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Home > Knife Types > Nakiris > Wa Handled Nakiris > Tojiro Shirogami ITK Nakiri 165mm
Tojiro Shirogami ITK Nakiri 165mm
Tojiro Shirogami ITK Nakiri 165mm Tojiro Shirogami ITK Nakiri 165mmTojiro Shirogami ITK Nakiri 165mmTojiro Shirogami ITK Nakiri 165mm
Tojiro Shirogami ITK Nakiri 165mm Tojiro Shirogami ITK Nakiri 165mmTojiro Shirogami ITK Nakiri 165mmTojiro Shirogami ITK Nakiri 165mm

Tojiro Shirogami ITK Nakiri 165mm

Item #: F-699

Average Customer Rating:
(5 out of 5 based on 5 reviews)

Read Reviews | Write a Review
Our Price: $49.00
Availability: Usually ships the same business day
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CKTG Nakiri Saya A
$30.00
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Usually ships the same business day
This 165mm Tojiro nakiri in White #2 (Shirogami) steel is the perfect knife for those wanting to get their first carbon or Japanese knife. The flat profile of this versatile vegetable knife makes for excellent push or pull chopping. This blade is an all-carbon steel that takes a great edge, though the hardness rating of this knife means that it can chip if used on overly hard objects. The core Shirogami carbon steel is enveloped by a carbon cladding. The cladding is finished with a kurouchi effect--the dark finish seen in the product photo--which gives this knife the rustic look of a traditional Japanese tool.

Since the entire knife is made from reactive steel, you should expect the knife to change colors and eventually form a beautiful patina. The reactivity of this nakiri means that it should also be kept dry to avoid rusting--accomplished with a thorough wipe with a terry cloth and paper towel, and occasionally coating the blade with Camelia oil between meal prep.

This is one of the thicker nakiri knives available, quite thick at the spine and tapering to about 1.5 mm at the halfway point. As with the entire Tojiro Shirogami line, the handle of this knife is D-shaped ho wood with a black plastic ferrule. If you are looking to try a carbon reactive knife or your first nakiri, this is an excellent knife for the price.

  • Weight: 4.6 ounces
  • Blade Length: 160 mm (6.5")
  • Overall Length: 305 mm (12")
  • Spine Thickness at Base: 3.7 mm
  • Blade Height: 52.3 mm

  • Customer Reviews

    Product Reviews

    5  Excellent knife for the price, February 3, 2020
    Posted By: Andrew

    Got one for one of my neices. It did need a quick trip to a 6K stone, and then I stropped it for her before she got it. Neice is a vegan, so this felt like a good fit for her - that was an underestimate - thing was great in her hands. Did two dishes with her on Saturday - thing went through all the product with ease and is still doing duty for her (she sent me a wonderful text last night). She keeps a towel out and uses it to keep the blade clean - kid looks like a chef using the thing. Can't thank you enough Mark for a great introducttary blade for veg - I might even get a couple more for Xmas presents - no idea how nice this knife was till I used it - a little sticky on food release, but a great push cutter and can take a screaming edge

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    5  Tojiro Nakiri, May 12, 2019
    Posted By: Jim N - verified customer

    The Nikiri is a nice all steel knife. I have had the Tojiro Kiritsuke for a year now and really enjoy it as well. The two of them make a great combination. Add two CCK all steel cleavers and I feel pretty spoiled in knives. I have few problems with rust. I quickly wipe off the blade with a hand towel after use. The blades are insanely easy to sharp with an extra fine grit (green) diamond stone--as in one or two swipes before use when needed. The Nakiri is really nice for fast thin cuts on produce. The Kiritsuke is a fantastic prep knife with is long length and point allowing a lot of vegetables to be sliced or diced quickly with the ability to cut out some rot or nasty part quickly with the pointed end. However for wholesale dicing to pieces like masses of ginger root the CCK vegetable cleaver is by far the fastest--this cleaver can also slice very rapidly by chopping or slight slicing action. The big blades of the Nakiri, Kiritsuke, and even larger cleaver mean much easier control when cutting with a claw grip. The Kiritsuke is able to rock a bit with either a chopping or slicing motion.

    I do like the Classic Ikon for heavier foods that need a more chip resistant edge. It its a bit heavy compared to the Wusthoff Le Cordon Bleu with it's thinner blade--in both cases the blades are more chip resistant and require more serious sharpening attention. Both these knives are not as sharp unless the cutting angle is made more acute which makes them more susceptible to chipping, in spite of their lower temper hardness. This is fine for general knife work but for really fine and fast work I am faster with the Nikiri and Kiritsuke.

    I was tempted to get a blue or white steel version of these two knives and did get a damascus stainless steel Nikiri. It's too thick a blade for my style and the Amaericanized handle is too big for my hand--the stainless tends to hold thin slices more slowing me down a bit. But it's very pretty.

    The Kiritsuke is amazing at very long this slices of meat. Translucent slivers so thin and light you eat them raw. The Nikiri with its rectangular shape is lighter with a shorter stroke and more easily controlled length.


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    5  Nice little knife!, March 19, 2019
    Posted By: Martin Rippel - verified customer

    AS usual CKTG homeruns delivery and service! Fit and finish is very good. OOB edge mediocre, but I expect that and intend to put a final screaming edge on the knife. A very light knife which makes it crazy nimble for precise cuts.I'm completely satisfied with this purchase.

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    5  Wow!, October 29, 2018
    Posted By: Lionel Joyce

    What a knife! Wanted to try Shirogami as well as see how the kurouchi finish worked out, and this is my first Nakiri. Quite happy to get my hands on the steel alone at this price, and if it came reasonably sharp and with a handle that I could work with - that would be a bonus. Took a close look at the edge when I took it out of the box: there was a finely polished edge bevel of maybe 1mm. It felt sharp but struggled a bit slicing paper cleanly. A couple minutes with a 320 stone got a nice burr at 10 degrees, and a few strokes with 1K then 6K did the job. The kurouchi finish was quite fine, not scaley, and a slightly rough section was easy to smooth with fine sandpaper. The handle stood out from the ferrule maybe 1/2 mm - didn't interfere with my grip, but I didn't want it to gather dirt. I put masking tape around the ferrule, and 5 minutes with sandpaper was enough to even out the join. There was a gap in the handle around the tang - some melted beeswax,that I use on my cutting board, fixed that. I also gave the handle a good dose of food grade mineral oil to keep moisture out.Looking along the blade - there was a slight bend, but a quick tweak with a pair of adjustable wrenches with rubber tips sorted that out. In use this nakiri has been terrific. It cuts like a dream, is easy to sharpen ( although, to date,it hasn't needed more than a quick strop between uses), and it sheds veggies like potato ( that would stick like crazy to a mirror stainless finish) with no trouble. The patina has already started to form on the 3/4 inch of the blade between the edge and where the ku finish starts - a nice light olive green thanks to some pickles I sliced, and rust has not been an issue. Such a value, this knife, and thanks to CKTG for making it available. I see that it is now out of stock - a pity for the next buyer!


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    5  Best value for dollar I've encountered, May 22, 2018
    Posted By: Jaybles
    3 people found this review helpful

    This was my first carbon steel knife, and I couldn't be happier. OOtB razor sharp, it flies through produce. Seems to keep an edge REALLY well. After 2 months of maintaining the edge via leather stropping I finally had to take it to my stones. Did a progression of 1k Shapton pro, 5k Rika, onto a leather strop. Took ~15 minutes, and it's razor sharp again. I prefer this bad boy to my MAC, and it's about 1/4 the cost.

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