Maguro Bocho Shirogami Suminagashi (tuna knife) 600 mm
Maguro kiri bōchō (マグロ切り包丁) Shirogami Suminagashi 600 mm (damascus)
Laminated blade of non-stainless steel with core (Hagane) of Japanese Shirogami steel and an outer layer (Jigane) of damask. Handmade by mastersmith Masaharu Shimizu. The traditional blade is manually sharpened and is single-sided. Maguro knives are traditionally used in Japan for tuna preparation. The blade length is long enough to cut a complete tuna in one go. To illustrate: the kitchen knife on the first photo is a large chef's knife with a length of 24 cm.
- Blade length: 600 mm
- Total length: 920 mm
- Weight: 826 grams
- Steel type: core steel: Non-stainless Japanese Shirogami steel with damask steel on the outside.
- Hardness: 62-64 (Rockwell C)
- Handle: Octagonal Japanese Honoki wood (intended for 2 handed use)
- Bolster: polished steel
- Specialties: Kasumi-yaki blade made of a suminagashi jigane and a shirogami hagane. Single-sided sharpened for right-handed use.
