On All Domestic Orders Over $100
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo Knives
- Kanehide Knives
- Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Tojiro Shirogami Hairline Nakiri 165mm
How do you spell deal? We think this knife screams the word. Made with the ever popular Shirogami #2 steel, the Tojiro Shirogami Hairline Nakiri is a lot of knife for very little money.
White #2 steel is a very popular alloy for kitchen knives. This inner core is covered with a soft iron layer using the san-mai style of cladding. This leaves the Shirogami #2 cutting edge and spine exposed. The blade is very well executed with a nice hairline finish on the upper portion and a sand blasted finish on the lower part. This gives way to the exposed cutting edge.
The nakiri is a popular knife for vegetable cutting. The square blade and tall profile make the task of chopping and slicing most vegetables a breeze. They are made thin to avoid wedging and to aid with food release. Remember that the iron cladding is reactive and will require careful cleaning and drying between uses. The well made blade is coupled to a simple traditional oval handle made from Ho wood.
This is the perfect knife for anyone looking to try a new style blade. But it also a great gift to a budding chef, student or anyone wanting to try a real Japanese kitchen knife.
Comes with a nice paper box and measures 165mm on the edge and 300mm overall. Weight is 110g. Maker: Tojiro
Construction: San Mai
Steel: Shirogami (White #2)
Finish: Hairline
Type: Nakiri
Edge Length: 165mm
Height: 50mm
Edge Even (See Photo)
Handle: D Ho Wood
Ferrule: Plastic
How do you spell deal? We think this knife screams the word. Made with the ever popular Shirogami #2 steel, the Tojiro Shirogami Hairline Nakiri is a lot of knife for very little money.
White #2 steel is a very popular alloy for kitchen knives. This inner core is covered with a soft iron layer using the san-mai style of cladding. This leaves the Shirogami #2 cutting edge and spine exposed. The blade is very well executed with a nice hairline finish on the upper portion and a sand blasted finish on the lower part. This gives way to the exposed cutting edge.
The nakiri is a popular knife for vegetable cutting. The square blade and tall profile make the task of chopping and slicing most vegetables a breeze. They are made thin to avoid wedging and to aid with food release. Remember that the iron cladding is reactive and will require careful cleaning and drying between uses. The well made blade is coupled to a simple traditional oval handle made from Ho wood.
This is the perfect knife for anyone looking to try a new style blade. But it also a great gift to a budding chef, student or anyone wanting to try a real Japanese kitchen knife.
Comes with a nice paper box and measures 165mm on the edge and 300mm overall. Weight is 110g.
Product Reviews
Good knife for the price, July 12, 2020Posted By: David B - verified customer
Bought it for sharpening practice, but it definitely cuts well. Very thin and takes a nice edge. Well balanced, too. I would suggest using something to fill the gaps between the handle and the blade. Mine seems to patina brown, with some grey, so keep that in mind if you're looking for that pretty blue.
For those looking for a vegitable chopper, you might be better served with the ITK kiritsuke, though this is pretty nice to use.
Bought it for sharpening practice, but it definitely cuts well. Very thin and takes a nice edge. Well balanced, too. I would suggest using something to fill the gaps between the handle and the blade. Mine seems to patina brown, with some grey, so keep that in mind if you're looking for that pretty blue.
For those looking for a vegitable chopper, you might be better served with the ITK kiritsuke, though this is pretty nice to use.
Happy birthday to me, July 7, 2020Posted By: Todd
I bought this for myself for my birthday. I've since used it to prep several meals and love it. It did need a quick pass on a whetstone out of the box, but it sharpened up nicely with very little work. This is my first nakiri and my first reactive knife but so far everything is great. Even have a bit of patina started from chopping garlic and onions.
I bought this for myself for my birthday. I've since used it to prep several meals and love it. It did need a quick pass on a whetstone out of the box, but it sharpened up nicely with very little work. This is my first nakiri and my first reactive knife but so far everything is great. Even have a bit of patina started from chopping garlic and onions.
Awesome knife!, July 1, 2020Posted By: Logan - verified customer
Love this knife, it’s my first entry into true quality knives (also bought a similar gyuto) and it’s been a great entry point. Razor sharp and a very clean hairline along the blade. Personally I prefer the ITK finish on my gyuto, but am curious how this finish patinas.
It’s my first time working with a carbon steel knife too and I was expecting more rust. So far no rust, all I have noticed some tinting around the edge. I also was a little careless and already had this knife draw a little blood. Didn’t notice until I saw the blood, so don’t be reckless and it’ll be a great tool!
I added some mineral oil and another coat of mineral oil + beeswax to the handle (use the same for my cutting boards) but other than that haven’t had to do any other maintenance at this point. Great knife for the money!
Love this knife, it’s my first entry into true quality knives (also bought a similar gyuto) and it’s been a great entry point. Razor sharp and a very clean hairline along the blade. Personally I prefer the ITK finish on my gyuto, but am curious how this finish patinas.
