The Tojiro ITK Shirogami Wa-Gyutos are a product of customer demand. This line of Tojiro ITK "In The Kitchen" knives are custom made for chefknivestogo.com. The line started with the popular nakiri and santoku knives, and soon customers were asking for gyutos. And here they are: specially commissioned gyutos made of White #2 Shirogami steel. The Shirogami steel takes a scary sharp edge, and is known for its superior performance for the price. The Shirogami core (exposed at the edge) is clad with the same type of steel, but with a dark, rough-looking kuruochi finish. Both are reactive when exposed to moisture and acidic foods. The knife will change colors (hues of blues and greys are typical) which is a great characteristic to play with, though it is also prone to rust if it's left wet. This steel is also quite hard, so care is needed so as to not chip edge. The blade is attached to a Ho wood handle with a plastic ferrule. The 210mm Gyuto is, hands down, the most popular knife size for home cooks, and this Gyuto in particular is at the top of our best sellers list because of the screaming hot price. This is a great all-around multi-tasking blade for a great price.
Please note we can only ship Tojiro knives in the USA.
4Awesome Japanese intro knife. , February 6, 2015
Posted By: Kevin Welch
I bought this knife a few months ago to replace my Whustof Classic 8\". It\'s slightly longer, the steel is a million times sharper and holds it way longer and the knife looks really cool. For $60 I absolutely recommend this knife to someone making the transition to Japanese knives.
The fact that it is cheap isn\'t because the knife sucks, but there are definitely some things I would change about it. It is SO reactive it will rust within a few minutes if left on a damp cutting board, or not dried very thoroughly every few minutes, or oiled before being put away. To some this isn\'t a big deal, for me it was fine during prep hours because I was able to pay attention to it but during a busy dinner service I didn\'t want this knife on the line for that reason. I\'m not careless with my knives either, but moving from all stainless to all reactive is a bigger transition that I realized it would be.
This knife is great from rock cutting and chopping although the tip points down more than any western knife I had used, so it\'s weird at first but still awesome. The korouchi finish does wear away so don\'t let that be a selling point for you. The handle isn\'t finished so it does get darker and feel a little rough on your hands and starts to smell a bit, but you can fix that with wood finishing oil yourself.
Since I\'ve bought this I\'ve been looking at this site all the time for knives and information about the different types and I\'ve bought two sharpening stones in the close out section, a 1000 and 5000 and been practicing sharpening. I have to say with basically no experience whatsoever, I have made this knife sharper than any other I have owned. So if you are getting into Japanese knives, I recommend this knife but don\'t expect it to be your permanent knife. It\'s more of an introduction so you can learn how to care for it and sharpen it so you don\'t have to experiment with a knife triple this price.
First off let me preface the 5-star rating as a “value” rating. This is a $60 knife folks so it won't have the fit and finish of a custom. Also the handle is for a right handed user so the description should state that fact up front. When it arrived the top of the blade was a bit rough which I assume was from the manufacturing process. That smoothed out on its own after a bit of use. I ran it over my DuoSharp 600 and 1200 mesh stones before use. It took a razor sharp edge and is still holding it. The design is functional and the blade performs very well. Handle and lack of a bolster (plastic ferrule) paired with blade design make it light and maneuverable. It does stick a bit to items like a potato but no worse than my carbon Kramer Zwilling. I may take some fine sandpaper to the wooden handle to smooth it out a bit. Some steel wool on the top of the blade would smooth that out as well and if you had a belt sander or grinder you could give a bit of relief to the top of the blade is desired. Once again not necessary but for the folks who commented on the finish it would address those issues. For $60 I think this is a great knife. Good chance I'll give a few of these out as holiday presents.
I bought this knife around eight months ago and absolutely love it. Arrived razor sharp and have only sharpened it twice since having it. Holds a great edge for some time, and this is my work horse might i add.
Would recommend this knife bc of the bang for your buck. Of course there are some small negatives about this knife but how critical can you be for $60.
Great all around beater that is easy to sharpen and nice introduction into carbon japanese knives.
