Yoshihiro Santoku 185mm Shirogami No.2 Kurouchi

Knife Description

This Japanese Santoku chef's knife with a blade length of 185 mm is made by the Yoshihiro brand under Yamawaki Cutlery. Santoku – literally "knife of three virtues" – is a versatile Japanese chef's knife ideal for slicing meat, fish, and vegetables. The Shirogami No. 2 (White Steel) carbon steel blade is long-prized for its exceptional sharpness, ease of sharpening, and clean cut. The Kuro-uchi finish accentuates the authentic Japanese character of the knife and partially protects the surface from external influences.

The octagonal rosewood handle is lightweight, comfortable to hold, and naturally resistant to moisture. The overall balance of the knife promotes a secure grip and precise work without excessive fatigue.

Knife Category

• Category: Limited Edition
• Knife Type: Santoku (universal knife)
• Country of Origin: Made in Japan

This knife belongs to a limited edition, produced in limited quantities and not part of regular series production.

Knife Specifications

• Overall length: approx. 315 mm
• Blade length: approx. 185 mm (including bolster)
• Blade height: approx. 47 mm
• Blade thickness: approx. 3.0 mm
• Weight: approx. 170 g
• Sharpening: double-bevel

Materials Used

• Blade Core: Shirogami No. 2 (White steel, carbon steel)
• Blade Surface: Kuro-uchi (black forged finish)
• Handle: Rosewood, octagonal shape
• Manufacturer: Yamawaki Cutlery | Brand: Yoshihiro

Blade Properties

• The blade offers exceptional cutting performance and long edge retention.
• Shirogami No. 2 allows for achieving a fine and stable edge with excellent response during sharpening.
• The Kuro-uchi surface protects the blade and accentuates its authentic Japanese character.

Recommendations for New Knives

• For maximum performance, we recommend gently honing the knife on a #3000 grit or higher whetstone before first use.
• Shirogami No. 2 responds very well even to fine finishing sharpening.

Recommendations for Knife Maintenance

• After each use, rinse the knife, dry thoroughly, and store in a dry place.
• For longer storage, we recommend lightly treating the blade with knife oil.
• When dull, use a #800–1500 grit sharpening stone, maintaining an angle of approx. 15°.

Warning – Carbon Steel Knives

• Carbon steel is not stainless and may darken or rust with improper care.
• These changes are natural and do not negatively affect the knife's functionality.

Warning

• Not suitable for dishwashers or dish dryers.
• The knife is not intended for cutting bones, frozen foods, hard shells, or other extremely hard ingredients.
• Do not use the knife for prying, chopping, or as a general tool outside the kitchen.
• Avoid cutting on hard surfaces (glass, stone, ceramic); we recommend wooden or high-quality plastic cutting boards.