Tojiro Shirogami #2 Kurouchi 210mm Gyuto

This Shirogami #2 Gyuto by Tojiro is for those who are on a budget but want to try a made in Japan carbon steel knife. While you cannot expect the forging, grinding, fit and finish to match a mid range/high end Japanese knife, this Gyuto that features a Kurouchi finish is a great entry into the world of Japanese carbon steel knives. It can also be used as a knife to practice knife sharpening.

Spec:

• Origin (Made in): Tsubame, Niigata Prefecture, Japan
• Brand: Tojiro
• Model No.: F-694
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Shirogami #2 (White #2)
• Jigane (Cladding): Soft Iron
  
• Hardness: 60-61 HRC
• Hand-sharpened
• Blade Finishes:
• Kurouchi
• Kasumi Polish
• Blade Length: 210mm (8.3") 
• Blade Height (at heel): 44mm 
• Spine Thickness
• Above heel: 3.7mm 
• Middle: 2.1mm
• Handle
• Shape: Marushinogi (D-shaped)
• Material: Japanese Magnolia (Ho Wood)
  
• Kuchiwa: Polyethylene Resin
  
• Length: 127mm
• Overall Length: 358mm
• Weight: 127g (5.43oz)
• Hand Chiseled Mark: In Japanese Kanji "Tojiro Made" (藤次郎作) 

About Tojiro 藤次郎

Tojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.