Kagekiyo - White #2 210 mm Gyuto - Sakura handle

Kagekiyo is a premium brand made by skilled craftsmen at Baba Cutlery Works in Sakai City, Osaka Prefecture, an area known for its traditionally hand-forged Japanese knives. The knives are forged from quality steels such as Shirogami and Aogami. Skilled artisans sharpen the blades to exceptional sharpness and combine them with specially designed handles tailored to enhance the knives' functionality and aesthetics.

This knife series in White#2 is forged by Yoshikazu Tanaka and is sharpened by an upcoming sharpener from Baba Cutlery Works. This way, you get an incredible amount of knife for the money without compromising on quality.

The series is built in 3 layers with Shirogami 2 as the core steel, surrounded by soft iron.

Shirogami 2 or White 2 is a carbon steel, falls into the category of so-called white steel, and Shirogami 2 is the second hardest of these alloys. Shirogami 2 is among the purest carbon steels from Japan, and for this reason, it can become incredibly sharp and is very easy to sharpen.

This knife is a gyuto, which is also popularly just called a chef's knife. This one is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.

The knife should never be washed in a dishwasher, should not cut into hard items such as bones, cartilage, and frozen items as well as hard cheeses. Remember that it is a characteristic of thin, hard metal that it can break.

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.