Makoto Tadokoro Shirogami #2 165mm Nakiri

This Gyuto is handcrafted using Shirogami #2 steel and heat-treated to 61-63 HRC. Hand-ground and hand-sharpened by Makoto Tadokoro, the blade features a plain brushed finish with an elegant Kasumi line, and the beautiful edge geometry ensures a very smooth cutting performance. The fit and finish is excellent, with a smoothly polished spine and choil. The blade is paired with an octagonal wa-handle made of ebony wood with marble buffalo horn kuchiwa and double ginmaki. Overall this is one of the best grinded and finished knives you can buy at this price point.

Spec:

• Origin (Made in): Tosa, Kochi Prefecture, Japan
• Forged in: Sakai, Osaka Prefecture, Japan
• Grinded and Finished in: Tosa, Kochi Prefecture, Japan
• Brand: Tadokoro Hamono
• Sharpener: Makoto Tadokoro 田所 真琴
• Knife Type: Nakiri
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Shirogami #2 (White #2)
• Jigane (Cladding): Carbon Steel
• Hardness: 61-63 HRC
• Hand-forged, hand-grind, hand-sharpened
• Blade Finishes: Kasumi Polish
• Blade Length: 165mm (6.5")
• Blade Height (at heel): 55mm
• Spine Thickness
• Above heel: 2.7mm
• Middle: 1.8mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Ebony
• Kuchiwa / Tsukajiri: Marble Buffalo Horn
• Ginmaki: Nickel Copper (x2)
• Length: 128mm
• Overall Length: 304mm
• Weight: 209g (7.37oz)
• Engraved Mark (Front): In Japanese Kanji "Makoto Made" (真琴作)
• Engraved Mark (Back): Logo of "Marushin"; In Japanese Kanji "Silver #3" (銀三)

About Makoto Tadokoro 田所真琴

Makoto Tadokoro is a renowned knife sharpener from Tosa, Japan. He started his career at the young age of 15, shadowing renowned Sakai sharpener Morihiro-san. Now in his early 40s, Tadokoro-san already has 25 years of experience under his belt. Tadokoro knives are forged by Sakai's famous Shiraki Hamono, then grinded and finished by Tadokoro-san in Tosa, following the finest 30+ steps finishing tradition he mastered. Tadokoro knives are absolutely superior when it comes to their grind and their finishing details. 

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 polyethylene 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.