Yoshihiro Blue Steel #1 Masashi Aoko Stainless Clad Petty Utility Knife (5.3'' (135mm) & No Saya)
Description
- The Yoshihiro Blue Steel #1 Masashi Aoko Stainless 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 Blue Steel is exposed, can patina with use but preventive measures using Tsubaki knife oil and removal methods using rust erasers are available. The stainless steel exterior provided by the cladding is non-corrosive and minimizes the level of maintenance required to care for the blade.
- With a HRC of 64, the core of Blue Steel #1 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 Stainless Cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact.
- 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 Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
- Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
Knife Features → Blade Material: Blue Steel #1 Core→Edge Angle: Double Edged →Grade: Masashi→Handle Shape: Octagonal→Handle Material: Rosewood →HRC:64→Knife Style: Petty Utility Knife→Stain Resistant: Yes, except along the knife’s edge→Saya Cover: Lacquered Magnolia Saya Knife CoverThe Yoshihiro Blue Steel #1 Masashi Aoko Stainless 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 Blue Steel is exposed, can patina with use but preventive measures using Tsubaki knife oil and removal methods using rust erasers are available. The stainless steel exterior provided by the cladding is non-corrosive and minimizes the level of maintenance required to care for the blade.With a HRC of 64, the core of Blue Steel #1 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 Stainless Cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact.Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
Reviews
R**S
En que tienda lo puedo regresar
Lo boy aregresar llano lo quiero esta pequeño
T**R
Awesome!
I work as a garde manger in a nicer restaraunt and this knife allows me to slice all the fruits and vegatables I need. I literally use this knife almost everyday for 7-8 hours a day, and I love it! Besides for my days off, of course. I leave it at work and always come in to find a co-worker using it at my station. The chef De cuisine has a set of wusthoffs and the owner has a set of shuns, a lot of other cooks use global knives. I would easily compare this to all three! Of course a sharpening stone is a must, especially if you use your knives a lot, but I love this knife and can't wait to get more of them!
W**N
Love this knife!
Absolutely love this knife! I work as a chef and have been using it for over a month on a daily basis. The edge retention is as good or better than most high end knives. I would purchase this again!
C**R
Four Stars
I love my knife. I just ordered the 6 inch one
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