Shirasagi is the Japanese word for “white egret” - the very graceful bird. This range of knives positively glides like a bird. A superb range of double bevelled, laminated, stainless steel knives with a central cutting core of SK-5 carbon steel. Due to the central core of high carbon steel the edge of the knife will discolour. Rockwell hardness 60 – 61. Made in Ono City near Miki. This medium sized laminated preparation knife is the traditional vegetable knife in Japan. It is ideal for vegetables, fruit, boneless meats, and fish. This knife if often mistaken for a meat cleaver due to its shape however it is still a knife and should be used in the same way. PLEASE NOTE carbon steel is the material that all knives were originally made from. The reason that it was used is that it is easy to sharpen and achieves a very sharp edge. In recent years knives have mainly been made out of a single piece of stainless steel. This method of production is not the best way to make a knife but manufacturers favour this material as it is a simple construction and makes a shiny knife. Carbon steel knives will oxidise and discolour. This is not a fault, it is a nature of the material. Carbon steel knives can be sharpened to a razor edge. They must be dried after use and periodically they will need cleaning with lemon juice and a light scouring pad. Traditionally they are treated after use with camellia oil which inhibits the oxidation process. If the fact that carbon steel requires a little bit more maintenance is of concern then a laminated or folded steel knife should be considered.