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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 | 34 mm |
Width at Spine | 4.1 mm |
Weight | 240 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 Yanagiba is a single bevelled knife, traditionally used for slicing fish and proteins. 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 yanagiba are very thin behind the edge, and should not be used for rough tasks. Single bevel knives are mainly made out of carbon steel, and can be sharpened extremely sharp, therefore are preferred by professional sushi chefs. This is a task specific knife, typically ranging between 180mm and 360mm in length.
**THIS KNIFE IS FOR RIGHT HANDED USE ONLY**
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