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Shirahoshi (白星) - Japanese Damascus 6 inch Boning Knife
@alexweinhardt, @thomasbayle and 20.000+ others love our products.
Sharpest on the marketAuthentic Japanese CraftsmanshipErgonomic Design and true PrecisionTax and shipping included
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Description
CUT LIKE A MASTER CHEF
A chef’s first set of premium knives is the gateway to true culinary mastery. Elevate your kitchen experience with the Shirahoshi Pro Boning Knife, exclusively available at KoriWhiskey. More than just a set of tools, this collection is a lifelong investment, crafted to meet and surpass your culinary demands for years to come, blending precision, elegance, and exceptional performance.
MASTERFUL JAPANESE CRAFTSMANSHIP
Forged with a core of premium VG10 Japanese steel, these blades are celebrated for their exceptional sharpness, lasting durability, and resistance to corrosion. Encased by 66 layers of hand-folded Damascus steel on each side, they offer enhanced strength and a striking, wave-like pattern—embodying the pinnacle of Japanese blade-making heritage.
Live the Kori Quality
Elevate your own experience
Enhance every slice with our Japanese Steel Knives. Designed to amplify precision and control, each knife elevates your culinary experience to new heights of craftsmanship and performance.
Unique conversation starter
Stand out with our Japanese Steel Knives. Their impeccable craftsmanship and sleek design not only enhance your culinary skills but also ignite captivating conversations in any kitchen or dining setting.
Timeless character
Experience the enduring elegance of our Japanese Steel Knives. Crafted to perfection, each blade embodies timeless precision, turning every cut into a moment of culinary mastery and refined artistry.
最高品質
Nothing but the highest quality
Each Japanese Steel Knife arrives in premium protective packaging, ensuring its pristine condition from our workshop to your kitchen. Experience the precision and craftsmanship of these remarkable knives, designed for both performance and elegance.
愛情を込めて手作り
Original Japanese style Craftsmanship
At our brand, our Japanese Steel Knives are more than just kitchen tools; they are a tribute to centuries of meticulous craftsmanship. Each blade is the product of countless hours of dedication and skill, perfected over generations by master artisans who understand the fine balance between precision and performance.
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"Our Japanese Steel Knives turn a simple meal into an extraordinary culinary experience."
"Elegance and precision in every cut with our Japanese Steel Knives."
"Our Japanese Steel Knives truly honor the ingredients they slice."
"For those special moments, nothing compares to our Japanese Steel Knives."
FAQ
What makes traditional Japanese knives different from Western knives?
Traditional Japanese knives are typically lighter, thinner, and sharper than Western knives. They are often made with harder steel, allowing for a finer, razor-sharp edge. Japanese knives are crafted for precision and are specialized for specific tasks, whereas Western knives tend to be more versatile and robust for general use.
What types of steel are used in Japanese knives?
Japanese knives are made from a variety of high-quality steels. Two popular options are VG-10 and Aogami (Blue Steel). VG-10 is stainless and highly durable, known for its excellent edge retention and rust resistance. Aogami, or Blue Steel, is carbon steel that provides superior sharpness and edge retention but requires more care to prevent rust.
How should I care for my Japanese knife?
To maintain the quality of your Japanese knife, it's essential to:
- Hand wash the knife immediately after use with mild detergent and dry it thoroughly.
- Avoid cutting on hard surfaces like glass or granite—use a wooden or soft plastic cutting board.
- Store the knife in a knife block, magnetic strip, or a sheath to protect the blade.
- Regularly sharpen the knife using a whetstone to maintain its sharpness.
Why do Japanese knives have a single bevel edge?
Many traditional Japanese knives have a single bevel edge, meaning only one side of the blade is sharpened. This creates an incredibly sharp edge, ideal for precision tasks like slicing fish or vegetables. However, single-bevel knives require more skill to use and maintain compared to double-bevel (Western-style) knives.
Are Japanese knives suitable for beginners?
While traditional Japanese knives can provide excellent precision and control, they may require more care and maintenance, making them more suited for those who are comfortable handling knives and maintaining sharp edges. However, some double-bevel Japanese knives, like Gyuto or Santoku, are more versatile and beginner-friendly.
Can Japanese knives rust?
Yes, if made from carbon steel like Aogami or Shirogami (White Steel), Japanese knives can rust or stain if not properly maintained. It’s important to dry them thoroughly after washing and apply a thin layer of oil to prevent oxidation. Stainless steel varieties, like VG-10, are more resistant to rust but still require proper care.
How often should I sharpen my Japanese knife?
The frequency of sharpening depends on usage. For regular home use, sharpening your knife every 2-3 months using a whetstone is recommended. However, honing the blade with a ceramic rod after each use can help maintain sharpness between full sharpening sessions.
Can I use a honing steel on my Japanese knife?
It’s best to avoid traditional honing steels on Japanese knives, especially those with harder steel. Instead, use a ceramic honing rod or a whetstone to realign and sharpen the blade without damaging the delicate edge.
Any question?
You can contact us through our contact page! We will be happy to assist you.