master artisans creating handcrafted knives with the best materials. Forging together 46 layers of Damascus steel with with a Nickel VG-10 Gold high-carbon steel core, our knives are hammered to create a finish known as ("Tsuchime"), which is as elegant as it is functional, preventing food from sticking to the blade. Handcrafted natural magnolia wood is beautifully polished and hand attached in the traditional Japanese style of the blade. A bolster made of Water Buffalo horn is affixed between the handle and blade. Beautifully polished, color and shade may vary.
Tsuchime which is Japanese for "hammered" is the hand hammered finish that creates a beautiful pattern that functions as a traditional form of granton indentations which prevents the sticking of food to the sides of the knife. The ancient art of Damascus layering creates beautiful patterns with the added benefit of 46 layers of stainless steel exterior, that protect a high carbon Nickel VG-10 Gold inner core
Master Artisans (Sharpener)
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About Yoshihiro knife
Every Yoshihiro knife is handmade and forged by our master artisans with decades of experience in the Japanese city of Sakai using the best materials and ancient time honored traditions of Japanese sword making
Sharpening recommendations: For professional Japanese knife sharpening, knives can be sent to our Yoshihiro Cutlery store.
7. Yoshihiro Mizu Yaki Black Finish Blue steel Kurouchi Sujihiki Slicer Chef knife with Rosewood (10.5 IN, Regular)
Feature
Grade: Mizu Yaki Kurouchi / Knife Type: Sujihiki (Slicer Sushi Sashimi )KnifeSteel Type: Aoko Blue High Carbon Steel (Not Stainless)
Blade: Double-Edged (50/50) / Blade Length: Available in 10.5" (270mm)
BOLSTER: Double Ebony wood / Handle Material: Shitan Rosewood Handle
Hardness Rockwell C scale: 62-63 Saya: Not Included
Description
Our handmade Yoshihiro Mizu Yaki Blue Steel Kurouchi Sujihiki Slicer knives are at the top of its class in performance. Mizu Yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing 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 knives. This unique style of forging offers an unpolished rustic finish. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention.
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. One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. From slicing filets of fish fresh from the fish monger 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. Yoshihiro Sujihiki slicing knives are perfect for table-side carving during holidays and special occasions. *This Kurouchi Sujihiki Slicer knife does not fit with our Saya(Wooden Sheath)
8. Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Gyuto Chefs Knife Premium Ebony Handle with Sterling Silver Ring Nuri Saya Cover (10.5 IN)
Feature
ZDP-189 super high carbon Japanese Stainless steel core for maximum cutting performance and edge retention (HRC 66-67)Gyuto Japanese Chef's Knife are perfect for dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven.
ZDP-189 core clad in softer stainless steel for added durability and ease of maintenance
Japanese Non-toxic lacquer coating Nuri Saya Cover Included. Ambidextrous Octagonal Premium Ebony wood handle for both right and left handed chefs
Handwash with mild cleanser; Handmade by skilled tradesmen in Japan
Description
Our Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Gyuto is a state of the art Handcrafted Japanese Chefs knife. ZDP-189 is a high carbon steel that sits at the forefront of next generation steel developed in Japan to maximize cutting performance and edge retention like no other before it. With a HRC scale of 66-67, this knife will make and keep its superior edge for an extreme period of time. It is perfect for those professionals who have daily high-volume prep work for extended hours. The ZDP-189 core is clad with a softer stainless steel to add to its durability and ease of maintenance, and comes complimented with a traditional Japanese style Premium double ironwood bolstered Premium ebony handle with Sterling Silver ring equipped with a protective wooden sheath called a "Saya," which is easy to clean and resistant to stain and odor. Hand wash with mild cleanser; Handmade by skilled tradesmen in Japan.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. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. 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.
9. Yoshihiro INOX Stain-Resistant Steel Ice Hardened Gyuto Chefs Knife (8.25" (210mm))
Feature
INOX Aus-8 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. The craftsmanship on the blade is impeccable with attention to detail that only hands on work can provide. The quality of the steel together with its' expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.
Proudly made in Japan. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. This particular knife series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that will effortlessly cut through ingredients with very little abrasions to its surface. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef's knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer's 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.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
Description
Knife FeaturesBlade Material: INOX Aus-8 Stainless Steel
Edge Angle: Double Edged
Grade: INOX
Handle Shape: Western
Handle Material: Black Pakkawood
HRC:60
Knife Style: Gyuto Chefs Knife
Saya Cover: None
Stain Resistant: Yes
INOX Aus-8 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. The craftsmanship on the blade is impeccable with attention to detail that only hands on work can provide. The quality of the steel together with its' expert craftsmanship makes this a professional quality chefs knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.
The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.
Proudly made in Japan. This knife is complimented with a premium Western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use. This particular knife series emphasizes a superior cutting edge by utilizing an exceptionally thin blade design that will effortlessly cut through ingredients with very little abrasions to its surface. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
10. YOSHIHIRO Ice Hardened High Carbon Stainless Steel Wa Sujihiki (Slicer) Japanese Sushi Sashimi Chef Knife 10.5" (270mm)
Feature
Grade : Ice Hardened High Carbon Stainless Steel / Knife Type: Sujihiki (Slicing Knife)Steel Type : Aus-8 Stain Resistance Steel
Blade: Double-Edged / Blade Length: 10.5" (270mm)
BOLSTER: Double Redwood (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Shaped Rosewood
Hardness Rockwell C scale: 60 / Saya Cover : Lacquered Magonlia wooden Saya Included
Description
One of the most essential knives a chef and a cook can have is a Japanese slicing knife known as a Sujihiki knife. Using the best ingredients requires the right tools. From slicing filets of fish fresh from the fish monger 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. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon. Yoshihiro Ice Hardened Stainless Steel Sujihiki slicing knives are perfect for table side carving during holidays and special occasions. the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.Our Yoshihiro Ice Hardened Stainless Steel Wa Sujihiki slicing knife is forged with a combination of the traditional styles of Japanese and Western slicing knives, with a long straight blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredients freshness. Our Wa Sujihiki knife is forged from a single piece of ice hardened Aus-8 stainless steel. Ice Hardening is a process where steel is quenched in temperatures below sub zero that helps draw out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. This knife is complimented with a traditional Japanese style handcrafted octagonal premium rosewood handle affixed with a double redwood bolster. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.
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