Yoshihiro Blue Steel Super Nakiri Vegetable Chefs Knife with Stainless Steel Cladding and Rosewood Handle (6.5\(165mm) & No Saya)
- ...lad in 2 layers of stainless steel that provides durability and protection without sacrificing its sharp cutting edge. The blade edge, where the Super Blue Steel is exposed, can patina with use but preventive measures using Tsubaki knife oil and removal methods using rust erasers are available. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 63-64 is considered to be the top of its class in high carbon steel metallurgy..
- In the hands of master craftsmen Super Blue Steel can be forged and sharpened into a world class knife that boasts top-class sharpness and edge retention. The extremely sharp blade will allow for the most accurate of cuts to be made with consistency and with ease. Furthermore, the blade has the ability to perform at that level for an extremely long period of time because of its high wear resistance..
- One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are....