Description & specifications
21 cm k-tip gyuto from Shigehiro Kasahara with a white#2 core
Among the perhaps slightly lesser-known knife makers in Sakai we find Shigehiro Kasahara, whose knives we fell head over heels for the first time we held one. These are absolutely well-made and somewhat understated knives where every detail is spot on.
The knives are forged by Yoshikazu Ikeda and have a core of shirogami-2 - what we also call white steel. White steel is a so-called carbon steel, so it will rust if the knife is not cared for properly. In practice, this means wiping your knife dry immediately after use and coating the blade with oil - e.g. camellia oil, as this also protects against oxidation. The advantage of white steel, on the other hand, is that it can be sharpened very finely, more finely than blue steel and stainless alloys.
The knife here is a k-tip gyuto of 210mm. It is a classic all-round knife that you can use for chopping and slicing meat and vegetables.
| Brand/series | Shigehiro Kasahara |
| Type | K-Tip Gyuto |
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3 layers - Shirogami #2 carbon steel and soft iron |
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50/50 |
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Japanese WA handle in magnolia & blonde buffalo horn |
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No! |
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62-63 |
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Specs (May vary as it is handmade) |
Length: 210mm. Height: 42mm. Weight: 145g. Width at the handle: 3.4mm. |
Foodgear always advises against cutting bones or frozen goods. Knives must not be washed in a dishwasher, as this dulls the edge and promotes rust - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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