[MINAMOTO-IZUMIMASA] Yanagiba hocho 300mm SAVIN stainless [MIM080103]

This item is not eligible for shipping to the UK. We can only ship knives with blades under 200mm.

This SAVIN series is a revolutionary kitchen knife made ​​of stainless V10 GOLD. 300mm's Yanagiba hocho is a standerd size. If you get experience more, you can make the sashimi as intended. When the cook of Japan to buy Yanagiba hocho, it is the size they will purchase first.

Among the stainless steel, V10 GOLD has a superior performance in particular. Because of the high degree of hardness, there is a high cutting capacity other than stainless steel. In addition, because of the stainless steel, it also features a rust-resistant. Forging and polishing of V10 GOLD is very difficult, technical capabilities of MINAMOTO-IZUMIMASA has been manufacturing.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

How to Sharpen a Single-Bevel Knife

This video shows how Tsubasa Matsuo sharpens a deba knife. It serves as a practical reference for sharpening single-bevel knives of any style and from any maker. A Japanese knife cannot truly perform until it has been properly sharpened — please watch and give it a try.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 300mm SAVIN stainless [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* Although this knife is resistant to rust, please wipe thoroughly after use.
* Please grind with a whetstone, if it becomes difficult to cut.
* The stainless steel for sharpening, you must have in skill of grinding.
* Please do not touch with the aluminum. There is a possibility that rust progress.