Yoshihiro Suminagashi Silver #3 Damascus cladding Sakimaru Takohiki with Single Groove
$31,500
Description
Handle: Ebony wood with buffalo horn ferrule
This product comes with a Magnolia wood Saya.
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.
Ginsan Steel belongs to the family of stainless steels, known for its exceptional hardness and sharpness. It is cladded with layers of Damascus folding steel, forged with the dual-layered technique.
The rust-resistant Silver #3 Steel makes grinding relatively easy, and its good hardness allows the blade edge to be well-maintained. The knives are straightforward to maintain, enhancing efficiency for chefs!
The Sakimaru Takohiki knife" is a fusion of Yanagi and Takohiki styles, featuring a relatively straight blade. This makes it a versatile Yanagi, suitable not only for slicing sashimi but also for peeling daikon skin and finely julienning it.
The "rounded tip" (Sakimaru) design makes it easier to cut into ingredients, especially for removing fish skins. Its sharp edge reduces cutting resistance.
Additionally, it maintains the advantages of a typical Yanagiba blade, allowing for seamless, damage-free slicing of fish that preserves the original flavor and texture of the ingredients.
This product comes with a Magnolia wood Saya.
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.
Ginsan Steel belongs to the family of stainless steels, known for its exceptional hardness and sharpness. It is cladded with layers of Damascus folding steel, forged with the dual-layered technique.
The rust-resistant Silver #3 Steel makes grinding relatively easy, and its good hardness allows the blade edge to be well-maintained. The knives are straightforward to maintain, enhancing efficiency for chefs!
The Sakimaru Takohiki knife" is a fusion of Yanagi and Takohiki styles, featuring a relatively straight blade. This makes it a versatile Yanagi, suitable not only for slicing sashimi but also for peeling daikon skin and finely julienning it.
The "rounded tip" (Sakimaru) design makes it easier to cut into ingredients, especially for removing fish skins. Its sharp edge reduces cutting resistance.
Additionally, it maintains the advantages of a typical Yanagiba blade, allowing for seamless, damage-free slicing of fish that preserves the original flavor and texture of the ingredients.
How to Maintain Stainless Steel Knives
SKU:
YWSA33-SS3-1229
