Page # 3. Shirogami steel knives | White paper steel knives at MyGoodKnife (3)

Yanagiba Japanese kitchen knife Ittetsu Uraoshi Stamped Shirogami 2 IJS-11124 24cm

Yanagiba Kitchen knife Ittetsu Uraoshi Stamped Shirogami 2 24cm IJS-11124

The japanese knife Ittetsu Uraoshi Yanagiba IJS-11124 with 240mm blade. Polished blade is made of Shirogami #2 carbon steel. Handle is made from magnolia and has good water resistance. This knife has a bevel on only one side of the blade, to help achieve even slices. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.

€99.00

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Japanese kitchen knife Ittetsu Uraoshi Usuba Stamped IJS-11143 21cm

Kitchen knife Ittetsu Uraoshi Usuba Stamped 21cm IJS-11143

Designed specifically for cutting vegetables the Japanese kitchen knife Ittetsu Uraoshi Usuba. This 21 cm polished blade is made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.

€225.00

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Japanese kitchen knife Ittetsu Uraoshi Usuba Stamped IJS-11141 18cm

Kitchen knife Ittetsu Uraoshi Usuba Stamped 18cm IJS-11141

The Japanese kitchen knife Ittetsu Uraoshi Usuba is designed for slicing vegetables. The knife has a blade length of 180 mm. The oval handle is made of magnolia wood. The blade is made of Shirogami #2 carbon steel. Carbon steel is subject to oxidation, so the knife should be kept dry and clean. Only hand washing in warm water with mandatory wiping dry is allowed. Ittetsu knives are handmade in Echizen, Fukui Prefecture, Japan.

€120.48

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Japanese kitchen knife Ittetsu Uraoshi Kaisaki Stamped IJS-11155 15cm

Kitchen knife Ittetsu Uraoshi Kaisaki Stamped 15cm IJS-11155

The kaisaki it's a small general purpose single bevel traditional Japanese knife, which resembles a small Yanagiba and can be used for filleting small fish and shellfish, peeling and slicing vegetables, gutting or slicing small pieces of meat. Japanese kitchen knife Ittetsu Uraoshi Kaisaki IJS-11155 with 150 mm polished blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.

€80.97

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Japanese kitchen knife Ittetsu Uraoshi Ajikiri Stamped IJS-11102 12cm

Kitchen knife Ittetsu Uraoshi Ajikiri Stamped 12cm IJS-11102

Japanese kitchen knife Ittetsu Uraoshi Ajikiri IJS-11102 with 120 mm polished blade made of Shirogami #2 carbon steel. Ajikiri kitchen knife usually is used for small fish, meat and vegetable. The oval shaped handle is made of magnolia wood. The blade is single bevel Uraoshi. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.

€74.90

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Bunka Japanese kitchen knife Ittetsu Shirogami IW-11836 21cm

Bunka Kitchen knife Ittetsu Shirogami 21cm IW-11836

The Japanese Ittetsu bunka knife, with a 210 mm blade, is a versatile kitchen tool. The bunka is a multi-purpose knife similar in purpose to the santoku, but with a sharper, reverse tanto tip. This shape is convenient not only for chopping and slicing but also for precision work: filleting fish, slicing small ingredients, and making neat cuts. The blade is crafted from three-layer steel with a Shirogami (White Steel) carbon steel core. The outer layers increase strength and stability. Its 210 mm length makes it suitable for both home cooking and professional use. The traditional octagon-shaped handle is made of water-resistant walnut.

€197.36

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Nakiri Japanese kitchen knife Ittetsu Shirogami Tall 75 mm IW-11840 18cm

Nakiri Kitchen knife Ittetsu Shirogami Tall 75 mm 18cm IW-11840

Tall Nakiri knife Ittetsu with 180 mm blade. Tall nakiri knives are longer and taller than a normal nakiri. This one is 75 mm tall. The blade is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.

€191.29

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Sujihiki Japanese kitchen knife Ittetsu Shirogami IW-11818 21cm

Sujihiki Kitchen knife Ittetsu Shirogami 21cm IW-11818

Sujihiki Ittetsu with 210 mm blade is a double edge slicing knife with a long narrow blade. This knife smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. This Ittetsu sujihiki is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.

