Tojiro Atelier Santoku Shirogami #2 Kuro-uchi 140mm (5.5")
🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.
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✔︎ No import fees & duties (US tarrifs excluded) |
- Description
- Specifications
- Knife Care
- Shipping
TOJIRO Atelier Santoku Shirogami #2 Kuro-uchi 140mm is a compact, high-performance all-purpose knife from TOJIRO's premium Atelier line. Its hand-forged Shirogami #2 core delivers exceptional sharpness and easy sharpening, while the soft iron, dark kuro-uchi finish give the blade a distinctly traditional character.
At 140mm, it is especially well suited to precise everyday prep in smaller kitchens, comfortably handling vegetables, boneless meat and fish. The lightweight magnolia wa-handle with buffalo horn ferrule keeps the knife agile and well balanced, though the reactive carbon-steel blade requires regular care and immediate drying after use.
BLADE SHAPE:
Santoku is one of the most versatile and efficient blade shapes in the kitchen, perfect for slicing, dicing, and chopping meat, fish, and vegetables. Its wide blade makes it easy to scoop and transfer ingredients, while the relatively flat edge excels at straight-down chopping and push-cutting on the cutting board. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.
STEEL:
Shirogami #2 is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.
Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time.
LAMINATION:
The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade with a layer of softer material improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Shirogami #2 steel that is prone to breakage on its own.
‼️ Keep in mind that the soft-iron cladding is reactive as well. This means that both the exposed Shirogami #2 core and the cladding can develop patina or rust. Wash and dry the entire blade immediately after use, and apply a thin layer of protective oil when storing it for longer periods.
BLADE GEOMETRY:
The blade edge is sharpened to 50/50 angle, and stays sharp even after hours of constant use.
BLADE FINISH:
The kuro-uchi finish (see article Blade Construction: Blade Finish for more), the untreated upper part of the blade has an already-developed dark patina that protects the blade and gives it a traditional Japanese look.
HANDLE:
This knife is fitted with a traditional Japanese Wa handle, crafted from magnolia wood and finished with a buffalo horn ferrule. Its octagonal shape provides a comfortable, balanced grip for both left- and right-handed users.
BLACKSMITH:
TOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers, with headquarters in Niigata. 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. The company is divided into two sections: TOJIRO Factory and more recent TOJIRO ATELIER, the latter dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk. For more info on TOJIRO and it's master blacksmith Tomoo Matsumura check the video above.
Blade shape: Gyuto
Steel type: Aogami #2
Blade construction: San-mai / V-edge / kuro-uchi
Hardness (HRC scale): 62-63
Overall length: 281mm (11.1")
Blade length: 140mm (5.5")
Blade height: 49mm (1.9")
Spine thickness: 3.02mm (0.12") -> 1.40mm (0.06")
Weight: 110g (3.9 oz)
Handle length: 123mm (4.8")
Handle type / wood: Japanese (Wa) / magnolia / Buffalo horn ferrule
Kanji on the blade:
Blacksmith: TOJIRO
Location of the smithy: TSUBAME-SANJO / Niigata Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
See our Shipping page for more details.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Quiz
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