Yoshihiro Shiroko Price and Review (KKYA240SH KKTA270MH, KKDE180MH KKDE165MH vs KKDE165SH)

December 11, 2018


KKYA240SH Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Shitan Handle Sushi Sashimi Chef Knife 9.5inch(240mm)

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Yoshihiro KKYA240SH Warranty: standard manufacturer’s warranty
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Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rosewood handle affixed with a Shitan Rosewood bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available 9.5 Inch(240mm), 10.5 Inch(270mm), 11.8 Inch(300mm), and 13 Inch(330mm) with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE RECOMMEND FOR PROFESSIONAL ONLY

KKTA270MH Yoshihiro Shiroko High Carbon Steel Kasumi Takobiki Sushi Sashimi Japanese Chef’s Knife 10.5 Inch(270mm)

Why we will continue to love Yoshihiro KKTA270MH in 2018
Yoshihiro KKTA270MH Warranty: standard manufacturer’s warranty
Yoshihiro KKTA270MH Free shipping: Check above
Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Our Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Magnolia wood (D-Shaped) handle affixed with a Water Buffalo Horn bolster(Color and shade may vary), and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Takobiki is a long slicing knife that was designed to slice paper thin slices of fish for sashimi and its blunt sharp tip is useful for cutting the long tentacles of the octopus. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Takobiki is longer and thinner than a Yanagi and is unique tool for preparing delicate ingredients. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 10.5inch(270mm), 11.8inch(300mm) and 13inch(330mm) with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.

KKDE180MH Yoshihiro Shiroko High Carbon Steel Kasumi Deba Japanese Fillet Chef’s Knife 7inch(180mm)

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Yoshihiro KKDE180MH Warranty: standard manufacturer’s warranty
Yoshihiro KKDE180MH Free shipping: Check above
Dimensions and weight: see reviews
Yoshihiro KKDE180MH prices and coupon: N/A

Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Our Kasumi Shiroko Deba knives are complimented with a traditional Japanese style handcrafted Magnolia wood (Rounded shaped) handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Deba knife is a heavy knife that was made to filet and butcher whole fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba knife can used be for chicken and meat but is not recommended for cutting through large bones. The Deba knife is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 6inch(150mm) to 8.75inch(225mm) with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.

KKDE165MH Yoshihiro Shiroko High Carbon Steel Kasumi Deba Japanese Fillet Chef Knife 6.5inch (165mm)

Quick read about Yoshihiro KKDE165MH
Yoshihiro KKDE165MH Warranty: standard manufacturer’s warranty
Yoshihiro KKDE165MH Free shipping: Check above
Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Magnolia(D-Shaped) handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. One of the most sought after of knives and fast becoming a new essential companion to the popular chef knife is the traditional Japanese vegetable knife known as the Edo Usuba. The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 7inch(180mm), 7.7inch(195mm), and 8.25inch(210mm), with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.

KKUSED180MH Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba Vegetable Japanese Chef’s Knife 7 IN (180mm) Magnolia Wood Handle

Don't Get Yoshihiro KKUSED180MH yet, first read this
Yoshihiro KKUSED180MH Warranty: standard manufacturer’s warranty
Yoshihiro KKUSED180MH Free shipping: Check above
Dimensions and weight: see reviews
Yoshihiro KKUSED180MH prices and coupon: N/A

Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel 2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rosewood (Round) handle and bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Deba knife is a heavy knife that was made to filet and butcher whole fish. The heft of the Deba knife allows it to cut through the heads and bones of a fish, and its smaller pointed tip filets the flesh from the bones. The Deba knife can used be for chicken and meat but is not recommended for cutting through large bones. The Deba knife is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 6inch (150mm) to 8.25inch(210mm) with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of.

KKDE165SH Yoshihiro Shiroko High Carbon Steel Kasumi Deba Japanese Fillet Butcher Chefs Knife 6.5inch (165mm)with Shitan Handle

Perfect image of Yoshihiro KKDE165SH
Yoshihiro KKDE165SH Warranty: standard manufacturer’s warranty
Yoshihiro KKDE165SH Free shipping: Check above
Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Our Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Magnolia wood (D-Shaped) handle affixed with a Water Buffalo Horn bolster(Color and shade may vary), and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Takobiki is a long slicing knife that was designed to slice paper thin slices of fish for sashimi and its blunt sharp tip is useful for cutting the long tentacles of the octopus. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Takobiki is longer and thinner than a Yanagi and is unique tool for preparing delicate ingredients. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 11.8inch(300mm) and 13inch(330mm) with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.

