Yoshihiro Shiro Tora White Steel #1 Yanagi Kiritsuke Sushi Sashimi Japanese Chef Knife Ebony HandleProduct Code: WTYK270EH
Forged from Japanese White High Carbon Steel #1 with a HRC of 63-64, this Yanagi Kiritsuke with a traditional grind is capable of extreme sharpness, gliding through any type of fish without the use of pressure. Just start the cut and pull the knife back. Excellent for entry level chefs and comes ready to use out of the box. Lacquered Magnolia wood sheath, knife oil, and rust eraser included. 100% handcrafted in Japan. Not mass produced.
Our handmade Yoshihiro White Steel Shiro Tora Series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. Shiroko White Steel #1 with a hardness on the Rockwell scale of 63 to 64, is intricately forged with iron to create beautiful mist patterns. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty.
Hand crafted in Japan with traditional techniques, the Yoshihiro White Steel Yanagi Kiritsuke Sashimi Japanese Knife has a completely flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the white steel (63-64 HRC) lets these tradesmen make a thin, sharp cutting edge on the blade.
Our Yoshihiro White Steel Shiro Tora Yanagi Kiritsuke knife is complimented with a traditional Japanese style handcrafted Ebony tree wooden handle affixed with a Water Buffalo horn bolster, and a protective Lacquered wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The Yanagi Kiritsuke is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness. The Yanagi Kiritsuke is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Care & Sharpening:Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Only use on boneless flesh of fish.
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