OUL White #1 Tsuchime Gyuto 180mm

The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.

Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.

This gyuto features stainless tsuchime (hand-hammered) cladding with a White #1 (Shirogami #1) core, the purest of carbon steels, ensuring razor-sharp performance and excellent edge retention.

Slightly shorter than standard gyutos, it feels light and nimble, making it ideal for small workspaces. The tsuchime finish enhances food release, while the octagonal darkened oak handle provides a perfect balance of traditional aesthetics and exceptional functionality.

-DESCRIPTION-

• Shape - Gyuto 

• Blade length - 180mm

• Blade Height - 42mm

• Blade Thickness - 2mm

• Weight - 133.9g

• Blade Construction - San Mai

• Cladding - Stainless Tsuchime

• Steel Type - White #1 (Shirogami #1)

• Rockwell Hardness - 61-63 HRC

• Handle - Octagonal Darkened Oak

• Made in - Sakai City, Osaka, Japan

• Brand - OUL

White #1 steel, also known as Shirogami #1, is a high-carbon steel commonly used in high-end Japanese knives and tools. It is known for its excellent edge retention and ability to take a very fine edge.

Composition of White #1 Steel:

• Carbon (C): ~1.25% - 1.35% (Increases hardness and edge retention)

• Manganese (Mn): ~0.20% - 0.30% (improves toughness, enhances hardness, and wear resistance)

• Silicon (Si): ~0.10% - 0.20% (Enhances strength and durability)

• Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)

• Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)

Characteristics:

• Higher carbon content than White #2 steel, making it harder and capable of taking an extremely sharp edge.

• Extremely fine grain structure, allowing for superior sharpness and ease of sharpening.

• Less tough than lower-carbon steels, making it more brittle and requiring careful handling.

• No added chromium, meaning it is highly reactive and prone to rust if not properly maintained.

White #1 steel is favored by traditional Japanese blacksmiths for making high-performance kitchen knives, woodworking tools, and straight razors.