Steel Type: Blue Steel #2 Layered Steel
Bolster Material: Water Buffalo Horn
Saya cover: Magnolia Wood (This product is Saya included.)
The stunning Kaishin Ushio series are hand forged by top blacksmiths to create a truly special knife. Each blade is hammered and shaped with blue carbon steel #2.
These single bevel knives are for sushi preparation. Fish filleting and slicing is what these blades excel at. The cutting edge is forged from blue carbon steel #2 also known as Aogami #2. Forged to a very hard Rockwell hardness of 63-64 these knives have extremely long edge retention and are less brittle than some carbon steel blades.
The hand folded Suminagashi Damascus steel used for the construction of these blades is stunning and elegant. These are some of the best sushi knives.
Suminagashi is an ancient technique typically used in Asian artwork and refers to the marbling effect you get when you spread ink on water.
We’ve called this range Suminagashi for that very reason, the blades have a very subtle marbling effect thanks to their construction.
The octagonal shape of the Ebony wood handle combined with genuine water buffalo horn bolsters completes the perfect look of the knife.
Kaishin knives have a light feel in the hand with a perfect balance.
Takohiki is a variation of the Yanagiba and is used to slice straight-cut sashimi. It’s thin body makes cutting thin slices of fish easier than the Yanagiba. The blunt tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its name. Originated in the Kanto (Tokyo) region.