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Every knife is \u003cstrong\u003ehand-forged, shaped, and finished by skilled craftsmen\u003c\/strong\u003e, and Tadafusa remains committed to preserving the \u003cstrong\u003eauthenticity and tradition\u003c\/strong\u003e of forging methods, knife profiles, and blade materials.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003eTadafusa Santoku KNT-165\u003c\/strong\u003e is an exclusive handmade knife that embodies this philosophy. It features a \u003cstrong\u003eunique finish and natural coloration\u003c\/strong\u003e along with a \u003cstrong\u003ehard White Paper Steel (Shirogami #2) core\u003c\/strong\u003e, giving the blade excellent sharpness and edge retention. 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However, due to the rise of cheap imitations and changing technology (imported knives, mechanical sharpeners, etc.), the industry declined in the mid-20th century. 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As more chefs and enthusiasts put these knives to the test, the series built a strong reputation for outstanding cutting performance.\u003c\/p\u003e\u003cp\u003eThis 210mm gyuto pairs premium Hitachi Shirogami (White #2) carbon steel—renowned for taking one of the keenest, razor-sharp edges in Japanese cutlery—with an exceptionally thin grind for precise, high-performance cutting. While White #2 is a reactive carbon steel that will develop a natural patina over time, maintenance is made easier thanks to its stainless steel cladding.\u003c\/p\u003e\u003cp\u003eHand-forged by \u003cstrong\u003eYoshimi Kato\u003c\/strong\u003e in Takefu Knife Village, this knife reflects the craftsmanship and heritage of Echizen blade-making.\u003c\/p\u003e\u003chr\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Masakage (Yuki Series)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Yoshimi Kato\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Echizen, Japan\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eConstruction:\u003c\/strong\u003e San Mai, Hammer Forged\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eCladding:\u003c\/strong\u003e Nashiji Stainless\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eEdge Steel:\u003c\/strong\u003e White #2 (Shirogami #2) Carbon Steel\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eEdge Grind:\u003c\/strong\u003e Even (double bevel)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e Oval Magnolia\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eFerrule:\u003c\/strong\u003e Red-Dyed Pakka Wood\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 5.8 oz (approx.)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 211 mm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 362 mm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 3.4 mm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 46.9 mm\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eMade in Japan\u003c\/strong\u003e\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e\u003ch3\u003eKey Features\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003eExceptional sharpness with White #2 carbon steel core\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eThin, high-performance grind for effortless cutting\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eStainless cladding for easier maintenance\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eBeautiful Nashiji (pear-skin) finish\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eHand-forged by master craftsman Yoshimi Kato\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":47931102265444,"sku":"YukiGY210","price":2507500.0,"currency_code":"IDR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/2053\/0020\/files\/2475b8ea334b4793a75071191295a7d6_31651f82-3bdd-4f3c-a9d2-12e9189d7932.jpg?v=1771480948"},{"product_id":"pisau-dapur-jepang-sakai-takayuki-tokujyo-supreme-shirogami-2-eel-edo-sasaki-150mm","title":"Pisau Dapur Jepang SAKAI TAKAYUKI TOKUJYO Supreme Shirogami #2 Eel Edo Sasaki 150mm","description":"\u003cp\u003eA 150mm Edo-style eel knife from Sakai Takayuki's Tokujyo (Supreme) line — the specialist blade used to open and fillet unagi. Sakai Takayuki has forged knives in Sakai (Osaka) for over 600 years.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Shirogami #2 (white paper) carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 150mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Eel knife (unagisaki), Edo\/Sasaki pattern\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Tokujyo Supreme\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Sakai Takayuki, Sakai (Osaka), Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eCarbon steel: wipe dry after use, dry thoroughly before storage and oil lightly if stored long-term. The blade will develop a patina with use.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":48750815019108,"sku":"ST-3113","price":3485000.0,"currency_code":"IDR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/2053\/0020\/files\/2ef69dd7cf304246a0b44e7771edf050.jpg?v=1784001820"}],"url":"https:\/\/upscaleliving.id\/collections\/shirogami-2.oembed","provider":"Upscale Living","version":"1.0","type":"link"}