Recommended for Either a Junior Chef or Head Ch...
Sakai Takayuki’s Byakko line sports a blade steel crafted out of White Steel No.1 (WS1). WS1 is a more pure and refined version of White Steel No. 2, and has more carbon added into it during the forging process. The addition of Carbon into WS1 increases its HRC and edge-retention capability. Blades crafted from WS1 can become very sharp, however, they require sharpening often as they are brittle and are prone to chipping; WS1 rusts when it comes into contact with air and water, and therefore needs to be dried thoroughly before being stored. Additionally, because these knives are “Hongasumi” knives, they are forged with more deliberation and care to remove impurities during the forging process, making them even more refined than “Kasumi” knives. The Shiro-Ko Hongasumi knives sport a traditional-style, ebony wood handle embedded with a buffalo horn bolster for balance.
Recommendation: Sakai Takayuki’s Byakko line is recommended for professional chefs, cooks and kitchens because its knives require advanced knife maintenance and sharpening skills