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Home | Japanese Kitchen Knives | Trade In Wakui 210mm Gyuto Stainless Clad Shirogami 2

Trade In Wakui 210mm Gyuto Stainless Clad Shirogami 2

Name: Trade In Wakui 210mm Gyuto Stainless Clad Shirogami 2
Brand: Trade In
SKU: TRDN434
Price: 193.77 EUR
Availability: InStock

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€193,77

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€193,77

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Product Description

Trade in gyuto in good condition without original packaging. this stainless clad carbon steel blade shows expected signs of use, some scattered scratches and a healthy patina on the exposed core steel. It came to us with a damaged tip that has since been repaired.

Original Listing:

Wakui-San has transformed his family pry bar forging business into one of our favorite Sanjo knife-making shops.

Wakui-san began his journey into knife-making working long hours as an apprentice at Yoshikane Cutlery in Sanjo, Japan. Wakui-san forges, heat treats and grinds all his knives in his small Sanjo workshop. We first carried his knives in 2015 and were immediately impressed. His hard work shows in the quality of his smithing and excellent grinding work. We are really proud to offer his knives!

Wakui knives are characterized by a solid middle-weight yet robust Sanjo feel -- very thin behind the edges, thicker at the spine, and amazingly easy to sharpen with clean grinds easy for follow up thinning.

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About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Convex Grind

Super smooth cutting feel.

60/40

Slight right-hand bias.

Specifications

Listed Length: 210mm
Total Length: 396mm
Edge Length: 237mm
Heel Height: 48mm
Spine Thickness: 3.2mm
Weight:
Orientation: Right-hand Bias

Materials

Blade Type: Iron Clad Carbon
Steel Type: Shirogami 2 (White Paper #2)
Steel Hardness (HRC): ~64
Reactive: Some Attention
Handle Type: Japanese (wa)
Handle Material: Magnolia (Ho) & Horn

Care Guide

This is a stainless clad carbon steel knife made from thin, hard steel
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.