Sakai Kikumori NDW White #2 Damascus Kiritsuke 210mm – Ebony Handle

• Tip Gyuto

• Blade Length: 210mm

• Core Steel: Shirogami #2 (White Paper Steel No. 2)

• Cladding: Stainless Steel

• Blade Finish: Tsuchime (Hammered) with Damascus-Style Pattern

• Handle Material: Ebony Wood

• Handle Style: Octagonal Japanese Wa-Handle

• Country of Manufacture: Japan

• Best For: Vegetables, herbs, boneless meat and precision slicing

Shirogami #2 – Exceptional Sharpness and Sharpening Response

White #2 is a traditional Japanese high-carbon steel known for its fine grain structure and excellent sharpening characteristics.

It is particularly appreciated by chefs who value a keen cutting edge and the ability to restore sharpness efficiently using Japanese whetstones.

Unlike fully stainless knives, the exposed carbon steel cutting edge requires careful drying and maintenance. Over time, it may develop a natural patina, which is a normal characteristic of carbon steel.

Distinctive Hammered Blade Finish

The textured Tsuchime finish adds character to the blade, while the layered pattern and polished cutting edge create a striking contrast.

The result is a knife that brings together traditional Japanese aesthetics and practical kitchen performance.

Precision with a 210mm Kiritsuke-Style Blade

The Kiritsuke-style profile features a distinctive angled tip, allowing accurate, controlled cuts.

Its 210mm length offers versatility for:

• Fine vegetable slicing and preparation

• Chopping herbs and aromatics

• Preparing boneless meat and fish

• Precise tip work and detailed cuts

• General kitchen tasks requiring a sharp, responsive blade

Elegant Ebony Wood Handle

The octagonal ebony handle provides a comfortable traditional Japanese grip. Its deep, dark colour contrasts beautifully with the patterned steel, creating a sophisticated appearance.

Knife Care

• Hand wash and dry immediately after use.

• Never place in the dishwasher or leave the knife soaking.

• Keep the exposed carbon steel edge dry to help prevent rust.

• Expect a natural patina to develop with use.

• Avoid bones, frozen foods and hard cutting surfaces.

• Sharpen using suitable Japanese whetstones.

• Store safely and protect the cutting edge.

A distinctive Japanese Kiritsuke for cooks who appreciate traditional carbon steel, precise cutting performance and elegant craftsmanship.

When it needs an edge, bring it to either of our shops. Most knives are ready the same day. Our sharpening service