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Kochi Mirror Finish Hongasumi Blue #2 Yanagi

SKU: HKR-AHMYA-300
Size: 11.8" (300 mm)
Note: Carbon Steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)
$595.00
20% off knives, use promo code "KSALE20" during check out

In Stock

Features

Style:Yanagi

Steel Type:Carbon Steel

Steel Material:Blue Steel #2

Classification:Hongasumi

Saya Cover:Magnolia Wooden Cover Included

Knife Bevel:Single Sided

Handle Material:Magnolia Wood

Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)

HRC:62

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About Kochi Ao-ko Hongasumi 
Korin Kochi Traditional Knives are hand crafted by Korin's select blacksmith in partnership with the top sharpener in Sakai City Japan. These knives have an extreme attention to detail that is evident from the first second you pick them up. The heel is completely finished and hand polished to reduce injuries during use. The shinogi line is in the absolute correct place, resulting in a blade that is a dream to sharpen without a lot of preparation. We feel these knives are some of the best we've encountered and are extremely proud to now offer this collection. Blue steel #2 is a mixture of chromium, tungsten, and white steel #2. The addition of chromium and tungsten to white steel gives it added hardness, making it a good compromise for those who want a carbon knife with a longer edge retention. 
Purpose of Yanagi 
The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. There are several variations of fish slicers that are all used in different situations and regions, however the yanagi style is the most widely used. Originated in Kansai (Osaka) region.
Left-handed knives are not available for this line.

CAUTION: Moisture Causes Rusting and Discoloration


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General knife care tips and warnings


  • Never wash knives in the dishwasher
  • This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
  • Improper care will result in chipping.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.


Caution

Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.


For more information, please check our pages on different types of sharpening stones or sharpening tips.