This knife is Unagi-eel.
White steel(Yasuki Hagane) is a standard steel that knife used by
professionals cook most often.
This steel is a high-purity steel with more impurities removed.
It is a knife that is characterized by sharp cuts, making it easier to
re-sharpen compared to blue steel(Yasuki Hagane) and making it a highly
The Shigami-2(WS#2) Yoshihiro-Kasumi series is often the first product for those
who want to use a slightly better kitchen knife for home use and for professional
Since it is carbon steel, it has a very sharp blade, so it has good sharpness,
but if it keeps water and salt, it will rust, so please be careful.
If you can't sharpen your kitchen knife, we don't recommend you to buy it.
More details about Yamawaki by YouTube at this page.
うなぎ捌き方 （鰻）ミシュラン 青華こばやし 和食 Tokyo seikakobayashi Japanese Food
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*Colour and shape can differ from the photo and actual product due to camera and lighting.
*Also, you may see difference in colour due to the oil applied to protect from rust.
*For handmade products, there may be small scratches. There is no problem in use at all.
*In addition, vintage products may have minor scratches due to long-term storage.
*Wood products may age over time.
Please check the image well before purchasing.