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a practical carbon steel widely used for Japanese kitchen knives
5") x 40 mm(1
combining extreme durability with the ability to maintain a very fine and stable cutting edge over long periods of use
This model is widely used in professional kitchens for its balance of affordability
Yoshihiro JOUSAKU Sakimaru Takohiki – Yasuki White Steel #2 (Shirogami #2) Hongasumi Finish Japanese Sashimi Knife kaku a practical carbon steel widelyThis Yoshihiro JOUSAKU Sakimaru Takohiki is crafted from Yasuki White Steel #2 (Shirogami #2), a high purity Japanese carbon steel widely used in professional kitchen knives. It is known for its exceptional sharpness and ease of sharpening, allowing precise edge refinement for traditional sashimi preparation. White Steel #2 is highly valued in professional environments for its fine grain structure and ability to achieve extremely sharp edges. It is
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