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Japanese Knives
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White Steel＃2 Western Series
Our White Steel #2 Western Series is the result of designing a knife to have the best cutting performance possible. The most crucial characteristics of this steel are its low levels of impurities and its high sharpness. While less impurities means controlling the temperature while quenching is more difficult, highly skilled artisans heat treat these knives to have good edge retention and high sharpness from high hardness. The cutting edge on this series is extremely thin for the best cutting ability possible.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 2sic-210 | 210 | 335 | 165 |
| 2sic-240 | 240 | 365 | 220 |
| 2sic-270 | 270 | 400 | 230 |
| 2sic-300 | 300 | 430 | 280 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
White Steel #2 | Compressed plywood handle with brim |
Gyuto
Gyuto, literally means "Beef knife". The Japanese did not consume beef until it began to modernise with increased Western influence in the late 1800's. During that period, when Japanese thought of Western food, they thought of giant slabs of beef being cut and grilled or stewed, thus the "Gyuto" was born. In modern times it is the most common knife in Japanese households, with also the most variety of steel,blade lengths and handle materials available.
White Steel #2
A highly pure carbon steel, being easy to sharpen while staying cost-effective. Highly recommended as the best steel for your first professional quality knife.
Carbon Steel
White Steel #2 is the benchmark carbon steel for Japanese kitchen knives. White Steel #2 knives are widely used by chefs who specialise in Japanese cuisine, more so than other carbon steels. This steel has very few impurities, making the knife both easy to sharpen and less expensive due to the non-inclusion of rare metals.
*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.
Compressed plywood handle with brim
Handle
Compressed Plywood handles are finished by hand and provide good balance and durable.
Full Steel
Forging Process
A full steel blade or Mono-Steel blade means that only one type of steel has been used in its construction from spine to edge. Making knives with a single steel type requires expert attention during the manufacturing process to ensure the blade does not become overly brittle or warped. Differentiating a high quality Mono-Steel Blade from a low quality Mono-Steel blade can be quite difficult at a quick glance.
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.
