Hitachi white and blue paper steels are all great. The white paper steel is actually very structurally similar to tamahagane. White #1 can harden up to 65 Rc or more, and white #2 typically hardens to around 60 Rc. It would be cool to see more production knives made from these steels, even though they’re pretty susceptible to rust. All you need to do is wash and thoroughly dry them and smear on a few drops of oil and they’ll be fine.
That's the prettiest set of kitchen knives I've ever seen ! Something tells Me That You better have a freezer full BEFORE buying a set of them ( cause You probably won't be able to AFTER You buy them ) !!!!
You can force patina after sharpening using things like banana or coffee. Otherwise when the blade is freshly sharpened it will leave black reaction residue on some reactive food like apples. Most likely it is the iron cladding you're talking about, it is usually more reactive than carbon steel core. These days they're making stainless clad knives because of this. But some high end and traditional makers like Masamoto and Mizuno Tanrenjo still use iron clad. Anyway with carbon blades you need to be aware it will leave reaction residue on the food when it is freshly sharpened until it developed some patina. So I usually cut some onions first to add initial patina, which will get cooked anyway. Then you can use for raw food like fruits. I know the comment is 3 years old but I hope this helps someone. Beautiful knives btw, looks better made than moritaka which is similar.
can echefknife.com send this knife to maldives? i am currently working here.. and i know that you dont have a saya for this may i know why or you are working on it?
Dear dlenard 09, Thank you for contacting Yoshihiro Cutlery. Could you send your billing and shipping address and phone number to info@echefknife.com? So, we can check and see if we can send to Maldives. It sounds like very beautiful place you are working at.
Hitachi white and blue paper steels are all great. The white paper steel is actually very structurally similar to tamahagane. White #1 can harden up to 65 Rc or more, and white #2 typically hardens to around 60 Rc. It would be cool to see more production knives made from these steels, even though they’re pretty susceptible to rust. All you need to do is wash and thoroughly dry them and smear on a few drops of oil and they’ll be fine.
That's the prettiest set of kitchen knives I've ever seen ! Something tells Me That You better have a freezer full BEFORE buying a set of them ( cause You probably won't be able to AFTER You buy them ) !!!!
Superblue is pretty cool!
can you mig weld a better gal pipe handle on to it ?
can I add a saya with it? the saya on echef says it doesnt fit kurouchi :/
What beautiful gyuto! how much it cost???
$13.29
Where can I get one the 240mm?
Would love to try em out on my channel 😁
the black section seems to really influence the flavor of the food im cutting, how do i avoid that?thanks
Hello Jireh,
We suggest using warm water and mild soap on the knife and to keep it dry so any residue does not get transferred onto the ingredients.
In other words, wash your knives lol
You can force patina after sharpening using things like banana or coffee. Otherwise when the blade is freshly sharpened it will leave black reaction residue on some reactive food like apples. Most likely it is the iron cladding you're talking about, it is usually more reactive than carbon steel core. These days they're making stainless clad knives because of this. But some high end and traditional makers like Masamoto and Mizuno Tanrenjo still use iron clad. Anyway with carbon blades you need to be aware it will leave reaction residue on the food when it is freshly sharpened until it developed some patina. So I usually cut some onions first to add initial patina, which will get cooked anyway. Then you can use for raw food like fruits. I know the comment is 3 years old but I hope this helps someone. Beautiful knives btw, looks better made than moritaka which is similar.
Where can I buy aogami super blue steel billets?
Hitachi is the manufacturer of super aogami, check their website.
where Can i buy theese? :)
You can purchase these knives at
www.echefknife.com
Thank you
patrick poulsen you can find them on Amazon
can echefknife.com send this knife to maldives? i am currently working here.. and i know that you dont have a saya for this may i know why or you are working on it?
Dear dlenard 09, Thank you for contacting Yoshihiro Cutlery. Could you send your billing and shipping address and phone number to info@echefknife.com? So, we can check and see if we can send to Maldives. It sounds like very beautiful place you are working at.
yes please come here for vacation