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 deba is designed for fish butchery and excel at this job once you learn a couple of easy cutting techniques.
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.