Sakai Takayuki Shirogami No.2 Gyuto

Shirogami No.2, or White Paper Steel No.2, is prized for its high purity and ability to achieve an incredibly fine, razor-sharp edge. It is relatively easy to sharpen on whetstones, making it an excellent choice for those who prefer maintaining their own blades.

Yes. Because Shirogami No.2 is a high-carbon steel, it is prone to oxidation and rust if left wet. You must hand-wash and thoroughly dry the blade immediately after every use, and consider applying a light coat of food-safe oil if storing it for an extended period.

Yes. This Gyuto features a 50/50 double-bevel grind, which makes it perfectly functional and comfortable for both right-handed and left-handed cooks.

The 210mm length is the standard 'all-purpose' size for a kitchen knife. It is long enough to handle large vegetables and meat slicing, yet agile enough for detailed prep work like mincing herbs or dicing onions.

Wenge Wood is a dense, durable hardwood that provides a solid, secure grip. The handle is shaped to be ergonomic, offering a balanced feel that reduces hand fatigue during repetitive cutting tasks.

The cloudy-polished finish is a cosmetic aesthetic that may develop a patina over time due to the reactive nature of the carbon steel. This darkening of the blade is a natural process and is considered a sign of a well-used, high-quality carbon steel knife.