Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 64, is intricately forged with iron to create beautiful wave like patterns.

Our handmade Yoshihiro Aonamiuchi Blue Steel knives are crafted with extraordinary skill by our master artisans. Aoko Blue Steel #1 with a hardness on the Rockwell scale of 64, is intricately forged with iron to create beautiful wave like patterns. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty. Namiuchi means wave forged, and our master artisans blend aesthetics with the highest quality materials and craftsmanship. 

Our Yoshihiro Aonamiuchi Blue Steel knives are complimented with a traditional Japanese style handcrafted Ebony handle, and come with protective magnolia wood saya cover.

The Yanagi Kiritsuke a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.

The Yanagi Kiritsuke is slightly heavier with a 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. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE
* RECOMMEND FOR PROFESSIONAL ONLY*

HRC	64		Handle Material	Ebony
Grade	Aonamiuchi Mirror Polished		Bolster Material	Water Buffalo Horn (color varies)
Stain Resistant	No		Handle Shape	Octagonal
Blade Material	Blue Steel #1		Saya Cover	Magnolia
Edge Angle	Single Edged