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240mm gyuto in shirogami #2 core and iron tsuchime clad, kurochi finish, with 'D' shaped Japanese ho wood handle and water buffalo horn ferrule. 395mm overall, height at heel 48mm, 175grams.
Shirogami #2 is very responsive to sharpening stones, taking an extremely fine but biting edge easily. These knives can be sharpened at a very low angle, making for very smooth cutting feel. Since they're forged with a wide, kiriba primary bevel, they also allow for easy thinning down the road. The softer, iron cladding makes thinning an enjoyable task for the enthusiastic sharpener. They are ideal for the professional or home cook who can care for a reactive knife, is looking for a great workhorse, and enjoys sharpening on whetstones.
Iron clad shirogami is highly reactive carbon steel. It should be mentioned that extra care is required, as the knife 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.
Yoshikane operates a small, family run forge in Sanjo, Niigata and has been making kitchen knives since 1919. They deserve their good reputation for excellent forging and heat treatments, which make for easy sharpening and great edge life for both single and double bevel knives. This is especially true about the thin grinds provided on double bevel knives. For a middle weight Japanese knives, they cut like a much thinner blade.