Tsukasa Gyuto Shirogami #2 Oak 135mm (5.3) – SharpEdge

June 07,2024

Tsukasa Gyuto Shirogami #2 Oak 135mm is a versatile kitchen knife that is handcrafted in the Tsukasa Tokaji forge in the city of Kōchi, Japan. The Tsukasa Shirogami line rocks the classic blade shapes and steel selection, representing the awesome history of Japanese blacksmithing. The Shirogami steel used here is skillfully forged with a kuro-uchi finish, resulting in an insanely sharp and refined cutting edge. Seriously, nothing else comes close to the beauty, precision, and finesse of Shirogami. Chefs swear by it, saying it's an absolute joy to slice and dice with!.
Tsukasa Gyuto Shirogami #2 Oak 135mm is a versatile kitchen knife crafted by the highly skilled blacksmith Tsukasa Tokaji at the renowned Tokaji forge in Kōchi, Japan. This knife showcases the exceptional handmade quality and features a blade made from Shirogami #2 steel, well-known for its high carbon content and outstanding edge retention. Chefs and culinary enthusiasts praise Shirogami for its precision, and finesse in slicing and dicing!BLADE SHAPE:This Gyuto may be smaller, but it offers a world of possibilities. Its wide blade provides plenty of knuckle space, allowing for long chopping sessions. With a 135mm length, you can slice thin julienne strips, chop veggies of all sizes, and even handle fish fillets like a pro. The Tsukasa Gyuto is like a shorter, triangular version of the classic Gyuto knife, giving it a resemblance to an ajikiri knife. This makes it perfect for expertly filleting various kinds of fish. And when you pair it with the precise and responsive Shirogami steel, get ready for an unbeatable sharpness and an exceptional user experience every time you use it.STEEL:Shirogami #2 is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. → Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.KNIFE CARE:The steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences.→ Read more about patina on our blog.LAMINATION:The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.GEOMETRY:It has a double bevel (symmetrical) blade.Viewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called distal taper - you can read more about it in the article on blade geometry. BLADE FINSIH:The knife has a kuro-uchi finish, which gives it a unique, rustic look. It's worth noting that each blade in the series is individually handcrafted. You might notice some minor imperfections or scratches. However, these are just signs of the hand-making process and do not affect the overall quality of the knife. Oh, and there's also the master's signature engraved in Kanji characters on the blade. Pretty cool, right?HANDLE:The handle is octagonal and made from a single piece of oak wood. It fits perfectly in both left and right hands. People are starting to prefer oak handles over the traditional magnolia ones in their home kitchens because they're sturdier and can handle all sorts of wear and tear. Plus, they just look really nice!BLACKSMITH:Tsukasa Tokaji is an exceptionally skilled blacksmith from the Japanese city of Kōchi. He dedicated himself to the art of knife making under the mentorship of renowned blacksmith Tadayoshi Tokaji, mastering traditional techniques of free forging over the years. Tsukasa's knives are crafted from Shirogami carbon steel and laminated with soft iron. This combination ensures outstanding durability and blade strength, making the knives reliable and suitable for long-term use..

Tsukasa Gyuto Shirogami #2 Oak 135mm is a versatile kitchen knife crafted by the highly skilled blacksmith Tsukasa Tokaji at the renowned Tokaji forge in Kōchi, Japan. This knife showcases the exceptional handmade quality and features a blade made from Shirogami #2 steel, well-known for its high carbon content and outstanding edge retention. Chefs and culinary enthusiasts praise Shirogami for its precision, and finesse in slicing and dicing!

BLADE SHAPE:
This Gyuto may be smaller, but it offers a world of possibilities. Its wide blade provides plenty of knuckle space, allowing for long chopping sessions. With a 135mm length, you can slice thin julienne strips, chop veggies of all sizes, and even handle fish fillets like a pro. The Tsukasa Gyuto is like a shorter, triangular version of the classic Gyuto knife, giving it a resemblance to an ajikiri knife. This makes it perfect for expertly filleting various kinds of fish. And when you pair it with the precise and responsive Shirogami steel, get ready for an unbeatable sharpness and an exceptional user experience every time you use it.

STEEL:
Shirogami #2 is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.

Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. → Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.

