Kawamura Kiritsuke Yanagi Shirogami #1 300mm (11.8″)

Kawamura Kiritsuke Yanagi Shirogami #1 300mm (11.8″) originates from one of the most famous knifemaking centers of the Land of the Rising Sun, where it was handcrafted by master blacksmiths of the Sakai Kikumori smithy and represents the pinnacle of Japanese knifemaking art. The long and single-bevel blade is adorned by a stunning damascus pattern, which flows over the kireha line towards the border between the hard steel core and the surrounding softer layers of steel.

This single-bevel blade is suitable for use in the right hand only. 🚨

BLADE SHAPE:
The Kiritsuke Yanagi has a narrow single-bevel blade that is especially suitable for cutting thin pieces of fish and meat (carpaccio) and for removing the skin from fish. The blade of the knife curves sharply downwards just before the tip (k-tip), hence the name Kiritsuke. The tip of the blade is excellent for precise cutting and allows for fine, decorative work as well as for trimming and removing skin, which is easily pierced due to the tip.

The single-sided ground blade is suitable 🚨 for right-handed users only!

STEEL:
The core of the knife is made of Shirogami steel #1 (white steel) with the hardness 61–62 HRC. This makes the knife very sharp and easy to resharpen but a bit more demanding in terms of maintenance. Shirogami #1 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make Shirogami popular with traditional Japanese blacksmiths and sushi masters. The advantage of Shirogami #1 is that it has a very fine, delicate sharpness, is easy to grind, and stays sharp for a very long time. The blade will acquire a protective patina with use. (⚠️ read more about knife maintenance here).

LAMINATION:
The blade is composed of a hard core (forming the cutting edge) and a softer, external layer of soft steel, a cladding we call ni-mai lamination. This lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.

→ Want to learn more about blade construction and lamination? Read our articles Blade Construction: Geometry and Blade Construction: Lamination.

HANDLE:
The blade is fitted with an octagonal traditional Japanese handle, made out of magnolia wood, with a buffalo horn ferrule. The combination was carefully chosen – the difference in colors is very subtle, resulting in an elegant look. 

Did you know?
The ferrule made from buffalo horn can withstand more force than ferrule made from wood and is a natural material most similar to wood in the way it expands and shrinks in response to temperature changes.

ABOUT THE BLACKSMITH:
Sakai Kikumori has been producing kitchen knives with skilled craftsmen since 1925. The chef’s culture has been supported by the creation of traditional knives in Sakai, a town known as the home of kitchen cutlery in Japan. Kikumori smithy is considered one of the best knife makers in the region.