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Tojiro 9.5" Shirogami Carbon Steel Kiritsuke

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  • Carbon steel blade with a kurouchi (dark) finish; dark finish prevents food from reacting with the blade
  • White #2 steel; the word shirogami is also known as white
  • D-shaped oak wood handle with a dark plastic ferrule
  • Please note that this knife is not stainless and will rust if not washed and dried immediately after use
  • Made in Japan with a lifetime warranty; easy to re-sharpen to a razor edge


The Tojiro Shirogami Carbon Steel Kiritsuke is designed for all the tasks for which you'd use a chef's knife. It works extremely well with vegetables, julienne, dice, and more. Can also be used for cleaning and portioning boneless proteins, particularly fish, and slices cooked proteins with grace and ease. The straight edge won't rock through cuts such as a traditional chef's knife. Handcrafted of White #2 Shirogami steel. The Shirogami clad core is the same type of steel, but with a dark and rough looking kurouchi finish. Both steels are reactive when exposed to moisture and acidic foods. The knife will change colors with hues of blues and grays over time. This steel is also quite hard, so care is needed so as to not chip edge. The D-shaped oak wood handle features a beautiful a dark plastic ferrule. Handcrafted in Japan with a lifetime warranty.

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