Brand: Goh Umanosuke Yoshihiro
Type: Sashimi Yanagiba Knife
Blade Material: Shirogami Steel #2 (White Steel) Clad Material
Core: Shirogami Steel #2 (White Steel)
Outside: Soft Iron
Handle Material: Magnolia Wood
Bolster: Water Buffalo Horn
Blade/Edge Length: 240/230 mm (9.4/9")
Total Length: 378 mm (14.9")
Blade Thickness: max 4 mm
Blade Width: max 30 mm (1.2")
Blade Type: single bevel & right handle
Weight: around 130 g (4.6 oz)
Saya Sheath: Magnolia with Ebony pin
Made in Sakai Japan
※ As each knife is handcrafted, slight variations in size, weight, and finish should be expected.
Sakai City, renowned for its production of Japanese kitchen knives, is the birthplace of Gou Umanosuke Yoshihiro knives. The city's unique tradition of knife-making involves a meticulous division of labor. Skilled craftsmen specialize in various stages of the process, including handle installation, blade forging by blacksmiths, and blade grinding by expert artisans.
Superior characteristics
Crafted from select premium steel by skilled artisans, these Japanese-style knives represent true masterpieces. The blades, meticulously forged from a blend of soft iron and premium Yasuki Steel, exhibit both exceptional sharpness and remarkable durability. The knives are also easily resharpened. Each knife's edge is painstakingly honed by hand by experienced craftsmen, ensuring exceptional cutting performance from the very first use.
Shirogami / White Steel #2
Yasuki Shirogami carbon steel, renowned for its exceptional hardness and sharpness, has been a long-standing favorite among Japanese culinary professionals. This steel, a high-carbon variety meticulously refined to remove impurities, offers unparalleled cutting performance. However, it requires careful maintenance to prevent rust.
NOTE:
Carbon steel is renowned for its exceptional sharpness, a key reason why it's favored by many chefs. However, carbon steel is susceptible to rust. To maintain its integrity, it's crucial to thoroughly wash, dry, and wipe the knife after each use. If rust appears on the blade's edge, remove it with a sharpening stone. For rust on the blade itself, use a mild cleanser (for stainless steel) or a fine-grit scourer (for iron steel), being mindful of potential scratches.
To prevent damage, avoid twisting the blade or striking it against hard surfaces. Cutting frozen foods or bones can chip or break the thin, sharp edge of Japanese knives. As these knives are meticulously handcrafted, slight variations and minor scratches may naturally occur.
