This knife has been used and returned to us. We have applied our sharpening service to the knife and are now offering it for sale at a discount.
The Ishikawa White #2 Black Santoku 185mm is a very unique knife in many ways, none more so than the method in which it is made. The blade is created using a technique known as the Nakaniida Process, which involves 28 steps and is unique in that the blade is hardened three times. This entire process is carried out by Mr. Ishikawa himself.
The blade sports a core of White #2 steel, which possesses great edge resilience and wear resistance. It sharpens up very well and can be treated to a high level of hardness. The hagane (inner core) is covered with a softer iron jigane (outer layer) in the san-mai style. This process leaves the inner core exposed along the spine. The cladding is left with its natural carbon finish on the upper blade road, while the lower road is given a satin appearance, which contrasts with and enhances the polished cutting edge. Both the core and cladding should be kept dry and acidic ingredients should be wiped off often during early use.
Of course, the unusual aspect of this knife is its single bevel grind. This is an interesting twist on a shape that is usually ground on both sides. The single bevel allows for a much more acute cutting edge angle, further enhancing the knife's ability to take on very hard ingredients without wedging or splitting the produce. As such, the knife is only useful to right-handed users.
Each knife is made by hand so all measurements are approximations.Blacksmith: Mr. Ishikawa
Location: Kami, Japan
Construction: Hammer Forged, San Mai
Finish: Unique Black Polished Kurouchi
Core Steel: White #2
Edge: Asymmetric (See Choil Photo)
Handle: Octagonal Oak Urushi (video below is outdated)
Weight: 5.5 oz (156 g)
Edge Length: 188 mm
Total Length: 330 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
The Ishikawa White #2 Black Santoku 185mm is a very unique knife in many ways, none more so than the method in which it is made. The blade is created using a technique known as the Nakaniida Process, which involves 28 steps and is unique in that the blade is hardened three times. This entire process is carried out by Mr. Ishikawa himself.
The blade sports a core of White #2 steel, which possesses great edge resilience and wear resistance. It sharpens up very well and can be treated to a high level of hardness. The hagane (inner core) is covered with a softer iron jigane (outer layer) in the san-mai style. This process leaves the inner core exposed along the spine. The cladding is left with its natural carbon finish on the upper blade road, while the lower road is given a satin appearance, which contrasts with and enhances the polished cutting edge. Both the core and cladding should be kept dry and acidic ingredients should be wiped off often during early use.
Of course, the unusual aspect of this knife is its single bevel grind. This is an interesting twist on a shape that is usually ground on both sides. The single bevel allows for a much more acute cutting edge angle, further enhancing the knife's ability to take on very hard ingredients without wedging or splitting the produce. As such, the knife is only useful to right-handed users.
Each knife is made by hand so all measurements are approximations.
