Isamitsu Shirogami #1 / White Steel #1 Gyuto 180 mm / 7.1" Brown Two Tone Maple and Burberry Handle
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Are you looking to upgrade your old stainless steel chef's knife to a razor sharp high carbon Japanese chef's knife?
This 180 mm (7.1") Gyuto chef knife made out of Shirogami #1,high carbon steel, will take your food prep to the next level, slicing through dense items with ease. Only highly skilled blacksmiths work with high carbon steel like Shirogami #1 due to the difficulty involved in the forging.
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Handmade Gyuto Knife Blade Material: Shirogami #1 (White Steel #1) Carbon Steel Blade Length: 180 mm (7.1") Edge Type: Double Bevel Maple and Burberry Handle
Weight: 148 g Blade Width: 47 mm Blade Thickness: 2 mm Handle Length: 130 mm Handle Thickness: 20 mm
This blade is made of Shirogami #1 (White Steel #1) with excellent sharpness and durability. White steel has increased carbon content and reduced impurities, making for an incredible blade and increased hardness, similar to ancient katana. With few impurities and the high carbon content, this type of knife can have excellent sharpness and is easy to re-sharpen.
This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
Gyuto Japanese kitchen knivesare ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
This knife maker is from the Ibaraki Prefecture outside of Tokyo region. With two master blacksmiths, Isamitsuis a smaller company focused on unique handcrafted designs using high quality materials. They design their knives with high carbon steel such as Aogami Super (Blue Super Steel), shirogami (white steel #1), and aoniko (blue steel #2) along with locally sourced wood such as maple and burberry.
*Please do not cut bone or frozen food. It may cause the knife to chip or other damaged.
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