The Shirogami 1 series is one of OUL’s best offerings. Each knife has a Shirogami 1 core steel laminated by highly polished stainless steel. The lamination is perfect and each has it’s own unique character. Shirogami 1 takes a finer edge compared to Shirogami 2 and makes for a surgical slicer on the cutting board. The blades are thin with clean tapers to the edge increasing cutting performance. Each choil is lightly beveled to make using the knife comfortable for extended periods . The keyaki (Zelkova) handle is very clean and has it’s own unique grain with a red pakka ferrule. The density and individual grain of the keyaki handle further contributes to the knife’s uniqueness, and long term performance.

The kiritsuke gyuto is a very strategic knife. Kiritsuke gyutos have a more forward balance compared to the standard gyuto. The forward balance can help the knife do more work for you as the slim blade carries it self through the food. The extended blade height can make detailed work safer for your opposing hand as well, providing more surface area for support. The Shirogami 1 kiritsuke has a very subtle taper in the edge from heel to tip making push/pull cuts easy and controlled. The Shirogami 1 kiritsuke is not a mincing knife for high cuts of herbs and smaller food items.

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 1/White 1 carbon steel

Lamination: stainless steel

Handle: keyaki wood with red pakka wood ferrule

Cutting edge length: 210mm

Spine thickness: 3mm

Blade height: 44.5mm

Handle length: 5.5”

Overall length: 14”

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.