The Gihei White #2 Santoku is a classic design multi-purpose knife, but with a slight vegetable bias. Santoku translates to three virtues or to solve three problems. The virtues or problems are slicing, dicing, and mincing. It features a tall blade for increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins. These knives are gaining popularity in the west as a replacement to the ubiquitous chef knife for good reason.
The blade, which features Hitachi White Paper #2 as its core steel, is a hammer-forged san-mai construction. The outer layer is made from a soft iron which retains the carbon scale from the forging process. This is known as a kurouchi finish and it not only enhances the looks of the knife, but also aids with protecting the blade from corrosion.
One of the things that really captured our attention is the superior grinds at this low price point. It is a great cutter right out of the box, but a quick trip to your favorite finishing stone will reward you with a very high performing edge.
We are offering this particular knife with our new semi-custom Bog Oak handle. It features a nice maple spacer and a black wood ferrule and really balances out the blade both aesthetically and practically.
Blacksmith: Atsushi Hosokawa
Location: Sanjo, Japan
Construction: Hammer Forged, San Mai
Core Steel: White #2
Cladding: Soft Iron
Handle: Custom Bog Oak Octagonal
Ferrule: Black Wood
Edge Length: 165mm
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