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Ichimonji White Steel #2 Mine Wa-Gyuto Chef Knife ( Kurouchi Finish )

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*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Material: White steel No.2

White steel No.2 is the standard steel for Japanese kitchen knives and is most commonly used by professionals.
This steel is a high purity steel from which impurities have been removed, and it is characterized by its sharpness and cutting ability.
This is the first series of knives that professional chefs and those who want to use a slightly better knife for home use often have.
Anyway, The carbon steel gives a very sharp edge,but it will rust if it is exposed to water or salt.


Comparison of Carbon Steels : White Steel #2

Chart of White Steel #2

The Standard of Japanese Knives - High Hardness, High Sharpness

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1cmin-210 200 340 145
1cmin-240 230 280 200
Blade Material Name Handle
Double Edgedd

Double Edged

White Steel #2 Chestnut Wood

Wa-Gyuto

A Wa-Gyuto Chef Knife is a classic French style Chef Knife fitted to a traditional Japanese Style handle, whether it be the Octagonal, D-Shape or Round Shape.This handle style is more familiar to classically trained Japanese Chef's.
It is an all-purpose knife for meat, vegetables and fish, it is the most frequently used knife for Western restaurants in Japan.
When you are mostly preparing meat blocks or cutting cabbage into strips, you can use this knife around 30cm, while the 27cm knife also can be used for cooking if the boardroom is large enough. The 24cm knife is the popular size for professional use becasue it can handle everything from preparation to delicate tasks. The 18cm and 21cm are popular for home use as well, as it can cut through large pieces of food without much straining.

White Steel #2

Carbon Steel

White steel #2 is the standard steel for Japanese kitchen knives and is most commonly used by professionals. It's a high purity steel,characterized by its sharpness and cutting performance.
In comparison to White Steel #1, White Steel #2 is softer so it is slightly more durable and less likely to chip.
This is the first series of knives that professional chefs and those who want to use a slightly better knife for home use often have.



*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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