Tojiro Gyuto Shirogami 210mm (8.3")
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Tojiro's Shirogami Gyuto is a great multi-purpose entry-level knife into the mystical world of carbon reactive Japanese knives. Shirogami White steel #2 will change color, get patina, and, if not taken care of properly, develop rust. The advantage of Shirogami steel is the ability to be sharpened to a very sharp edge quite easily.
The versatile shape of this gyuto allows for all cutting styles, from rocking to slicing to chopping. 210mm (8.3") is a standard length for a chef's knife. It is suitable for home users who are used to handle larger knives, although this knife will find more users in professional kitchens.
The knife was left an unprocessed black patina on top of the blade, called kuro-uchi, which gives it a raw, unfinished look. The traditional Japanese D-shaped handle is made of magnolia wood and boast a plastic ferrule.
Overall, this gyuto offers a great price-performance ratio for users interested in carbon reactive, high maintenance kitchen knives.
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. Tojiro's main focus? Sharpness!
A big bonus is their great team which we are always very eager to meet and talk to! 😊
|Shirogami White steel #2|
|Handle type / wood||Japanese / Magnolia|
|Hardness (HRC scale)||62|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.