Tojiro Shirogami ITK 150mm Petty. This knife is a great deal. Made from white #2 steel this little petty sharpen up great and holds an edge well. Part of the ITK (which stands for In The Kitchen) series that were developed exclusively for Chefknivestogo. Enjoy!
Factory edge wasn’t spectacular,but once I sharpened it myself it took a crazy sharp edge. Can’t believe this knife only cost me $40. Great value!
Solid little prep knife. Came with a decent edge; haven’t sharpened it yet. My only complaints are that the handle is a little mis-shapen and rough (not a perfect oblong which is what I think the maker was going for; a little high-grit sandpaper will cure this) causing minor blistering with extended use,and the non-polished steel is somewhat quick to rust. All-in-all a great knife for a great value.
By: Amir A.
Great little buy,like previous review,the factory edge isn’t the best. But after a run on a Shapton Pro 5000,and a finish on a Kit 8000. The edge it took was amazing,I really like using shirogami. My only put off was the discoloration of raw high carbon steel,as well as the ease of the removal of the black patina finish. I use this on the line,for everything from slicing to chopping (there is even enough of a heel to push cut!)
By: Joe O
Great little knife for the price. The kurouchi finish is a little rough to start out with but once I used a scotch brite pad on it it was golden. Hold an edge really well and will be brought back with a steel in no time. Its easy to sharpen,Over all its a great knife everyone should have in their kniferoll.
The factory edge on this knife is quite good. The handle is made of cheap unfinished wood and plastic. The steel on the knife is very hard and takes a steep edge very well. The only downside is that chipping is a major issue with this knife. Ive already broken the tip of this knife twice,once while sharpening and twice while cutting a pineapple. The steel is very reactive as with other high carbon knives,but itís very manageable even in a professional kitchen setting. The value for money of this knife can not be denied,however it does have drawbacks. If you are using this knife in a professional kitchen as I am,it really needs to be resharpened every day.
Simply put,this knife is the best value for money anywhere. Having said that I’ll talk about some of the drawbacks:
The handle is super cheap and small,not ideal for big hands.The steel has a bad tendency to chip. I broke the tip of this knife twice in the first day i had it,once while sharpening and once while cutting a pineapple. Edge retention is also not super great. I am a professional chef and to keep this thing razor sharp I have to take it to the stones every night. Also there are all of the drawbacks associated with highly reactive steel.
However,when you get this baby sharp it is about one of the sharpest knives you’ve ever used. It’s like owning a used sports car from a bygone era. You got it for a suspiciously low price. It’s super temperamental and breaks often,but when you get it fired up just right there’s nothing more exciting.