Tojiro Kiritsuke Shirogami 240mm (9.5")
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Tojiro's Kiritsuke Shirogami is a large entry-level knife that will bring you 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.
Kiritsuke knives are hybrids between the traditional Japanese knife yanagiba (slicer knife, mostly used for sushi) and the usuba (knife specialized to cut vegetables), meaning they can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies. Japanese traditions only allow the Executive Chef to wield this knife. But since we're not in Japan, we can bypass the strict rules and enjoy this nice kiritsuke even if we are not the head chef (yet). We won't tell anyone 😜.
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 kiritsuke 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! 😊
|Steel type:||Shirogami #2|
|Hardness (HRC scale):||62|
|Overall length:||410mm (16.1")|
|Blade length:||240mm (9.5")|
|Spine thickness:||4.5mm (0.18")|
|Weight:||195g (6.9 oz)|
|Handle length:||150mm (5.9")|
|Handle type / wood:||Japanese / Magnolia|
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.