Yoshihiro Suminagashi Blue #1 Damascus cladding Kansho Kiritsuke Yanagi with Double Grooves
Handle: Ebony octagonal wood with triple silver ferrules and three-part white buffalo horn ferrule
This product comes with a Magnolia wood Saya. (The brand mark is on the inner side.)
Crafted by Goh Umanosuke Yoshihiro in Sakai City, Osaka, Japan, the knife combines Sakai's 600 years of forging tradition with the ancient art of Damascus folding to create the high-grade "Suminagashi" series.
This series features a core steel made from the hardest and sharpest Aogami #1 steel in the blue steel family, cladded with layers of Damascus folding steel, forged with the dual-layered technique. The knives in this series offer excellent cutting performance, long-lasting sharpness, and aesthetic appeal.
The handle is crafted from water-resistant Ebony wood.
The "Kansho Yanagi" is a modification based on the "Yanagi Kiritsuke," emphasizing the shape of the blade tip with a more pronounced diagonal cut and a sharper tip.
This knife provides a more diverse range of uses and cutting techniques, with a pointed tip that is easier to sharpen. The hand-carved "Gomabashi" (double grooves) lucky pattern, a Buddhist ritual implement for protection, adds to its collectible value.
The "Aogami #1 steel" offers outstanding cutting performance and durability. It has excellent sharpness, toughness, and wear resistance, maintaining its sharpness for a long time.
The special steel refining technique enhances its wear resistance, and the remarkable cutting performance is a distinctive feature of Aogami #1 steel.
Due to the careful forging by Sakai craftsmen, the blade remains tough even when ground very thin. With minimal force during cutting, it avoids pulling or compressing the ingredients, preserving the integrity of the food fibers. A knife made from Aogami #1 steel achieves a high standard in culinary precision.In settings such as high-end sushi restaurants where the flavor of ingredients is showcased through precise cutting, this knife will truly demonstrate its value.
The sharp Aogami #1 steel Yanagiba is ideal for cutting sashimi with remarkable efficiency. The high hardness, thinness, and delicacy of the blade require a meticulous approach, aligning perfectly with the characteristics of premium ingredients.
A skilled chef can adeptly and quickly master the blade, effortlessly and gently cutting through the ingredients without damaging their fibers—a mastery that requires an equally exceptional tool.