Yoshihiro White Steel #2 HONGASUMI Japanese Professional Garasuki

Yoshihiro Blue Steel #2 AOGASUMI Japanese Style Professional Garasuki

€244,95

Quantity

Yoshihiro 1 In stock

This is a Yoshihiro "Aogasumi" Hi-Class Professional Garasuki(Japanese Poutry Knife), made of Yasuki Blue Steel(Aogami)#2 for Right Handed with Professional Octagonal Handle(Magnolia Wood Handle & Buffalo Horn Bolster).
AOGASUMI Yasuki Blue Steel #2, Japanese Style Professional Garasuki Knife
Main photo images show "180 mm" type.

Brand	Goh Umanosuke Yoshihiro 郷右馬允義弘
Blade type	Garasuki Knife/Single bevel for Right Handed
Blade material	Yasuki Blue Steel (Aogami/Aonikou) #2
Model	Aogasumi 青霞
Blade Length	150 mm/5.9" 180 mm/7.1"
Handle	Octagonal Magnolia Wood
Bolster	Buffalo Horn *Color may vary, due to natural products.
Option	Wooden Saya Cover & Ebony Saya Pin, originally stamped by Yoshihiro *See variation.

*Definition of Blade Length :the Length from top edge of the blade to the end.
** This is made of Carbon Steel, not Stainless Steel. Please be sure to keep DRY after use or it may get rust.

===IMPORTANT notes before purchase!!!===
1.Import duties, taxes(VAT, GST, etc.) and Handling Charges are not included in the item price or shipping charges. These charges are the buyer's responsibility.
2. Please check with your country's customs office to determine what these additional costs will be prior to purchasing.
We cannot accept any return or cancellation, due to such duties unpaid in your country.

What a beast !!

The knife arrived sharp, but not razor sharp. So I sharpened it with a 1000 and then 6000 whetstones, followed by some stropping. It then became sharp enough to shave the hair off of my forearm. Then I used it to remove the meat from four chicken drumsticks. OMG, I've never been able to do so with this much ease. The knife was able to go through 1.5 inches of meat and leave a 0.5mm deep mark on the tibia even with barely any force applied. And the thickness and weight of the knife gave it plenty of strength to cut thru the joints and to navigate and remove meat from the bones. Then I immediately washed the knife, wiped it dry and then applied the tsubaki oil. I used to hesitate about buying aogami steel knives out of fear of rust. However, after my experience with this knife, I am confident enough that I will be buying more aogami steel knives in the future.

Thank you very much for your order, this time. Good to know the knife is working fine in your kitchen with your full cooperation and experience. If you face any technical or maintenance issue, we are here to support you from Japan. Even if we cannot give you a correct answer, we communicate with manufactures, so that we can reply to you correctly, as we are locally working closely with them. We are now looking forward to doing business again in the future, too. Thanks again and with best regards, Yoshi/YuiSenri

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Yoshihiro Blue Steel #2 AOGASUMI Japanese Style Professional Garasuki

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