The Shirogami #2 core in this Sanpou gyuto comes from Sakai, Japan, a city with centuries of blade-making heritage behind it. The core is Shirogami #2, known in English as White #2 carbon steel, prized above almost any other Hitachi steel for its purity and its ability to take an exceptionally keen edge. A soft iron cladding wraps the core for added strength, finished with a kasumi surface that gives the blade a soft, hazy contrast against the polished edge bevel.
This gyuto offers excellent knuckle clearance for swift chopping along with the control that comes from a slightly shorter, more maneuverable length. Weighing in at a comfortable 194 grams, it carries enough heft to glide through ingredients while staying light enough for all-day use without fatigue. The blade is ground with a symmetrical 50/50 double bevel, making it equally suited to left- and right-handed cooks, and the wenge wood octagonal handle is both visually striking and ergonomically comfortable through long prep sessions.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe the blade down and dry it immediately after each use to prevent rust. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before long-term storage. Hand wash only.Manufacturer: Sakai Takayuki
Line: Sanpou
Location: Sakai, Japan
Steel Type: Shirogami #2 (White #2 Carbon Steel)
Cladding: Soft Iron
Finish: Kasumi
HRC: 62-63
Edge Grind: Double Bevel (50/50)
Handle: Wenge Octagonal
Weight: 6.0 oz (172 g)
Blade Length: 203 mm
Total Length: 357 mm
Spine Thickness at Base: 3 mm
Blade Height: 49 mm
This gyuto offers excellent knuckle clearance for swift chopping along with the control that comes from a slightly shorter, more maneuverable length. Weighing in at a comfortable 194 grams, it carries enough heft to glide through ingredients while staying light enough for all-day use without fatigue. The blade is ground with a symmetrical 50/50 double bevel, making it equally suited to left- and right-handed cooks, and the wenge wood octagonal handle is both visually striking and ergonomically comfortable through long prep sessions.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe the blade down and dry it immediately after each use to prevent rust. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before long-term storage. Hand wash only.
