🔪 🇯🇵 Yanagiba Shirogami with a 27 cm blade is a thin and long traditional Japanese knife. Yanagiba knives were designed for cutting raw fish into thin slices (perfect for sushi lovers), as well as for slicing large cuts of meat (such as steaks)., It is a single bevel knife, which means that they can only be held by right-handed people. While we usually only use onagiba in sushi and Japanese restaurants, there is a growing trend of home cooks owning these beauties for sushi or weekend barbecue parties. ⚡️ The blade of this knife is made of Hitachi 2 white steel, also called Shirogami 2, which has been hardened to about 61-62 HRC. ❗ Since the steel does not contain chromium, a patina will form on this blade during use. However, the main advantage of this steel is that it has a very fine, soft sharpness, is easy to sharpen and remains sharp for a very long time. Ballistol oil is recommended for the care of such blades. 🚩 The blade is protected by a thin anti-corrosion oil coating that protects it from rust and scratches even before it gets into the hands of its owner. Therefore, wash the knife thoroughly before first use to remove this thin protection. Osaka Hamono blacksmiths have equipped the Japanese (wa) handle with a plastic tip. The handle is made of the most commonly used wood for the handle of traditional Japanese knives - magnolia wood. Magnolia wood is a soft, light wood that requires extra care because it easily stains, so we recommend having clean hands before using the knife. Japanese sushi chefs prefer this wood because of its antiseptic properties, and it is also easy and cheap to process, as there are many magnolia handles on the market. Suitable for those who buy a Japanese kitchen knife for the first time. It can also be a great gift! Usage and care: ⚡️Ручне wash in warm water and dry with a towel ⚡️Використовуйте a whetstone (not musat!) to sharpen the knife. ⚡️Не cut frozen food and meat bones ⚡️Не wash the knife in the dishwasher ⚡️ Check out our detailed guide on how to properly care for your kitchen knives. Still not sure which type of Japanese knife is best for you? We've created a quick 5-step test to help you find the perfect knife based on your cooking skills and the types of foods you prepare.