Mikazuki - Shirogami / White Steel #2 Wa Garasaki Knife 150mm for left hander

Mikazuki - Shirogami / White Steel #2 Wa Garasaki Knife 150mm for left handerSpecifications: Knife Type: Wa Garasaki KnifeSteel Type: Shirogami No2 carbon steel core + soft iron steel clad Kasumi finishBlade Hardness: HRC 62Blade Type: Single Bevel for left handerBlade Length: 150mmFull Length: 292mmBlade Height (Heel): 48mmSpine Thickness(Heel): 6. 3mmHandle: Octagonal magnolia wood with black buffalo horn bolsterWeight: 173g Type of knife: Garasaki is a Japanese style boning knife. Mainly used for butchering a chicken and

Specifications:
Knife Type: Wa Garasaki Knife
Steel Type: Shirogami No2 carbon steel core + soft iron steel clad Kasumi finish
Blade Hardness: HRC 62
Blade Type: Single Bevel for left hander
Blade Length: 150mm
Full Length: 292mm
Blade Height (Heel): 48mm
Spine Thickness(Heel): 6.3mm
Handle: Octagonal magnolia wood with black buffalo horn bolster
Weight: 173g

Type of knife:
Garasaki is a Japanese style boning knife. Mainly used for butchering a chicken and cutting meat off the bone. It can be used for filleting a fish too. Versatile knife for special purpose. 

About Mikazuki brand:
Mikazuki is our house brand. We select high quality products from one of the top knife makers in Sakai, Japan. This brand represents exceptional value for money with great finished products.

About steel type:
White Steel No.2 is a high carbon steel developed by Hitachi Special Stainless Steel. This steel is standard and most commonly used for Japanese style knives such as Sashimi and Deba knife for long time. White Steel No.2  gives a very sharp edge and has very good edge retention. It is also very easy to re-sharpen. It will rust if it is left wet or left in contact with something containing any amount of moisture, so need to wipe and dry completely after using. For longer storage protect with a film of oil to avoid lasting. Recommended for first time of Japanese style high carbon steel  knife users.
 
Use and Care
- This is a single bevel knife (one sided edge) for right handed users only.
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Use a sharpening stone to maintain the sharpness of the blade. This knife should NEVER be sharpened on a honing steel.
- Do not use a dishwasher to clean your knife.
- Hand wash with warm water and towel dry. This is a carbon steel knife. Keep dry after use to prevent rusting.

Note:
If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.