• Japanese Knife Yanagiba White Steel#2
  • Japanese Knife Yanagiba White Steel#2
  • Japanese Knife Yanagiba White Steel#2
  • Japanese Knife Yanagiba White Steel#2
  • Handle-Rosewood
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KIREAJI

White Steel #2 Yanagiba 330mm

White Steel #2 Yanagiba 330mm

$380.00 CAD
$380.00 CAD $380.00 CAD
Sale Sold out

Our Thoughts on Pricing

Honbazuke

Shipping is free to the United States and Canada.

What is the difference between White Steel #2 and Blue Steel #2?

<Type>
Yanagiba
 -Single-edged: right-handed

<Material>
 - Blade : White Steel #2
 - Handle：Rosewood & Buffalo horn

<Size & Weight>
 -Handle to tip length: 333㎜
 -Blade height: 38㎜
 -Thickness: 4.0㎜
 -Weight: 257g

<Brand name>
 Shiroyama (made in Sakai, Osaka)

Shipping & Returns

Shipping is free to the United States and Canada.
After receiving an order from the customer, the craftsmen in Sakai City attach a handle to the Japanese knife and, if requested, perform Honbazuke as well. Therefore, it takes approximately 2 to 4 weeks to deliver the product.
Please refer to our return policy.

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KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. High-quality Japanese Knive

    KIREAJI offers high-quality knives crafted by skilled artisans from Sakai City. Utilizing traditional techniques and carefully selected materials, we achieve superior sharpness and durability.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • after service

    3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.

  • Precautions

    1. If you wish to Honbazuke, please select "Yes" when ordering. (Free of charge)
    2. Each piece is handmade and therefore unique. Please consider the weight and length as approximate guidelines.
    3. As buffalo horn is a natural material, variations in color occur, and the product may not exactly match the photo.
    4. We pay close attention to our inventory, but in the rare case that an item is out of stock, we will notify you via email.

Features of White Steel #2

  • Japanese knife white stee#2

    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.

  • sharpening a japanese knife

    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.

  • White-Steel-2-Yanagiba-300mm-Mirror-Polished-one-side

    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.
Japanese_chef

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

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.

Before Using a Knife
Daily Care of Japanese Knives

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.

Daily Care of Japanese Knives

If you have any questions, please feel free to contact us.　　(Estimated reply time: within 10 hours)

The Origin of Craftsmanship

  • While preserving the techniques passed down through generations, I want to leave behind even better knives for future generations through my own innovations.

  • I have a strong desire to protect our traditional craftsmanship while adding my own improvements, creating superior knives that will benefit future generations. I believe that a craftsman's role is not merely to inherit tradition, but to refine it and pass it on in a form that suits new generations. My mission is to continue creating knives that will be cherished by someone in the future, carefully maintaining both the skills and spirit that have been cultivated over many years. This is what I consider my life's purpose.

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