Stain Resistant: Yes 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 The blade is then finished with the traditional three-step Honbazuke method and polished to a mirror finish. As per the previous product … We sincerely hope that your one great knife will be a Yoshihiro knife. A Japanese knife usually has an angle from anywhere between 10 to 15 degrees. Please note, comments must be approved before they are published. Saya Cover: None. Blade Material: VG-10 Stainless Steel →Edge Angle:Double Edged →Grade:Damascus →Handle Shape: Octagonal →HRC:60 →Knife Style: Sujihiki →Saya Cover: Natural Magnolia Wood →Stain Resistant:Yes Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best seller, … A typical German knife has an edge angle 20 to 22 degrees, almost twice as large as a Japanese knife. According to knife specialties, the blade degree varies depending on the diverse functions. This spectacular Yoshihiro VGYA240SH knife belongs to Yanagi, a classic fish fillet. The blade is edged with an 8-12 degree angle per side. The blade angle of a double bevel ranges from 20 to 30 degrees while a single bevel ranges around 15 to 17 degrees. The handle is made from Japanese magnolia, which has a smooth texture and is moisture-resistant. Make sure this fits by entering your model number. Edge Angle: Double Edged. This flat surface allows for a narrow blade angle, resulting in a sharper knife. Blade Material: Super Blue Steel. ← Older Post Handle Shape: Octagonal. the edge of your knife will have an angle of 40 degrees in total. Yoshihiro, AUS- 8A Stainless Steel, Yo-Deba with Western black Pakkawood handle. The weight of the knife aids in heavy chopping, mincing, cutting and making tartare. The blade angle can vary anywhere from 8-16° on each side of the blade. Putting a 20-degree angle on a double bevel blade means putting 20-degrees on each side, i.e. Our company has inherited the Japanese tradition of beauty and excellence. Thus, a knife angle is the angle a knife user holds a knife from the sharpening stone. Grade: VG-10 16 Layer Hammered Damascus. Use the wrong angle of attack and you'll dull your knife not sharpen it. Written by Blade HQ Staff Writer Andrew Hamilton on 2/25/2019. The performance is trusted and used by countless professional chefs worldwide. While knife making is one of the most difficult skills to perfect, it is where Yoshihiro excels. Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. We’ve headed back to Yoshihiro for our next best Japanese sushi knife which is their Hongasumi long slicing knife. While knife making is one of the most difficult skills to perfect, it is where Yoshihiro excels. Bolster Material: Ebony. Knives that are thin at the edge tend to cut better but at the cost of durability. While maintaining the angle firmly push the blade to the edge of the whetstone (Red arrow). ... Yoshihiro 7 inch Santoku. October 23, 2020, Explaining Kitchen Knife Bevels and Edges The very art of sushi alone requires a skilled chef, but in order to achieve the correct cuts of vegetables and fish, the proper tool is required. Saya Cover: Lacquered Magnolia Wood. Knife Style: Gyuto. It can also make finer more delicate cuts. October 23, 2020. Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. 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. With a history of over 100 years, the Yoshihiro knife brand has been a leading provider of premium kitchen cutlery in Japan. You've got to rub the knife along the stone at exactly the right angle to get a sharp edge on the blade. Knife Style: Petty. The Rockwell hardness rating of the blade is 60. The majority of kitchen knives are sharpened to a 17 to 20-degree angle. Blade Material: VG-10 Stainless Steel. We sincerely hope that your one great knife will be a Yoshihiro knife. October 23, 2020, Don’t ever hone your knife, treat it like a lady Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. Although there will never be a one-chart-fits all reference for blade sharpening angles, knife and blade companies typically produce a majority of their knives with a specific inclusive blade angle. 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. Grade: 3 Layer Clad. A straight razor has a … This hand-sharpened double-bevel blade angle ranges from 12-15 degrees on each side. 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. 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. These are sharpened to an angle which is roughly 7 to 8 degrees (although the back of the blade is used as a guide so knowing the angle isn’t important and it is not adjustable). Our business philosophy is: “Ichigo Ichie (一期一会),” meaning that every moment is a once-in-a-lifetime opportunity. → 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. With an elegant and thin, super sharp blade, this single-edged blade combines superior durability with advanced edge retention. Then pull the blade back to where you started without applying pressure (Blue arrow). When we refer to an angle of a knife, we are always talking about the angle on one side. 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