Sakai Takayuki Sanpou Shirogami Gyuto

Shirogami #2, or White Paper Steel #2, is a high-carbon steel known for its extreme sharpness and ease of sharpening. Because it lacks the alloying elements found in stainless steel, it can achieve a very refined edge, though it requires diligent care to prevent rust.

Yes. Because the blade is made from high-carbon steel, it will oxidize if left wet. You must wipe the blade completely dry immediately after every use and avoid leaving it in the sink or dishwasher.

The hachikaku (octagonal) handle is a traditional Japanese design that offers a secure, ergonomic grip for both pinch grips and handle-heavy holds. Its shape provides natural indexing, making it easy to feel the orientation of the blade while you work.

No, you should never put this knife in the dishwasher. The high-carbon steel will rust, and the wooden handle can crack or warp under the heat and moisture of a dishwasher cycle; always hand wash and dry it immediately.

San Mai construction sandwiches the hard, high-carbon steel core between two layers of softer iron. This provides the superior cutting performance of a hard steel edge while adding structural integrity and making the blade slightly less brittle than a solid high-carbon steel knife.

This knife is a fantastic tool for someone ready to learn proper knife maintenance, but it is not a 'low-maintenance' knife. If you are comfortable with the habit of wiping your blade dry after every cut, it is a rewarding knife that will teach you a great deal about edge retention and sharpening.