Shirogami Hammered

Single bevel blade is the domain of Japanese knives. To be fair, we must add that especially the professional ones. They offer several advantages compared to double bevel blades. Looking at the cross-section of both types of blades, it is clear that the single bevel has a smaller cutting angle and is therefore naturally sharper. Common values of such a blade are most often in the range of 10-15°. Knives of higher classes have a Urasuki cut, which is a concave profile of the back of the blade. It contributes to better separation of food from the blade, reduction of friction and a cleaner cut. All the key features of a successful sushi master's tool. Another practical advantage is easier and faster sharpening, as only one side - Shinogi - is sharpened. Of course, there are also disadvantages. A finer blade is more prone to chipping, and knives are strictly divided into those for right-handers and those lacking for left-handers. While they dominate in fine cuts, they are not the most suitable for vertical cuts in thick substances, where they tend to arc trajectories.

Knives with a single bevel are usually referred to as traditional knives of the eastern type, or simple single bevel knives. The professional ones, with few exceptions, are made from proven high-carbon steels Shirogami and Aogami. The basic types are Yanagi, Usuba and Deba. The types may differ slightly from each other. For example, the Usuba vegetable knife for the Kanto region has a square rectangular shape, while the Usuba for the Kansai region has a rounded front and is called the Kamagata.

Tojiro Shirogami Hammered is the latest hand-forged line of traditional professional knives from the manufacturer of the same name. The blades are of the Ni-Mai type, i.e. double-layered. The working part with the Urasuki grind is forged from "white" Shirogami 2. This Yasuki with a hardness of 63-64 HRC is sandwiched with a layer of softer steel. The texture is Kurouchi Tsuchime, unpolished with hand hammered and sandblasted Shinogi. The half tang blade passes through a resin ferrule into a handle with a "D" profile, made of Japanese magnolia. Knives are designed for right-handed people. Due to the type of steel, it is necessary to treat the blade with oil.

Tojiro Shirogami Hammered are synonymous with original Japanese professional knives.

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