The Tojiro White #2 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 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 210mm gyuto is standard size and performs most tasks in the kitchen with ease. 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. There is a lip on the ferrule so please be aware. It's typical with inexpensive knives. Also, this knife will rust if you don't wipe it dry after using and washing it. Please be aware of this especially the first few times you use it until some patina forms on the blade which will slow down the reactivity.
Construction: San Mai, Hammer Forged
Steel: Shirogami (White) #2
Edge Length: 210mm
Edge: Even (See Photo)
Handle: D-shaped Ho Wood
Ferrule: Black Resin