Kaishin Shirogami #2 Kurouchi 165mm Santoku with Rosewood Handle

Handcrafted with Shirogami #2 core steel, the Kaishin Kurouchi series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the shirogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a rosewood handle with a red kuchiwa. Overall this knife represents one of the best values out of this price range.  

Spec:

• Origin (Made in): Sanmu, Chiba Prefecture, Japan
• Brand: Kaishin
• Knife Type: Santoku
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Shirogami #2 (White #2)
• Jigane (Cladding): Soft Iron
• Hardness: 62-63 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
  • Kurouchi
  • Kasumi Polish
• Blade Length: 165mm (3.5")
• Blade Height (at heel): 46mm
• Spine Thickness
• Above heel: 4.7mm
• Middle: 2.5mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Rosewood
  
• Kuchiwa: Red Wood
• Length: 128mm
• Overall Length: 317mm
• Weight: 157g (5.54oz)
• Hand chiselled mark: In Japanese Kanji "Kaishin" (魁心)

About Kaishin 魁心 / Nakamura Hamono Kogei 中村刃物工芸

Nakamura Hamono Kogei is a young company founded in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created its original brand “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.

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.