Shirogami Sashimi Knife 30cm

Tojiro Shirogami 30cm Sashimi Knife A sashimi knife (Yanagi) is a traditional Japanese knife used for slicing fresh fillets into nearly translucent slices. It excels in preparing sushi, fish, or beef carpaccio, as well as other dishes made from delicate ingredients. The long, narrow, and rigid blade ensures meticulous precision, and its single-bevel edge allows for clean cuts. The Yanagi knife is best used with a uniform motion in one direction: towards oneself (the "hiki kiri" technique). The knife is lightweight and perfectly balanced, which you'll surely appreciate during your daily kitchen tasks. The knife handles are made from magnolia wood, valued for its lightweight nature and resistance to moisture. It also provides a pleasant feel due to its natural color, creating a harmonious overall look with the black matte finish of the blade. Specifications: Blade: 3-layer rustic steel, Shirogami #2 core Blade Hardness: 60 HRC +/-1 Blade Length: 30cm Blade Width: 3.5cm Weight: approximately 218g Usage Tips: After use, wash the knife and preferably dry it thoroughly or let it air dry on a rack. Washing knives in a dishwasher is not permissible. Chemicals used in dishwashers can cause discoloration on the blade, damage the handle, or the blade itself. Proper storage of knives is also essential. Magnetic strips and magnetic boards are highly recommended as they protect the knife during its "resting" moments in the kitchen. Traditional slot blocks require attention when inserting and removing knives to preserve their edges. Ensure they are thoroughly dried before storage, as the closed construction of block sets doesn't provide good ventilation for knives. Maintaining the quality of knife edges also involves the proper use of cutting boards. Wooden and bamboo cutting boards are recommended, while glass and stone boards are definitely discouraged. Additionally, pay attention not to cut frozen products, bones, or immerse the blade in boiling water during the thermal processing of prepared dishes. Kitchen knives that haven't been used for an extended period can be coated with camellia oil to keep them in good condition. Following these guidelines will allow you to enjoy the benefits of beautifully crafted, perfectly sharp knives for many years. SHIROGAMI The core for making these knives is 3-layer rustic steel Shirogami #2 with a hardness of 60 HRC +/-1. This is the purest of steels, known as "white steel," which has been additionally clad in soft iron, making them easier to maintain and sharpen, giving the cutting edge a perfectly polished mirror-like finish. The finish of the cutting edge (black matte) is a traditional knife finishing method called "Kurouchi," which gives the blades a unique style and helps protect the carbon steel from reacting with food. TOJIRO In the world of Japanese knives, sharpness is paramount. The product range includes many items, and the production process is based on both the properties of the materials themselves and modern technologies. All Tojiro knives are born out of a passion for Japanese culinary traditions, where the ultimate goal is the noble beauty of the dish.