Kanetsune Shirogami

A Japanese knife designed for cutting herbs and vegetables. The thin, rectangular blade allows you to obtain translucent slices and transfer the chopped ingredients to a salad bowl or pan. The straight cutting edge is used for cutting primarily in a vertical line, using many different techniques, such as julienne or chiffonade.

Blade - stainless steel Shirogami #2 forged with ironHandle - sandalwoodHardness - 60-61 HRCTotal length - 31.0 cmBlade length - 16.5 cmBlade width - 5.4 cmBlade thickness - approx. 2.6 mm tapered to 1.13 mm Sharpening method - double-sided symmetrical cutWeight - approx. 141 g