Tojiro Shirogami F-692 - Petty knife, 3 layers, carbon steel, 150 mm blade, Japan

According to Japanese tradition, the knife was wrapped in white or blue paper. This indicated the class of goods.

Aogami - high quality, from such steel blacksmiths forged the combat blades.

Shirogami - ordinary, inexpensive steel, with excellent cutting properties.

Nowadays, this is more of a tribute to history, and Shirogami knives do a great job with all kitchen tasks, and Aogami is more of a gift option, with more value.

Choosing a lower price tag seems obvious justified, but sometimes it is necessary to get the maximum and cost is not key factor.

Most aggressive cut, in blades with a high carbon content, such as Shirogami & Aogami.

Both are very reactive, that is prone to rust. This is a significant defining moment for an informed purchase.

It's important to remember that the katana was also made of highly reactive carbon steel the Tamahagane.

When a sword of value was taken from scabbard, those present in the room held their breath so that it would rust less and before sheathing it, a corrosion-preventing treatment was carried out.

The situation is same today, high-carbon knives still exposed pitting, but cut superiorly more than stainless steel.

Useful and harmonious, nicknamed the ladies' man for being often chosen by the womens as a "knife for everything."

When choosing such a Japanese knife, it is important to consider that the steel of the blade here is Shirogami.

Sharp as a razor, but the blade is prone to rusting.

The blade must be kept dry and cleaned immediately after use.