OUL’s Shirogami 2 series is an excellent option for the individual looking for a traditional, carbon steel knife to perform in the professional or home environment. The Shirogami 2 core steel takes a beautiful edge and is easy to maintain. Shirogami 2/White 2 is less likely to chip during use compared to harder steels like Aogami Super. Each Shirogami 2 series is laminated with a tsuchime, or hammer finish stainless steel to help protect the blade and assist with food release. The stainless laminate creates a lovely contrast to the carbon steel cutting edge as the knife is used over time. The handles are ambidextrous made of octagonal magnolia wood with a water buffalo horn ferrule.

The 150mm Shirogami petty makes for a fine utility slicer. The choil allows one to choke up on the knife if need be, or move back along the octagonal handle if you need more edge to accomplish your task. Shirogami is a great choice for a knife being used for multiple jobs as it not only gets razor sharp, but is less likely to chip compared to harder steels like Aogami Super. The blade profile is stout with a clean downward taper to the edge, which guides the knife through your food.

Fukui Hamono, located in Sakai, Japan comes from over 600 years of knife and sword making tradition. OUL, one of Fukui Hamono’s culinary brands stands out from the competition. The Kanji on OUL’s blades translates to “Master’s Style”. After handling, sharpening and using OUL’s knives, I can say the name is befitting of their products. Each knife is made of quality materials, has an excellent heat treatment and a fit and finish of higher quality compared to many other makers.

Blade steel: Shirogami 2/White 2 carbon steel

Lamination: stainless steel

Handle: octagonal magnolia wood with water buffalo horn ferrule

Cutting edge length: 150mm

Spine thickness: 2mm

Blade height: 28.5mm

Handle length: 4.5”

Overall length: 10.5”

Carbon steel can rust if neglected. To avoid corrosion and rust, be sure to wash and dry your knife immediately after use. Leaving moisture or acidic material on the blade will cause corrosion. Every carbon steel knife will develop a blue grey patina, yellow or orange is rust.