Yoshihiro SVG10 Semi-Stainless Steel Mirror Finished Yanagi Sushi Sashimi Japanese Knife (11.8'' (300mm), Triple Ring Handle)

Blade Material: VG-10 Stainless Steel / Edge Angle: Single Edged / Grade: Special Forged (SVG-10) / Handle Shape: Octagonal / HRC: 62-63 / Knife Style: Yanagi Sashimi Knife / Saya Cover: Magnolia Saya Knife Cover / Stain Resistant: Yes / Beautifully mirror-finished, this knife is part of a Special Forged series resulting in a VG-10 Yanagi that is exceptional quality and has a higher grade of fit and finish than our standard VG-10 Yanagi. This Special Limited Edition grade SVG-10 Semi-Stainless Steel Yanagi (HRC 62-63) combines exceptional sharpness and optimal edge retention with stain resistance. The hard steel of the VG-10 allows for a superior sharpness and edge retention while the softer, surrounding steel adds durability. / 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. / 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.

• Blade Material: VG-10 Stainless Steel / Edge Angle: Single Edged / Grade: Special Forged (SVG-10) / Handle Shape: Octagonal / HRC: 62-63 / Knife Style: Yanagi Sashimi Knife / Saya Cover: Magnolia Saya Knife Cover / Stain Resistant: Yes / Made in Japan
• Beautifully mirror-finished, this knife is part of a Special Forged series resulting in a VG-10 Yanagi that is exceptional quality and has a higher grade of fit and finish than our standard VG-10 Yanagi. This Special Limited Edition grade SVG-10 Semi-Stainless Steel Yanagi (HRC 62-63) combines exceptional sharpness and optimal edge retention with stain resistance. The hard steel of the VG-10 allows for a superior sharpness and edge retention while the softer, surrounding steel adds durability.
• 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.