Don't forget these...
Yukihiro Sakai is a young blacksmith who was trained under Nishida-san of Nishida Knives. With his knowledge of working on one of the purest forms of fine grain high-carbon steels (White steel #1), he has applied this to his own handmade crafted knives.
Very few blacksmiths create their own crafting materials, Yukihiro-san does. He puts in laborious work in doing so because he believes it makes a difference in the end product. He understands the importance of proper technique to limit carbon migration from the core steel to the iron cladding. These are the same reasons Takeda and Moritaka Hamono are famous, for understanding and applying this concept.
As such, Yukihiro Sakai uses White (Shirogami) Steel #1 for his kitchen knives. White #1 might be highly reactive, but it is unmatched for its sharpness.
These knives are hefty and forward heavy and most definitely a workhorse grind.
For a lot people, 210mm is a very comfortable gyuto size. So, why not have a nakiri that long to accompany your favourite gyuto? This is the answer to that question, you can have a 210mm nakiri.
A nakiri will quickly become your go to vegetable prep knife. The flat surface along the length of the cutting edge means you can say goodbye to accordion cuts.
Length- 350mm 13.5 inches
Weight - 210 G (7.4 OZ)
Blade Length - 210 MM (8.25 IN.)
Height at Heel- 52 MM
Steel - SHIROGAMI #1
HRC - 62- 63
Cladding - SOFT IRON
Cherry Oval Handle With Plastic Ferrule