Japanese Knife Company has been working with knife master Noriko Arai of Sanjo City for almost 20 years now. Whenever we need advice of any aspects of traditional Japanese knives, we look to him for the answer. Recently, he contacted us to inform about a blacksmith; with a 15-year apprenticeship under his belt, alongside master Nokaji who has started his own forge and is producing one of the best Shirogami 2 blades he had ever come across. So, we are now presenting the Shiro 2 Iron Clad series to our clients looking for pure Japanese tradition in every area of the knife – core steel (Shiro 2), clad steel (Iron steel), bolster (Buffalo horn), handle (Polished hoe), handle shape (D). A 64 HRC hardened blade with a soft cladding, this knife is razor shaving sharp and incredibly easy to maintain. But as with ALL very traditional knives, the blade is not stainless and needs to be wipe-cleaned, dried immediately and oiled with Camelia oil. Regular honing/ polishing on a fine (5000 or 8000 grit stone), or for best results a good natural stone will result in an edge that remains faithful for several years, with an ability to slice to a few microns of thinness! Regular sharpening on a 1000 grit stone and professionally thinning once every few years will ensure a very long life for the blade.
- Blade Material:- Shirogami 2
- Layers:- 3 Layers
- Handle:- D Shape Polished Handle
- Hardness:- 64±
GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
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