Goh Umanosuke Yoshihiro - Shirogami / White Steel #2 Josaku Series Kenmuki Knife 180mm for Right Hander

Specifications:
Knife Type: Kenmuki 
Steel Type: Shirogami No2 carbon steel core + soft iron clad Kasumi finish
Blade Hardness: HRC 62
Blade Type: Single Bevel for right hander
Blade Length: 175mm
Full Length: 322mm
Blade Height (Heel): 37mm
Spine Thickness(Heel): 3mm
Handle: Chestnut shaped magnolia wood with black buffalo horn bolster
Weight: 121g

Type of knife:
Kenmuki Knives are single bevel Japanese style knives for chopping and peeling vegetables. They are mainly used for "Katsuramuki," which is thinly peeling vegetables like Daikon white radish and carrots, to make "Tsuma," which is very fine julienned garnish for Sashimi. Kenmuki Knives are thinner than Usuba Knives and have a sharp pointy K tip. 

About Goh Umanosuke Yoshihiro brand:
This brand is from Yamawaki Cutlery MFG.,LTD in Sakai Japan, where there is a rich history of skilled craftsmen making high-quality knives, started back in the 16th Century. Yoshihiro brand has gained more popularity overseas in recent years because of its unparalleled sharpness and superior quality. We highly recommend you experience this high quality brand.

About steel type:
White Steel No.2 is a high carbon steel developed by Hitachi Special Stainless Steel. This steel is standard and most commonly used for Japanese style knives such as Sashimi and Deba knife for long time. White Steel No.2  gives a very sharp edge and has very good edge retention. It is also very easy to re-sharpen. It will rust if it is left wet or left in contact with something containing any amount of moisture, so need to wipe and dry completely after using. For longer storage protect with a film of oil to avoid lasting. Recommended for first time of Japanese style high carbon steel  knife users.
 
Use and Care
- This is a single bevel knife (one sided edge) for right handed users only.
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Use a sharpening stone to maintain the sharpness of the blade. This knife should NEVER be sharpened on a honing steel.
- Do not use a dishwasher to clean your knife.
- Hand wash with warm water and towel dry. This is a carbon steel knife. Keep dry after use to prevent rusting.

Note:
If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.