I've had this knife around 2 months now, and it's 100% my go-to knife these days.
-Edge retention is fantastic, as well as ease of sharpening. I've been putting it on an Imanishi 1k/6k combo stone, and have been able to put a faint mirror polish on the edge with very little effort.
-Price. I don't think anyone can argue this combined with the quality of the blade make up for a can't-miss bargain.
-Although the blade has it's highlights, it's one low point is that it will rust in minutes. You have to (i repeat: HAVE TO) keep the blade constantly dry. I'll find myself slicing shallot brunoise, and by the time I get to the second one, it is dragging rust off onto the shallot. It's not enough to be a deal breaker... Just wipe dry between every task, and give a light scrub (carefully, unless you intend to remove the kurouchi finish) with a green scrub pad at the end of the the day. Dry, oil, and put away.
-Unevenness between ferrule and handle - at least a solid 1mm off. This bothered me more than any of the other cons I've mentioned, mainly because it was the one that was the easiest to remedy. I simply wrapped the ferrule in one layer of plastic packing tape, and took a fine-grit sanding sponge (the sponge will give you more control than paper), and worked my way around the handle until it was smoothed out and seamless from ferrule to handle.
My review may look more like a negative review than positive, but i still give this knife 5/5.
shiroko-2 hagane, san-mai construction, distal taper and kurouchi finish for $60! the jigane is quite rough, and grabs the towel when wiping clean, so this knife is not my preference during the rush. the jigane is also a bit reactive; I recommend polishing it with barkeepers friend or nagura mud. excellent sharpness ootb, but a quick polish is like punching the afterburner on your f-18. definitely recommended to friends.
The best quality knive you can get for sixty bucks holds an edge really well but be sure to keep it clean and dry or it will rust. Thank you for the quick and friendly service and i will order from you again.
This knife arrived scary sharp out of the box and a few passes on a steel keep it that way. While it's not stainless, a good wipe during and after use will keep it looking good. I will buy more of the same and was very pleased with the service. Ship time was less than five days.
Excelent knife! I think that it's the best bang for the buck. It's only 60 bucks but performs like a much more expensive knife. Takes a great edge and keeps it long enough. Sharp OOTB but noy enough for me, but after 10 minutes with my bester 1200 stone and my 6000 arashimaya it got scary sharp. The handle is not my favourite part of the knife, but I sanded it and gave it a coating with tru oil and now looks great, is shiny and protected against stains for a life time. Not my first Tojiro, so, I'm used to the wiping after each use to minimize the rust, anyway it's going to get a patina, but if you can live with that, you'll be fine. I just have one week with it and I'm going to use it in the restorant to see how it performs on the long run, but so far I'm very happy with it. And the service from Mark was the best. I got my knives in less than two weeks, if you consider that I'm in another country... It's a very fast S&H. Thanks Mark, I'll be buying more stuff from your company very soon!
For the price this is a steal. Fit and finish is pretty meh. Honestly though this knife is as cheap as it is partially because you need to do so much work to the blade. There is no secondary edge, so I would suggest spending a LONG time on a 200, 400, or 1000 grit stone thinning this thing and then re-establishing a secondary and primary bevel on it.
My mother gave me this Knife as a gift. I am an up and coming Chef and I find this knife to be very useful. It cuts smoothly, the precision of the cuts are spot on. I am very pleased with this knife and will definately return to purchase more items from your online store!
First off before I point out some of the flaws, let it be noted that the price is reasonably cheap and the knife holds a wicked edge. This knife is used in a restaurant kitchen and as such I am comparing it to knives double the price. I found the knife to be very blade heavy. The handle is very thin (pinching the blade with the thumb and index finger allows more movement in the hand than I would like) The black coating is very rough at first and created a lot of unnecessary drag when cutting. This coating has since worn off and as such slices better. The blade stains and rusts extremely easily (minutes), meaning it has to be constantly wiped clean. Conclusion = good price, great edge and edge retention, easy to sharpen. BUT if I were to do it all over again I would spend another $60 and just get a perfect knife.
