Premium Shirogami White #2 Kurouchi Petty Knife 120mm - Japanese Carbon Steel Kitchen Knife for Slicing, Peeling & Precision Cutting - Perfect for Chefs, Home Cooks & Culinary Enthusiasts
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DESCRIPTION
Type: Petty Knife (Double Bevel)
Blade Material: Shirogami Steel (White Steel) #2 Clad Soft Iron
Core: Shirogami Steel (White Steel) #2
Outside: Soft Iron
Handle Material: Mognolia
Bolster: Plastic
Blade Length: around 120 mm (4.7 ")
Total Length: around 243 mm (9.5 ")
Thickness of Spine MAX: around 3.3 mm
Blade Width: approx 30 mm
Weight: around 65 g (2.3 oz)
Made in Japan
The edge is sharpened well and does not have secondary bevel. Then you can feel the sharpness.
Shirogami / White Steel #2
Yasuki Shirogami #2, a high-carbon steel prized for its exceptional hardness and sharpness, remains a preferred choice among Japanese culinary professionals. This meticulously refined steel, characterized by its minimal impurities, delivers unparalleled cutting performance. However, its high carbon content necessitates diligent maintenance to prevent corrosion.
Important Notes on Shirogami (White Steel #2):
Shirogami is not rust-resistant. This high-carbon steel is susceptible to corrosion. To prevent rust, thoroughly wash, wipe, and dry the blade immediately after each use. If rust appears on the cutting edge, carefully remove it with a sharpening stone. For rust on the blade's body, use a mild stainless steel cleanser or a fine-grit abrasive pad (suitable for carbon steel), taking care to avoid scratching the surface.
Motokyuichi
The "Kyuichi" lineage flourished as swordsmiths in Hizen Shimabara during the Edo period. Though the "Kyuichi" family eventually faded with the changing times, in 1895, Shojiro Maeda I revived the tradition as "Motokyuichi" at the present location in Shimabara City, Nagasaki Prefecture. The inherited skills transitioned from sword-making to the crafting of essential tools, including kitchen knives, sickles, and hoes. Today, the fourth and fifth generations faithfully uphold this legacy. Shimabara handmade knives, tempered with the pristine waters of Shimabara—recognized among Japan's 100 best—boast exceptional sharpness and durability, earning them the appreciation of a diverse clientele.
