Yoshinori SCX Series Sohaya Myoo Differentially Tempered Stainless Monosteel Double Bevel Sakimaru Yanagi

Featuring skeletonized Siddham script cutouts along the blade, this concept piece draws inspiration from Edo-period Kakure Kirishitan (Hidden Christians), devotees who disguised sacred icons beneath Buddhist imagery to preserve their inner truth.

Mirroring Taiwan’s own quiet resilience through historical adversity, this blade stands as an homage to all who silently guard their ideals: artisans, dreamers, and individuals navigating life's hardships without losing direction.

Core Technologies & Specifications

Combining top-tier Japanese heat treatment with master polishing executed in Taiwan, this series features traditional "differential spine tempering" and full hand-grinding, completely free from mass-stamped production.

• Heat Treatment: Crafted from monosteel with "differential spine tempering" to balance edge hardness with resilient spine.
• Skeletonized Blade Cutouts: High-precision, one-of-a-kind cutouts along each blade significantly reduce weight while creating a physical non-stick air gap during slicing.
• Dual-Tone Polish: Hand-ground by Taiwanese craftsmen using dedicated Honyaki polishing techniques, creating a refined contrast between a fine satin matte surface and a radiant mirror finish.
• Dual-Urasuki Ultra-Thin Edge Geometry: Solves the common issue of blades thickening behind the edge over time. The dual-urasuki structure ensures the blade remains effortless to thin down across repeated resharpenings, preserving long-term razor sharpness.

Usage & Positioning

Positioned as a "Concept Knife," this series is tailored for collection, appreciation, and front-of-house demonstrations rather than routine kitchen prep.

• Presentation-Oriented Design: The extended length is engineered for live counter showmanship, while the geometry, structural integrity, and steel specification all strictly adhere to practical cutting standards.
• Ideal Applications: Precision slicing of premium ingredients, such as sashimi, yakiniku, and steak at chef's counters or omakase bars.
• Intended Use: Collection, artistic appreciation, exhibition display, and counter slicing performance.
• Not Recommended For: Routine daily kitchen prep work.

Slicing premium ingredients on omakase bars, every motion becomes a visual feast, the ultimate companion for master craftsmen showcasing professional artistry.