This 165mm Tojiro Nakiri in White #2 (Shirogami) steel is the perfect knife for those wanting to get their first carbon or Japanese knife. The flat profile of this versatile vegetable knife makes for excellent push or pull chopping. This blade is an all-carbon steel that takes a great edge, though the hardness rating of this knife means that it can chip if used on overly hard objects. The core Shirogami carbon steel is enveloped by a carbon cladding. The cladding is finished with a kurouchi effect - the dark finish seen in the product photo - which gives this knife a rustic look of a traditional Japanese tool.
Since the entire knife is made from reactive steel, you should expect the knife to change colors, and eventually to form a beautiful patina. The reactivity of this nakiri means that it should also be kept dry to avoid rusting - accomplished with a thorough wipe with a terry cloth and paper towel, and sometimes coating the blade with Camelia oil between meal prep. This is one of the thicker nakiri knives available, quite thick at the spine and tapering to about 1.5 mm at the halfway point. As with the entire Tojiro Shirogami line, the handle of this knife is a D-shaped Ho wood handle and black plastic ferrule. If you are looking to try a carbon reactive knife or first nakiri, this is an excellent knife for the price.
Weight: 4.6 ounces
Blade Length: 160 mm (6.5")
Overall Length: 305 mm (12")
Thickness at Heel: 3.7 mm
Blade Height: 52.3 mm
Please note we can only ship Tojiro knives in the USA.
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