Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm))
Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi..
The Yanagi is a long slicing knife that was specifically designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness..
Handcrafted in Japan with traditional techniques, our Yanagi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges..
Proudly made in Japan and not mass produced. This knife is complimented wi....
Yoshihiro Hongasumi Blue Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife 7.5 195mm Rosewood Handle
Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail..
One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Edo Usuba. The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes..
Handcrafted in Japan with traditional techniques, our Usuba has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the streng....
Yoshihiro Blue Steel Super Nakiri Vegetable Chefs Knife with Stainless Steel Cladding and Rosewood Handle (6.5\(165mm) & No Saya)
The Yoshihiro Super Blue Steel Clad Series is clad in 2 layers of stainless steel that provides durability and protection without sacrificing its sharp cutting edge. The blade edge, where the Super Blue Steel is exposed, can patina with use but preventive measures using Tsubaki knife oil and removal methods using rust erasers are available. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 63-64 is considered to be the top of its class in high carbon steel metallurgy..
In the hands of master craftsmen Super Blue Steel can be forged and sharpened into a world class knife that boasts top-class sharpness and edge retention. The extremely sharp blade will allow for the most accurate of cuts to be made with consistency and with ease. Furthermore, the blade has the ability to perform at that level for an extremely long period of time because of its high wear resistance..
One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminate....
Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Petty Utility Knife (5.3'' (135mm) & No Saya)
... retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time. The Kurouchi Stainless Cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact..
Our Yoshihiro Kurouchi Stainless Clad Knives are clad in 2 layers of full Kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge. Traditional Kurouchi knives will always be made out of highly reactive carbon steel but this knife is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge..
Sometimes called a utility knife, the Petty is a smaller version of a chefs knife but is bigger than a Paring knife. The Petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. The Petty will soon become the go-to knife in your kitchen..
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanes....
Hunter × Hunter (pronounced "hunter hunter") is a Japanese manga series written and illustrated by Yoshihiro Togashi. It has been serialized in Shueisha's Weekly Shōnen Jump since March 1998, although the manga has frequently gone on extended hiatuses since 2006..
OFFICIALLY LICENSED: This fan merchandise is officially licensed and 100% authentic, making it an excellent gift idea for fans and collectors!.
HIGH-QUALITY MATERIALS: This exclusive fan apparel is made of a high-quality polyester and spandex blend for stretch and comfort..
CARE INSTRUCTIONS: Machine wash in cold water with like colors. Tumble dry on low heat. Do not iron, bleach, or dry clean..
Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Nakiri Japanese Vegetable Knife (6.5'' (165mm) & No Saya)
...of Blue Steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time. The Kurouchi Stainless Cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact..
Our Yoshihiro Kurouchi Stainless Clad Knives are clad in 2 layers of full Kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge. Traditional Kurouchi knives will always be made out of highly reactive carbon steel but this knife is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge..
One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string..
Proudly made in Japan and not mass produced. This knife is complimented wi....
Lubrimatic 11335 1 Pack Moly EP Grease, 14 oz. Cartridge
Contains extreme pressure (EP) additives to reduce scuffing, scoring and seizure with high loads.
Addition of molybdenum Disulfide to Lithium based grease makes this Lubricant especially effective for sliding motions, such as sleeve-journal rotating shafts and Automotive ball joints.
0 to 280 degrees Fahrenheit operating range.
Drop point 360 degrees F not for disc Brake wheel bearing applications.
Yoshihiro Honyaki White Steel Double Mirror Polished Mt.Fuji with Full Moon Kiritsuke Multipurpose Chef Knife (11.8'' (300mm), Triple Silver Ring Ebony Handle and Ebony Saya)
Beautifully mirror-finished, our handmade Yoshihiro Honyaki knives are handcrafted with extraordinary skill. A work of art, the temper line (hamon) features the Fuji mountain with a Full Moon. Honyaki means “true forged” and represents the highest level in Japanese knives, an extraordinary blade hand-forged from a single piece of high carbon steel..
The Kiritsuke is one of the most versatile and essential of all knives a cook can have. The blade of the Kiritsuke is wider and straighter than a standard chef knife while having a curved tip. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish..
Handcrafted in Japan with traditional techniques, our Kiritsuke has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges..
Proudly made in Japan and not mass produced. This knife ....
