The kiritsuke 200 mm in Shirogami #2 (White Steel #2) combines a versatile chef's profile with a k-tip point suited for precise, controlled cuts. The long profile handles vegetables, meat, and fish across a full range of tasks, while the angled tip enables detail work where a rounded profile falls short. At 200 mm, the format stays manageable without giving up useful blade length.
The sanmai construction pairs a Shirogami #2 core with an iron-clad cladding on both sides. This geometry directs the hardness of the hagane toward the edge, while the jigane supports the blade and absorbs stress during cutting. The wa handle in oak is straightforward and dense, consistent with the overall construction without adding unnecessary weight.
Shirogami #2 is the benchmark steel of Japanese artisan knifemaking: pure carbon, with no significant alloying elements, it responds quickly on a whetstone and takes a very fine edge in few passes. A patina develops early and naturally protects the hagane surface. In return, the steel is sensitive to moisture and acids: wiping the blade immediately after each use is a non-negotiable habit. The iron-clad jigane also reacts to its environment and will develop its own patina over time.
Care
Wipe dry immediately after use. Apply camellia oil for extended storage. Never wash in a dishwasher.
