Knife Shirogami 27cm Deba

The 27cm Tojiro Shirogami Deba Knife This is a traditionally unchanged Japanese knife that has remained the same for centuries. Thanks to its unique shape, it offers versatility: the edge is used for slicing and skinning fish, the middle part is for portioning, and the section near the handle can be used for crushing small bones. It's surprising how incredibly thin slices can be achieved using this knife, especially with fish, but it also excels at cutting meat and vegetables. This knife becomes an uncompromising solution for slicing and can be considered essential for the development of any kitchen enthusiast. The handle of the knife is made from magnolia wood, valued for its lightness and resistance to moisture. This also provides a pleasant feel due to its natural color, creating a harmonious overall appearance with the black matte blade. Specifications: Blade: 3-layer rust-resistant steel, Shirogami #2 core Blade Hardness: 60 HRC +/-1 Blade Length: 27cm Blade Width: 7.3cm Weight: approximately 690g Usage Tips: After use, wash the knife and preferably dry it thoroughly or leave it to air dry on a rack. Do not wash the knife in a dishwasher. Chemicals used in dishwashers can lead to discoloration of the blade, causing permanent damage to the handle or blade itself. Knife storage is also important. The most recommended options are magnetic strips and magnetic boards, as they protect the knife when it's at rest during kitchen work. Traditional slotted blocks require attention when inserting and removing knives to ensure the blades' safety. It's also essential to remember to thoroughly dry them before storage since the closed construction of knife blocks does not provide good ventilation. Preserving the quality of knife edges also involves using suitable cutting boards. Wooden and bamboo boards are recommended, while glass and stone boards should definitely be avoided. Additionally, pay attention to not cutting frozen products, items with bones, or immersing the blade in boiling water during thermal food processing. For knives that aren't used for an extended period, you can apply 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 the knives is 3-layer rust-resistant Shirogami #2 steel with a hardness of 60 HRC +/-1. It's the purest form of steel, known as "white steel," additionally clad with soft iron to make maintenance and sharpening easier, resulting in a perfectly polished mirror-like cutting edge. The finish on the cutting edge of the knives (black matte) is a traditional finishing method called "Kurouchi," which gives the blades a unique style and helps protect carbon steel from reacting with food. TOJIRO In the world of Japanese knives, sharpness is of paramount importance. The product range includes many items, and the production process is based on utilizing both the inherent properties of materials 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.