Yoshihiro Aoko Blue Steel #1 Honyaki Mirror-Finished with Mt.Fuji under a Full Moon “Hamon” Blade Line Yanagi Kiritsuke Mizuyaki Water Quenched 13″ with an Octagonal Magnolia Fuki Urushi Japanese Hand Lacquered Handle and a Phoenix decorated Natural Magnolia Fuki Urushi Saya with real 24k inlay

$5,500.00

(as of 12/16/2017 at 17:07 UTC)

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SKU: B00KLM74MY Category:

Description

Forged by Legendary master craftsman Masakuni this one of a kind work of art is finished with the ancient techniques of Japanese sword polishing, our Yoshihiro Aoko Blue Steel #1 Mizu Yaki Water Quenched Honyaki Mirror-Finished Yanagi Kiritsuke with Mt.Fuji under a Full Moon “Hamon” Blade Line represents the highest level of quality in Japanese knives. Mizu Honyaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Honyaki means “true forged” and is the purest reflection the traditional art of Japanese sword making. A single piece of Blue Steel #1(HRC 66), is heated in hearths that reach temperatures in the thousands and quenched by Mizu Honyaki method for hardness and durability. Polished with a brilliant mirror finish, incandescent wisps of light glimmer across the surface of the blade’s temper line “Hamon” inlaid with images of Mt. Fuji under a Full Moon(a rare feat that is considered a signature of a master sword maker). This beautiful knife is complimented with an Octagonal Magnolia Fuki Urushi Japanese Hand Lacquered Handle and comes with a rare artisan crafted “Saya”, a protective wooden sheath that was handcrafted with Fuki Urushi Japanese Lacquered Phoenix decorated Magnolia wood. The Yanagi is a long slicing knife designed to cut thin slices of fish for sushi and sashimi. It is also one of the most essential of traditional Japanese knives and a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is in its ability to slice through ingredients in long uninterrupted strokes, preserving their integrity and freshness. The Yanagi Kiritsuke is slightly heavier with a blade that is wider and a spine that is thicker. The sword tip helps balance the weight of the knife and is recommended for chefs who are interested in a Yanagi but have a smaller working space.

Features

  • Grade: Honyaki Mirror-Finished (Kyomen Shiage) Mizuyaki/ Knife Type: Yanagi Kiritsuke Knife (one of a kind work of fine art)
  • Steel Type: Blue Steel #1 Mizuyaki Virgin High-Carbon Steel
  • Blade: Single-Edged/ Blade Length:13″ (330mm)/Saya: Phoenix decorated Natural Magnolia Fuki Urushi Saya with real 24k inlay
  • BOLSTER: Water Buffalo Horn /Handle Material: Octagonal Magnolia Fuki Urushi Japanese Hand Lacquered Handle
  • Hardness Rockwell C scale: 66

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