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Specification

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Product Details

• Brand: YOSHIHIRO
• Model: SKSA16

Features

• Knife Type: Santoku Knife
• Steel Type: SKD11 Daisu steel
• Blade: Double-Edged (50/50) / Blade Length: 6.5" (165mm)
• Handle Material: Hiba Wood (Cypress)
• Hardness Rockwell C scale: 63

Product Description

Our Powdered Daisu Steel knives have a center core of hard steel and a soft iron jacket. These knives have strong wear and tear and relatively easy to maintain. The HRC is 62-63, higher than most stainless steel knives, this allows the edge to remain sharp for a longer period of time. The double edged blade makes it easy to use. This mutlipurpose knife is perfect for those who want the sharpness of a high carbon steel knife but easier to maintain.

The handle is made of hiba. The hiba is a medium to large tree, native to Japan. This tree is planted around Japanese temples and gardens. The hiba wood is durable and has a natural aroma similar to cedarwood. The essential oil makes the wood fungicidal and effective against bacteria. Premium Japanese cutting boards are also made of hiba because of its anti-bacterial and strong anti-odor properties.

The santoku is a multipurpose knife. The blade is shorter and thinner. It can be used to cut meat, fish and vegetables.

History- Since 1550, Yoshihiro, Masamune, and Yoshimitsu were known as the best sword craftsmen in Japan. After his death, Yoshihiro's apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make Yoshihiro chef knives. Yoshihiro knives are now recognized to be one of the best chef knives in Japan due to the rich history and techniques that are applied from sword making to chef knives.

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