At 90 mm, this Japanese knife occupies the short end of the petty format: precise, nimble, built for detail work that longer blades cannot handle cleanly. Peeling, trimming, breaking down aromatics, portioning small fillets. The fine profile and compact length naturally orient the blade toward close-control tasks, often off the board, where tip precision matters more than cutting length.
The sanmai construction pairs a Shirogami #2 (White Steel #2) core with jigane cladding on both sides. The nashiji finish, achieved by fine blasting the jigane, gives the surface a lightly granular texture reminiscent of Asian pear skin, in clear contrast with the polished bevel. The wa-handle in tagayasan, a dense hardwood with dark brown tones and tight grain, rounds out the build with a material that holds up well to moisture and daily use.
Shirogami #2 is a pure carbon steel, free of chrome and tungsten, produced by Hitachi Metals under a white wrapper, which gives it its name. Its straightforward composition, with carbon content around 1.05 to 1.15%, allows it to respond quickly on a whetstone and reach a very fine edge. In return, it is reactive to moisture and acids: a patina develops naturally from the first uses, which is normal and expected. Hardness ranges from 60 to 63 HRC depending on heat treatment. Sharpening on water stones yields good results in few passes, provided the stone is of decent quality and the angle is held consistently.
Care
Wipe the blade immediately after use, especially after contact with acidic foods. Never let moisture sit on the steel. A light coat of camellia oil protects the blade during extended storage. Do not wash in a dishwasher.
