Our handmade Yoshihiro Blue Steel#1 Suminagashi knives are crafted with extraordinary skill by our master artisans. Suminagashi translates as floating ink and refers to the beautiful marbled wave like patterns that extend through the blade from the tip to the heel, unveiling a new mosaic with every sharpening. Only the most skilled of artisans can forge together Blue Steel#1(HRC 64-65) and iron in such complex puzzle piece formations to fashion knives of this caliber with the highest quality, blending aesthetics and performance. Our Yoshihiro Aoko Suminagashi knives are complimented with a traditional Japanese handle made from the wood of the Yew tree and 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. It is also one of the most essential of traditional Japanese knives and a powerful component in the repertoire of many chefs. 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 Kiritsuke is slightly heavier with a blade that is wider and a spine that is thicker. The sword tip helps balance the weight of the knife and is recommended for chefs who are interested in a Yanagi but have a smaller working space. 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.