Bunka • 170 mm • White #1 • 3 layers • Japanese oak Wa-handle • for both left and right-handed use

Features of the Touroku White #1 series 

The knife features a three-layer construction (San Mai), with a carbon steel core (White #1) clad in two layers of stainless steel (stainless cladding). This provides an ideal balance between the performance of carbon steel and the ease of maintenance of stainless steel.

The core steel will develop a natural patina over time, giving the knife its own unique character. The blade is finished with a Tsuchime finish, also known as a hammered finish. This helps reduce food sticking to the blade slightly, while mainly adding aesthetic value.

The blade is completed with a Japanese wa-handle made from burnt oak wood.

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 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.