Arai Shiro Utility

Japanese Knife Company has been working with knife master Noriko Arai of Sanjo City for almost 20 years now. Whenever we need advice of any aspects of traditional Japanese knives, we look to him for the answer. Recently, he contacted us to inform about a blacksmith; with a 15-year apprenticeship under his belt, alongside master Nokaji who has started his own forge and is producing one of the best Shirogami 2 blades he had ever come across. So, we are now presenting the Shiro 2 Iron Clad series to our clients looking for pure Japanese tradition in every area of the knife – core steel (Shiro 2), clad steel (Iron steel), bolster (Buffalo horn), handle (Polished hoe), handle shape (D). A 64 HRC hardened blade with a soft cladding, this knife is razor shaving sharp and incredibly easy to maintain. But as with ALL very traditional knives, the blade is not stainless and needs to be wipe-cleaned, dried immediately and oiled with Camelia oil. Regular honing/ polishing on a fine (5000 or 8000 grit stone), or for best results a good natural stone will result in an edge that remains faithful for several years, with an ability to slice to a few microns of thinness! Regular sharpening on a 1000 grit stone and professionally thinning once every few years will ensure a very long life for the blade.

• Blade Material:- Shirogami 2
• Layers:- 3  Layers
• Handle:- D Shape Polished Handle
• Hardness:- 64±

Utility:The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.Normal length – 150mmTip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.