Shigehiro Kasahara 240 mm Single-Bevel Kiritsuke White-2

24 cm deba 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 take care of 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 finely, and finer than blue steel and stainless alloys.

The knife here is a traditional Japanese single-bevel kiritsuke. If you are experienced with it, it is probably one of the most universal knives you can own. It is built as a combination of several knives, which can be used both for cutting sashimi, but also for vegetables and cuts of meat. The heel of the knife is quite flat, and can be used as an Usuba, where at the same time you can use the whole blade as a Yanagiba or a Gyuto. It is a very difficult and niche knife to use, and is traditionally only used by the chef in Japanese kitchens.

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!