Yoshihiro Aonami BuiBぅsてl＃1 yanagi sushi shimitsu fu（11.8'（300米），pyo d han dぇ）
Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create beautiful wave like patterns. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty. Namiuchi means wave forged, and our master artisans blend aesthetics with the highest quality materials and craftsmanship.
The Yanagi is a long slicing knife that was specifically 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 beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.
Handcrafted in Japan with traditional techniques, our Yanagi 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. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
我们的手工制作的Yoshihiro Aonamiuchi Blue Steel刀具由我们的硕士工匠制作了非凡的技能。 Aoko蓝钢＃1具有63至64级的罗克韦尔级的硬度，是错的熨斗，以创造出美丽的波形样式。它需要很高的技能，可以使用这种精致的美丽创造出卓越的性能的刀具。 Namiuchi意味着波伪造，我们的硕士工匠与最优质的材料和工艺混合美学。|| Yanagi是一把长切刀，专门用于切片为寿司和生鱼片切片鱼，是传统日本刀具中最为必要的，是许多厨师的曲目中的强大组成部分。其优雅薄片的美丽是能够在长期不间断的中风中通过成分切片，保留其完整性和新鲜度。|| 在日本用传统技术手工制作，我们的yanagi在前侧（Shinogi），凹面的研磨（Urasuki）以及背面的扁平边缘（Uraoshi）上有一个完全平坦的研磨。 Urasuki和Shinogi的组合允许刀片切割食物对表面和细胞的最小损害，因此不会破坏质地和味道。 Uraoshi是薄，扁平的边缘，围绕尿布，并增强刀片的强度，否则脆弱的边缘。|| 自豪地在日本制造而不是批量生产。这款刀具与传统的日本瓦式手工制作的八角手柄配以轻巧，符合人体工程学的焊缝，以便无缝使用。包括一个叫做Saya的保护木鞘，它保护刀子并在不使用时增加其外观。 Yoshihiro的每刀是由硕士工匠手工制作，创造了独特的艺术品。|| 传统的日本刀具制造价值锋利的边缘，需要注意和关心。锐化和珩磨应该只用水擦拭。只需用酸性成分即可立即洗涤和干燥。不要在骨骼，坚果壳和冷冻食品等物体上使用。如果没有适当维持，碳钢可以氧化。定期保持干燥和油以防止氧化。