Shirogami SB (Single Bevelled)

Following the success of Tojiro Shirogami DB knives (double-sided grinding ), we bring our fans a new collection of knives made of this exceptional Japanese steel with a high carbon content. This time, however, we reached for the blade that characterizes traditional knives of the eastern type. We will explain the reasons for our decision.

Western-type knives are overwhelmingly represented on the European continent. You will recognize them by the typical shape of not only the handles but also the blades. But the most important thing is the shape of the edge. These knives have a "U" shape. When it comes to Japanese Western-style knives, we speak about a "V" -shaped edge. Eastern traditional knives are different at first glance. Wooden handles in the shape of an oval, the letters "D" or octagon, buffalo horn or resign ferrules, stabilized pakka wood and atypical-looking blades.

And of course the edge. It is slanted only in one part, similar to the chisels. We call it one-sided

griding. Japanese chefs use almost exclusively single-edged knives. This is so for several reasons. The knife is sharper than a "V" -shaped edge. It is ground at angles of 7-15 degrees. Provides better control when slicing. Thanks to its straight underside of the blade, it is more suitable for horizontal slicing. And if you need to cut vegetables or meat into really thin slices, one-sided grinding is the right solution. Another advantage is easier sharpening, as you practically only deal with one side. Here, as in life, everything is a matter of habit and training. Especially vertical cuts may require training, but then there is no going back.

The ideal material for these blades is the already mentioned "white steel" Shirogami, also called Yasuki-Hagane White. Due to its high carbon content, it is very hard (more than 61 HRC), which is a basic prerequisite for very thin edges. Otherwise, a blade with an angle of less than 15 degrees would last only a short time. A natural feature of Shirogami steel is its susceptibility to oxidation. It is therefore necessary to rinse the blade with lukewarm water after use, wipe it dry and apply a thin layer of camellia oil or Hamono Abura oil from our offer. The knife must finally be placed in the paper in which it was delivered. The whole activity will take you practically no time and the knife will please you at every sight. The Shirogami steel has a softer steel on the right side, which not only allows for easier grinding, but also gives the knife greater durability.

We have selected for you the most practical types of knives with one-sided grinding.

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