Nenohi Nenox Full Mirror Finished White Steel Honyaki Yanagi with Ebony Handle
Description
About Shiro-Ko Honyaki
Honyaki (“true-forged” in Japanese) knives are constructed out of one solid piece of carbon steel. Honyaki forged knives have the
greatest edge retention of all traditional Japanese styles. This knife is forged using White Steel #2 (Shironi-ko). White steel #2 is the most commonly used type of white steel. This steel achieves a harmonious balance between sharpness and brittleness, making it easier to sharpen.
About Nenohi
Nenox Cutlery, known for its Nenohi Original (also known as Nenox) knives, was established in 1975 and has continued to provide the finest quality cutlery at their store in the world renowned Tsukiji Market since 1999. Nenohi takes great pride in crafting high quality knives that are masterfully hammered and forged by skilled knife smiths, using techniques derived from traditional Japanese sword-forging techniques. After they are forged, each blade is grinded and hand sharpened into a blade worthy of Nenohi's name.
Purpose of Yanagi
The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. Originated in Kansai (Osaka) region.
Country of Origin: Japan
Specifications
| Style | Yanagi |
|---|---|
| Steel Type | Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION) |
| Steel Material | White Steel |
| Classification | Honyaki |
| Saya Cover | Magnolia Wooden Cover Included |
| Knife Bevel | Single Sided |
| Handle Material | Ebony Wood |
| Bolster Material | Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary) |
| HRC | 62 |
| Knife Weight [grams] | 170 |
| Handle Length [inches] | 5.5 |
Use
For Left-Handed Customer
- Left-handed blades must be special ordered from Japan,and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 12+ months to forge and deliver.
General knife care tips and warnings
- Never wash knives in the dishwasher
- This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
- Improper care will result in chipping.
- Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.
For more information, please check our pages on sharpening tips.