€151.81

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Petty Japanese kitchen knife Ittetsu Shirogami IW-11824 18cm

Petty Kitchen knife Ittetsu Shirogami 18cm IW-11824

Petty knife Ittetsu with 180 mm blade. This japanese kitchen knife is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan.

€121.45

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Japanese kitchen knife Ittetsu Garasuki Shirogami IW11838 18cm

Kitchen knife Ittetsu Garasuki Shirogami 18cm IW11838

Garasuki knife Ittetsu with 180 mm blade. This garasuki is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Garasuki knife is designed for fillet chicken from bones, and fillet fish or pork or beef to remove meat from bones. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.

€156.88

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Japanese kitchen knife Ittetsu Bunka Shirogami IW-1186 16.5cm

Kitchen knife Ittetsu Bunka Shirogami 16.5cm IW-1186

Japanese bunka knife Ittetsu with 165 mm blade. This bunka is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.

€171.04

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Gyuto Japanese kitchen knife Daisuke Nishida Shirogami DN-11212 18cm

Gyuto Kitchen knife Daisuke Nishida Shirogami 18cm DN-11212

Japanese chef knife gyuto is handmade by Daisuke Nishida. Blade length 180 mm. Blade of this chef knife is made of Shirogami carbon steel. The whole is complemented by a handle made of cherry wood finished with a plastic cap. The structure is extremely light and the D-shaped handle perfectly fits the hand. Weight is 165 g. This knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by Japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. Daisuke Nishida knives due to hand-made may slightly differ from the pictures and dimensions shown.

€151.81

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Kiritsuke Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-009 20cm

Kiritsuke Kitchen knife Goko Hamono Shirogami S/S Clad 20cm GHO-009

Goko Hamono kiritsuke knife with is 20 cm blade. Kiritsuke blades have arguably the most iconic profiles of any blade in the Japanese knife world. The reverse tanto tip gives the knife a very weapon-like appearance. Constructed using a core of white #1 steel and covered with a stainless outer cladding. Comes with a nice oak octagonal handle and a durable pakka wood ferrule.

€282.38

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Bunka Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-008 17cm

Bunka Kitchen knife Goko Hamono Shirogami S/S Clad 17cm GHO-008

Goko Hamono bunka knife with is 17 cm blade. Bunka is a general purpose knife tackling a wide range of common kitchen tasks. Constructed using a core of white #1 steel and covered with a stainless outer cladding. Comes with a nice oak octagonal handle and a durable pakka wood ferrule.

€262.13

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Gyuto Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-005 18cm

Gyuto Kitchen knife Goko Hamono Shirogami S/S Clad 18cm GHO-005

With an overall blade length of 18 cm, the Goko Hamono gyuto is the perfect knife for almost all of your daily cutting and chopping needs. It comes with a lovely rustic blade constructed of white #1 carbon with a cladding of stainless steel. The steel is hardened to 60-61 HRC. A lovely rustic finish and oak wood octagonal handle complete the package.

€258.08

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Santoku Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-003 16.5cm

Santoku Kitchen knife Goko Hamono Shirogami S/S Clad 16.5cm GHO-003

Goko Hamono santoku Japanese kitchen knife with is 16,5 cm blade. Santoku knife is the best model for slicing, dicing and mincing. Constructed using a core of white #1 steel and covered with a stainless outer cladding, this small and nimble knife is the ideal utensil for small slicing and dicing jobs as well as a great tool for those intricate garnishes. Goko Hamono santoku comes with a nice upgraded oak octagonal handle and a durable pakka wood ferrule.

€200.40

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Petty Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-002 15cm

Petty Kitchen knife Goko Hamono Shirogami S/S Clad 15cm GHO-002

Goko Hamono petty Japanese kitchen knife with is 15 cm blade. Petty is the Japanese word for a paring or utility knife, it comes from the French word “petite". Constructed using a core of white #1 steel and covered with a stainless outer cladding, this small and nimble knife is the ideal utensil for small slicing and dicing jobs as well as a great tool for those intricate garnishes. The petty now comes with a nice upgraded oak octagonal handle and a durable pakka wood ferrule.