I happen to have a soft spot for underdogs and underrated performers. This knife is now my favorite, go-to, do-everything knife in a stable of about a dozen knives, including a few high-end competitors. The most amazing thing about this knife is how much performance you get per dollar spent. I just love that it is so inexpensive, homely, and unassuming, yet can do so much.
It is not a knife for 95% of the people out there (the number might be higher - I am being generous) who don't know and don't care about taking care of a knife to appreciate its value and what it can do. The fact that this knife has a carbon steel core that will rust and discolor for 95% of its potential users means that only the remaining 5% of us can really appreciate it.
Out of the box it was very decently sharp - surprisingly so. Nevertheless I HAD TO tweak it at 15 degrees on my Edge Pro with Shapton waterstones (up to 8 K, from CKTG, of course). I may go further next time, but for now 8K is plenty good enough. A final strop on leather and chromium oxide and it is ready to go.
I love the large, wooden D-shaped handle - very different tactile sensation from all the other laminated, impregnated, flat wood slab handles on my other knives. Not necessarily a uniquely better handle, just a new and satisfying experience. The rough finished wood handle is a pleasure to grip in my big mitts.
As much as I liked the look of the rustic black finish along the upper half of the knife as-built, I subsequently removed the finish with 400 grit silicon carbide sandpaper and metal polish. This was purely practical - the rough black finish meant that the knife would not easily slide out of the plastic Edge Guard protector I use for this and all my knives. Now it goes into and out of the guard with little effort, and slides lengthwise through boneless chicken breasts to easily make 3 or 4 thin slices.
Very nice! If you love knives, appreciate a great value for the buck, and aren't afraid to do some carbon-steel knife care along the way, this is a great bargain.
This is my second Japanese knife, my first being the Tojiro DP 210 gyuto. I bought this one because I was having trouble sharpening the DP, which has a very tough alloy blade, and thought a white steel blade would be better for learning how to sharpen this style of knife. With this knife I was able to quickly raise a burr on my water stone, and soon had a shaving edge. After practicing on this knife for a while, I was able to go back and put a similar edge on the DP. I now appreciate just how tough the DP blade alloy is after seeing how much more work it takes to raise a burr on it.
Easy to sharpen. I have been able to put a sharper edge on this knife than on my DP, although that's probably due to my limited skill.
Edge retention doesn't seem as good as the DP. As one reviewer already mentioned, the surface finish of the blade is rough. From the shinogi line down to where the white steel core comes through, it looks like it was sandblasted (I spent about an hour thinning the blade on a 1000 grit stone to smooth it out, and now the knife looks and feels much better). The ferrule of this knife is just a piece of plastic tubing pressed onto the handle, although it actually doesn't look that bad. Dollar for dollar, The DP is probably a better value, having a much better finish, stainless cladding, and the tougher core material.
All in all, I like using this knife as much as the DP, it just requires a little more maintenance. I also think it's perfect for learning how to sharpen your own knives.
This knife is a great deal, hands down. The blade is excellent; you really can't go wrong with white #2. However, fit and finish isn't the best, and I don't see this one being too durable. I would say this is a great knife for home, not so much for a professional atmosphere.
The Tojiro 210mm white Steel wa-gyuto has become my go-to knife of late. I've already purchased two of them for myself and two more for friends and associates as gifts. I love the look and feel of this blade and the performance is truly outstanding for something at this price. This is both one of the best blades in my kit and without doubt the best bargain. Is there room for improvement? Sure, but the high-carbon steel takes on tasks with such dispatch that any faults in build quality are quickly forgiven. I keep finding myself leaving much more expensive knives in the bag and reaching for this one over and over. Oh, and the friends I've gifted with this knife feel the same way. It's a gemstone at a glass price.
Lovely blade for the price. I teach classes in basic cooking techniques for adults, and this gyuto offers novice cooks decent steel in a shape familiar to them. It's deft, easily handled and sharpened, stays sharp a long time, cuts well along its edge. Given its low price, it's an easy sell to folks used to hand-me-down and department store knives. And it's fairly light in weight.
