Top 10 Yoshihiro Knives Blue Steel – Usuba & Nakiri Knives

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1. Yoshihiro

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Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Nakiri Japanese Vegetable Knife 6.5'' 165mm & No Saya

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Yoshihiro #ad - The nakiri is a Japanese double edged knife with a flat cutting edge. Proudly made in japan and not mass produced. The kurouchi stainless cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.

Do not use on objects such as bones, and frozen foods. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Our yoshihiro kurouchi stainless clad knives are clad in 2 layers of full kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge.

This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string. Keep dry and oil regularly to prevent oxidation along the knife's edge. One of the most popular knives that a cook can have today is a japanese vegetable knife known as a Nakiri knife. Kurouchi translates as “black-forged” and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade. Carbon steel can oxidize if not properly maintained.
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2. Yoshihiro

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Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Black Forged Petty Kiritsuke Japanese Utility Knife Shitan Handle 6'' 150mm & Saya

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Yoshihiro #ad - Traditional japanese knife making values a sharp edge, and do so immediately if working with acidic ingredients. The difference will be felt right away when a hand-forged Japanese Petty Kiritsuke knife of incomparable sharpness is used for smaller precision. The petty kiritsuke fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of.

Do not use on objects such as bones, which requires attention and care. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Our handmade yoshihiro mizu yaki kurouchi series are unparalleled in their performance. Sharpening and honing should be done with only water whetstones. Proudly made in japan and not mass produced. The petty kiritsuke will soon become the go-to knife in your kitchen.

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. With a hardness on the rockwell scale of 63-64, the inner core of blue high carbon steel #1 is prized for its high edge retention. Mizu yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Hand wash and dry only, nutshells, and frozen foods.
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3. Yoshihiro

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Yoshihiro Super Blue Steel Stainless Clad Kiritsuke Multipurpose Japanese Chef Knife 8.25"210mm & Saya

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Yoshihiro #ad - Super blue high carbon steel with a hardness on the Rockwell scale of 65-66 is considered to be the top of its class in high carbon steel metallurgy. The extremely sharp blade will allow for the most accurate of cuts to be made with consistency and with ease. Hand wash and dry only, nutshells, and frozen foods.

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. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Traditional japanese knife making values a sharp edge, and do so immediately if working with acidic ingredients. The kiritsuke is one of the most versatile and essential of all knives a cook can have. Furthermore, the blade has the ability to perform at that level for an extremely long period of time because of its high wear resistance.

The blade of the kiritsuke is wider and straighter than a standard chef knife while having a curved tip. Sharpening and honing should be done with only water whetstones. Proudly made in japan and not mass produced. The yoshihiro super blue steel clad series is clad in 2 layers of stainless steel that provides durability and protection without sacrificing its sharp cutting edge. Carbon steel can oxidize if not properly maintained.
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ModelTSMKI210SH2

4. Yoshihiro

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Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Black Forged Gyuto Japanese Chef Knife Shitan Handle 8.25'' 210mm & Saya

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Yoshihiro #ad - It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. Do not use on objects such as bones, which requires attention and care. Mizu yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions.

An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Hand wash and dry only, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Our handmade yoshihiro mizu yaki kurouchi series are unparalleled in their performance. It is sandwiched in between carbon steel in the traditional Warikomi style to add to its durability and ease sharpening.

The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Keep dry and oil regularly to prevent oxidation. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife.
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ManufacturerYoshihiro #ad

5. Yoshihiro

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Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Kurouchi Kiritsuke Japanese Multipurpose Knife Shitan Handle 7'' 180mm & Saya

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Yoshihiro #ad - The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish. Carbon steel can oxidize if not properly maintained. Do not use on objects such as bones, nutshells, which requires attention and care.

It takes a very high degree of skill to create knives of such exceptional performance and exquisite beauty with a steel of this caliber and is a testament to the extraordinary skill of the artisans. Keep dry and oil regularly to prevent oxidation. Traditional japanese knife making values a sharp edge, and do so immediately if working with acidic ingredients. Proudly made in japan and not mass produced. This knife is complimented with a traditional japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.

Sharpening and honing should be done with only water whetstones. With a hardness on the rockwell scale of 63-64, the inner core of blue high carbon steel #1 is prized for its high edge retention. Hand wash and dry only, and frozen foods. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Mizu yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions.
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ManufacturerYOSHIHIRO #ad

6. Yoshihiro

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Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Gyuto Chefs Knife 9.5'' 240mm & Saya

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Yoshihiro #ad - An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. The kurouchi stainless cladding allows the blade to be more forgiving to moisture while still having superior edge retention and sharpness intact. Kurouchi translates as “black-forged” and this unique style of forging offers a characteristic look and an unpolished rustic aesthetic finish to the blade.

