| Blade Length |
295 mm |
| Total Length |
455 mm |
| Steel |
White #2 (Iron Clad) |
| Handle |
Wenge |
| Ferrule |
Buffalo Horn |
| Rockwell |
62-63 |
| Height Spine to heel |
38 mm |
| Width at Spine |
4.5 mm |
| Weight |
256 grams |
| Bevel |
Single (Right handed) |
Hatsukokoro Shirasagi
The Shirasagi line comes to us from Tosa city, Kochi Prefecture, Japan – made by a group of undisclosed craftsmen, and sharpened by Myojin-san, who trained at Konosuke (based in Sakai city, Osaka Prefecture, Japan). At the price these Migaki finish knives are a must have workhorse for any kit, the white #2 steel will take an amazing edge and is incredibly easy to sharpen and polish to your liking. The dark octagonal wood handle looks great with the rustic style of the blade, making it as much a show piece as a work knife.
The Knife
These migaki variants of the Shirasagi line showcase clean work, with an understated finish that doesn't leave much to hide behind. The long blade allows for effortless one stroke cuts, where the considerable weight of the blade will do most of, if not all the work. It is important to note that this kiritsuke is very thin behind the edge, and should not be used for rough tasks.
This knife is single beveled and is meant to be used by right handed users. The Kiritsuke is said to be one of the most difficult knives to master, but once it has been mastered, is the most versatile. It has all the attributes of a deba, usuba and yanagiba mixed into one amazingly versatile blade. It is traditionally only used by the Head chef at restaurants in Japan but we won't say anything if you don't ;)
**THIS KNIFE IS FOR RIGHT HANDED USE ONLY**
Knife Care (Iron Clad)
- This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
- Simply wipe the knife with a damp cloth immediately after use.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
