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Detailed review of Yoshihiro Hongasumi White Steel Black Hammered Forged Yanagi Sashimi Knife 9.5″ with Nuri Saya Cover:
– KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE* RECOMMEND FOR PROFESSIONAL ONLY*
– Forged from Japanese White High Carbon Steel #2 with HRC 63. Will become extremely sharp with whetstone sharpening.
– Features a unique hammered texture with a black Forged appearance that provides for an elegant look with optimal performance.
– Equipped with a handcrafted Rosewood handle with double bolster that makes for a light and well balanced construction, allowing easy maneuverability and seamless use.
– Excellent for beginner level chefs. Lacquered Magnolia wood knife sheath, knife oil, and rust eraser included. Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100% handcrafted in Japan. Not mass produced.
Product description Yoshihiro Hongasumi White Steel Black Hammered Forged Yanagi Sashimi Knife 9.5″ with Nuri Saya Cover:
Size:9.5 IN
Our handmade Yoshihiro Hongasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 63, is forged with iron to create beautiful mist patterns called Hongasumi on the back side of the blade.
Our Yoshihiro Hongasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rosewood handle affixed with double bolster, and a protective lacquer coated wooden sheath called a Nuri Saya, which adds to its appearance when not in use. The Black Forged “Kurouchi” finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. “Kurouchi” translates as Black Forged, which is a traditional Japanese method of crafting high carbon knives. The hammered texture of the blade eliminates friction and prevents ingredients from sticking to the blade.
The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
For filleting fish, Debas are thick, stout knives traditionally used in Japan. The knife is designed to shine in the preparation of fish although some users adapt the edge of these knives to other kitchen tasks like parting out poultry or to be used as a vegetable cleaver. Buyers should have some familiarity with all the uses and maintenance practices of single bevel knives to completely experience most debas. There are some “Western Debas” which are earth on both sides. These knives are designed to manage very heavy tasks like carving chickens or gourds.
This Deba knife is designed for the exact same uses as a traditional one, such as cutting through toughened places and bones of medium-sized fish. Additionally, it functions well with meat, poultry, and vegetables. The knife is genuine as it had been made in Japan and hand forged in Seki City. Sekiryu Corporation of Japan, the manufacturer is well respected as a leading Japanese knife manufacturing company. It’s dishwasher- safe, stain free, and resistant.
Quality
Although they may cost a little bit more, the most effective cleavers will probably be made to last an entire lifetime. Some will have extensive guarantees with the lifetime warranty that is occasional. Because you won’t have to replace it, it is worth spending the extra cash on any of these Chinese cleavers.
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Comfort
Do not forget to read reviews about the Chinese cleavers you are considering to figure out which ones are the most comfy. Cleavers are hefty and should feel sound, but you don’t need it to be too heavy where it becomes uncomfortable to make use of. The top choices are going to have business, simple to grasp and comfortable handle which is ergonomic in design.
Washing Directions
Now that there is a better thought of what the best knives that are Deba must provide, you must be ready to generate a decision. Consider whether you want a traditional metal blade or prefer a ceramic one, whether you need your funds, as well as a traditional Japanese Deba knife. Then, return to the list and see which option best fits your needs.
