IttoRyu knives are made for us by a blacksmith shop in Sanjo City named Wakui, whose main business is making crowbars. As this business has declined in the past decade they have branched out to kitchen knives and now make some very nice blades.
The knife is made with a low reactivity iron cladding over White #2 high carbon steel. Shirogami 2 is a wonderful steel for knives as it can take and hold the sharpest of edges. While not quite as good as White #1 on this regard it is less prone to damage and is easier to forge than its higher carbon content sibling.
At first glance you may think this knife is a bit on the robust side but it has a true consistent distal taper that gets very thin towards the tip. It is really well executed. Even so, the knife is very stiff and responsive. The grinds are really well done and it is very thin at the edge. The blade has amazing fit and finish, especially at this price point, and it boasts a very finely rounded choil and spine.
The handle is a very basic dyed wood oval with a plastic ferrule. While not the finest, it is quite usable and feels good in hand. In no way does it detract from the outstanding virtues of the overall package.
So if you are looking for a knife that performs well above its weight class, blows through produce, and has a solid feel and outstanding finish, you may have found your match in the Itto-Ryu White #2 gyuto.
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless, Hammered
Edge Steel: White #2
Edge Length: 214mm
Overall Length: 345mm
Spine Thickness At Heel: 2.9mm
Handle: Oval Chestnut
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