Steel Type: White steel #2 hon-warikomi stainless steel
Handle: Octagonal Japanese yew and water buffalo horn (Actual color and pattern may be different from one in the picture.)
Saya cover: Magnolia Wood
To make this knife, Kaishin has teamed up with Kisuke (Manaka hamono tanrenjyo).
This knife is real craftsmanship. This work is uncompromising.
This blade is forge welding by all Kisuke. Usually stainless clad knife is made with “Rikizai”.
A blacksmith does not have to forge welding iron and steel when he uses “Rikizai” to make knives.
Kisuke have passionate about making things from scratch.
Quenching by water so this blade is very sharpness.
The base metal is selected from a myriad of stainless steel materials, and the SUS is rust-resistant and easy to sharpen.
Then, we inserted a white #2, which is said to be the closest to Tamahagane, which is the material of Japanese swords.
Because white steel is pure but it is difficult to handle.
In particular, quenching requires skill and sense because the temperature range is very narrow.
The carbon content is 1.25% and there are almost no impurities.
That is very sharp.
In addition, in the Kisuke series, Kisuke making full use of thorough temperature control and the technology we have cultivated so far, and he working to reduce the spherical shape by annealing, sharpen the blade by water quenching, and release stress by tempering.
White steel #2 (Shirogami) is easy to polish even with natural whetstones, and is easier to sharpen than Blue steel (Aogami).
This quality, usability and the appearance of that are all very nice.
We recommend the Kisuke x Kaishin White steel #2 Warikomi SUS Stainless steel knife to all chefs and knife freak!
The Gyuto 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.