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Home > Shop by Steel > White #2 Steel > Tojiro White #2 Series > Tojiro Shirogami ITK Santoku 165mm
Tojiro Shirogami ITK Santoku 165mm
Tojiro Shirogami ITK Santoku 165mm Tojiro Shirogami ITK Santoku 165mmTojiro Shirogami ITK Santoku 165mm
Tojiro Shirogami ITK Santoku 165mm Tojiro Shirogami ITK Santoku 165mmTojiro Shirogami ITK Santoku 165mm

Tojiro Shirogami ITK Santoku 165mm

Item #: F-698

Average Customer Rating:
(4 out of 5 based on 9 reviews)

Read Reviews | Write a Review
Our Price: $49.95
Availability: Usually ships the same business day
CKTG Santoku Saya B
Usually ships the same business day
The santoku (Japanese for "three virtues" or "three uses") is Japan's original all-purpose knife. It slices. It dices. It minces. But the Tojiro Shirogami santoku's virtues don't stop there. Santokus, as with most Japanese cutlery, are thin, lightweight, and usually have a 12 to 15 degree shoulder, making for effortless slices through almost anything. These angles also mean that it is critical for blade makers to increase the hardness of their steel so edge retention is maintained and "rolling" of the thin cutting edge is mitigated.

The Tojiro Shirogami santoku blade is made from a traditional reactive carbon steel called Shirogami (White #2), which means that it takes a great sharp edge, and keeps it too. It's called "reactive" because it changes colors if you cut acidic food--a characteristic many enthusiasts exploit for aesthetic appeal. Often carbon steel knives are clad with another steel to make them less reactive. This knife is clad in Shirogami as well, making for a rustic "kurouchi" finish, but which is just as reactive as its core.

This particular knife is a classic example of the santoku form, with a flat edge and a sheepsfoot blade design that essentially draws the spine ("backstrap") down to the front, curving in an angle approaching 60 degrees at the point. This knife slices, dices, and minces very well, but beware that santokus have limited rocking action.

This line is constructed with a D-shaped ho wood handle and a plastic ferrule, which only partly explains how such a great knife comes at such a great price!

  • Weight: 4.2 ounces
  • Blade Length: 170 mm (6.75")
  • Overall Length: 305 mm (12")
  • Thickness at Heel: 3.8 mm
  • Blade Height: 46.8 mm

  • Customer Reviews

    Product Reviews

    4  Unexpected, April 15, 2015
    Posted By: Richard

    The tojiro line is awesome, but the santoku was a bit disappointing. A little too thick for my liking. Still worth the price. The kiritsuke i would recommend to anyone aswell the 165 ml petty.

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    5  Product Review, July 7, 2012
    Posted By: steve - verified customer

    I just got this knife an its killer. super sharp at a great price. I am a chef and this is now my work horse knife. I striped the lacker finish off and put a mustared patina on it and it looks mint. thanks cktg i love my new knife....

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    5  Product Review, December 25, 2011
    Posted By: Steve - verified customer

    Scary sharp, holds an edge, amazing value. Just take care of it! This is a $50 knife that cuts like a knife costing 3 times as much.

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    4  Product Review, November 18, 2011
    Posted By: GRraff - verified customer

    For the price, this is a very nice knife. The fit and finish are not great, but I didn't expect them to be. The knife is sharp and resharpens easily. I wish it were a little lighter in weight, but that is just my preference. A great purchase for the price.

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    5  Product Review, August 1, 2011
    Posted By: M K - verified customer

    About chefknivestogo:
    Shipping and Delivery were outstanding. I had the confirmation that it had shipped only one hour after I bought it.

    Now to the knife:
    This is my first Japanese and first Carbon Knife, so keep that in mind.
    I have just used it to make fried rice (chicken, bamboo, carrots) and it is the sharpest knife I've ever used. Sliced right through everything without any pressure.
    The knife itself has a three layered blade. Initially I forced a patina on it with mustard/water. Be careful: I left it on the first side for 12 minutes and already had a tiny red rust spot on it. The second side was perfect after 10 minutes. After that I sliced a steak in half and left the knife in it for about 5 minutes. It looks amazing! The mustard left a golden pattern on the outer iron layers and a grey pattern on the carbon steel. The steak gave the entire blade a blueish tint. It looks unreal!
    Furthermore the patina has almost completely removed the carbon steel smell!

    The handle is practical, but feels and looks rather cheap. Since I was planning on rehandling it myself that's ok. The balance is at about 1cm into the blade.

    Great first Japanese/Carbon knife for me. I was a little worried that I might not like the feel of Japanese knives, but at this price I thought I couldn't go wrong, and that belief is confirmed now.

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    3  Product Review, April 21, 2011
    Posted By: Steven - verified customer

    If your looking to play with white steel it's a decent knife, if what you seek is a tool for everyday professional kitchen production by the DP series or the Fujiwara carbons if your so inclined. Below averagr FF but you get what you pay for.

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    4  Product Review, December 22, 2010
    Posted By: CRC - verified customer

    I'm a fan of carbon steel and the edge it will take and hold, so a carbon blade at this price had to go in my picnic/tailgate kit. After a month of use I bought another for home. Run it over your waterstones to even the edge, then keep it sharp on a pair of ceramic and glass sticks for an amazing edge. You'll never fool anyone into thinking this is a $300 knife, but when you use it, you won't believe how little it really cost, either. Treat it like your good cast iron fryer, and it will last as long and age as gracefully.

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    4  Product Review, November 20, 2010
    Posted By: U M - verified customer

    The knife is light and super sharp right out of the box. I love the blade design a bit thicker close to the handle and slimmer towards the tip of the blade. The cutting performance is nothing I have ever seen before, fantastic. The only drawback is that this steel rusts very quickly and I have to clean and wipe dry the knife right away.

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    4  Product Review, July 6, 2010
    Posted By: DC - verified customer

    I give this one 4 stars, the grind could be a touch more even side to side. But for the price point of this knife it's hard to beat. I've used it on the line for a month now and with care it have remained like new. I also just rebuilt one from a fellow cook that didn't take care of it... The repairs I made where eazy enough and getting it back on the line was not time consuming. Easy to sharpen and the edge lasts a reasonable amount of time. Again for the price this is a great entry level knife to get used to Japanese knives.

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