Tojiro Double-Edged Shirogami Santoku Knife 16.5cm (Grinding Finished)

Experience the Purity of Shirogami Steel in an Everyday Santoku

The Tojiro Double-Edged Shirogami Santoku Knife 165mm is a traditional Japanese carbon steel knife for cooks who want the sharpest possible edge and are happy to care for it. Shirogami - white paper steel - is one of the purest carbon steels used in Japanese knife-making, and this santoku puts it to work in a versatile, double-bevel format suited to home and professional use alike.

The Specs

• Steel: Shirogami (white paper steel) core, soft iron cladding
• Edge: Double bevel
• Blade length: 165mm
• Total length: 305mm
• Weight: 130g
• Handle: Magnolia with resin collar
• Origin: Japan

The Shirogami Santoku

Shirogami steel - named for the white paper it is wrapped in during production - is a highly purified carbon steel prized for its ability to take an exceptionally fine, keen edge. The soft iron cladding protects the core and makes the knife easier to sharpen, while the Shirogami edge itself holds a sharpness that stainless steel cannot match. The trade-off is reactivity: carbon steel will patina and can rust if not dried promptly, but for cooks who understand and embrace that, the cutting performance is in a class of its own. The double-bevel edge makes this accessible to both right and left-handed cooks, and the magnolia handle - traditional in Japanese knife-making - is lightweight, comfortable, and naturally water-resistant.

Care & Maintenance

• Hand wash only, never dishwasher
• Dry immediately after every use - carbon steel will rust if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Hone regularly to maintain the edge
• Sharpen with a whetstone - carbon steel responds exceptionally well to sharpening
• Expect a natural patina to develop over time - this is normal and protective
• Store on a magnetic strip or in a knife block to protect the blade