Tohji Kengata Shirogami #1 195mm (7.7")
Tohji Kengata Shirogami #1 195mm (7.7")
Tohji Kengata Shirogami #1 195mm (7.7")
Tohji Kengata Shirogami #1 195mm (7.7")

Sakai Tohji

Tohji Kengata Shirogami #1 195mm (7.7")


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Tohji Kengata Shirogami #1 195mm is a multi-purpose Japanese kitchen knife, able to tackle any type of fresh—and cooked—produce, from vegetables to cuts of meat and fish. It’s a real minimalistic marvel fit for the contemporary Japanese knife purist. Adhering strictly to tradition, it’s forged out of Shirogami #1 steel and fitted with a magnolia wood handle. The kengata shape is a bit more unconventional, but it draws gracefully from the rich history of sword manufacturing in Japan – the name kengata literally meaning “sword-like”.

The kengata (meaning “sword-like”) shape is similar to the bunka, whose fundamental attributes are instantly recognizable: reverse tanto tip for precision work, wider profile and a slightly shorter blade length. It departs from the usual form, though, with a blade that isn’t as flat, but instead curves slightly towards the tip. This way, the knife can be rocked back and forth on the cutting board, allowing for a different cutting technique that some might miss with a traditional bunka. It is still great for chopping, though, as it is for preparing all kinds of meat and raw fish.

Shirogami #1 is a very pure steel, and therefore one of the best in terms of sharpening. For the same reason, blades forged from Shirogami #1 steel will be able to achieve an insanely fine sharpness and retain it for a long time as well. They will, however, need a little extra care and maintenance owing to the fact that the steel isn’t corrosion resistant, and will develop a patina overtime.

Learn more about knife maintenance here.

San-mai is a lamination method that is achieved by pressing two outer layers of steel onto the blade’s core, made from Shirogami #1 steel. This kind of construction enables the outer steel layers to serve as protection for the very hard—and therefore brittle—core, improving the blade’s toughness.

It has a double bevel (symmetrical) blade.

This knife sports a minimalistic migaki finish, meaning the blade has been polished and given a whetstone kasumi finish stretching from the shinogi line and over the kireha (cutting edge). The polished surface is adorned with a unique, hand chiseled kanji.

The blade is fitted with an oval traditional Japanese (Wa) handle, made out of magnolia wood and finished off with a beautiful buffalo horn ferrule.


Blade shape: Bunka
Steel type: Shirogami #1
Hardness (HRC scale): 61-62
Overall length: 339mm (13.3")
Blade length:
195mm (7.7")
Blade height:
42mm (1.7")
Spine thickness: 2.8mm (0.11")
Weight: 170g (6 oz)
Handle length: 134mm (5.3")
Handle type / wood:
Japanese / Magnolia
Blacksmith: Sakai Tohji


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.

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