Sakai Takayuki Sanpou White #2 Gyuto

White #2 steel is highly regarded for its ability to take an incredibly fine, razor-sharp edge. It is relatively easy to sharpen at home, making it an excellent choice for those who want a high-performance knife that can be maintained to a professional standard.

Yes, because the iron cladding is carbon-based, it is reactive and will develop a patina over time. To prevent rust, you must hand wash the knife, dry it thoroughly immediately after use, and avoid leaving it in contact with acidic or wet ingredients for extended periods.

The convex geometry helps the blade move through dense ingredients like potatoes or carrots with less friction. This shape pushes food away from the blade as you slice, which improves food separation and prevents the knife from sticking.

The octagonal shape is designed to provide a secure, natural grip that prevents the knife from rotating in your hand. Wenge wood is also dense and moisture-resistant, offering a balanced, ergonomic feel that reduces hand fatigue during extended use.

A hardness of 62 HRC indicates that the steel is quite hard, which allows it to hold a sharp edge for a long time. However, this hardness also makes the edge more brittle than softer stainless steel knives, so it should be used for slicing rather than hacking through bones or frozen foods.