Maguro Kiri Shot Shirogami 540mm (21.3")
Maguro Kiri Shot White Steel 540 mm is a large knife designed for cutting tuna (maguro). It is a hybrid between Deba and Yanagiba and allows the user to cut large fillets in a single slicing motion. On one hand, the knife is extremely precise and doesn’t damage the delicate tissue of raw meat, on the other, it is robust enough to cut such large fish.
The single-bevel blade (for right-handed users only!) is 540 mm long and comes complete with a wooden protective Saya.
With this type of knife, the blade is usually made out of high-carbon steel, which is easy to sharpen and has excellent edge retention. Hence this giant is made of extremely pure Shirogami steel, which has no other ingredients added (it may contain some phosphorus and sulfur as an impurity though). Because this steel has a lower percentage of Chrome, the blade gets some patina after some time, but the pluses outweigh the minuses. It has a very fine, gentle sharpness, is easy to resharpen, and will remain sharp for a long, long time.
The good-size handle is made of magnolia wood and is finished with a buffalo horn ferrule. The size and shape of the handle enable a comfortable grip and safe work.
The knife is made in the famous knife capital Sakai.
ABOUT THE BLACKSMITH:
Sakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.
Original: $1,706.42
-65%$1,706.42
$597.25Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Maguro Kiri Shot White Steel 540 mm is a large knife designed for cutting tuna (maguro). It is a hybrid between Deba and Yanagiba and allows the user to cut large fillets in a single slicing motion. On one hand, the knife is extremely precise and doesn’t damage the delicate tissue of raw meat, on the other, it is robust enough to cut such large fish.
The single-bevel blade (for right-handed users only!) is 540 mm long and comes complete with a wooden protective Saya.
With this type of knife, the blade is usually made out of high-carbon steel, which is easy to sharpen and has excellent edge retention. Hence this giant is made of extremely pure Shirogami steel, which has no other ingredients added (it may contain some phosphorus and sulfur as an impurity though). Because this steel has a lower percentage of Chrome, the blade gets some patina after some time, but the pluses outweigh the minuses. It has a very fine, gentle sharpness, is easy to resharpen, and will remain sharp for a long, long time.
The good-size handle is made of magnolia wood and is finished with a buffalo horn ferrule. The size and shape of the handle enable a comfortable grip and safe work.
The knife is made in the famous knife capital Sakai.
ABOUT THE BLACKSMITH:
Sakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.
