BestYOSHIHIRO - Hammered Damascus Japanese chef Knife Usuba /Vegetable Knife 6.3" 160mm - MADE IN JAPANReviews
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YOSHIHIRO - Hammered Damascus Japanese chef Knife Usuba /Vegetable Knife 6.3" 160mm - MADE IN JAPAN Review
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YOSHIHIRO - Hammered Damascus Japanese chef Knife Usuba /Vegetable Knife 6.3" 160mm - MADE IN JAPAN Features :
- Knife Type: Usuba (vegetable) Knife
- Steel Type: VG-10 Hammerded Damascus VG-10
- Blade: Double-Edged (50/50) / Blade Length: 6.3" (160mm)
- Handle Material: Oak
- Hardness Rockwell C scale: 59
YOSHIHIRO - Hammered Damascus Japanese chef Knife Usuba /Vegetable Knife 6.3" 160mm - MADE IN JAPAN Description :
-About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. Masterpiece of Japanese knife beauty! The beautiful combination of whole hammered and layered pattern blade will make you enjoy cooking much more even by looking. The core of blade is Cobalt VG-10 steel and layered by stainless steel. Therefore the blade is super hard yet hard to get rust and the cutting edge is amazingly fine. The handle is made of Oak that makes the more used the better fitted to your hand. ***We Ship Around the World****
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YOSHIHIRO - Hammered Damascus Japanese chef Knife Usuba /Vegetable Knife 6.3" 160mm - MADE IN JAPAN Random customer review :
Yoshihiro damascus knife
The package arrived quickly and was very sturdily put together. No rattling or shaking. I had to get a knife to cut several strips of tape. Loose paper was packed inside the outer shell to ensure that nothing would shake around. Good packaging, and free, too.
The knife itself came in a blue box made of finely textured cardboard, complete with gold letting. It was double-secured with rubber bands. Very secure. A piece of foam was inside the case, another measure to prevent rattling during shipping.
The knife itself was beautiful. It was very sharp, as I anticipated. I bundled together plastic bags and the knife just slid through it as though I put no weight at all behind my movement. Upon closer inspection, as well as studying the small yellow paper with Japanese instructions, I discovered that the knife is, indeed, double edged. However, the diagram on the paper depicts a single-edged knife, so it was confusing at first. The craftsmanship of the blade is so fine...
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