SUISIN White2 Hongasumi

Features
This is a series made by forging the Hitachi Yasuki Hagane Shirogami 2. It was tempered at a low temperature to balance sharpness and toughness for use in busy environments. With appropriate heat treatment, its durability has been increased while maintaining its Shirogami properties, allowing for long-lasting sharpness. This is a masterpiece that can be used by a wide range of people, from chefs to hobbyists.

Specification
Steel Material:Yasuki Hagane shirogami No.2
Method:making by a blacksmith
classification:Honkasumi PlusHandle:magnolia water buffalo handle
Saya:None 
Hardness: Approximately 61HRC – 62HRC

Recommended finishing
King S-1/G-1
Kitayama / Arashiyama
Medium finishing whetstone #4000 SP
Black curtain of Shapton blade #2000~#5000 specification

*The above prices do not include consumption tax.
*For left-handed use, it is made-to-order, and the price will be increased by 50%.

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This is a message that those who are struggling to choose between white steel or blue steel must see. Is it biting and sharp white steel or smooth and long-lasting blue steel? This is an eternal topic.
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It is a quite in-depth content. I think it is a very interesting article for those who want to know more about steel.
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