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Notice Kiritsuke Shirogami-1 (WS#1) 280mm Honyaki 2 Side Special Mirror Finish Stabilized Wood Handle has zero inventory and cannot be added to the cart

The scratches made during forging remained.
Therefore, the price of this product is greatly reduced from the regular price.

Please be sure to check the product image before purchasing.

Out of stock

Kiritsuke Shirogami-1 (WS#1) 280mm Honyaki 2 Side Special Mirror Finish Stabilized Wood Handle

Recommended for Either a Head Chef or Junior Chef : should also be proficient at sharpening.
Out of stock

This product is limited to one item and will not be restocked.

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!Important Notice

We try to capture images that represent the real product as much as possible. However, the actual product delivered may differ from the product image due to lighting. Please note this point.If you would like additional images, please contact us as they will be taken individually.


Brand New/unused
Image information takes precedence over textual information listed on the product page.
Rust prevention:
We ship with rust-stopping oil.
Use applications:
This knife is a versatile knife that can be used for various purposes like a Gyuto knife.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
A traditional craftsman but undisclosed
Knife Type:
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Name:
White #1 Steel
Forge Welding:
Honyaki (Mono Carbon Steel)
Forging Method:
Free forging
Quenching Methood:
Traditional Oil Quenching (Mono Steel)
HRC (Rockwell hardness):
Finish and design:
Front and back Mirror finish
Hamon (Wave) :
Wave unvisible
Cutting Blade Length (From tin to chin) :
approx 280mm
Total Knife Length (from tip to hip of handle) :
approx 480mm
Blade Height (Maxim point) :
approx 50mm
Thickness(Maxim point) :
approx 4.2mm
According to image
Handle Material:
Octagonal Stabilized Wood
Joining Handle:
Saya (Sheath):
Dominant hand:
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.
Professional use (for top chef )


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