TOJIRO Double-Edged Shirogami Steel Gyuto Knife 240mm
Also known as a “Gyuto” in Japan, the shape of the Tojiro Shirogami Double-Bevel Chef Knife 18cm was brought from overseas into Japan in the mid 18th century together with eating habit of beef. Although primarily used to cut meat, it can also be used for cutting fish and vegetables.
Core blade by Shirogami steel, outer layer by soft iron, it is easy to re-sharpen and has good edge retention.
Core blade by Shirogami steel, outer layer by soft iron, it is easy to re-sharpen and has good edge retention. Shirogami steel is iron sand as raw material, it is very purified steel, and temperature control during itsheat processing requires skill.
Handle is made from magnolia and has good water resistance.
User friendly double beveled edge suites for home use.
Blande length -240 mm
Total length - 360 mm
Weight - 250 g
Blade - Shirogami Steel + Soft Iron
Handle - Magnolia + Resin Collar
Edging - Double Bevel
Knife category：Japanese Gyuto
Series：Tojiro Shirogami Double Edged