Petty • 150 mm • White#2 steell • Walnut handle with ebony bolster • Suitable for both left- and right-handed use

Features of the White #2 Kurouchi Series

The blade is made entirely of carbon steel with a White #2 core. The outer layers are finished with a kurouchi finish. Kurouchi is a traditional method of finishing the blade: after the forging and heat-treatment process, residual materials from the steel rise to the surface of the blade and turn black. Normally, the bladesmith grinds and polishes this layer away, but it can also be left intact. This gives the knife a unique, raw appearance.

The handle is made of walnut with an ebony bolster, which complements the kurouchi finish beautifully.

White steel, also known as Shirogami/White paper/Shiroko steel

Not named after the color of the steel, but after the paper in which the steel is packaged at the Hitachi steel factory in Japan. There are 3 different grades: #1, #2 & #3, of which #1 has the highest amount of carbon and #3 the lowest. In general, #1 can be made very sharp. While #3 will stay sharp the longest and is tougher. Grade #2 is the most common in white steel. White steel is a very fine type of steel with a low percentage of iron, popular because it is easy to sharpen. In practice, a whetstone can quickly create a very sharp cutting edge. Often used by sushi chefs who want a very sharp knife. White steel oxidizes quickly and must be well maintained.

Elwin de Veld on Touroku

Japanese craftsmen are held in high regard worldwide. They are known for their dedication, passion, and inner drive for continuous improvement. For generations, their craftsmanship has been passed down and refined within small, often family-run workshops. These workshops are spread throughout Japan, with certain regions renowned for specific skills. Some of these small businesses are affiliated with guilds, while others are not. Especially the older, smaller workshops, those with the greatest perseverance, are open to working with partners outside Japan, though they often lack the means to take that step.

Taka-san, third-generation owner of Touroku Sakai (登録佐海), which translates as “Registered” or “Recorded,” aims to connect these workshops and introduce their craftsmanship to the world. Touroku represents a distinguished collective of artisans specializing in refined Japanese knives, preserving the knowledge accumulated over generations. Taka-san runs a unique company that brings together craftsmanship from the regions of Tsubame-Sanjo City (Niigata), Tosa City (Kochi), and the Hokuriku region, including Toyama City.

Today, Touroku knives are cherished by many professional chefs worldwide and embraced by enthusiastic home cooks alike.