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Tojiro Shirogami ITK 150mm Petty
Tojiro Shirogami ITK 150mm Petty Tojiro Shirogami ITK 150mm Petty
Tojiro Shirogami ITK 150mm Petty Tojiro Shirogami ITK 150mm Petty

Tojiro Shirogami ITK 150mm Petty

Item #: F-692

Average Customer Rating:
(4.5 out of 5 based on 10 reviews)

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Our Price: $39.95
Availability: Usually ships the same business day
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This Tojiro Shirogami ITK 150mm Petty is forged specially for Chefknivestogo, and represents one of the best quality to price ratios on the site. The core of this little knife is made of Shirogami carbon steel, also known as White #2 steel. The darker kurouchi cladding over the top of the knife is also a carbon steel, which has a great black matte finish that provides good grip. Being a completely carbon reactive blade, this knife will take on a patina of blues, greys and browns. Care is needed to ensure this blade is dry after use, as carbon steel can rust - indicated by red patches on your blade where the steel was left exposed to moisture. This hand-hammered knife is fairly thick at 3mm on the spine, and thins nicely toward the tip. The blade itself has a great profile on it and a nice tip, which makes this petty a very good performing knife. This is also a taller petty at about 33mm high, great for a pinch grip, and leaving lots of room for larger knuckles between the handle and your cutting board. The handle is a D-shaped Ho wood finished with a plastic ferrule, and feels nice in the hand. For the price, you won't find much better for a great carbon reactive petty in this size.

  • Weight: 2.4oz
  • Blade length: 150mm
  • Total length: 262mm
  • Spine thickness at base: 2.82mm
  • Blade height: 34.46mm

  • Customer Reviews

    Product Reviews

    4  Exceeded my expectations , April 15, 2015
    Posted By: Max S.

    This knife performs very well, in the Japanese knife world, White #2 steel can be considered sort of standard in terms of hardness and edge retention, but if you compare this steel to that of your Sabatier, Chicago knives, and your standard American/European kitchen knives, White steel #2 BLOWS them away.
    This knife is literally paper thin at the edge, comes pretty keen out of the box and is able to keep this edge through a lot of use. If you so much as tap the edge on something like glass, or other steel, your likely to chip it, it is also very reactive to onions and fruits. You have to treat it with high levels of respect.

    I thought there had to be a drawback, so I went to sharpen the knife and to my surprise, this knife is veeery easy to sharpen, it gets stupid sharp. A pleasure to have, 40 bucks is a great deal. Good first Japanese knife to try.


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    5  Excellent bang for the buck, February 16, 2015
    Posted By: Mike9

    I like this Petty it's tall, takes a great edge and with a little clean up around the choil is very comfortable to use. OOTB edge is not bad and little stropping and it comes to life. I love the height on these I have knuckle clearance and that helps. These are wonderful candidates for a re-handle as the steel and heat treat are very good. Mine gets stupid sharp and holds that edge for quite a long time. A quick rinse, and dry are all it needs after use. For extended storage I recommend a little oil on the blade. Great knife - great bang for the buck.

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    4  Product Review, July 7, 2014
    Posted By: Tom - verified customer

    Great starter into the carbon world. OOTB edge is decent but it really shines as soon as it hits the stones. These are great project knives and you can't beat the price. I took the kurouchi finish off of mine and used it to teach myself about forcing patinas. With a little TLC these are great little knives.

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    5  Product Review, March 24, 2014
    Posted By: Larry Cook - verified customer

    Fun knife. I love the size and shape of it and holds a sharp edge.

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    4  Product Review, February 4, 2013
    Posted By: Sean - verified customer

    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.


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    4  Product Review, February 3, 2013
    Posted By: Sean - verified customer

    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 it's 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.

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    4  Product Review, July 11, 2012
    Posted By: Joe O - verified customer

    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.

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    5  Product Review, May 30, 2012
    Posted By: Amir A. - verified customer

    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!)

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    4  Product Review, May 22, 2012
    Posted By: Mike - verified customer

    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.

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    4  Product Review, May 11, 2012
    Posted By: Nate - verified customer

    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!

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