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If you are just starting to discover the world of traditional Japanese knives and you would like to try the famous shirogami steel White steel #2 this is it the real thing for a budget cost. Tojiro Shirogami Nakiri is hand forged, nicely tapered blade from the handle to the tip, extremely thin profile, kuro-uchi upper part and nice kasumi finish lower part of the blade.
Nakiri is a vegetable shape and it will perform best with cutting all kind of veggies. The combination of traditional shirogami steel and a relatively flat nakiri blade profile makes this knife extremely easy for sharpening.
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🚩 The steel will gradually acquire a patina which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences. |
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.
About Tojiro:
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! 😊
Specifications:
| Blade shape: | Nakiri |
| Steel type: |
Shirogami #2 |
| Hardness (HRC scale): | 61-62 |
| Overall length: | 300mm (11.8") |
| Blade length: | 165mm (6.5") |
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Blade height:
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55mm (2.2") |
| Spine thickness: | 2.5mm (0.1") |
| Weight: | 125g (4.4 oz) |
| Handle length: | 125mm (4.9") |
| Handle type / wood: | Japanese / Magnolia |
| Blacksmith: | Tojiro |
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.