Tojiro Shirogami ITK Gyuto 210mm

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Home > Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > Tojiro Shirogami ITK Gyuto 210mm

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.

Weight: 5.6oz

Blade Length: 212mm

Total Length: 350mm

Spine Thickness at Base: 4.3mm

Blade Height: 46.50mm

Product Reviews

4 Amazing steel, November 24, 2019

Posted By: Matthew

I bought this knife in 2011, which was the first or second shipment CKTG received. So keep in mind there may have been small changes.

Out of the box, the edge was unbelievable. Sharper than anything I�d ever used. However, the finish and the blade thickness caused a lot of problems with wedging and friction through product.

After a few months, I got fed up enough to sand off the finish down to 1000 grit and that solved the problems with friction. However, the thickness of the made itself remained an issue the entire time I owned this knife. For most soft vegetable, it wasn�t an issue, but it became a problem with things like hard winter squash and watermelon. So keep that in mind, not a deal breaker, but there may be some limitations.

The handle was also really comfortable.

Now, let�s get to the steel itself, and here I honestly can�t say enough good things. I learned to sharpen knives with this, and was spoiled for years because it seemed like all I had to do was wave it over the stone and oooooh my god was it sharp.

The edge would literally fall through celery or onion without any pressure, just the weight of the knife. Maybe that�s normal with Japanese steel, but I�d never experienced that before.

It was lively, too, in a way unique to carbon steel. I don�t know how else to describe the effect except that stainless blades feel muted to me now. All carbon steels share this, but this ITK gyuto stands out more than others.

I did chip the edge occasionally, but I honesty could not tell a difference in the cutting performance because the rest of the blade was so sharp.

I finally passed it on to a very good friend who didn�t have a good kitchen knife. Despite not having sharpened it in a couple of months, the blade still outperformed any other knife I�ve ever used in the last meals I prepared with it.

I can�t say enough good things about this knife, and the only reason I�m not giving it five stars is because of the finish it came with. Maybe there�s some trick, but as I said, sandpaper and a couple of hours solved the problem for me. For $70, and the chance to own such an amazing piece of steel, it�s really a no brainer for any inexperienced/impoverished cook.