Niwaki White Paper ‘Shirogami’ Steel Nakiri

A white paper ‘shirogami’ steel Nakiri kitchen knife from the Tadafusa workshops in Sanjo, Niigata Prefecture, Japan. Yasugi Specialty Steel white paper steel is an exceptionally pure and fine high carbon steel able to be sharpened to an incredibly hard yet fine edge, this is sandwiched between two layers of softer, more malleable jigane steel for better durability. Care should be taken with the edge, which is hard yet brittle — don’t cut bones, don’t use on hard surfaces, and being carbon steel these can rust if left wet — hand wash, dry thoroughly, and wipe with a little Camellia Oil if not used daily.