It’s my first time working with a carbon steel knife too and I was expecting more rust. So far no rust, all I have noticed some tinting around the edge. I also was a little careless and already had this knife draw a little blood. Didn’t notice until I saw the blood, so don’t be reckless and it’ll be a great tool!
I added some mineral oil and another coat of mineral oil + beeswax to the handle (use the same for my cutting boards) but other than that haven’t had to do any other maintenance at this point. Great knife for the money!
Good knife, June 12, 2020 Birthday gift knives, July 3, 2019 Fun knife - great bargain, January 16, 2019Posted By: Joseph D.
I am loving this knife. Its my first Japanese knife, first carbon knife, and my first knife that's so reactive. I did have to start over by scrubbing some patina and very light rust off with barkeepers friend, but it took 2 seconds and I've been working on the patina ever since. It develops a brownish tan and in some places blueish hue. I like it. I'm new to sharpening on stones but this one makes me feel like a champ. Super simple to sharpen up on a cheap 1000/6000 wet stone. I can't wait to buy a different style and continue with the Japanese and carbon blade knife journey.
I am loving this knife. Its my first Japanese knife, first carbon knife, and my first knife that's so reactive. I did have to start over by scrubbing some patina and very light rust off with barkeepers friend, but it took 2 seconds and I've been working on the patina ever since. It develops a brownish tan and in some places blueish hue. I like it. I'm new to sharpening on stones but this one makes me feel like a champ. Super simple to sharpen up on a cheap 1000/6000 wet stone. I can't wait to buy a different style and continue with the Japanese and carbon blade knife journey.
Wow! What an amazing value, December 1, 2018Posted By: Mike
Hard to believe you can get so much knife for so little cabbage. This is a great knife for entry into carbon steel. As others have said, it's incredibly reactive. Cut up an onion, set it down, and you can watch it turn yellowish green in no time at all. Most carbon steel knives aren't this bad so if you can maintain this one any other shouldn't be a problem. It's perfect if you want to learn how to sharpen and hone as it sharpens quickly and easily and takes a fine edge.
Hard to believe you can get so much knife for so little cabbage. This is a great knife for entry into carbon steel. As others have said, it's incredibly reactive. Cut up an onion, set it down, and you can watch it turn yellowish green in no time at all. Most carbon steel knives aren't this bad so if you can maintain this one any other shouldn't be a problem. It's perfect if you want to learn how to sharpen and hone as it sharpens quickly and easily and takes a fine edge.
Get what you pay for, September 26, 2018 Amazing, Great Project Knife, but not for everyone, August 21, 2018Posted By: Michael Taylor
1 people found this review helpful
I gave it 5 stars so I love it, but one can take the facts of my experience and justify any rating.
It came with a course toothy edge out of the box that did not even last through this home cook's first bag of vegetables. On the other hand, it is easy to sharpen and takes a very nice edge.
The knife came with a profile such that the middle of the knife cannot touch a flat cutting board. I am a beginner, but if I am reading right, a good, purist nakiri will have a dead flat profile, but some might have a slight belly. As a beginner sharpener, I was able to fix this problem in minutes with a 220, 1000, 5000 stone progression.
Yes, it is reactive. Pay attention to this. However, this is not much of a problem once you get a patina and realize what a carbon knife demands. I always wipe.
The handle needs some work. Still, reasonable for a $31 knive.
Does it cut? Yeah. That is why I gave 5 stars in-spite of several short comings. I wager this thing cuts better than any other similarly priced knife on the planet.
If you are interested and equipped for some sharpening, or willing to buy at least a medium/finishing combo stone this knife might be good for you. If you want something that just works out of the box, drive on.
1 people found this review helpful
I gave it 5 stars so I love it, but one can take the facts of my experience and justify any rating.
It came with a course toothy edge out of the box that did not even last through this home cook's first bag of vegetables. On the other hand, it is easy to sharpen and takes a very nice edge.
The knife came with a profile such that the middle of the knife cannot touch a flat cutting board. I am a beginner, but if I am reading right, a good, purist nakiri will have a dead flat profile, but some might have a slight belly. As a beginner sharpener, I was able to fix this problem in minutes with a 220, 1000, 5000 stone progression.
Yes, it is reactive. Pay attention to this. However, this is not much of a problem once you get a patina and realize what a carbon knife demands. I always wipe.
The handle needs some work. Still, reasonable for a $31 knive.
Does it cut? Yeah. That is why I gave 5 stars in-spite of several short comings. I wager this thing cuts better than any other similarly priced knife on the planet.
If you are interested and equipped for some sharpening, or willing to buy at least a medium/finishing combo stone this knife might be good for you. If you want something that just works out of the box, drive on.
