Shigehiro Kasahara 270 mm Yanagiba White-2

27 cm Yanagiba 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 yangiba is intended for cutting fish for sashimi and sushi rolls. The model here from MAC is the classic one in two layers of steel with a hard core and soft back. The core steel here is shirogami-2, i.e. white steel, which is an alloy that rusts, but at the same time has a very high potential for sharpness.

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!