The Tojiro Shirogami Hairline gyuto is made from Shirogami, or White, #2 steel. This is a highly regarded steel in the knife world. The alloy is very tough and takes a very keen edge. In the case of this knife, it is clad with a soft iron layer which protects the inner core while lightening and adding strength to the blade. Both metals are reactive, so care must be given to clean and dry the knife carefully. The upper blade road is subjected to a really nice hairline finish, while the lower portion is sand-blasted to offer a nice aesthetic contrast.
The blade itself features a great profile and a nice tip, which makes this gyuto a very good performing knife, fit for many slicing and chopping tasks. This 185mm gyuto is about as short as the breed gets. It is like a fat petty or a santoku with a tip. This is the all-around blade that many home chefs would reach for first. It is able to slice and dice most vegetables and proteins while being versatile enough to handle all kinds of delicate tasks like garnishes.
The blade is mated to a traditional D-shaped handle made from ho wood with a black resin ferrule.
Construction: San Mai, Stamped
Steel: Shirogami (White) #2
Edge Length: 185mm
Edge: Even (See Photo)
Handle: D-shaped Ho Wood
Ferrule: Black Resin
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