Yanagiba, Ginsan Stainless Steel, polished finish - Hatsukokoro Shirasagi

Hatsukokoro have come up with an excellent range of knives - all single bevel Japanese style knives for right handers.

SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, should exclusively be sharpened by hand on Whetstones.

STEEL: Ginsanko or Silver 3 as it is commonly known is a fantastic high carbon stainless steel that performs incredibly well, a huge plus point is that it is pretty easy to sharpen. It only has 13% Chromium in it which is what makes stainless, well stainless. This is the minimum amount a knife can have in it to be classed as stainless. So if you leave acid items on the knife don't be surprised to come back and find tarnish marks. This is the price for ease of sharpening.

FINISH: Migaki

HANDLE: Octagonal ebony handle with buffalo horn ferrule 

LENGTH: 300mm in length.

MAKER: Hatsukokoro

RANGE: Shirasagi

BEST FOR: Single bevel lovers.

SAUNDERS SAYS: "Niche but deeply cool."