210mm wa-gyuto in shirogami #2 and stainless cladding, with 'D' shaped red ebony handle. 370mm overall, height at heel 46mm, 161 grams.
Toshihiro Wakui hand-forges this series in shirogami #2 (white steel #2) in a cladding of stainless steel, hardened to 63-64 HRC. This line has some of the thinnest and easiest forged knives to sharpen, resulting in a very fine cutting feel. Shirogami is a very fine grained carbon steel made from a very low contaminate iron. It's loved for its ease of sharpening and ability to take a very fine, razor sharp edge. For these reasons, shirogami knives are a favorite of sushi chefs; in which a very fine finish is essential. Not the easiest steel to forge and temper properly, shirogami done well is a testimony to a smith's skill.
Shirogami is a highly reactive carbon steel. It should be mentioned that extra care is required, as the core is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.