The Nakiri Yoshihiro knife belongs to the Nakiri (or Usuba) class of kitchen knives, has a blade size of 170 mm, typical for this variety. Blade height 45 mm, thickness - 2 mm. The rectangular blade of Nakiri knives allows you to use it not only as a knife, but also as a makeshift spatula for moving chopped vegetables. This knife very harmoniously complements the sets of Japanese kitchen workers, giving them a specific exotic flavor. Cutting vegetables, of course, in European cuisine can be done with other knives, the same Santoku or Gyuto, however, with Nakiri, produced by Yoshihiro, it is much more comfortable and practical to do. You will never refuse this small, but very convenient Japanese invention, if you try to work with it at least once.
This version of the Nakiri Yoshihiro knife uses a European-style handle. Traditionally, the Japanese do not pay much attention to the optimization of the shape of the handle and its processing. But in this case, the mahogany wooden handle is technologically quite laborious, for mortise mounting with steel rivets, on two rivets. Handle length 120mm. The shape of the handle is well optimized for any grip, it fits very well in the palm of your hand. The braces level the mechanical loads at the junction of the blade and the handle, both vertical and lateral, eliminating the loosening of the blade in wooden facings.
The Nakiri Yoshihiro blade has a traditional three-ply structure with a VG-10 core and mild steel facings. VG-10 is one of the few steels specifically designed for knife applications. A distinctive feature of VG-10 is the use of cobalt in the alloy. This expensive and rare alloying agent makes the steel harder and more ductile. The Nakiri Yoshihiro blade is hardened to 61HRC. Such hardness for kitchen applications is extreme. It is the toughness of VG-10 steel that makes it possible to maintain the geometry of the cutting edge even at such high rates of hardness of hardening. It is no secret that the quality of the same steel grade can vary greatly depending on the manufacturer. The quality control of steel for Yoshihiro blades is extremely strict, so the consumer qualities of VG-10 steel in Yoshihiro blades, as a rule, are significantly better than those of most other manufacturers.
A little about Yoshihiro. The Yoshihiro brand is at the forefront of modern kitchen knife making, combining the age-old art of traditional Japanese sword-making techniques with cutting-edge metallurgy.
Yoshihiro's philosophy is that every moment is a unique opportunity. One knife - you can save a lifetime. Yoshihiro specialists strive to ensure that this single knife would be Yoshihiro's knife. Yoshihiro excels in one of the most difficult skills to master, knife making, as she inherited the Japanese tradition of beauty and perfection better than anyone.
Yoshihiro is a company that specializes in making premium handcrafted Japanese kitchen knives. For over 100 years, the Yoshihiro brand of knives has been Japan's leading supplier of high quality kitchen cutlery. However, it wasn't until 2008 that Yoshihiro began selling its knives to the global market, offering over 600 premium Japanese knives. Despite the use of the most advanced technologies on Yoshihiro's production lines, the production of kitchen knives remains, at its core, handmade, with an individual approach of the master to each blade. The origins of the technique used to create Yoshihiro knives can be traced back to medieval Japanese sword smiths of the 14th century, who perfected fire, iron and water techniques. Over the course of 700 years, sword smiths gradually transferred their technology to knives, and the spirit of Japanese sword making permeated the creation of kitchen knives.
Yoshihiro kitchen knives are the culmination of seven centuries of tradition, intertwined with modern innovation inspired by Japanese ingenuity.
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