The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. Do not use on objects such as bones, and frozen foods. Carbon steel can oxidize if not properly maintained. Traditional japanese knife making values a sharp edge, nutshells, which requires attention and care. Our yoshihiro kurouchi stainless clad knives are clad in 2 layers of full kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge. Sharpening and honing should be done with only water whetstones.

This knife is complimented with a traditional japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. Traditional kurouchi knives will always be made out of highly reactive carbon steel but this knife is exceptional in that the Kurouchi finish is on the Stainless Cladding which is a new development in modern metallurgy and is highly rare and difficult to forge. With a hrc of 62-63, the core of blue steel #2 is prized for its high edge retention and provides an extremely sharp edge that is able to maintain its sharpness over extended period of time.
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ManufacturerYoshihiro #ad
Part NumberGOTD-274418301
ModelYOKUGY24

7. Yoshihiro

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Yoshihiro High Carbon Blue Steel #1 Suminagashi Yanagi Sashimi Japanese Chef’s Knife with Ebony Handle

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Yoshihiro #ad - Steel type: aoko blue steel #1 High Carbon Steel / Edge Angle: Single-Edged. Knife can be oxidized without proper care *recommend for professional only*. Grade: suminagashi Damascus / Knife Type: Yanagi. Hardness rockwell c scale: 64-65 / Saya Cover : Lacquered Saya Cover. Bolster: water buffalo horn bolster color -VARIES / Handle Material: Octagonal Ebony.
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Part NumberSMYA240EH
ModelSMYAEH

8. Yoshihiro

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Yoshihiro Kurouchi Super Blue Steel Stainless Clad Kiritsuke Multipurpose Chef Knife 8.25'' 210mm

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Yoshihiro #ad - Sharpening and honing should be done with only water whetstones. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish. This knife is complimented with a premium western Style Handle that extends to the full tang of the knife and ergonomically welds to the hand for seamless use.

Super blue high carbon steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The kiritsuke is one of the most versatile and essential of all knives a cook can have. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade.

Hand wash and dry only, and frozen foods. Keep dry and oil regularly to prevent oxidation. Proudly made in japan and not mass produced. Do not use on objects such as bones, which requires attention and care. Our yoshihiro kurouchi stainless clad knives are clad in 2 layers of full kurouchi stainless steel that provides durability and protection without sacrificing its sharp cutting edge. Carbon steel can oxidize if not properly maintained.
BrandYoshihiro #ad
ManufacturerYoshihiro #ad
ModelSMKKKI240SHNR

9. Yoshihiro

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Yoshihiro Mizu Yaki Blue High Carbon Steel Black Forged Kiritsuke Japanese Multipurpose Chef Knife 10.5'' 270mm RK

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Yoshihiro #ad - Our handmade yoshihiro mizu yaki kurouchi series are unparalleled in their performance. Proudly made in japan and not mass produced. Traditional japanese knife making values a sharp edge, which requires attention and care. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

This knife is complimented with a traditional japanese Wa-style handcrafted Handle that is lightweight and ergonomically welds to the hand for seamless use. Do not use on objects such as bones, nutshells, and frozen foods. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Blue high carbon steel with a hardness on the rockwell scale of 62-63 is prized for its high edge retention. The blade of the kiritsuke is wider and straighter than a standard chef knife while having a curved tip.

Hand wash and dry only, and do so immediately if working with acidic ingredients. Mizu yaki is a meticulous process of pure water quenching that draws out the hardness of refined steel while infusing it with enough resiliency to perform consistently in the most exacting of conditions. Sharpening and honing should be done with only water whetstones. Keep dry and oil regularly to prevent oxidation. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish.
BrandYoshihiro #ad
ManufacturerYOSHIHIRO #ad
Part NumberTKUKKKI270SHNR
ModelTKUKKKI270SHNR

10. Yoshihiro

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Yoshihiro Hongasumi Blue Steel #2 Garasuki Traditional Japanese Poultry Boning Knife 7'' 180mm

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Yoshihiro #ad - Handle material: shitan Rosewood / Bolster Material: Ebony. Includes magnolia Saya Cover and can oxidize if not properly maintained. Grade: hongasumi / blade Material: High Carbon Blue Steel #2. Knife size: 7" 180mm / Knife Style: Garasuki. Edge angle: single Edged / HRC: 64.
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