Yoshihiro Aogami Super Blue High Carbon Kurouchi Gyuto (7'' (180mm) & No Saya)

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. Hongasumi translates as true mist and refers to the beautiful mist like patterns on the blade that are formed when Blue Steel #2 (HRC 63 to 64) is forged with iron. Our Yoshihiro Blue Steel Hongasumi Mioroshi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Magnolia wood ( Octagonal Shaped) handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Mioroshi knife is a longer and sleeker version of a Deba knife. The Mioroshi has enough heft to filet whole fish and cut through the cartilage and bones of fish while also being long enough to be used as an all purpose knife.The Mioroshi knife can used be for chicken and meat but is not recommended for cutting through large bones. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 8.25inch(210mm), 9.5inch(240mm), and 10.5inch(270mm), with a limited lifetime warranty.Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil (as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.