Handle Material: Shitan Rosewood. Posted by Yoshihiro Cutlery on October 22, 2020. Click here to continue shopping. The blade angle of a double bevel ranges from 20 to 30 degrees while a single bevel ranges around 15 to 17 degrees. This spectacular Yoshihiro VGYA240SH knife belongs to Yanagi, a classic fish fillet. The majority of kitchen knives are sharpened to a 17 to 20-degree angle. Top 10 Best Sushi Knives. Blade Material: VG-10 Stainless Steel. You've got to rub the knife along the stone at exactly the right angle to get a sharp edge on the blade. It can also make finer more delicate cuts. Traditionally, Japanese knives were single bevel, and featured the same grind with three key parts: the shinogi surface, the urasuki, and the uraoshi. You can view your wishlist by creating or login account. Yoshihiro Ice Hardened 10.5-Inch AUS10 Stainless Steel Wa Sujihiki. The finishing touch is the distinctive Dalstrong lion head logo etched into the blade near the bolster. In addition to superior metal composition, these chef knives typically have much sharper cutting angles than what you would typically see in western varieties. With a history of over 100 years, the Yoshihiro knife brand has been a leading provider of premium kitchen cutlery in Japan. Yoshihiro Suminagashi Blue Steel #1 Yanagi Kiritsuke Sushi Sashimi Japanese Knife Ebony Handle with Ebony Saya (11.8'' (300mm)): Amazon.ca: Home & Kitchen Please create account through ##customer_email## email, Stainless/Semi-Stainless Steel (Double Edged Knives), Stainless/Semi-Stainless Steel (Single Edged Knives), Super Blue Steel / Stainless Clad Super Blue Steel, A Comparison of Japanese vs German Chef’s Knives, Explaining Kitchen Knife Bevels and Edges, Don’t ever hone your knife, treat it like a lady, The Types of Steel Used for Making Knives: An Overview, choosing a selection results in a full page refresh. It wasn't until Japan began modernizing in the late 19th century and early 20th century — and when they began incorporating western culture in to theirs — that they started crafting double beveled knives. Which makes Zwilling Twin Cermax one of the most expensive sushi knife specific for its all round quality. Fish cutting for for your sushi can best be done with a 10.5 inches long knife.. For better & easy cuts, your knife should have lower inclusive angle & 100 sharpening balance. Bolster Material: Ebony. It’s beautiful from the outside and pretty solid from the inside, with a VG10 steel core that allows it to cut through anything and a well-balanced handle that allows for a comfortable and firm grip. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. The page you requested does not exist. Edge Angle: Double Edged. The angle of the blade is key to a knife’s sharpness. October 23, 2020, Explaining Kitchen Knife Bevels and Edges Our business philosophy is: “Ichigo Ichie (一期一会),” meaning that every moment is a once-in-a-lifetime opportunity. We sincerely hope that your one great knife will be a Yoshihiro knife. This craftwork features a double angle blade, excellent for cutting sushi easily and quickly as well as other meats. Newer Post →. The weight of the knife aids in heavy chopping, mincing, cutting and making tartare. While maintaining the angle firmly push the blade to the edge of the whetstone (Red arrow). Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. This Gin-san Damascus is a high performing stainless steel. The blade angle can vary anywhere from 8-16° on each side of the blade. The cutting edge is sharpened to a 16-degree angle making for a very fine blade, many western chef’s knives only have an angle of around 20 degrees. One great knife can be cherished for a lifetime. Our business philosophy is: “Ichigo Ichie (一期一会),” meaning that every moment is a once-in-a-lifetime opportunity. Yoshihiro, AUS- 8A Stainless Steel, Yo-Deba with Western black Pakkawood handle. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Putting a 20-degree angle on a double bevel blade means putting 20-degrees on each side, i.e. This hand-sharpened double-bevel blade angle ranges from 12-15 degrees on each side. Thus, a knife angle is the angle a knife user holds a knife from the sharpening stone. Gyuto Santoku Nakiri Usuba Yanagi Sujihiki Kiritsuke Honesuki Takobiki Deba Kenmuki Mioroshi Saya Cutting Boards Whetstone Moribashi Chopsticks Blue Steel White Steel Stainless Steel VG-10 Ginsan Suminagashi Damascus Honyaki → Blade Material: High Carbon Blue Steel #2 →Edge Angle: Double Edged →Grade: Kurouchi →Handle Material: Rosewood →HRC:62-63 →Knife Style: Sujihiki Slicer Knife →Saya Cover: Optional Lacquered Saya Knife Cover →Stain Resistant: No Our handmade Yoshihiro Mizu Yaki Kurouchi Series are unparalleled in their performance. October 23, 2020, What whetstones should I get? A Japanese knife usually has an angle from anywhere between 10 to 15 degrees. Knife Style: Petty. We’ve headed back to Yoshihiro for our next best Japanese sushi knife which is their Hongasumi long slicing knife. Moreover, they are light in weight as compared to most of the other Japanese knives and are full tanged that maintains an ideal balance and magnifies the knife strength as well. Please note, comments must be approved before they are published. Handle Material: Mahogany. According to knife specialties, the blade degree varies depending on the diverse functions. Above we discussed the brief definitions of the different aspects that make a single-edged blade, but below we’ll discuss their importance and use. With an elegant and thin, super sharp blade, this single-edged blade combines superior durability with advanced edge retention. When it comes time to sharpen your favorite knife, it’s important to carefully consider the edge angle. Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. HRC: 65-66. The blade is then finished with the traditional three-step Honbazuke method and polished to a mirror finish. A typical German knife has an edge angle 20 to 22 degrees, almost twice as large as a Japanese knife. HRC: 60. 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