Yoshihiro Jousaku Supreme blades are made to put soft kitchen knife iron on Yasuki’s traditional Nihonko or Hagane — Shiroko / White Paper No.2 Steel —
which has been widely used for a very long time in Japan. The material makes extreme sharpness, very good edge holding and high working hardness.
You can grind it to extreme sharpness, which it retains for a long time.
The blade is particularly suitable for the gentle preparation of foods. The DEBA knives are very sturdy (as well as sharp of course) enough to slaughter / butcher fish, chicken and cow.
Speaking to the Magnolia Wood handle, the Japanese-style-shaped figure fits better comfortably to your hand.
The Buffalo Tsuba equipped to the handle represents high-quality and excellent durability, that means made for professional originally.
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Thank you for reading and best regards!
All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!