It wasn't until Japan began modernizing in the late 19th century and early 20th century — and when they began incorporating western culture in to theirs — that they started crafting double beveled knives. https://thekitchenprofessor.com/blog/knife-sharpening-angles Stain Resistant: Yes, except along the blade's edge A Japanese knife usually has an angle from anywhere between 10 to 15 degrees. Many single-edged knives are perfect for chopping vegetables thinly and quickly, making the chef’s job easier. The angle of the blade is key to a knife’s sharpness. While knife making is one of the most difficult skills to perfect, it is where Yoshihiro excels. With a thick spine, short and wide blade profile, our Yoshihiro AUS-8A Yo-Deba excels at butchering fish. The more acute angle of the Japanese blade means it is sharper, and will cut through your foods with more ease. This spectacular Yoshihiro VGYA240SH knife belongs to Yanagi, a classic fish fillet. The core is made out of high carbon nickel VG-10 steel that is renowned for its edge retention. Our company has inherited the Japanese tradition of beauty and excellence. Then pull the blade back to where you started without applying pressure (Blue arrow). Written by Blade HQ Staff Writer Andrew Hamilton on 2/25/2019. In addition to superior metal composition, these chef knives typically have much sharper cutting angles than what you would typically see in western varieties. Click here to continue shopping. Make sure this fits by entering your model number. The blade is edged with an 8-12 degree angle per side. Knife Style: Gyuto. One great knife can be cherished for a lifetime. The page you requested does not exist. Handle Material: Shitan Rosewood. Its beautiful wavy pattern is developed by Yoshihiro master blade-smiths using traditional forge welding methods mixed with modern techniques and adding strengthening elements of Carbon, Chromium, Manganese, Phosphorus, Sulfur and Silicon. As per the previous product … HRC: 60. The Japanese have continued to forge beautiful, sharp, and strategically designed single-edged knives that make slicing and dicing more efficient for any chef. Yoshihiro Ice Hardened 10.5-Inch AUS10 Stainless Steel Wa Sujihiki. When we refer to an angle of a knife, we are always talking about the angle on one side. HRC: 65-66. We sincerely hope that your one great knife will be a Yoshihiro knife. Hand-forged 46-layer Damascus stainless steel blade is sharpened to a 15-degree angle. A prescribed knife angle of 20 degrees would imply sharpening at 20 degrees on each side, which totals to 40 degrees angle. Our company has inherited the Japanese tradition of beauty and excellence. October 23, 2020, Explaining Kitchen Knife Bevels and Edges The Yoshihiro Gyuto is a well-priced blade that offers exceptional sharpness, impressive durability, and unbeatable comfort. Yoshihiro VG-10 Damascus Santoku Multipurpose Japanese Chef Knife. the edge of your knife will have an angle of 40 degrees in total. Edge Angle: Double Edged. A straight razor has a … They are sharpened around 18 to 30-degree angle, whereas the Sushi knives are honed as acutely as 10 degrees. It can also make finer more delicate cuts. October 23, 2020. You can view your wishlist by creating or login account. Please create account through ##customer_email## email, Stainless/Semi-Stainless Steel (Double Edged Knives), Stainless/Semi-Stainless Steel (Single Edged Knives), Super Blue Steel / Stainless Clad Super Blue Steel, choosing a selection results in a full page refresh. Since Zwilling Twin Cermax‘s ergonomic design is perfect from slicing Battera sushi, chop or mince herbs. 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. Yoshihiro VG10 16 Layers Hammered Damascus Gyutoh. The performance is trusted and used by countless professional chefs worldwide. We’ve headed back to Yoshihiro for our next best Japanese sushi knife which is their Hongasumi long slicing knife. Blade Material: VG-10 Stainless Steel. The lowest angles that we typically see are on straight edge razors. Saya Cover: Lacquered Magnolia Wood. The blade angle of a double bevel ranges from 20 to 30 degrees while a single bevel ranges around 15 to 17 degrees. With a history of over 100 years, the Yoshihiro knife brand has been a leading provider of premium kitchen cutlery in Japan. October 23, 2020, The Types of Steel Used for Making Knives: An Overview Blade Material: Super Blue Steel. 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. The handle is made from Japanese magnolia, which has a smooth texture and is moisture-resistant. To better understand how this is done, let’s explain the anatomy of a single-edged knife: Anatomy Japanese Single Edged Knives The Japanese are known for their culinary expertise and skills with knives. Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. You've got to rub the knife along the stone at exactly the right angle to get a sharp edge on the blade. View on Amazon (opens new tab) Yoshiro Gyutos are made in the city of Sakai in Japan by master artisans using traditional tools and techniques. The performance is trusted and used by countless professional chefs worldwide. October 23, 2020, SG-2 and R-2 October 23, 2020, Don’t ever hone your knife, treat it like a lady To impeccably cut the fish and make a decent roll, you should buy a sushi knife with an ideal size. 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 handmade Yoshihiro Kurouchi Series are unparalleled in their performance. Moreover, they are light in weight as compared to most of the other Japanese knives and are full tanged that maintains an ideal balance and magnifies the knife strength as well. Made from high-quality stainless steel, it’s the ideal blade for slicing sushi and sashimi. Fish cutting for for your sushi can best be done with a 10.5 inches long knife.. For better & easy cuts, your knife should have lower inclusive angle & 100 sharpening balance. 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. Similarly the blade has undergone a careful hand honing process in order to create a razor sharp cutting edge blade angle. The weight of the knife aids in heavy chopping, mincing, cutting and making tartare. Yoshihiro Suminagashi Blue Steel #1 Yanagi Kiritsuke Sushi Sashimi Japanese Knife Ebony Handle with Ebony Saya (11.8'' (300mm)): Amazon.ca: Home & Kitchen The closed rein collar allows for full and complete sharpening of the blade. