JAPANESE KNIVES AND KNIFE SHARPENING
Mr. Shimatani is the 2nd generation blacksmith if Shimatani Knife Studio, Ono City, Fukui Prefecture. His knives are beautifully made with a rustic fit & finish. This knife has a Kurouchi Tsuchime (blacksmith hammered) finish and a magnolia handle with a steel ferrule.
The single bevel knife is a ‘chisel edge’ traditional Japanese style cutting blade. These knives have specific cutting styles and uses in the kitchen. The Mioroshi deba is designed for filleting and slicing fish, it is a little lighter and narrower than a Deba.
Shirogami or White Paper steel, is a very pure steel with a high carbon content that was designed to be like traditional Tamahagane, used in sword making. Very popular with Japanese blacksmiths, it takes a fine edge and is very easy to sharpen. Shirogami comes in 3 grades with various levels of carbon, Shirogami #1, #2 & #3.
Measurements and photographs are taken from a random knife and may differ from the knife you receive.
This knife is made from carbon steel and will form rust if it is left wet after use.