Description of Yoshihiro Blue Steel Super Stainless Clad Petty Utility Chefs Knife Rosewood Handle (5.3'' (135Mm) & Saya)
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. 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 65-66 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. Sometimes called a utility knife, the Petty is a smaller version of a chefs knife but is bigger than a Paring knife. The Petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a Paring knife can take care of. The Petty will soon become the go-to knife in your kitchen. 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. 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. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation along the exposed carbon steel edge.
Hide
