Shirogami 24cm Sashimi Knife

Tojiro Shirogami Sashimi 24 cm Knife The Sashimi knife (Yanagi) is a traditional Japanese knife used for slicing fresh fillets into almost translucent slices. It excels in the preparation of sushi, fish, or beef carpaccio, as well as other dishes made from delicate ingredients. The long, narrow, and rigid blade ensures meticulous precision, and the single-bevel edge delivers clean cuts. The Yanagi knife is best used with a uniform motion in one direction: towards you (the "hiki kiri" technique). The knife is lightweight and perfectly balanced, which you will undoubtedly appreciate during your daily kitchen tasks. The handle of the knife is made of magnolia wood, valued for its lightness and resistance to moisture. This provides a pleasant feel and complements the natural color, creating a harmonious look with the black matte blade. Specifications: Blade: 3-layer rust-resistant steel, core - Shirogami #2 Blade Hardness: 60 HRC +/-1 Blade Length: 24 cm Blade Width: 3 cm Weight: approximately 131 g Usage Tips: After use, wash the knife and preferably wipe it dry or leave it to air dry on a rack. Avoid washing knives in the dishwasher. Chemical agents used in dishwashers can cause discoloration on the blade, permanently damage the handle, or the blade itself. Knife storage is also important. The most recommended options are magnetic strips and magnetic boards, as they provide protection for the knife during its "rest" while working in the kitchen. Traditional slotted blocks require attention when inserting and removing knives to preserve their sharpness. Ensure that the knives are thoroughly dried before placing them in the block, as the closed construction of the block does not provide good ventilation. Maintaining the quality of the edges also involves using suitable cutting boards. Wooden and bamboo cutting 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 the thermal processing of prepared dishes. If your kitchen knives are not used for an extended period, you can lubricate them with camellia oil to keep them in good condition. Following these guidelines will allow you to enjoy the benefits of these beautifully crafted, razor-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. This is the purest of steels, often called "white steel," and it is additionally clad with soft iron, which makes maintenance and sharpening easier while providing 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," 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 paramount. The range includes many products, and the production process relies on the properties of the materials themselves and modern technologies. All Tojiro knives are born out of a passion for Japanese culinary traditions, where the primary goal is the noble beauty of the dish.