About Nenohi Shiro-ko Honyaki
Honyaki (“true-forged” in Japanese) knives are constructed out of one solid piece of carbon steel. Honyaki forged knives have the greatest edge retention of all traditional Japanese styles. During the forging process, the red-hot white steel #2 is cooled instantaneously using oil. This results in a extremely sharp and durable blade. Each knife is crafted by an Dentoukougeishi craftsman. Dentoukougeishi are traditional craftsman acknowledged by Japanese governments. These craftsman are recognized for their commitment to protecting traditional Japanese art and crafting techniques. Detoukougeishi are required to be highly skilled in their chose craft and have generations of historical family background.
Each knife is equipped with an Dupont Black Corian handle with black linen micarta bolster and one red resin stripe ring.
Nenox Cutlery, known for its Nenohi Original (also known as Nenox) knives, was established in 1975 and has continued to provide the finest quality cutlery at their store in the world renowned Tsukiji Market since 1999. Nenohi takes great pride in crafting high quality knives that are masterfully hammered and forged by skilled knife smiths, using techniques derived from traditional Japanese sword-forging techniques. After they are forged, each blade is grinded and hand sharpened into a blade worthy of Nenohi's name.
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.