Bunka • 175 mm • White #2 damascus • Japanese octave handle • for both left and right-handed use
Unique version with a special octave handle!
Features of the Custom White #2 series
A collaboration of Joe Bone the handlemaker, Ryusen the knifemaker and Rangelrooij knife sharpener. The blade was forged especially for us by Nakamura san from Ryusen. We ordered the handles from America, from Joe, one of the world's best handle makers. We assemble the knives in our workshop and thus ensure unique models. Small quantities mean that stock is limited.
White steel, also known as: Shirogami/White paper/Shiroko steel
This traditional steel is not named after its colour, but named after the colour of its paper wrapping, in which it is stored in the Hitachi steel factory in Japan. There are 3 grades of Shirogami white steel: #1,#2 & #3. From these 3, #1 contains the highest amount of carbon and #3 the lowest. Generally we say at our knifeshop, grade #1 can be made extremely sharp, but will be a little more fragile as #3. While #3 is a little softer, also easier to resharpen, but has less edge retention. Grade #1 & #2 is most common in white steels. White steel is a refined steel with a low percentage of iron, loved by many, as it is relatively easy to maintain. In practice it can be maintained with a whetstone and in a short amount of time it will become very sharp. This does not mean that these knives never have to be resharpened by a professional, even all knives in Japan need to be refurbished at a certain moment. This Shirogami steel is embraced by sushi chefs who demand extreme sharpness of their knives. White steel oxidates relatively quick and therefore needs to be maintained more often, but on the other hand you will get all benefits of this beautiful steel characteristics.
Elwin de Veld about the Rooij knives
A Rangelrooij knife has to have it's own identity. Now in 2019, I am a knife sharpener for 25 years, I have sharpened many knives. I think as a knife sharpener, I have held many models and brands in my hands. A knife from Rangelrooij has to have it's own identity. Now, speaking in 2019, day in day out knives went through my hands, probably I have seen a big part of all chef knives. No, a ROOIJ knife is not a new invention of a knife, it's a process of experience, listening to the end user and negotiate with the knife maker. Our highly skilled knifemakers in Japan are doing an awesome job. We are so proud at this collaboration. All our knowledge, experience and passion come together in our ROOIJ knives. Arigato gozaimasu.