Recommended to chef or Profession chef
Sakai Jikko’s Shiro-Ko Honyaki line sports a blade steel crafted out of White Steel (WS), a high-carbon steel that often possess an HRC ranging anywhere from 62-63. WS is a very popular blade steel. In fact, it is the most common type of blade steel found in traditional/Eastern kitchens. Chefs & cooks alike enjoy using it because in spite of its hardness it is relatively easy to sharpen and takes on a very fine and sharp edge that proves to be an invaluable resource in the kitchen. One downfall of WS is that it rusts when it comes into contact with air and water, and therefore needs to be dried thoroughly before being stored. While the “Kasumi” knife is crafted by bonding high-carbon steel and soft iron together, the blade steel of “Honyaki” knives are made solely out of high-carbon steel alone, which requires exceptional blacksmithing skill as “Honyaki” blades are exceedingly rigid and therefore difficult to forge. After being successfully forged, “Honyaki” knives take on a lavish value and are popularly held as high-end knives. The Shiro-Ko Hongasumi knives sport a traditional-style, Magnolia wood handle embedded with a buffalo horn bolster for balance.
Recommendation: Sakai Jikko’s Shiro-Ko Honyaki line is recommended for professional chefs, cooks and kitchens because its knives require advanced knife maintenance and sharpening skills.