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. With an elegant and thin, super sharp blade, this single-edged blade combines superior durability with advanced edge retention. The Rockwell hardness rating of the blade is 60. When it comes time to sharpen your favorite knife, it’s important to carefully consider the edge angle. A Comparison of Japanese vs German Chef’s Knives The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. While maintaining the angle firmly push the blade to the edge of the whetstone (Red arrow). Stain Resistant: Yes Saya Cover: None. Its long slender blade and single-bevel make for cutting sushi, sashimi and rolls effortless. → 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. The blade angle can vary anywhere from 8-16° on each side of the blade. With a history of over 100 years, the Yoshihiro knife brand has been a leading provider of premium kitchen cutlery in Japan. 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. Putting a 20-degree angle on a double bevel blade means putting 20-degrees on each side, i.e. The majority of kitchen knives are sharpened to a 17 to 20-degree angle. Factory edges for Western knives range between 18 to 28 degrees while Japanese knives tend to have 10 to 15 degrees per side. The finishing touch is the distinctive Dalstrong lion head logo etched into the blade near the bolster. Which makes Zwilling Twin Cermax one of the most expensive sushi knife specific for its all round quality. You can view your wishlist by creating or login account. The core steel is clad with 68 layers of Damascus steel, which protects the core steel and looks outstandingly beautiful. This formula of steel results in 60 Rockwell Hardness and provides a 9-12 degree blade angle for scalpel-like sharpness. Posted by Yoshihiro Cutlery on October 22, 2020. Yoshihiro, AUS- 8A Stainless Steel, Yo-Deba with Western black Pakkawood handle. Our business philosophy is: “Ichigo Ichie (一期一会),” meaning that every moment is a once-in-a-lifetime opportunity. This craftwork features a double angle blade, excellent for cutting sushi easily and quickly as well as other meats. Handle Material: Mahogany. Grade: VG-10 16 Layer Hammered Damascus. Edge Angle: Double Edged. Facing the edge of the knife away from you, and starting at the tip of the knife, create an angle between the blade and the stone that is approximately 15-20 degrees. Knife Style: Petty. The cutting edge is sharpened to a 16-degree angle making for a very fine blade, many western chef’s knives only have an angle of around 20 degrees. October 23, 2020, What whetstones should I get? ... Yoshihiro 7 inch Santoku. The Yoshihiro Damascus Japanese Slicer Knife is a double beveled sujihiki that we need to recommend. From The Manufacturer. Top 10 Best Sushi Knives. Therefore, you can comfortably use the knife no matter whether you're right-handed or lefty. ← Older Post Knives that are thin at the edge tend to cut better but at the cost of durability. The angle on the blade of a Western knife is wider when compared to that of a Japanese knife. Traditionally, Japanese knives were single bevel, and featured the same grind with three key parts: the shinogi surface, the urasuki, and the uraoshi. This results in harder yet sharper blades but more importantly is that kasumi knives are easier to maintain compared to honyaki. Please create account through ##customer_email## email, Stainless/Semi-Stainless Steel (Double Edged Knives), Stainless/Semi-Stainless Steel (Single Edged Knives), Super Blue Steel / Stainless Clad Super Blue Steel, A Comparison of Japanese vs German Chef’s Knives, Explaining Kitchen Knife Bevels and Edges, Don’t ever hone your knife, treat it like a lady, The Types of Steel Used for Making Knives: An Overview, choosing a selection results in a full page refresh. We sincerely hope that your one great knife will be a Yoshihiro knife. This Gin-san Damascus is a high performing stainless steel. Each knife is hand-finished by an artisan craftsman. 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. Grade: 3 Layer Clad. This means that if Buck Knives manufacturers most of their knives with a 26-32 degree inclusive angle, then we can use that as a reference point for a 13-16 degree sharpening (non-inclusive) angle. A typical German knife has an edge angle 20 to 22 degrees, almost twice as large as a Japanese knife. Yoshihiro produces traditional, … With a history of over 100 years, the Yoshihiro knife brand has been a leading provider of premium kitchen cutlery in Japan. 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, … KNIFE SHARPENING ANGLE GUIDE. The Anatomy of The Japanese Single-Bevel Knife. The blade is then finished with the traditional three-step Honbazuke method and polished to a mirror finish. Our business philosophy is: “Ichigo Ichie (一期一会),” meaning that every moment is a once-in-a-lifetime opportunity. This flat surface allows for a narrow blade angle, resulting in a sharper knife. Bolster Material: Ebony. While knife making is one of the most difficult skills to perfect, it is where Yoshihiro excels. Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. Traditional Japanese knife making values a sharp edge, which requires attention and care. 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 One great knife can be cherished for a lifetime. Thus, a knife angle is the angle a knife user holds a knife from the sharpening stone. Newer Post →. 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. This hand-sharpened double-bevel blade angle ranges from 12-15 degrees on each side. Please note, comments must be approved before they are published. Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. Use the wrong angle of attack and you'll dull your knife not sharpen it. Handle Shape: Octagonal. Besides, the VG-10 cutting core with 36 layers on each side creates a flowing pattern that is both beautiful and corrosion-resistant. Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. Handle Shape: Western. Yoshihiro Cutlery is a company specializing in handcrafted premium Japanese kitchen knives. According to knife specialties, the blade degree varies depending on the diverse functions. 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