Shigehiro Kasahara 105mm Ajikiri White-2

10.5 cm Ajikiri from Shigehiro Kasahara with core of white#2

Among the perhaps less well-known knife makers in Sakai we find Shigehiro Kasahara, whose knives we fell head over heels for the first time we got one in our hands. These are some absolutely well-made and slightly understated knives, where all the details are right in the cupboard.

The knives are forged by Yoshikazu Ikeda and have a core of shirogami-2 - what we also call white steel. White steel is a so-called carbon steel, so it will rust if you do not care for the knife correctly. In practice, it applies to wipe your knife immediately after use, and to lubricate the knife blade in oil - e.g. camellia oil as it will also protect against oxidation. The advantage of the white steel, on the other hand, is that it can be ground very fine, and finer than blue steel and stainless alloys.

The knife here is an Ajikiri of 105mm. It is actually a small form of a Deba, which is a classic Japanese filleting knife for fish, which is extremely effective when you master using it. The ajikiri is quite a bit smaller and therefore much lighter than a deba, and many home cooks choose to use an ajikiri instead, as it is believed to be easier to manage.

Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!