Shimizu

Traditional Sharpening Craftsman

Sakai City, Osaka

A craftsman from Sakai City, Osaka Prefecture with 7 years of experience. Specializes in blade sharpening at Yamawaki Blades, focusing on precision and quality.
The knives sharpened by Mr. Shimizu are highly regarded for their razor-sharp edge, long-lasting sharpness, well-balanced blade, and beautiful finish.In Sakai, it's not uncommon for blacksmiths to specifically request, "I want Mr. Shimizu to sharpen this knife," which speaks volumes about the trust placed in him and the exceptional quality of his craftsmanship.

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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.