Yoshihiro SG2 (R2) Semi-Stainless Steel Mirror Polished Yanagi Kiritsuke Sashimi Knife, Triple Ring Ebony Handle (10.5'' (270mm))

Knife Features → Blade Material: SG2 Semi-Stainless Steel →Edge Angle: Single Edged →Grade: SG2 Mirror Polished→Handle Shape: Octagonal→Handle Material: Triple Ring Ebony →HRC:64-65→Knife Style: Yanagi Kiritsuke Sashimi Knife →Stain Resistant: Yes →Saya Cover: Lacquered Saya Cover SG2 Semi-Stainless Steel is a high carbon steel that sits at the pinnacle of maximizing cutting performance and edge retention like no other before it. With a HRC Scale of 64-65, this knife will make and keep its superior edge for an extreme period of time. It is well known to have excellent edge retention, and its low wear resistance allows for much easier sharpening. It is perfect for those professionals who have daily high-volume prep work for extended hours.Handcrafted in Japan with traditional techniques, our Yanagi Kiritsuke has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

• SG2 Semi-Stainless Steel is a high carbon steel that sits at the pinnacle of maximizing cutting performance and edge retention like no other before it. With a HRC Scale of 64-65, this knife will make and keep its superior edge for an extreme period of time. It is well known to have excellent edge retention, and its low wear resistance allows for much easier sharpening. It is perfect for those professionals who have daily high-volume prep work for extended hours.
• The Yanagi Kiritsuke is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The Yanagi Kiritsuke is slightly heavier than the Yanagi with a blade that is wider and a spine that is thicker. The sword tip helps balance the weight of the knife and is recommended for chefs who are interested in a Yanagi but prefer a heftier knife.
• Handcrafted in Japan with traditional techniques, our Yanagi Kiritsuke has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
• Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
• Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.