Knife Features
→ Blade Material: Mirror-Polished Blue Steel #1 Carbon Steel
→Edge Angle: Single Edged
→Grade: Aonamiuchi
→Maintain Shape: Octagonal
→Maintain Material: Ebony
→HRC:63-64
→Knife Style: Sakimaru Takobiki Sashimi Knife
→Stain Resistant: No
→Saya Cover: Magnolia Saya Knife Cover
Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with strange skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create beautiful wave like patterns. Namiuchi means wave forged, and our master artisans blend aesthetics with the very best quality materials and craftsmanship.
Handcrafted in Japan with traditional techniques, our Takobiki has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, due to this fact not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its differently vulnerable edges.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Maintain that may be 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.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing will have to 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. Carbon steel can oxidize if not properly maintained. Keep dry and oil ceaselessly to prevent oxidation.
Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with strange skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create beautiful wave like patterns. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty. Namiuchi means wave forged, and our master artisans blend aesthetics with the very best quality materials and craftsmanship.
The Takobiki is a long slicing knife that used to be designed to slice paper-thin slices of fish for sashimi and its blunt sharp tip is useful for cutting the long tentacles of the octopus. The Takobiki is narrower and thinner than a Yanagi because of this it is lighter but is also more delicate to use. The Takobiki has a flatter blade profile compared to the Yanagi and can slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.
Handcrafted in Japan with traditional techniques, our Takobiki has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, due to this fact not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its differently vulnerable edges.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Maintain that may be 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. 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 will have to 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. Carbon steel can oxidize if not properly maintained. Keep dry and oil ceaselessly to prevent oxidation.
