Gyuto 210mm White #2 Hon-Warikomi Quince Burl
Warikomi is a similar, yet far more challenging, forging technique to San Mai. Instead of forge welding layers of steel together in a stack the core steel is enveloped in an outer jacket. Essentially the cladding steel is split down the middle and forged into a U shape. The core steel is then place inside the U-shaped outer jacket and the forge welded together.
Kisuke Manaka is famous for this Warikomi technique, and his blades are highly sort after. This beautiful piece is forged in Shirogami #2 steel and clad in soft iron. The blade features a migaki polished tsuchimi section above the bevel, and a stunning Kasumi edge band.
Kisuke-san produces some incredibly unique profiles for his knives and the Gyuto profile is tall, with a curved santoku tip and lovely slight radius at the edge. The knives are delightfully robust feeling with super thin edges.
This limited edition is a collaboration between Kisuke-san and Kaishin knives and features a beautiful quince burl and brass full tang handle. A very classy and unique piece of work.
Product Specification
Blade Type: Gyuto
Edge Length: 210mm
Spine Heel: 2.77mm
Spine Mid: 1.95mm
Spine Tip (20mm before): 1.49mm
Blade Height: 53.9mm
Weight: 263g
Cutting Edge Steel: Shirogami #2
Stainless: No
HRC: 64
Blade Construction: Warikomi
Blade Finish: Kasumi, Textured, and Matte Polish
Grind: Flat
Handle Construction: Full Tang
Handle Materials: Quince Burl, Brass
Handedness: Ambidextrous
Saya Included: No
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
