What Makes This Knife Truly Special
A Bold, Heavyweight Blade Forged by a Young Sakai Artisan
Hand-forged by a rising young traditional craftsman from Sakai, this knife features an impressive 4.5mm spine thickness that delivers a commanding weight and presence—embodying both strength and refined craftsmanship.
Satoshi Nakagawa
Japanese Knives by the Youngest Traditional Craftsman in History
- His exceptional craftsmanship in producing high-quality knives was recognized, and he was officially certified as a traditional craftsman by the Sakai Chamber of Commerce and Industry in 2023.
- He produces blades that combine strength and beauty, utilizing a variety of steel materials.
- Nakagawa is sought after by top chefs, both Japanese and Western, and plays a pivotal role in supporting the industry.
KIREAJI's Three Promises to You
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1. Exceptional Japanese Knives
Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.
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2. For a Lifetime of Use
At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.
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3. Supporting the Joy of Continued Use
KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .
Why Many Product Photos Show Only the Blade
At KIREAJI, every knife is Made to Order.
That means your knife is completed — handle attached and final adjustments made — only after you place your order, by skilled artisans in Sakai, Japan.
Global Delivery from Sakai
Across the world, discerning customers seekgenuine Japanese knives crafted in Sakai.
At KIREAJI, we work alongside the master artisans of Sakai to fulfill that desire — shipping authentic Japanese knives straight from Sakai to kitchens around the globe.
Features of White Steel #2
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Sufficiently Sharp Edge
White Steel #2 is a material with a high carbon content, making it extremely hard. When sharpened, it exhibits a sharp edge.
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Not Highly Difficult to Sharpen
White Steel #2 is not as hard as blue steel, so it is not highly difficult to sharpen. It can be considered relatively easy to handle even for beginners.
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Good Cost Performance
White Steel #2 is not as expensive as the top-grade White Steel #1, making it a good choice in terms of cost performance.
Recommended Users for White Steel #2
1. Those Eager to Learn Japanese Knife Basics
- Individuals wanting to master traditional Japanese knife handling
- Those looking to develop knife maintenance skills
2. Those Eager to Learn Japanese Knife Basics
- Individuals wanting to master traditional Japanese knife handling
- Those looking to develop knife maintenance skills
3. Users Who Value Balance Between Sharpness and Maintenance
- Those seeking a combination of cutting performance and manageable upkeep
- Beginners ready for their first serious Japanese knife
Before Using a Knife
Knives are crucial tools in cooking, and understanding their proper usage helps maintain quality, durability, and safety. We hope our customers will enjoy using their knives for a long time and enhance their cooking experiences.
Daily Care of Japanese Knives
We aim for all of you to use your knives for a long time. To achieve this, we have summarized what aspects of knife care you should pay attention to on a regular basis.
After-Sales Service
At KIREAJI, we offer reliable after-sales service through the Shiroyama Knife Workshop to ensure you can cherish your knives for years to come. For repair or maintenance inquiries, please apply from the link below.
If you have any questions, please feel free to contact us. (Estimated reply time: within 10 hours)
