Sakai Takayuki Tokujyo White Steel No.2 Kiritsuke Gyuto

White Steel No.2 is a high-carbon steel prized for its ability to achieve an incredibly fine, razor-sharp edge. It is relatively easy to sharpen compared to stainless steels, though it requires more diligent care to prevent oxidation.

The single-edged blade is designed for extreme precision, often allowing for cleaner cuts and better control during slicing tasks. Because it is ground on only one side, it is specifically intended for right-handed users and requires a slightly different technique than standard double-beveled Western knives.

Because this knife is made of reactive carbon steel, it will rust if left wet or dirty. You must wipe the blade completely dry immediately after every use and apply a thin coat of food-safe oil if you are storing it for an extended period.

The 210mm length is widely considered the 'gold standard' for a versatile chef's knife in a home kitchen. It provides enough blade length for most vegetables and proteins while remaining agile enough for detailed prep work.

Magnolia wood is a traditional choice for Japanese knife handles because it is lightweight, water-resistant, and provides a natural, non-slip grip. Over time, the wood may develop a patina or require a light sanding and oiling to maintain its finish.

No. Due to the high hardness of the White Steel No.2, the blade is brittle and prone to chipping if used on hard materials like bones, frozen items, or dense squash. It is intended strictly for slicing and chopping soft ingredients on a wooden or rubber cutting board.