Korin Blue Steel Hongasumi Yanagi 10.5"
SKU: HKR-AHYA-270
Size: 10.5" (270 mm)
Sku: HKR-AHYA-270
Note: Left-handed blades must be special ordered from Japan. Traditional left-handed knives cost more than right-handed. Allow additional time for forging and delivery.
Out of Stock Until: OUT OF STOCK
Description
About Korin Ao-ko Hongasumi
The Korin Ao-Ko Hongasumi line is a great intermediate series for those looking for quality and longevity. Forged with Blue Steel #2 which 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.
About Korin
Drawing from a tradition of Japanese craftsmanship and meticulous attention to detail, the collections at Korin showcase exceptional sharpness and time-tested durability. We are dedicated to bringing the highest quality Japanese knives to your kitchen, so you can experience the unparalleled quality of Japanese craftsmanship in your home or restaurant.
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.
Country of Origin: Japan
Specifications
| Style | Yanagi |
|---|---|
| Steel Type | Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION) |
| 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 |
Use
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.
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 sharpening tips.