Made in Sakai City, this knife is known for being built with one piece of steel (aka “zenkou” construction). Due to its full carbon steel construction, the blade can be prone to rusting if not carefully used but will also take up a beautiful patina very quickly. White #2 carbon steel offers excellent edge retention and is relatively easy to sharpen, taking on a fine edge with ease. The thinness behind the edge and convex geometry helps blaze through the densest ingredients with little resistance, yet despite its thinness is durable enough to use as a workhorse knife. 

Cooks in professional kitchens who are diligent with their knife maintenance will find owning an Hitohira AH White #2 to be a very enjoyable experience, as will home cooks who have experience with carbon steel knives and are looking for something a little unique.

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Hitohira ひとひら 
Line: AH
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 210mm
Steel Type: Carbon Steel
Steel: Mono Yasuki White (Shirogami) #2
Handle: Pakka Western
Hand Orientation: Right-Handed