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Yoshihiro migaki AS (Aogami Super) 170mm bunka with saya

Yoshihiro migaki AS (Aogami Super) 170mm bunka with saya

¥19,000 JPY
¥19,000 JPY
Sale Sold out
Yoshihiro is a brand by Yamawaki Cutlery Mfg. Co. Ltd.---one of the biggest knifemakers in Sakai, Japan. The cutlery ("hamono") was established in 1945 and has been providing high-quality knives for home and professional use.

Some of the well-known blacksmiths working with them are Genkai Masakuni, Kenji Togashi, and Yoshikazu Ikeda.

Yamawaki hamono is a certified "Sakai Wazashu". It is a certification by the Sakai Chamber of Commerce and Industry granted to excellent Sakai companies that preserve traditional techniques. There are only four hamono in Sakai with this certification.

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Brand/ maker: Yoshihiro
Location: Sakai, Japan
Knife type: bunka (ktip santoku)
(with magnolia saya and ebony pin)

Construction type: sanmai | stainless clad
Steel category: carbon steel
Steel type: Hitachi Aogami Super (AS)

Total length: 317mm
Blade length: 173mm
Blade height at heel: 42.7mm
Spine thickness at handle: 2.0mm
Spine thickness at heel: 1.9mm
Spine thickness at middle: 1.7mm
Spine thickness 1cm from the tip: 0.9mm
Weight: 126g

Edge/bevel: 50:50
Handle: octagonal walnut (custom)
Hand orientation: ambidextrous

NOTE: Migaki finish can be easily scratched. Once you put the magnolia saya on, expect that blade face will have a few scratches. The same is true for Sukenari migaki series that we also offer. 

Reminder: Japanese knives, like this Yoshihiro migaki AS (Aogami Super) 170mm bunka knife, demand careful handling. Check out our guide for expert tips.

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Exclusive of shipping fee.
We ship worldwide. We use EMS.
Shipping & Returns

• Worldwide shipping from Tokyo via EMS/DHL
• Ships within 24-48 hours
• Online tracking included
• 30-day returns on unused items
Details

Care Guide

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View Care Guide

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