Hontan Seikon Dojo Professional Left-Handed Sashimi Hocho - 270mm
Product Description for Hontan Seikon Dojo Professional Left-Handed Sashimi Hocho - 270mm
Maker: Kobayashi (click to see more by this maker)
Item num: 95603
Blade length: 10.60 in.
Total length: 16.30 in.
Blade height (at heel): 1.47 in.
Blade thickness (near bolster): 0.13 in.
Blade thickness (at midpoint): 0.10 in.
Blade thickness (near tip): 0.07 in.
Item weight: 7.20 oz.
Shipment weight: 10.4 oz.
Blade: Single bevel blue steel #2 (aogami) carbon steel forge-welded to mild steel for an extremely hard (61-63 Rc) cutting edge that will be easy to maintain
Bolster: Buffalo horn ferrule
Handle: Ho wood
Description: The yanagi is a traditional Japanese knife used to cut boneless fish fillets for preparation of sushi and sashimi. It is mainly used for a drawing cut. The heel of the knife is placed on the fish and the knife is lightly pressed down, letting the weight of the knife do the work while drawing the blade toward you. Sashimi knives are also excellent for slicing other boneless meats. This knife is designed for left-handed use.
Traditional Japanese chef's knives differ from European styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Consequently, these knives can be honed to a sharper edge than can double bevel knives.
The professional level blade is forged using the Hon Kasumi technique -- a forging process which creates the misty appearance at the lamination line between the two kinds of metal. These blades are hand forged from a combination of hard Aogami Hagane 'blue steel' forge-welded to a piece of Jigane mild steel. The most exacting standards as well as considerable time are required for this type of forge work. After forging, each blade is individually tempered to Rockwell 61-63 (very hard!) leaving a razor edge that is very easy to keep sharp.
Availability: In stock. Usually ships in 1-2 business days