"Office knife Petit Yuri"
Japanese knives of the series Yuri
Japanese chef's knives of Yuri series are distinguished not only by their high quality. Their friendly, bright, even shiny appearance make the Santoku knife, the Nakiri paring knife and the small, practical petit (Petty knife) a real \"lady line\". This is not surprising, because the designers of this series are Japanese cooks who know what discerning women value in the kitchen. Japanese knives are a special kind of knife world. Most cooks immediately think of very high-priced, prestigious Japanese knives made by world-renowned master blacksmiths. But there are also the genuine Japanese knives from Shizu with their own positioning. They are very high quality knives with 3 layers. Inside a hard core of high carbon steel AUS-8 with high sharpening potential, the outer skin is made of high quality stainless steel SUS1A-1. Thus, the Japanese knife of this series forgives even a more casual handling, which is not recommended for more delicate, hand-forged Japanese knives of old tradition. Since all knife blades of the Yuri series are ground at a small angle and are very sharp, working with these knives is easy by hand, is not exhausting and is very enjoyable.
Usage and Safety Instructions
Japanese kitchen knives are made from extremely hard steels and are forged and sharpened thinner than their European counterparts. Some of these knives have very finely ground cutting layers, making them more delicate and suitable only for soft materials. Please refer to the product details for related information. Knives with a very thin edge and hollow grind are particularly prone to chipping. While they are excellent for fine cuts of soft materials, they should be used with appropriate caution. When sharpening on a whetstone, an angled edge is usually formed, which makes the blade more stable over time.
Chipping of the edge can also occur due to leverage forces or when cutting frozen foods, which can significantly lower the steel's temperature. Leverage forces often arise when cutting materials with bones, for example. Check your knife's edge after each use. If chipping does occur, thoroughly check if you have removed all fragments from the food. If necessary, it may be safer to discard the food. Chips in the edge may need to be ground out by a professional.
The knife should generally be used with a pulling or pushing motion, without applying much pressure. To maintain sharpness, avoid cutting on stone, glass, or other hard surfaces. Do not use a honing steel for sharpening. Waterstones are recommended (grit: 400-1200 for rough sharpening, 3000 for fine sharpening, 6000 or more to polish the edge) and possibly a leather strop.
Keep the knife out of reach of children. These knives are extremely sharp, so please handle them with care.
All products are unique, so slight variations from the sample image are possible.
Care Instructions
For knives made from delicate steel types, such as Aogami, Shirogami, or V-Toku, please clean them occasionally with a cloth and water, even during extended use. Acidic foods may still cause discoloration in these traditional carbon steels. After use, wash by hand with hot water and, if necessary, use a neutral detergent. Never put the knife in the dishwasher. After cleaning, dry thoroughly, oil if necessary, and store in a well-ventilated place. Residual moisture can cause rust in non-stainless steels. Please refer to our ORYOKI Japan blog for product care tips.
Clean the knife by hand and do not use a dishwasher. Dry it thoroughly after cleaning.
