Knife Shirogami 27cm Sashimi

Tojiro Shirogami 27 cm Sashimi Knife A Sashimi knife (Yanagi) is a traditional Japanese knife used for slicing fresh fillets into almost translucent slices. It works exceptionally well when preparing sushi, fish, or beef carpaccio, as well as other dishes made from very delicate ingredients. The long, narrow, and rigid blade ensures meticulous precision, and the single-bevel edge ensures clean cutting. The Yanagi knife is best used with a uniform motion in one direction: towards yourself (the "hiki kiri" technique). The knife is lightweight and perfectly balanced, which you will surely appreciate during your daily kitchen tasks. The knife's handle is made of magnolia wood, valued for its lightness and resistance to moisture. This gives it a pleasant feel due to its natural color, creating a cohesive look with the black matte blade. Specifications: Blade: 3-layer rust-resistant steel, core - Shirogami #2 Blade Hardness: 60 HRC +/-1 Blade Length: 27cm Blade Width: 3cm Weight: approx. 165g Usage Tips: After use, wash and preferably dry thoroughly or leave to air dry on a rack. Avoid washing knives in a dishwasher. The chemicals used in dishwashers can lead to discoloration on the blade, permanently damage the handle, or the blade itself. Proper knife storage is also important. Magnetic strips and magnetic boards are highly recommended as they protect the knife when it's "resting" during kitchen work. Traditional slotted blocks require care when inserting and removing knives to avoid damage to their edge. Also, remember to dry them thoroughly before placing them in a closed block as the closed design doesn't provide good ventilation for the knives. Maintaining the quality of the edges also involves using the right cutting boards. Wooden and bamboo boards are recommended, while glass and stone boards are strongly discouraged. Additionally, pay attention not to cut frozen products, products with bones, or immerse the blade in boiling water during the thermal processing of prepared dishes. Knives that have not been used for a long time can be coated with camellia oil to keep them in good condition. Following these guidelines will allow you to enjoy the benefits of these beautifully crafted, perfectly sharp knives for many years. SHIROGAMI The core for knife production is a 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 encased in soft iron, making it easier to maintain and sharpen, resulting in a mirror-like polished cutting edge. The finish of the cutting edge of the knives (black matte) is the traditional method of finishing knives called "Kurouchi," giving the blades a unique style and helping protect the carbon steel from reacting with food. TOJIRO In the world of Japanese knives, sharpness is the most crucial factor. 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 born out of a passion for culinary traditions in Japan, where the ultimate goal is the noble beauty of the dish.