210mm Shirogami Isamitsu Wa Gyuto

Isamitsu knives are made by a team of knife makers in  prefecture northeast of Tokyo. The blacksmith and sharpener were both apprentices of Teruyasu Fujiwara

Location: Ibaraki, Japan

Line: Stainless-Clad

Construction: Hand-forged san mai 

Edge Steel: Shirogami #1 (White steel) ~63HRC

Cladding: Stainless

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal wenge and red pakka wood.

Weight: ~156g

Blade Length: ~210mm

Overall Length: ~345mm

Thickness at Heel: ~2.1mm

Blade Height: ~54mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.