KKTA300MH Yoshihiro Shiroko High Carbon Steel Kasumi Takobiki Sushi Sashimi Japanese Chef’s Knife 11.8inch(300mm)

Beautiful image of Yoshihiro KKTA300MH
Yoshihiro KKTA300MH Warranty: standard manufacturer’s warranty
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Dimensions and weight: see reviews
Yoshihiro KKTA300MH prices and coupon: N/A

Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. Kasumi translates as mist and refers to the beautiful mist like patterns on the blade that are formed when White Steel 2 (HRC 62 to 63) is forged with iron. Our Yoshihiro Kasumi knives are complimented with a traditional Japanese handcrafted Magnolia wood (D-Shaped) handles affixed with a Water Buffalo horn bolster. A protective wooden sheath called a Saya encases each knife and adds to its appearance when not in use. The Yanagi is a long slicing knife designed to cut thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is in its ability to slice through ingredients in long uninterrupted strokes, preserving their integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 9.5 Inch(240mm) to 13 Inch(330mm), with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE RECOMMEND FOR PROFESSIONAL ONLY

KKYA270MH Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Sashimi Chef Knife 10.5" 270mm

Yoshihiro KKYA270MH got awesome comments in 2018
Yoshihiro KKYA270MH Warranty: standard manufacturer’s warranty
Yoshihiro KKYA270MH Free shipping: Check above
Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Magnolia handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. One of the most sought after of knives and fast becoming a new essential companion to the popular chefknife is the traditional Japanese vegetable knife known as the Kama Usuba. The Kama Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 7 Inch (180mm), 7.7 Inch(195mm), and 8.25 Inch(210mm), with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.

KKDE195MH Yoshihiro Shiroko High Carbon Steel Kasumi Deba Japanese Fillet Chef’s Knife 7.5inch(195mm)

Short article about Yoshihiro KKDE195MH
Yoshihiro KKDE195MH Warranty: standard manufacturer’s warranty
Yoshihiro KKDE195MH Free shipping: Check above
Dimensions and weight: see reviews
Yoshihiro KKDE195MH prices and coupon: N/A

Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rosewood handle, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. One of the most sought after of knives and fast becoming a new essential companion to the popular chef knife is the traditional Japanese vegetable knife known as the Edo Usuba. The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 7inch(180mm), 7.7inch(195mm), and 8.25inch(210mm), with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.

KKUSKM195MH Yoshihiro Shiroko High Carbon Steel Kasumi Kama Usuba Japanese Vegetable Chef Knife 7.7" (195mm)

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Yoshihiro KKUSKM195MH Warranty: standard manufacturer’s warranty
Yoshihiro KKUSKM195MH Free shipping: Check above
Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful "mist" patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Magnolia(D-Shaped) handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. One of the most sought after of knives and fast becoming a new essential companion to the popular chef's knife is the traditional Japanese vegetable knife known as the Edo Usuba. The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 7inch (180mm), 7.7inch(195mm), and 8.25inch(210mm), with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. >For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.

KKUSED180SH Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba Vegetable Japanese Chef’s Knife 7 IN (180mm) Shitan Handle

Yoshihiro KKUSED180SH will still be popular in 2018
Yoshihiro KKUSED180SH Warranty: standard manufacturer’s warranty
Yoshihiro KKUSED180SH Free shipping: Check above
Dimensions and weight: see reviews
Yoshihiro KKUSED180SH prices and coupon: N/A

Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi. Our Yoshihiro Kasumi knives are incomparable in their craftsmanship and performance. Yoshihiro Kasumi knives are complimented with a traditional Japanese style handcrafted Shitan Rosewood handle affixed with a Water Buffalo horn bolster, and a protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. One of the most sought after of knives and fast becoming a new essential companion to the popular chef's knife is the traditional Japanese vegetable knife known as the Kama Usuba. The Kama Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Available in 7inch(180mm), 7.7inch(195mm)and 8.25inch(210mm) with a limited lifetime warranty. Although traditional Japanese carbon steel knives are not stainless, with proper care they can provide years of enjoyment. Keeping dry in between usage, and applying Tsubaki Oil(as included) before storage will keep your knife in tip top shape. Japanese knives should always be sharpened and honed on premium quality Japanese water stones.

KKUSED195MH Yoshihiro Shiroko High Carbon Steel Kasumi Edo Usuba Vegetable Japanese Chef’s Knife 7.7 IN (195mm) Magnolia Wood Handle

Yoshihiro KKUSED195MH got awesome comments in 2018
Yoshihiro KKUSED195MH Warranty: standard manufacturer’s warranty
Yoshihiro KKUSED195MH Free shipping: Check above

KKUSKM195SH Yoshihiro Shiroko High Carbon Steel Kasumi Kama Usuba Japanese Vegetable Chef’s Knife 7.7inch(195mm) with Shitan Handle

Why we will continue to love Yoshihiro KKUSKM195SH in 2018
Yoshihiro KKUSKM195SH Warranty: standard manufacturer’s warranty
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Dimensions and weight: see reviews
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KKYA270SH Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Shitan Handle Sushi Sashimi Chef Knife 10.5inch(270mm)

Yoshihiro KKYA270SH perfect images are great
Yoshihiro KKYA270SH Warranty: standard manufacturer’s warranty
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KKYA300SH Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Shitan Handle Sushi Sashimi Chef’s Knife 11.8

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Yoshihiro KKYA300SH Warranty: standard manufacturer’s warranty
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