It is a kitchen knife which clean Eel for Edo type.(Edo type,Forging kitchen knife) Producing district: Sakai-city,Osaka (Japan)
Blade: Yasuki Silver steel #2
Handle:Japanese umbrella tree,Water buffalo horn
How to use the knives
Knives made of steel rust easily but are much sharper than knives made of stainless steel.
Below are the recommendations for care and attention to keep the knives sharp and in good condition.
To keep knives from rusting, please wash them well with hot water and dry them well with cloth.
When you cut fruits or salty food, knives rust much more easily, so we recommend washing them as soon as possible and not leaving them without care.
When they are not in use for long time, wipe them with salad oil before storing them.
If the knives have rusted, please scour them with a cleanser. Most of the rust will be taken off.
Avoid cutting fish bones, chicken bones or frozen food. They may cause the edge to become chipped or damaged. Please do not use knives other than for cooking.
Please select knives suitable for their use.
When cutting frozen food, bones or pumpkins, please use the appropriate knives. If not, it will cause chips, cracks, or the edge is sharpened very thin to enable the knives to cut well; please do not press from the side of knives. It causes the edge to chip or be damaged.
Please do not use the knives other than the appropriate use.
Please do not use the knives on the fire or in the oven.
Please do not use the knives into the dish washer.
Please do not put your knives in carry-on baggage when flying for security reason.
About our brand:
Use materials:Yasuki blue steel No.1 /Yasuki white steel No.1 High-class restaurant, Japanese-style cooking, and sushi chef use this kitchen knife. These kitchen knives are made by METI-designated traditional craftsperson specified by the Japanese government.
Use materials:Yasuki silver steel No.3/Sweden stainless steel/Yasuki white steel No.2 It is the kitchen knife which reconciled maintenance performance and sharpness.
Use materials:SK steel It is the standard kitchen knife made from cutting steel for standards.
Explanation of kitchen knife steel materials.
About the "Yasuki steel":
The Japanese sword which is the representation of traditional technology of Japan is built with "Tamahagane" which used iron sand as materials, and the sharpness is famous all over the world. "Yasuki steel"is the steel which Hitachi Metals, Ltd. developed based on the materials of the Tamahagane.
Yasuki white steel No.1/No.2: They are materials of an about 100% iron sand. Most impurities other than steel are not included. In order to make a kitchen knife from these materials, a very advanced blacksmith craftsman's skill is required. No.1 has increased the amount of carbon further compared with No.2.
Yasuki blue steel No.1: This steel is the steel which blended chromium and tungsten with White steel. As compared with white steel, abrasion proof and durability improve and it lasts long. Since manufacture is more difficult than white steel, it becomes expensive.
Yasuki silver steel No.3: This is the raw materials which carbon of 0.95-1.10% and chrome of 13.00-14.50% were combined with iron sand 100%. Compared with White steel blue steel, it resist rusting. "Yasuki silver steel No.3" is special material which combines sharpness and a maintenance performance.
Sweden stainless steel: It is stainless steel with very high purity. Impurities, such as phosphorus and sulfur, are hardly contained. It has the same sharpness as the kitchen knife made from high-class carbon steel.
They are common carbon tool steels. It is used for a home edged tool. Although it is comparatively cheap, since a blacksmith craftsman with advanced technology manufactures our kitchen knife, a kitchen knife with good sharpness is made.
The hardness at the time of a manufacture of white steel, blue steel, and the Sweden stainless steel is 60 or more (Rockwell hardness).