This nakiri in sanmai construction pairs a Shirogami #2 (White Steel #2) core with a wrought iron cladding under a kurouchi finish, with a polished bevel that contrasts sharply against the blackened body. The rectangular blade with a squared tip maintains full board contact on every cut, with no rocking, making it well suited to repetitive vegetable work: julienne, brunoise, dense root vegetables.
Shirogami #2 is the reference carbon steel of Japanese artisan knives. Its pure carbon composition, free of chromium and tungsten, allows it to be sharpened to a very fine edge and responds quickly on the stone. The trade-off: it is reactive to moisture and acids, and a patina develops quickly, which is normal and expected. The Shirogami #2 core is clad on both sides with wrought iron, a construction that concentrates hardness at the edge while allowing some flexibility through the body. The kurouchi finish on the spine and upper flanks should be preserved: avoid abrasives on that area.
Care
Wipe the blade immediately after use, especially after contact with acidic ingredients. Never put in the dishwasher. A light coat of camellia oil on the blade protects the steel during storage.
