Kaishin Shirogami #1 Stainless clad Gyuto with Octagonal magnolia wood handle

White steel #1 is the purest of the carbon steels. The ingredients are mostly just iron and carbon. White #1 has slightly more carbon than the more common White #2, which allows it to get even harder. Special care must be taken with carbon knives as they are reactive and prone to rust but this series is stainless clad so easy to care for.

Gyuto
The Gyuto knife is the Japanese equivalent of the Western chef knife. It is an all-purpose knife and can be used for cutting fish, meat and chopping vegetables.

Specifications
Style: Santoku / Bunka
Bevel: Double-edged
Steel Type: White #1 clad stainless steel
Handle: Octagonal magnolia wood and buffalo horn
(Actual horn and wood colors may be different from ones in the picture.)
Saya cover: Magnolia Wood

Production date: around a week.