Opinions stainless clad white #2 knives

Hey everybody,

I just wanted to hear everyones opinions or even better reviews of stainless clad white number 2 knives. I'm new to the site and just wanted some feedback on this type of knife. I have a white number 2 gyuto and blue number 2 deba. My problem is both are clad in soft iron. I love both of these knives and the way both steels sharpen and the performance of the steels themselves. The soft iron is killing me though. I would love to be able to use both knives more, especially through a service. I choose to not use them too often because it feels like no matter how much I wipe them down, even if I use two dedicated knife towels the gyuto rusts like crazy. If anybody could give me some feedback on the stainless clad knives it would be much appreciated as I'm interested in maybe making one my next work horse knife. Any specific makers or recommendations would be appreciated as well.

Thanks.

I just picked up a Gengetsu stainless clad white 2 and its a great knife. It has a nice heft without being too big. I've had the same issues during service with my carbon knives and decided to try out a clad and so far I very much enjoying using it. Definitely a work horse knife that sharpens quickly and holds it.

You also can consider semi stainless knives in your situation.

You may also consider Fujiwara Teruyasu (white #1) and Itinomonn (V2).

maybe you should consider a new takeda with stainless cladding. while its not white steel, their AS steel is really really nice. if you order a custom i believe the wait is around 2 months or so.

I have two Masakage Yuki knives that are stainless clad white steel. I am very satisfied with them. The profiles are excellent and edge retention has been suprisingly good for white steel. The only negitives are a very basic oval handle (which works rather well on the parring knife actually) and they're a little thick behind the edge. But at the price point these knives come in at it's worth doing a little thinning. If you're looking for a workhorse I think It'd be hard to beat the value of these knives. They're available through Knifewear and some guy in the midwest whos name I can't recall.

Be well,
Mikey

I've had a couple, and the problem is that the white steel dissolves away quicker than the cladding. If you want a stainless cladding, get a semi-stainless or stainless cored knife. If you want a white steel core, get an all carbon knife. I really don't think that stainless clad white gives the best of both worlds, because of how reactive the white steel is. Stainless class AS is closer...

I have a Goko 240 that is a white #1 with stainless Cladding and it is easy to care for. The exposed edge takes on a cool looking patina just above the beveled edge. I wipe the knife even though it is clad with SS out of habit . No problems with rusting. The Massage Yuki listed had the same rustic Stainless cladding.

EdipisReks said:

....get a semi-stainless or stainless cored knife.

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If you do that then there is no need for cladding, get a mono steel.

Appreciate everyone's advice and recommendations. I will definitely be looking into everyone's suggestions. I'm so happy labor of love cosigned my desire for the stainless clad takeda, thats been my knife porn for the past few months. The only issue is the takeda custom price. I was hoping for something in the 200-350$ price range. I also will be looking into the mono steels. I've been using stainless most of my career and was really looking to keep on the white or blue path. I do love the edge and performance of those steels.

I have an itinomonn 210 that is the only knife I use at home. A 240 is on the list for the next work knife I buy. I was amazed at how nice a knife this is for the price. The profile on the 210 is a little curvy, especially for work, but the edge it takes and great feel going through food makes changing technique worth it. From what I've seen the 240s have a little less steep o a curve.

bahamaroot said:

If you do that then there is no need for cladding, get a mono steel.

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So wrong it's not even worth responding to.

EdipisReks said:

So wrong it's not even worth responding to.

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But you did anyways

I own a Masakage Yuki 240mm Gyuto and the edge definitely lasts me through a service. I find it to be less reactive than my Hiromoto Gyuto (also stainless clad), so take that for what it's worth. It's probably my favorite knife. Weight, balance, F&F - all superb. Mine is rather thin behind the edge, so for me, it's less of a workhorse and more of a finesse knife but it all depends on what you're required to do. I would not hesitate to recommend them though.

Edit: I should add that the Masakage is a very durable feeling knife. I just put my knives through a LOT of punishment on a daily basis so that's why I tend to shy away from it as my 'workhorse'.

just get a cheap blue or white steel knife like a tanaka and use it purely as a service knife and let it patina like crazy they are super easy to sharpen and it takes like 30 seconds to get rust off if the slurry on the stones doesent polish it out. and if something dodgy happens in service its not the end of the world. what are you specifically cutting in service. are you carving meat?

I have a Masakage Yuki gyuto and I really like it. I also think it has surprisingly good edgeretension for white #2. As for the geometry I think it also has to do with the size of the knife. My Yuki is only 180 mm and was a little thick behind the edge.
If your budget is up to 350 $ I think you should consider buying a Masakage Koishi 240 gyuto. It is stainless clad with an AS core. It has a really nice geometry and the edgeretension is amazing. The Koishi also is really thin behind the edge. I´ve seen it for 340 $ in the US and 225 £ in the UK.

During service its mostly acidic things which is what causes the problem. Prep is more or less a wide range of things. Tomatos seem to be what really ****** it up. Also its never been the cutting edge or the white steel which has ever given me an issue. Actually the white steel core holds up incredibly well through service, the real problem has been the soft iron cladding. I just got some camellia oil (or however you spell it). Also I have been really researching Masakage after everybody's recommendations. Thank you guys by the way I had never heard of Masakage before. I'm thinking this will be my next knife purchase.