Gyuto knife, Shirogami 1 carbon steel, traditional kasumi finish - Kagekiyo *
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Could the amazing Kagekiyo shirogami 2 line get any better. Yes, use Shirogami 1 and up the sexy factor on the handle.
SHAPE: Gyuto. The Japanese answer to a western chef knife but with a slimmer profile.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry and oiled to avoid disappointment.
FINISH: Traditional kasumi polished finish. Kasumi roughly translated to “mist” or “cloud” and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge. This elegant finish is very common on traditional style Japanese blades.
HANDLE: Octagonal handles with urushi lacquer. Japanese lacquerware, referred to either as urushi, is created by applying a substance made from the sap of the urushi tree. It provides an attractive finish but is also durable and water resistant and seals and protects the handles. The handle narrows slightly towards the blade to improve grip. This handle has a red shiny face on the right side of the knife with black lacquer found on the other sides.
LENGTH: 240mm in length.
MAKER: Baba Hamono - Sakai City, Japan
BEST FOR: To feel top notch craftsmanship in a beautiful knife.
SAUNDERS SAYS: "The grind and fit and finish of these knives is the best I have ever seen. All of the craftsmen involved in creating this knife have dentou-kougeishi, the top award for traditional craftsman. These men know their onions and have created a knife that is truly special."