270mm wa-sujihijki in shirogami #2 steel with Japanese ho handle and water buffalo ferrule by Ashi Hamono of Sakai City. 415mm overall, height at heel 36mm, 116 grams. Saya is included.
These knives are some of the thinnest and easiest to sharpen, resulting in a very fine cutting feel. Ashi's shirogami #2 mono steel knives are hardened to 60-61 HRC. They hold their edge quite a bit longer than their Swedish stainless counterpart, but will require more maintenance to prevent rusting. They are ideal for the professional or home cook who is able to care for highly reactive carbon steel and is looking for a double bevel slicer, overall great workhorse and easy sharpen-ability.
Ashi Hamono was established in 1948 in Sakai City Japan; a major center of traditional knife making. Ashi makes knives utilizing a one piece of steel (rather than forge laminated 2/3 layer blade), called zenkou construction. Ashi’s Ginga line is famous for it’s thinness and precision, utilizing top quality shirogami, or Japanese carbon steel, and Swedish stainless steel. These knives have an excellent attention to detail, from their grinding to heat treatment and hafting.
Shirogami is a highly reactive carbon steel. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.