Shimizu

Artisan spécialisé dans l’affûtage traditionnel

Sakai City, Osaka

Artisan de la ville de Sakai, dans la préfecture d’Osaka, avec plus de 7 ans d’expérience. Spécialisé dans l’affûtage des lames chez Yamawaki Blades, il accorde une attention particulière à la précision et à la qualité.

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“The most important thing is the surface — a knife with no warping or bumps. If it’s clean, it’s easier to maintain, and it lasts longer. That’s what we aim for — knives that grow smaller with use, not worse.”

MUSASHI WHITE STEEL

White Steel offers exceptional sharpness and clean cutting performance, excelling in precision tasks. It grips fibers for smooth, controlled cuts, making it ideal for delicate work. Highly valued by chefs and artisans, White Steel sharpens effortlessly on whetstones, achieving a razor-sharp edge with ease. Its purity ensures superior edge retention, while its performance and tradition make it a cornerstone of high-quality Japanese craftsmanship.

WHAT IS WHITE STEEL MADE OF?

White Steel is primarily made of high-carbon steel, containing around 1.0–1.2% carbon content. It is crafted with minimal impurities, offering a pure, refined composition. This high carbon content allows for an extremely hard and sharp edge. The steel is typically combined with small amounts of chromium and other trace elements, enhancing its durability and making it suitable for precision tasks. The purity and simplicity of White Steel make it highly regarded in traditional Japanese blade-making, ideal for achieving the fine, sharp edges that define high-quality knives.