Masakage Yuki Shirogami with Stainless

The stainless cladding protects the sides of the blade from rust and corrosion, making the knife much easier to maintain than a fully reactive carbon steel blade. Only the edge itself is exposed, so you get the superior sharpness of Shirogami White #2 steel without the high-maintenance upkeep of a traditional carbon knife.

Shirogami White #2 is prized by professionals for being exceptionally easy to sharpen. Despite its high hardness of 62-63 HRC, the steel responds quickly to whetstones, allowing you to achieve a razor-sharp edge with minimal effort.

Beyond its striking aesthetic, the textured finish helps reduce surface tension when cutting. This can prevent starchy vegetables like potatoes or cucumbers from sticking to the blade, leading to a smoother cutting action.

No, this knife is not dishwasher safe. The high-carbon steel edge and the custom handle require hand washing and immediate drying to prevent rust and damage to the handle material.

Because the cutting edge is made of reactive carbon steel, it will develop a patina over time, which is a normal and protective oxidation process. To keep it in top condition, simply wash and dry the blade immediately after use and avoid leaving it in contact with acidic foods for extended periods.