Yoshihiro Blue #2 Stainless Clad Tsuchime Nashiji Finish Santoku

$4,500

Description

The Goh Umanosuke Yoshihiro knife from Sakai City, Osaka, Japan, features a core made of Aogami #2 steel, forged through the traditional method of three-layer forging. The blade showcases exquisite Tsuchime (hand-hammered) patterns, contributing to the ease of food separation during ingredient cutting.

This knife utilizes high-grade Aogami #2 steel as the core, cladded by stainless steel on both sides. This design addresses the rusting issue associated with Aogami #2 steel by encapsulating it within the central core.

By combining the sharpness of high-carbon steel with the rust-resistant properties of stainless steel, it creates an outstanding product that harmoniously blends both Japanese and Western steel materials.

This product comes with a Magnolia wood Saya.

How to Maintain Triple-layer Cladded Steel Knives

In this context, special triple-layer cladded steel knives refer to knives with a core steel that is high carbon and prone to rust, while the outer layers are made of stainless steel.

After use, simply wipe the knives dry; do not use a dishwasher to clean them. If you plan not to use the knives for an extended period, it's advisable to to apply a thin layer of protective oil.

The rust-prone area in such knives is typically limited to the cutting edge, so there's no need to worry or make a special effort to remove rust. During sharpening, the blackened or rusted portions of the edge will naturally be removed. It's recommended to combine rust removal with sharpening for a two-in-one solution.

Please use the knives for their intended purpose. Different knives are designed for slicing, chopping, or handling frozen foods. Do not use them for purposes beyond their intended use to avoid damaging the knives.

SKU: YWST18001