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±
- Made in Japan
SANTOKU (San – 3 & Toku – benefit): This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting. Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish. Normal length – 165mm to 180mm (smaller 140mm are available in a few collections) Tip: The 170mm/180mm is the most popular multipurpose knife.