Pretty cool , March 12, 2018Posted By: R Malone - verified customer
3 people found this review helpful
Well yes its quite reactive. It WILL rust in short order if you let it sit there wet. However, you are buying it knowing this fact. Don't bother forcing a patina, it will be there in short order. If a always pristine glowing knife is important leave this alone and go stainless. The handle is probably better than you deserve on a 30 dollar knife. I would say that the handle is better than the lower priced Okeya knives. Touch it up with sandpaper or a emery board and good to go. The choil and spine can use a couple minutes as well. But it will sharpen up to completely vicious. It's ridiculously thin and given the edge it takes it drops through most produce like you cut air. It's not a handmade beauty queen but it is a performer beyond its cost. It could use a bit more weight, but there again it would be thicker. I don't have the experience to say if that would be a beneficial tradeoff. Final verdict? Why the hell not if you don't have a better nakiri already?? I use it all the time.
3 people found this review helpful
Well yes its quite reactive. It WILL rust in short order if you let it sit there wet. However, you are buying it knowing this fact. Don't bother forcing a patina, it will be there in short order. If a always pristine glowing knife is important leave this alone and go stainless. The handle is probably better than you deserve on a 30 dollar knife. I would say that the handle is better than the lower priced Okeya knives. Touch it up with sandpaper or a emery board and good to go. The choil and spine can use a couple minutes as well. But it will sharpen up to completely vicious. It's ridiculously thin and given the edge it takes it drops through most produce like you cut air. It's not a handmade beauty queen but it is a performer beyond its cost. It could use a bit more weight, but there again it would be thicker. I don't have the experience to say if that would be a beneficial tradeoff. Final verdict? Why the hell not if you don't have a better nakiri already?? I use it all the time.
Great knife, January 11, 2018
Great Value for introduction to Japanese Knives, June 2, 2017Posted By: bob zaboski - verified customer
4 people found this review helpful
For the price this is a good introduction to the good and not so good world of Japanese knifes. The good? Very thin blade came razor sharp out of the box. I was making shish kabobs and went right through the tomatoes, shrooms, pork tenderloin, bell peppers but when i got to the onions, the bad side of a fully reactive knife like this one is came out. The onions turned gray, the knife got nasty yellow and slowed down cutting. The other issue I had was my knife had a slight hollow in the middle of the edge so it couldn't touch the board.Back to the good..Fixing the blade on my sharpening stones was pretty easy, and this knife is super easy to sharpen and takes a great edge making it a natural for learning to sharpen.Final verdict: I would spend $10 more and get the Tojiro ITK Nakiri that has a Kurouchi finish to limit the reactive area of the blade.
4 people found this review helpful
For the price this is a good introduction to the good and not so good world of Japanese knifes. The good? Very thin blade came razor sharp out of the box. I was making shish kabobs and went right through the tomatoes, shrooms, pork tenderloin, bell peppers but when i got to the onions, the bad side of a fully reactive knife like this one is came out. The onions turned gray, the knife got nasty yellow and slowed down cutting. The other issue I had was my knife had a slight hollow in the middle of the edge so it couldn't touch the board.Back to the good..Fixing the blade on my sharpening stones was pretty easy, and this knife is super easy to sharpen and takes a great edge making it a natural for learning to sharpen.Final verdict: I would spend $10 more and get the Tojiro ITK Nakiri that has a Kurouchi finish to limit the reactive area of the blade.
Great knife, very reactive metal, May 26, 2017 Great knife, very reactive metal, May 26, 2017 LASER LIKE PERFORMER, April 22, 2017Posted By: Neil Warren - verified customer
4 people found this review helpful
I'd rate this knife 6 stars if I could. LASER LIKE PERFORMER!!! I REPEAT!! LASER LIKE PERFORMER!! Still cant believe that I paid $40 for this knife. Outperforms ALL of my more expensive jap knives. Crazy thin at the edge. Sharpened it with my shapton 1.5, 5, 8k and stropped it on some plain leather and BOOM! Got myself a lightsaber. HIGHLY recommended! I promise you wont regret it. Replaced my beloved takeda funayuki as my go to knife.. LASER LIKE!! Cant emphasize it enough! Amazing knife for the price!!
4 people found this review helpful
I'd rate this knife 6 stars if I could. LASER LIKE PERFORMER!!! I REPEAT!! LASER LIKE PERFORMER!! Still cant believe that I paid $40 for this knife. Outperforms ALL of my more expensive jap knives. Crazy thin at the edge. Sharpened it with my shapton 1.5, 5, 8k and stropped it on some plain leather and BOOM! Got myself a lightsaber. HIGHLY recommended! I promise you wont regret it. Replaced my beloved takeda funayuki as my go to knife.. LASER LIKE!! Cant emphasize it enough! Amazing knife for the price!!
Click here to review this product
(Reviews are subject to approval)
(Reviews are subject to approval)
Email Us: 
