Yasuki Blue Steel #2, Chef's Kiritsuke Style Yanagiba
This model is made of Yasuki Blue Steel(Aogami) #2 for Right Handed,with Professional Handle,called "Buffalo Horn Handle(Japanese Magnolia Wood Handle & Buffalo Horn Bolster*Color may vary).
Highly recommended for Professionals.
Yasuki White Steel(Shirogami) is a grade type of Japanese High Carbon Steel that have had the majorities of impurities removed. Yasuki Blue Steel(Aogami) is a higher grade type by adding tungsten and chrome to Yasuki White Steel(Shirogami). Knives made of Yasuki Steel is known to cut better and to be easier to sharpen.
Kiritsuke Style Yanagiba (Sashimi Knife)/Single bevel blade . Known as,"Yanagi Kiritsuke" or "Kiritsuke Yanagi"in the market. The blade tip is extremely sharp and slanted like Kiritsuke Knives.
For Professionals, please sharpen the knife whetstone before you use.Basically the blade already has enough sharpness without sharpening it, but traditionally and generally, Users have adjusted its sharpness by themselves.
|Blade type||Kiritsuke Style Yanagiba(Sashimi Knife/)Single bevel for Right Handed|
|Blade material||Yasuki Blue Steel(Aogami) #2|
|Handle||Octagonal Japanese Magnolia Wood|
|Bolster||Buffalo Horn *Color may vary due to natural products|
Definition of Blade Length:the Length from top edge of the blade(tip) to Root of the steel(Machi),not top edge of the blade(tip) to the end(Ago).