Premium Shirogami White #2 Yanagiba Sushi Knife 210mm - Japanese High Carbon Steel Chef's Knife for Slicing Raw Fish, Sashimi & Sushi Preparation - Professional Grade Kitchen Tool for Chefs & Home Cooks

　The edge is precisely sharpened, without any secondary bevel, allowing you to truly feel its sharpness in use.

About Shirogami / White Steel #2
　Yasuki Shirogami #2, a high-carbon steel prized for its exceptional hardness and sharpness, remains a preferred choice among Japanese culinary professionals. This meticulously refined steel, characterized by its minimal impurities, delivers unparalleled cutting performance. However, its high carbon content necessitates diligent maintenance to prevent corrosion.

Important Notes on Shirogami (White Steel #2):
Shirogami is not rust-resistant. This high-carbon steel is susceptible to corrosion. To prevent rust, thoroughly wash, wipe, and dry the blade immediately after each use. If rust appears on the cutting edge, carefully remove it with a sharpening stone. For rust on the blade's body, use a mild stainless steel cleanser or a fine-grit abrasive pad (suitable for carbon steel), taking care to avoid scratching the surface.

Motokyuichi
　The "Kyuichi" lineage flourished as swordsmiths in Hizen Shimabara during the Edo period. Though the "Kyuichi" family eventually faded with the changing times, in 1895, Shojiro Maeda I revived the tradition as "Motokyuichi" at the present location in Shimabara City, Nagasaki Prefecture. The inherited skills transitioned from sword-making to the crafting of essential tools, including kitchen knives, sickles, and hoes. Today, the fourth and fifth generations faithfully uphold this legacy. Shimabara handmade knives, tempered with the pristine waters of Shimabara—recognized among Japan's 100 best—boast exceptional sharpness and durability, earning them the appreciation of a diverse clientele.