Yoshihiro Aonamiuchi Blue Steel #1 Kiritsuke Multipurpose Chef Knife (11.8" (300mm), Ebony Handle)
€36.00
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€36.00
Preis bei Onlinekauf
Kostenloser Versand
30 Tage kostenlose Rückgabe
Verkauft und versendet von castellidiario.com.ar
30 Tage kostenlose Rückgabe Details
Produktdetails
| Artikelnummer | 211405591 | Erscheinungsdatum | 2026/04/04 | Listenpreis | €36.00 | Modellnummer | 211405591 | ||
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- Our handmade Yoshihiro Aonamiuchi Blue Steel #1 knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 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 highest quality materials and and craftsmanship.
- Our Yoshihiro Aonamiuchi Blue Steel #1 knives are complimented with a traditional Japanese style handcrafted Premium Ebony wood handle affixed with a Ebony bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use.
- The Kiritsuke knife is a traditional Japanese all purpose chefs knife that resembles a sword. Its length allows it to cut sushi and sashimi like a Yanagi, and the wideness of the blade gives it the dexterity to do multiple jobs. The sword tip also helps balance the weight of the knife and can be used for intricate and precise knife work for excuisite service.
- Proudly made in Japan and not mass produced. 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. 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. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
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