I won't mince words: I don't what else you could get even remotely this good for fifty bucks. It's not perfect but I think it redefines what you should expect for your dollar.
First, the quibbles. This Tojiro is a pretty thick at the heel (especially at the spine ahead of where you'd find the Machi). And since it's not very tall you'll notice some wedging when cutting carrots, potatoes, squash, etc. And the plastic ferrule isn't as nice as a buffalo horn one would be. That said it doesn't look for feel tacky at all. Ultimately it's probably worth ditching some frills to get the knife out there so cheaply.
The star of the show is the Shirogami blade! Absolutely amazing (again, at the price). I measured the angle and it was actually about 13 degrees per side on mine, with some asymmetry; I'm not sure if they're designed like that or it's just a fluke of the grind on mine. At any rate, I sharpened it on all Japanese natural stones. The following progression was used: Tanaka Amakusa > Tanaka Binsui > Tanaka Aoto > CKtG Ozuku Asagi > Tamaka Hakka Renge Suita.
The resulting edge was spectacular, good enough to shave a patch on my face completely dry. Yeah, coulda used some Edge Gel but it wasn't too bad. :-)
Again, kudos to Mark & Sue on a great blade and a terrific deal. I'm sure hoping they can deliver this one in a 240mm (hint hint!).
Ive had this knife for a week now and there are lot of great things about this knife. It can hold a steep edge, it's well balanced and you really can't beat the price. There are a few things I don't like though. The black part of the knife has a rough finish and creates alot of drag when cutting though more dense items like potatos. I know it's the steel but it really will get water marks easily and the handle is shaped for a right handed Person. Not a big deal but would have been nice to have an option. All things considered its a super fast knife and a great value for the money.
I have run this knife through the tomato, onion, potato, and chive tests which it passed with flying colors. It takes a stellar edge which lasts throughout the day! For the price, this is the first knife I'd pick up.
I was lucky enough to test the prototype of this knife, and boy does it ROCK! So many great things to say. First of all, the steel takes a screaming sharp edge and holds it rather well. The blade profile allows for a few inches of board contact near the heel, excellent for mincing. The gradual belly sweep to the tip is tastefully done; not too much sweep, not too flat. Makes for easy raising action on when you need to get on top of an ingredient. The grind is very similar to the Hand-hammered series, which means very little sticking and it screams through food. I must agree, this might be the best value I know of. One heck of a knife for the price... one heck of a knife period!
CKTG is at heart a small business so the service is personal. They are one of the rare companies that actually dispatch the order the same day as receiving it and provide tracking information. It is great to deal with an individual by name and it’s evident that they take pride and love in what they do.
Had a problem with one of the products and they went out of their way to resolve. I would highly recommend dealing with this company. It’s nice to find a company who cares and they will get me as a return customer.
Mark is great at answering questions for knife nuts of all levels. His service is second to none. Really appreciate the time he puts into every email as well as the free forum he hosts.
Great experience working with Chef Knives to Go. Quick delivery, and they are great about returning emails. I'm actually waiting on my second knife from them. I'm sure there will be more to come.
Loved the instructional videos on the website.
Great service and quick shipping. Best selection of Japanese knives around. I recommend this site to all of my fellow culinary professionals!
Top quality service. None better.
Always the best. Quick shipping, description matches what is delivered and the price, you can't beat them. I always come here to order anything I might need for the kitchen and I am never disappointed.
I ordered several Christmas presents from Chef Knives To Go. Everything arrived as promised and all who received gifts from there were happy with them.
As always, the shopping experience at Chef Knives to Go was excellent. Fast, free shipping, great website description of the product, and the confidence instilled in me because I know that if there are any problems the good people at Chef Knives to Go will help me work it out.
My go to company for kitchen gear. Awesome selection of knives and tools. Super fast shipping. Never had a problem and questions about all products are answered quickly. Great customer service.
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