€191.29

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Petty Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-001 12cm

Petty Kitchen knife Goko Hamono Shirogami S/S Clad 12cm GHO-001

This 120mm Goko Hamono petty is a perfect example of their simple philosophy to blade making. Constructed using a core of white #1 steel and covered with a stainless outer cladding, this small and nimble knife is the ideal utensil for small slicing and dicing jobs as well as a great tool for those intricate garnishes. The petty now comes with a nice upgraded oak octagonal handle and a durable pakka wood ferrule.

€160.00

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Gyuto Japanese kitchen knife Goko Hamono Shirogami S/S Clad GHO-007 24cm

Gyuto Kitchen knife Goko Hamono Shirogami S/S Clad 24cm GHO-007

Gyuto 240 made by Goko Hamono. This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of carbon steel with pieces of stainless steel, which gives the knife all the benefits of the carbon steel (edge retention, ease of sharpening, cutting feel) and the aase of Maintenance from stainless steel. 2-3 millimeters of the carbon steel is exposed at the curring edge of the knife and is susceptible to rust and discoloration if not properly maintained. Oak octagon handle. Hand-dry your knife. This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.

€302.62

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Nakiri Japanese kitchen knife Ittetsu Shirogami IW11834 18cm

Nakiri Kitchen knife Ittetsu Shirogami 18cm IW11834

Nakiri knife Ittetsu with 180 mm blade. This nakiri is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.

€156.88

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Gyuto Japanese kitchen knife Ittetsu Shirogami IW1189 24cm

Gyuto Kitchen knife Ittetsu Shirogami 24cm IW1189

Gyuto knife Ittetsu with 24 cm blade. Blade is made of Shirogami Iron Clad steel. Handle: waterproof mono octagonal walnut. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. For Ittetsu gyuto knife recommended hand wash with warm water and towel dry. The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef.

€212.54

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Kiritsuke Japanese kitchen knife Shiraki Hamono Honyaki HRS 24cm - 1

Kiritsuke Kitchen knife Shiraki Hamono Honyaki 24cm HRS

Japanese Shiraki Hamono Honyaki kitchen knife is completely handmade. Blade length is 240 mm. The blade is made of Shirogami Japanese carbon steel. A honyaki knife requires tremendous experience and time to make it. Only a small number of craftsmen in the world are able to make a knife like this. Honyaki translates to "properly forged."Honyaki is forged entirely from a single piece of steel. Forging and shaping a knife is very difficult. Steel is rolled and forged many times to evenly distribute carbon.The honyaki knife is tempered unevenly - to higher values (up to HRC64-66) at the cutting edge. In reflected light, the boundary between parts with different hardening is visible and it is called jamon (hamon). The Japanese Honyaki knife requires professionalism in use and sharpening.

€2,226.61

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Japanese kitchen knife Tojiro Shirogami Usuba F-919 18cm - 1

Kitchen knife Tojiro Shirogami Usuba 18cm F-919

Tojiro Shirogami Usuba knife with 18 cm blade. Core blade by Shirogami steel, outer layer by soft iron, it is easy to re-sharpen and has good edge retention. Single Bevel for Right-Handed. Handle is made from magnolia and has good water resistance. Weight of Tojiro Shirogami Usuba F-919 knife is 195g. The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The relatively tall and long blade of the Usuba make it ideal for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins or hard stones, because they may damage the blade. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.

€138.66

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Japanese kitchen knife Sakai Takayuki Tokujo Usuba 03063 18cm

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Kitchen knife Sakai Takayuki Tokujo Usuba 18cm 03063

The Japanese usuba knife by Sakai Takayuki from the Tokujo series. The 18 cm blade is made of Shirogami 2 carbon steel, one of the best steels used for kitchen knives. It sharpens easily and retains its edge for a long time. Please note that Shirogami steel is not corrosion-resistant. The knife should be hand-washed and dried immediately after use to prevent rust. The usuba is a traditional Japanese knife designed exclusively for cutting vegetables. It features a straight, thin blade and a single-sided sharpening, allowing for extremely precise cuts without damaging the food. The traditional wa handle is made of magnolia wood and reinforced with a buffalo horn bolster.

€239.00

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Shirogami White Paper steel knives