Shirogami #2: White paper steel is one of the purest carbon steels. Shirogami is made from iron sand (Japanese: satetsu), which is also mined in Japan. This material has been used for centuries to make sword blades.
Shirogami is more difficult to work with than Aogami or other carbon steels. The blacksmith only has a very small temperature window for hardening. Therefore, experienced and skilled hands are needed to forge the steel without making any mistakes. Steel that cools too quickly will cause cracks in the blade.
This makes resharpening relatively easy and effective.
Shirogami comes in 3 quality levels: 1, 2 and 3, with 1 being the highest quality.
Sakai Kikumori Kikuzuki Kuro 180mm Santoku: Double-edged Shirogami #2 core with Kurouchi finish and an octagonal magnolia wood handle with water buffalo ferrule.
The Kikuzuki series of knives is one of the best series that Sakai currently has to offer. They are made by respected craftsmen who still use the traditional forging techniques, but at the same time bring their own sophistication, creativity and techniques.
These double-edged blades cut almost effortlessly and feel robust and elegant at the same time.
The Kikuzuki knives are ground very thin behind the cutting edge and therefore cannot tolerate any mishandling.
The Kikuzuki series (Uzu, Kuro and Kasumi) are forged by Tanaka Hamono for Sakai Kikumori. Yoshikazu Tanaka-san's first-class heat treatments during forging ensure unusual ease of sharpening and excellent edge retention.
This knife has a hard carbon steel core with an iron coating for added durability. The entire blade will develop a patina over time, especially This is increased with acidic foods. Special attention is required to prevent rusting. Please read the care tips in my FAQ section. Here you will also find the general knife 1x1 .
Founded in 1926, Sakai Kikumori draws on the 600-year history of Sakai, the most important center of traditional Japanese blade making. They work with a variety of the best blacksmiths, sharpeners and small factories in Sakai to offer a wide range of knives, from traditional to modern.
Santoku: chef's knife/all-purpose knife, you can find more information about the most common knife shapes here: knife shapes .
- HRC: 61-63
- Steel: Shirogami #2 (White Carbon)
- Blade length (according to manufacturer): 180mm
- Heel height: 46mm
- Thickness of blade back above heel: 3.2mm
- Weight: 160g
- Shape: Santoku
- Blade type: 50/50
- Blade construction: San Mai
- Finish: Kurochi
- Handle material: Magnolia, water buffalo horn
- Series: Kikuzuki Kuro
- Blacksmith: Yoshikazu Tanaka
- Origin: Sakai, Japan