Hokiyama Sukemitsu Yanagiba 240 mm is an excellent example of a traditional Japanese-style knife. It was designed to cut thin slices of raw fish during sushi preparation. The construction of this knife also makes it perfect for portioning larger pieces of meat, e.g. steaks. Yanagiba knives can be found especially in Japanese restaurants, where they are used for preparing sushi and sashimi.<\/p>\n
The series of unique Hokiyama Sukemitsu Yanagiba kitchen knives presents beautiful, hand-forged knives by blacksmiths from the Tosa region, which have two-layer blades. The so-called White Steel no.2, or Shiro-ko #2 carbon steel, is used for the core, and the outer layer is made of soft iron. The hardening process gives the blades a high hardness, which reaches 61-62 HRC. The classic Kasumi finish (in translation: \u201cfog\u201d) is responsible for the beautiful visual effect of each knife. They are recommended for use by sushi masters, as well as amateurs of Japanese cuisine and sushi. The handle with a characteristic D shape is made of magnolia wood and is also decorated with a buffalo horn ferrule. Kitchen knives from the Tosa-Ichi Sukemitsu series are not stainless, so after use, wipe the knife dry.
Located in Japan, in the Tosa region, the company Hokiyama Hamono is famous for the production of excellent kitchen knives. It has been in existence since 1919, and the recent celebration of its 100th anniversary confirms that it consistently maintains a high level and quality of its kitchen knives. Hokiyama\u2019s history is related to the 800-year-old forging tradition, whose techniques were created in the Tosa region over the centuries. They are still used by blacksmiths, and the manufacturer achieves such good results by combining them with modern technologies and achievements in the field of metallurgy. Tradition (\u571f \u4f50 \u4e00), innovation (\u7121\u9650) and practicality (\u5de6\u8fd1) are the main message of the company, which is contained in its motto.<\/p>\n","protected":false},"excerpt":{"rendered":"