KNIFE CARE:
The steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences.

→ Read more about patina on our blog.

LAMINATION:
The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.

Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.

GEOMETRY:
It has a double bevel (symmetrical) blade.
Viewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called distal taper - you can read more about it in the article on blade geometry.

BLADE FINSIH:
The knife has a kuro-uchi finish, which gives it a unique, rustic look. It's worth noting that each blade in the series is individually handcrafted. You might notice some minor imperfections or scratches. However, these are just signs of the hand-making process and do not affect the overall quality of the knife. Oh, and there's also the master's signature engraved in Kanji characters on the blade. Pretty cool, right?

HANDLE:
The handle is octagonal and made from a single piece of oak wood. It fits perfectly in both left and right hands. People are starting to prefer oak handles over the traditional magnolia ones in their home kitchens because they're sturdier and can handle all sorts of wear and tear. Plus, they just look really nice!

BLACKSMITH:
Tsukasa Tokaji is an exceptionally skilled blacksmith from the Japanese city of Kōchi. He dedicated himself to the art of knife making under the mentorship of renowned blacksmith Tadayoshi Tokaji, mastering traditional techniques of free forging over the years. Tsukasa's knives are crafted from Shirogami carbon steel and laminated with soft iron. This combination ensures outstanding durability and blade strength, making the knives reliable and suitable for long-term use.

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Tsukasa Gyuto Shirogami #2 Oak 135mm is a versatile kitchen knife crafted by the highly skilled blacksmith Tsukasa Tokaji at the renowned Tokaji forge in Kōchi, Japan. This knife showcases the exceptional handmade quality and features a blade made from Shirogami #2 steel, well-known for its high carbon content and outstanding edge retention. Chefs and culinary enthusiasts praise Shirogami for its precision, and finesse in slicing and dicing! BLADE SHAPE:This Gyuto may be smaller, but it offers a world of possibilities. Its wide blade provides plenty of knuckle space, allowing for long chopping sessions. With a 135mm length, you can slice thin julienne strips, chop veggies of all sizes, and even handle fish fillets like a pro. The Tsukasa Gyuto is like a shorter, triangular version of the classic Gyuto knife, giving it a resemblance to an ajikiri knife. This makes it perfect for expertly filleting various kinds of fish. And when you pair it with the precise and responsive Shirogami steel, get ready for an unbeatable sharpness and an exceptional user experience every time you use it. STEEL:Shirogami #2 is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge. Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. → Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post. KNIFE CARE:The steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences. → Read more about patina on our blog. LAMINATION:The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own. Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly. GEOMETRY:It has a double bevel (symmetrical) blade.Viewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called distal taper - you can read more about it in the article on blade geometry. BLADE FINSIH:The knife has a kuro-uchi finish, which gives it a unique, rustic look. It's worth noting that each blade in the series is individually handcrafted. You might notice some minor imperfections or scratches. However, these are just signs of the hand-making process and do not affect the overall quality of the knife. Oh, and there's also the master's signature engraved in Kanji characters on the blade. Pretty cool, right? HANDLE:The handle is octagonal and made from a single piece of oak wood. It fits perfectly in both left and right hands. People are starting to prefer oak handles over the traditional magnolia ones in their home kitchens because they're sturdier and can handle all sorts of wear and tear. Plus, they just look really nice! BLACKSMITH:Tsukasa Tokaji is an exceptionally skilled blacksmith from the Japanese city of Kōchi. He dedicated himself to the art of knife making under the mentorship of renowned blacksmith Tadayoshi Tokaji, mastering traditional techniques of free forging over the years. Tsukasa's knives are crafted from Shirogami carbon steel and laminated with soft iron. This combination ensures outstanding durability and blade strength, making the knives reliable and suitable for long-term use.

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Tsukasa Gyuto Shirogami #2 Oak 135mm is a versatile kitchen knife crafted by the highly skilled blacksmith Tsukasa Tokaji at the renowned Tokaji forge

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Tsukasa Gyuto Shirogami #2 Oak 135mm is a versatile kitchen knife crafted by the highly skilled blacksmith Tsukasa Tokaji at the renowned Tokaji forge

Tsukasa Gyuto Shirogami #2 Oak 135mm (5.3)

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