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Japanese vegetable knife with blue-steel patterned blade, black handle, and light wood saya
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  • Japanese vegetable knife with blue-steel patterned blade, black handle, and light wood saya
  • Japanese vegetable knife blade close-up with swirling damascus pattern and black handle
  • Japanese vegetable knife with light blue patterned blade and black handle; includes wooden saya
  • Japanese vegetable knife with pointed blade edge and black handle; damascus pattern visible
  • Japanese vegetable knife close-up of blue-steel blade with flowing damascus lines
  • Japanese vegetable knife with curved blade near heel and black handle; wooden saya shown
  • Japanese vegetable knife with patterned blue blade and black handle, shown in profile
  • Japanese vegetable knife with long pointed blade and black handle; wooden saya on side
  • Japanese vegetable knife with blue-steel patterned blade, black handle, and light wood saya
  • Japanese vegetable knife blade close-up with swirling damascus pattern and black handle
  • Japanese vegetable knife with light blue patterned blade and black handle; includes wooden saya
  • Japanese vegetable knife with pointed blade edge and black handle; damascus pattern visible
  • Japanese vegetable knife close-up of blue-steel blade with flowing damascus lines
  • Japanese vegetable knife with curved blade near heel and black handle; wooden saya shown
  • Japanese vegetable knife with patterned blue blade and black handle, shown in profile
  • Japanese vegetable knife with long pointed blade and black handle; wooden saya on side
Yoshihiro Suminagashi Blue Steel #1 Kenmuki Japanese Single Edged Vegetable Knife

Yoshihiro Suminagashi Blue Steel #1 Kenmuki Japanese Single Edged Vegetable Knife

SKU:
SMKM180EHMS
$899.99
$899.99
Blade Length 7" (180mm)

High-Carbon Care

This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.

64 HRC
No
Free Magnolia Saya Cover Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.

Saya Cover

This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications

Blade

Knife Type
Kenmuki (Utility Knife)
Primary Use
Small detail work (paring, trimming, herbs)
Blade Metal
Blue Steel #1
Grade
Suminagashi
Construction
Multi-Layer Damascus (Suminagashi)
Blade Hardness
64 HRC
Blade Edge Type
Single Bevel
Blade Finish
Plain
Stain Resistant
No

Handle

Handle Material
Ebony
Handle Shape
Octagonal
Bolster Material
Ebony
Tang Type
Partial Tang
Product Details

The Yoshihiro Blue Steel Suminagashi Knife showcases the pinnacle of Japanese craftsmanship, expertly handmade by our master artisans. These exceptional knives are forged using Aoko Blue Steel #1, known for its impressive hardness of HRC 64, layered with iron to create a stunning and intricate finish.

The term Suminagashi, meaning "floating ink," perfectly captures the unique marbled patterns that grace the blade, reminiscent of waves. Each knife unveils a distinct mosaic with every sharpening, a testament to the artistry involved in its creation. The skill required to forge these metals into complex formations is reserved for only the most experienced artisans, ensuring that each knife is a blend of beauty and functionality.

Complementing the exquisite blade, the Yoshihiro Suminagashi knives feature a handcrafted premium Ebony wood handle that offers both elegance and comfort, enhanced by a Water Buffalo horn bolster for a balanced grip.

The Kenmuki knife, a traditional Japanese tool, excels in precision tasks, making it ideal for intricately carving and styling vegetables and fruits for beautiful presentations. With the Yoshihiro Blue Steel Suminagashi Knife, even the simplest culinary tasks are transformed into exquisite expressions of art, enhancing your kitchen experience.
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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