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 shorter version of the more standard 240mm (9.5") length for a chef's knife. It is suitable for professional chefs who work in smaller workspace areas, and a perfect size for home users to use as a general-purpose knife.
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.