The Tojiro ITK Shirogami Wa-Gyutos are a product of customer demand. This line of Tojiro ITK "In The Kitchen" knives are custom made for chefknivestogo.com. The line started with the popular nakiri and santoku knives, and soon customers were asking for gyutos. And here they are: specially commissioned gyutos made of White #2 Shirogami steel. The Shirogami steel takes a scary sharp edge, and is known for its superior performance for the price. The Shirogami core (exposed at the edge) is clad with the same type of steel, but with a dark, rough-looking kuruochi finish. Both are reactive when exposed to moisture and acidic foods. The knife will change colors (hues of blues and greys are typical) which is a great characteristic to play with, though it is also prone to rust if it's left wet. This steel is also quite hard, so care is needed so as to not chip edge. The blade is attached to a Ho wood handle with a plastic ferrule. The 210mm Gyuto is, hands down, the most popular knife size for home cooks, and this Gyuto in particular is at the top of our best sellers list because of the screaming hot price. This is a great all-around multi-tasking blade for a great price.
Blade Length: 212mm
Total Length: 350mm
Spine Thickness at Base: 4.3mm
Blade Height: 46.50mm
4Itk 8", April 8, 2019
Posted By: Jon - verified customer
I like the curve of the blade it's flatter than my global 8"and a little longer, a little taller too which is nice and forgiving to use the finish on it wasn't actually black though like the pictures looked but a dark blue color. I actually like that better. But this one and the 240 mm kiritsuke itk didn't have a finish on the handle so I had to sand them stain them then finish them myself but they look great now. Out of the box it was pretty sharp but after a quick touch up on my stones it's scary sharp. Great knife for the price
This knife sharpens up like a dream! Unfortunately, the kurouchi finish quickly wears away, leaving a very reactive iron cladding underneath. I'm used to vintage Forgecraft/Ontario knives, so not unfamiliar with carbon steel, but this very reactive and I didn't find it suitable for even a low-key professional environment. I am keeping it around for home use, but replaced it at work with a stainless-clad Kohetsu 210mm Gyoto, which also gets scary sharp and didn't cost that much more. Of course it has a Western handle, so not a direct comparison, but I was willing to let that go for the fact that I don't have to babysit it.
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