Shigemitsu Hamono Gyuto

Shirogami #2, or White Paper Steel #2, is a high-carbon steel prized for its ability to achieve an incredibly fine, razor-sharp edge. It is relatively easy to sharpen on whetstones, making it a favorite for those who prefer to maintain their own blades.

Yes, the 5mm spine and 57mm blade height give this knife a substantial, robust feel. It is specifically designed to handle larger tasks like meat preparation, though it remains sharp enough for precise vegetable work.

The charred magnolia wood is naturally water-resistant and provides a secure, tactile grip even when wet. Simply wipe the handle dry after use and avoid soaking it in water to maintain the integrity of the wood.

Yes, this knife features a Ryōba double bevel, meaning it is ground evenly on both sides. This makes it equally suitable for both left and right-handed users.

Because this knife is crafted from high-carbon Shirogami #2 steel, it is reactive and will develop a patina over time. To prevent unwanted rust, you must wipe the blade completely dry immediately after every use.

At 225mm, this blade is slightly longer than the standard 210mm gyuto, offering more reach and a larger cutting surface. The added length is particularly useful for slicing through larger cuts of meat or processing high volumes of produce.