About Masamoto Ao-Ko Honyaki 玉青鋼￼誂鏡面仕上
Loved and admired by collectors, Masamoto’s highest quality yanagi knife is entirely handcrafted from a single piece of blue carbon steel #2. Each piece is embellished with an ebony handle, a water buffalo horn bolster, and two silver rings. Honyaki knives made of blue steel are less brittle and have a longer edge retention.
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.
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.
CAUTION: Moisture Causes Rusting and Discoloration