Miyazaki Kajiya Shirogami #2 Kurouchi Gyuto 240mm with Wenge Buffalo Horn Handle

Another attentive masterpiece from Miyazaki. Slightly lighter than the Aogami variant, this Gyuto is more agile and versatile in the kitchen. Using Shirogami #2 (White #2) as the core steel, the knife provides an easier sharpening experience. Rounded heel and spine for best comfiness as usual to reduce friction on fingers. An iconic camellia flower stamp on the blade as a symbol of quality.

*Sharpening is recommended before using.

Spec:

• Origin (Made in): Goto Islands, Nagasaki Prefecture, Japan
• Brand: Miyazaki Kajiya
• Craftsmen: Haruo Miyazaki 宮崎 春生
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Shirogami #2 (White #2)
• Jigane (Cladding): Soft Iron
• Hardness: 63-64 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
• Kurouchi
• Kasumi Polish
  
• Blade Length: 240mm (9.4")
• Blade Height (at heel): 54mm
• Spine Thickness
• Above heel: 3.9mm
• Middle: 2.7mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Wenge
  
• Kuchiwa: Black Buffalo Horn
• Length: 138mm
• Overall Length: 400mm
• Weight: 247g (8.71oz)
• Engraved Mark (Front): In Japanese Kanji "Miyazaki Forged" (宮崎鍛冶)
• Engraved Mark (Back): Camellia flower

About Miyazaki Kajiya 宮崎鍛冶屋

Haruo Miyazaki is one of young generation blacksmiths in Japan. Graduated from high school, Miyazaki went to Fukuoka to learn from Master Toshio Ohba whom initially turned him down. With perseverance and determination, Miyazaki was finally accepted and trained for 5 years learning all details of knife-making. After that, he has returned to his hometown Goto Islands to open his own workshop.

Miyazaki is a firm believer of craftsmanship that comprises of hundred years of human wisdom, which cannot be replaced by machinery despite the efficiency. Made to last for years, all knives from Miyazaki Kajiya have a Camellia flower stamp on the blade as a signature of his dedicated work.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.