This 180 mm knife in Shirogami #2 (White Steel #2) sits in a mid-range format suited to both precision work and everyday cutting tasks. The profile handles vegetables, herbs, and boneless proteins cleanly, with enough length to work comfortably on a standard cutting board.
The sanmai construction pairs a Shirogami #2 core with jigane cladding on both sides. The nashiji finish, named after the Japanese pear-skin pattern, gives the jigane a lightly textured, granular surface that contrasts with the polished edge bevel. The wa handle in tagayasan, a dense, fine-grained hardwood, provides a stable grip and blade-forward balance.
Shirogami #2 (White Steel #2) is a pure carbon steel with no chromium or significant alloying elements. It responds quickly to a whetstone and reaches a very fine edge in few passes. A patina develops early with use, which is normal and expected for this steel. Its sensitivity to moisture is real: the blade must be wiped immediately after each use to prevent corrosion. This steel does not tolerate being left on a wet surface, but rewards consistent care with solid edge retention for its class.
Care
Wipe the blade immediately after use. Dry completely before storage. For extended storage, a thin coat of camellia oil protects against rust. Never wash in a dishwasher.
