The most amazing feature of Yoshihiro brand’s knife is its comforts. US$15 for Europe and other Countries in the world. its rich thin sharp edge is in its ability to slice through at its best.
Sakai has been known for their high carbon steel and metal work since 500 A.D.Starting with swords, by then rifles after the Portuguese exhibited them, and a while later over the long haul sharp edges sushi knife. For what it's worth, Misono also makes a variety of even more popular knives using those same two high-quality alloys. It’s absolutely a matter of inclination that they are both truly adaptable blades but there are plenty of details that distinguish a sushi knife and a chef knife. The best sushi knife is made of high carbon steel such as, High Carbon Blue Steel, High-Carbon German Steel, which rusts easily and it requires a lot of time for maintaining. Aug 16, 2015 - The Konosuke HD line of knives is one of our most popular. For many, there are few foods more enjoyable than expertly-prepared sushi and sashimi, but they can both be very pricey when eating out. Linking to Amazon.com. The Yoshihiro Yanagi is every bit as high-quality, and uses the Blue #2 alloy that has some positive and negative tradeoffs vs the White alloys. With what's known as a kurouchi, or blacksmith's finish, the Motokane Honmamon (appx. Knives By Brand. Aug 16, 2015 - The Konosuke HD line of knives is one of our most popular. Suminagashi (Damascus) blades are made by more than once collapsing and producing delicate iron onto Ao-Ko #1 (blue steel #1), The excellence of its exquisite thin cutting edge is in its capacity to cut through fixings in since quite a while ago continuous strokes, saving their trustworthiness and freshness. Most sushi knives are made of high-carbon steel (not hardened steel). After two decades of product and market research, Chris has a keen sense of what people want to know and how to explain it clearly. Subscribe to our newsletter and always be the first to hear about what is happening. He enjoys all sorts of barely necessary gadgets, specialty computing, cutting-edge video games, and modern social policy. Yoshihiro Suminagashi Damascus Kiritsuke Sushi Knife. Shun follows traditional Japanese style to make the knives and these traditional designs are very easy to sharpen and maintain. There is a lot of sushi specialists recommend working in various sushi bars before contributing any one’s own. The rounded surface of the edge kills rubbing and shields sustenance from adhering to the sharp edge. The Yoshihiro Hongasumi, on the other hand, is called a kiritsuke yanagi-ba, and it's a bit heavier than the normal variety, which can make it easier to cut through some substances. With a name that literally means "octopus cutter," the Yoshihiro Takobiki (around $395) features a thin blade with a sharp upward angle on the tip that makes it ideal for working with the dense flesh of some seafood, although it does have slightly less cutting power in some situations. Copyright protected by Japanese Knife Reviews @2017-2020. Skip to the best sushi knife on Amazon. Its an incredible convention from Japan that currently in patterns in everywhere throughout the world. A knife with a much lower inclusive angle and almost 100.0 sharpening balance on blade surface is better to easier cuts. Custom Limited Edition, Mizuno Tanrenjo Akitada Honyaki Series - Special Custom Order White Steel Wa Gyuto 240mm (9.4 inch, MCL-46), Mizuno Tanrenjo Akitada Honyaki White Steel "Special Order Made" MTKG-3 Kiritsuke Gyuto 240mm (9.4 inch, Octagonal Purple Color Stabilized Maple Burl Wood Handle), Mizuno Tanrenjo Akitada Honyaki White Steel "Special Order Made" MTKG-1 Kiritsuke Gyuto 240mm (9.4 inch, Octagonal Green Color Stabilized Maple Burl Wood Handle), Mizuno Tanrenjo Akitada Honyaki Series - Special Custom Order "KS-Style" White Steel Wa-Gyuto (MTHYKS-2), Sukenari Honyaki Series White Steel No.1 Usuba 210mm (8.2 inch, Without Hamon), Sukenari Honyaki Series White Steel No.1 Kama Usuba 195mm (7.6 inch, Without Hamon), Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Wa Gyuto 240mm (9.4 inch, Octagon Shaped Ebonywood Handle), Sukenari Honyaki Series White Steel No.1 Wa Gyuto (210mm to 270mm, 3 sizes), Sukenari Honyaki Series White Steel No.1 Mioroshi Deba 210mm (8.2inch), Sukenari Honyaki Series White Steel No.1 Kama Usuba 195mm (7.6inch), Mizuno Tanrenjo Akitada Honyaki DX Series Sakimaru Takohiki 300mm (11.8inch, Octagon Shaped Ebonywooden Handle), Mizuno Tanrenjo Akitada Honyaki White Steel "Special Order Made" MTKG-4 Kiritsuke Gyuto 240mm (9.4 inch, Octagonal Brown Color Stabilized Maple Burl Wood Handle), Sukenari Honyaki Series White Steel No.1 Wa Sujihiki 270mm (10.6 inch), Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Kama Usuba (180mm to 240mm, 5 sizes), Damascus (Powdered High Speed Tool Steel). *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. He has given talks on debunking pseudoscience, the Dunning-Kruger effect, culinary technique, and traveling. #3.Yoshihiro High Carbon Blue Steel1 Dragon Namiuchi Yanagi Kiritsuke Sashimi Sushi Japanese Chef’s Knife Review. The Misono Sujihiki is the simplest and easiest to care for of the double-bevel slicers, while the Misono Swedish slicer is a bit harder to keep from rusting, but offers a superior edge.