Suisin Shirogami No. 2 has very little impurities that interfere with its sharpness, allowing it to exhibit the pure, sharp cutting edge that is characteristic of carbon steel.
These knives are forged and fire-hardened at low temperatures from Hitachi Yaski Shirogami No. 2 (white steel), and are the most commonly used professional knife. They are affordable and come in a wide variety of types, making them suitable for everyone from beginners to veteran chefs.
Specifications:Each knife is handmade, so the size, weight, and blade finish may vary.
