Premium Shirogami White Steel Nakiri Knife - Japanese Carbon Steel Vegetable Knife with Kurouchi Finish - Perfect for Slicing, Dicing, and Chopping Vegetables in Professional Kitchens & Home Cooking

　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):
Value and Characteristics: This knife offers excellent cost performance. Due to its handcrafted nature and focus on affordability, minor imperfections such as slight surface irregularities or initial traces of rust may be present. These are considered normal characteristics and do not affect the knife's performance.
Rust Prevention: Shirogami (White Steel) is a high-carbon steel and is not rust-resistant. To prevent corrosion, thoroughly wash, wipe, and dry the blade immediately after each use. If rust develops on the cutting edge, gently remove it with a sharpening stone. For surface rust on the blade body, use a mild stainless steel cleanser (suitable for stainless steel) or a fine-grit abrasive pad (suitable for carbon steel), taking care to avoid scratching the finish.
Usage Guidelines: To maintain the knife's integrity, avoid twisting or striking the blade. Do not attempt to cut frozen foods or bones, as the thin, sharp edge of Japanese knives is susceptible to chipping or breakage. As these knives are handcrafted, minor surface scratches may occur naturally during the production process.

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.