SKU: 36514454832

Yoshihiro "Ao-Kasumi" Aogami #2 300mm Sakimaru Takohiki with Urushi Handle and Maki-e Art (Unryu) Saya

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Description

Yoshihiro "Ao-Kasumi" Aogami #2 300mm Sakimaru Takohiki with Urushi Handle and Maki-e Art (Unryu) SayaThis Yoshihiro Sakimaru Takohiki is handcrafted by Igarashi Nori using Aogami #2 steel, and heat treated to 61 62 HRC for superb edge retention. With a great fit and finish and a Kasumi polish, the blade is paired with an Octagonal wa handle made of Japanese Magnolia wood coated with Urushi. Comes with a "Unryu" (Cloud Dragon) Maki e Art Saya. Spec: Origin (Made in): Sakai, Osaka Prefecture, Japan Brand: Yamawaki Hamono Craftsman: Igarashi Nori Knife

This Yoshihiro Sakimaru Takohiki is handcrafted by Igarashi Nori using Aogami #2 steel, and heat-treated to 61-62 HRC for superb edge retention. With a great fit and finish and a Kasumi polish, the blade is paired with an Octagonal wa-handle made of Japanese Magnolia wood coated with Urushi. Comes with a "Unryu" (Cloud Dragon) Maki-e Art Saya. 

Spec:

  • Origin (Made in): Sakai, Osaka Prefecture, Japan
  • Brand: Yamawaki Hamono
  • Craftsman: Igarashi Nori 五十嵐 宣
  • Knife Type: Sakimaru Takohiki
  • Blade
    • Construction: Awase (Kasumi)
    • Grind: Single Bevel (Right-handed)
    • Hagane (Core Steel): Aogami #2 (Blue #2)
    • Jigane (Cladding): Carbon Steel
    • Hardness: 61-62 HRC
    • Hand-forged, hand-grinded, hand-sharpened
  • Blade Finishes: Kasumi Polish
  • Blade Length: 300mm (11.8")
  • Blade Height (at heel): 32mm
  • Spine Thickness
    • Above heel: 3.7mm
    • Middle: 3.1mm
  • Handle
    • Shape: Hachikaku (Octagonal)
    • Material: Japanese Magnolia (Ho Wood) coated with Urushi
    • Length: 145mm
  • Overall Length: 448mm
  • Weight: 203g (7.16oz)
  • Comes with Unryu 雲竜(Cloud Dragon) Maki-e Art Saya 
  • Hand Chiselled Mark (Front): In Japanese Kanji "Goh Umanosuke Yoshihiro Made" (郷右馬允義弘造) ; “Blue Steel” (青鋼)
  • Mark (Back): In Japanese Kanji "Hand-forged" (本鍛練) ; "Guaranteed" (保証)

About Yoshihiro 義弘 / Yamawaki Hamono 山脇刃物

Established in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the "Yoshihiro" and "Goh Umanosuke Yoshihiro" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.

Care:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. 

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SKU: 36514454832

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Exactly the same as the free PDF I downloaded online for my student, only this costs $26 plus tax.
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Ng Meowster
Alexandria, US
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Good to have if you've never seen the iTEP exam, but don't rely on it to boost your scores
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This book is good in that it comes with two practice tests: one in the beginning of the book, one in the end of the book. The grading rubric is helpful too. However, the actual guide part of the book, doesn't help too much with how to improve test scores. What I like least about this guide is that it won't tell you which questions you answered incorrectly on the practice exams. A good test prep guide will tell you what you answered incorrectly, and will tell you what logic to follow to get to the correct answer. In the reading passages, it would be nice to know where I can find evidence to justify the "correct" answer. In the grammar section, it would be nice to know which rule I'm violating. Any test guide should always come with some testing strategies. I.E. If this question is taking up too much time, skip it and go to the next one. This guide lacks simple strategies like that. Simple strategies like that could be useful when incorporated into this guide because there are certain sections on the exam that you can go back to previous questions, but some sections where the "back" button is disabled. Overall, if you've never seen an iTEP exam before, this book is certainly helpful in that it will give you an idea of what you will be testing for. However, this book alone won't help you achieve a score of 6. The table of contents itself will tell you there are only 86 pages of actual content covering test material. That's not enough to cover how to excel in the exam.
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