Knife Shirogami 21cm Miroshi Deba

Tojiro Shirogami Miroshi Deba Knife 21 cm This is a traditionally unchanged Japanese knife for centuries. Its unique shape offers multifunctionality: the edge is used for slicing and skinning fish, the middle of the blade is suitable for portioning, and the part near the handle can be used for crushing small bones. It's surprising how, by using this knife, you can achieve incredibly thin slices, primarily from fish, but it also works great for cutting meat and vegetables. This knife can be considered an essential tool in the development of any kitchen enthusiast. The handle of the knife is made of magnolia wood, valued for its lightness and resistance to moisture. This also provides a pleasant feel due to its natural color, creating a uniform appearance with the black matte blade. Specifications: Blade: 3-layer rust-resistant steel, core - Shirogami #2 Blade hardness: 60 HRC +/-1 Blade length: 21 cm Blade width: 4.3 cm Weight: approx. 259g Usage Tips: After use, wash the knife and preferably wipe it dry or leave it to dry on a rack. Washing knives in a dishwasher is not permissible. Chemicals used in dishwashers can lead to discoloration on the blade, permanently damage the handle, or the blade itself. Knife storage is also important. Magnetic strips and magnetic boards are highly recommended, as they protect the knife while it rests during kitchen work. Traditional slot blocks require attention when inserting and removing knives to protect their edges. It is also important to remember to thoroughly dry them before storage since the closed block construction does not provide good ventilation for the knives. Preserving the quality of knife edges also involves the proper use of cutting boards. Wooden and bamboo boards are recommended, while glass and stone boards are definitively discouraged. Additionally, pay attention to not cutting frozen products, bones, or immersing the blade in boiling water during thermal food processing. Kitchen knives that have not been used for a long time can be greased with camellia oil to keep them in good condition. Following these guidelines will allow you to enjoy the beautifully crafted, perfectly sharp knives for many years. SHIROGAMI The core for making these knives is 3-layer rust-resistant Shirogami #2 steel with a hardness of 60 HRC +/-1. It is the purest of steels, known as "white steel," additionally clad in soft iron, which makes maintenance and sharpening easier and provides a perfectly polished, mirror-like cutting edge. The finish of the cutting edge of the knives (black matte) is a traditional finishing method called "Kurouchi." It gives the blades a unique style and helps protect carbon steel from reacting with food. TOJIRO In the world of Japanese knives, sharpness is paramount. The range includes many products, and the production process is based on the use of both the properties of the materials themselves and modern technologies. All Tojiro knives are created out of a passion for Japanese culinary traditions, where the primary goal is the noble beauty of the dish.