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Japanese Chef's Knife ARITSUGU Blue Steel Yanagi Kiritsuke 330mm 12.99"
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Japanese Chef's Knife ARITSUGU Blue Steel Yanagi Features
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You can slice fish and make sushi, sashimi easily. Your cooking will go through a dramatic change!
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Type: Yanagi Kiritsuke style
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Use: Fish (Sushi and Sashimi)
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Blade length: Approx 330 mm (12.99
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Blade material: Blue steel (Aoko #2)
About Japanese Chef's Knife ARITSUGU Blue Steel Yanagi
You can slice fish and make sushi, sashimi easily. Your cooking will go through a dramatic change! This is a Yanagi Kirtsuke style knife.It is made not only stainless steels and ceramics, but also Aoko (Blue steel #2). It is made of Japanese swords (Samurai Katana) technique for a long time, then it feature tough and sharpness. It was first used in the Kanto region of Japan. The tip of the knife is slanted like Kiritsuke knives. It has a pleasant appearance, and makes the sharpening relatively less complicated due to its width at the tip of the blade. This knife is recommended for those who enjoy preparing sashimi. It is a long and thin knife which gives you ease in thinly cutting fish and shellfish. How about sending it as a wedding gift, birthday gift or when congratulating the opening of a new business? *Brand: Tsukiji ARITSUGU *Content: One knife and box *Type: Yanagi Kiritsuke style *Use: Fish (Sushi and Sashimi) *Edge angle: Single-edged *Blade material: Blue steel (Aoko #2) *Bolster material: Black water buffalo-horn bolster *Handle material: Magnolia *Total length: Approx 490 mm (19.29") *Blade length: Approx 330 mm (12.99") *Blade width: Approx 38 mm (1.49") *Blade thickness: Approx 4 mm (0.15") *Weight: Approx 310 g (10.93 oz) *HRC (Hardness Rockwell C scale): 62+- The ARITSUGU had made Japanese swords for ""Samurai"" since 1560. It's high technique has been inherited as Japanese kitchen knives for a long time.Their swords had very sharp edged, so they dedicated them to Japanese emperor. Since the chefs use ARITSUGU, they can cut ingredients to bring out the flavor, have food imaginations more and widen their idea.That is the reason why the chefs in the world love ARITSUGU. Thank you.
