Shirogami White Paper steel knives

Shirogami is a high-carbon steel produced by Hitachi Metals Corporation. Literally translated, "shiro gami" means "white paper". The steel gets its name from the color of the wrapper in which the manufacturer wraps it. Shirogami is one of the best steel for Japanese kitchen knives making. Shirogami knives are not corrosion resistant. It is not allowed to wash Japanese knives made of Shirogami White paper steel in a dishwasher.

Bunka Japanese kitchen knife Matsubara Hamono Shirogami KT-014 17cm
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Bunka Kitchen knife Matsubara Hamono Shirogami 17cm KT-014
A bunka knife by master craftsman Katsuto Tanaka, who makes knives under the Matsubara Hamono brand. The bunka is a small, all-purpose kitchen knife with a sharp tip. The 17-cm blade is made of Shirogami steel. The wa handle is made of walnut wood. This Japanese kitchen knife is not dishwasher-safe. Shirogami steel contains a high carbon content, so the knife should be hand-washed and dried immediately after use. We recommend using camellia oil for blade care.
€205.00

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Deba Japanese kitchen knife Hideo Kitaoka 11 Layered Shirogami CN-4203 15cm
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Deba Kitchen knife Hideo Kitaoka 11 Layered Shirogami 15cm CN-4202
Custom Deba knife 150 mm. Handmade by Mr. Hideo Kitaoka. Shirogami steel, 11 layers. Blade is sharpened on one side. Handle made from Japanese rosewood, which has good water resistance and smooth surface. Deba is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and meats with small bones. 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.
€210.00

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Santoku Japanese kitchen knife Naoki Mazaki NM-1309 16.5cm
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Santoku Kitchen knife Naoki Mazaki 16.5cm NM-1309
Santoku Naoki Mazaki NM-1309 with 16,5cm blade. The blade made of Shirogami #2 steel, with hardness 62-63HRC. Handle made of ash and quince. Handmade in Japan. Masaki-san, a blacksmith from Sanjo, is relatively young, he hails from the island of Hokkaido. A young man with no definite direction in life, he set off on his motorcycle across Japan. When he stayed in Sanjo, he was fascinated by the local blacksmithing and knife business. After about five years of apprenticeship with Yoshikane, he decided that he would prefer a more traditional, practical approach to creating knives.
Masaki-san prefers to use the more traditional Shirogami #2 to make his knives, and he often finishes many of his blades, giving them a rustic look. Shirogami has incredible cutting edge durability and sharpness.
€191.29

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Kiritsuke Japanese kitchen knife Hideo Kitaoka Shirogami CN-22161 24cm
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Kiritsuke Kitchen knife Hideo Kitaoka Shirogami 24cm CN-22161
Handmade single-beveled kiritsuke knife by Mr. Hideo Kitaoka. 24 cm blade is made of carbon steel with Shirogami steel core Handle made of a natural pakkawood.  Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. 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. The knife has rounded tip. 
€222.66

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Deba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11107 16.5cm
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Deba Kitchen knife Ittetsu Forge-welded Shirogami 2 16.5cm IJF-11107
The japanese kitchen knife Ittetsu Deba IJF-11107 with 165 mm forge-welded blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood. The blade is single bevel. 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.
€130.56

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Bunka Japanese kitchen knife Matsubara Hamono Shirogami Iron clad Walnut KT-003 17cm
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Bunka Kitchen knife Matsubara Hamono Shirogami Iron clad Walnut 17cm KT-003
Bunka knife with 17 cm blade. 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 iron clad. Walnut wooden 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. Knives under the Matsubara Hamono name are made by master blacksmith Katsuto Tanaka-san who started making knives when he was 20 years old back in 1982. The knife making history of the Matsubara region can be traced back to the year 1474 when Master Yukiyasu Naminohira moved here to make swords in the Hachiman Shrine. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and soft products.
€192.30

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Blade Yoshikane Hamono Gyuto Shirogami 2 YH-BS2G240 24cm
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Blade Yoshikane Hamono Santoku Shirogami 2 24cm YH-BS2G240
Blade for gyuto knife hand forged in workshop Yoshikane Hamono, Japan. Blade is made of Shirogami 2 (White 2) carbon steel with stainless steel clad. The high of blade is about 49 mm. It is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut any hard products. 
€313.75

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Sujihiki Japanese kitchen knife Yoshikane Hamono Shirogami 2 YH-S2S240 24cm
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Sujihiki Kitchen knife Yoshikane Hamono Shirogami 2 24cm YH-S2S240
Sujihiki knife hand forged in workshop Yoshikane Hamono, Japan. 24 cm blade is made of Shirogami 2 (White 2) carbon steel with stainless steel clads. Sujihiki is Japanese double edged slicing knife. Walnut handle. The high of blade is about 41.5 mm. This knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut any hard products. 
€369.42

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Santoku Japanese kitchen knife Yoshikane Hamono Shirogami 2 YH-S2S165 16.5cm
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Santoku Kitchen knife Yoshikane Hamono Shirogami 2 16.5cm YH-S2S165
Santoku knife hand forged in workshop Yoshikane Hamono, Japan. Blade is made of Shirogami 2 (White 2) carbon steel with stainless steel clads. This Japanese hand made santoku knife has wenge wood handle. The high of blade is about 50.5 mm. This knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut any hard products. 
€302.62

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Japanese kitchen knife Bunka Daisuke Nishida Forge-welded Shirogami 1 DN-11225 18cm
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Bunka Kitchen knife Daisuke Nishida Forge-welded Shirogami 1 18cm DN-11225
The Bunka Daisuke Nishida DN-11225 knife is forged by Daisuke Nishida and is one of the greatest, magnificent examples of Japanese knives. Blade 180 mm is made of carbon steel Shirogami No. 1 by forge welding with a black coating. The Daisuke Nishida Bunka has an octagonal walnut handle with a maple ring. The bolster is made of Macassar ebony wood. This knife cannot be washed in the dishwasher. Japanese kitchen knives have a very hard but thin blade. Japanese knives are not allowed to cut bones and meat with bones, coconuts and other nuts, and other hard foods. Daisuke Nishida knives due to handmade may differ slightly from those shown in the photos and sizes. Weight 250 gr.
€181.17

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Japanese kitchen knife Petty Mutsumi Hinoura Shirogami 2 MHN-1103BR 15cm
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Petty Kitchen knife Mutsumi Hinoura Shirogami 2 15cm MHN-1103BR
The petty knife with a blade length of 15 cm is handcrafted by Mutsumi Hinoura. Ideal for cutting vegetables and meat that are too small for a Chef’s knife. Blade of this petty knife is made of Shirogami #2 iron clad steel. The ergonomic handle is made of oak. 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. Weight 155 gr.
€207.48

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Japanese kitchen knife Daisuke Nishida Funayuki DN-11211 16.5cm
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Kitchen knife Daisuke Nishida Funayuki 16.5cm DN-11211
The Funayuki DN-11211 knife is forged by Daisuke Nishida and is one of the greatest, magnificent examples of Japanese knives. Funayuki was originally used by fishermen to prepare meals at sea. This is a universal knife, it is equally convenient for them to butcher medium-sized fish, butcher its fillet and cut vegetables. Funayuki combines the look of a deba, a nakiri, and a yanagiba. Blade 165 mm is made of carbon steel Shirogami No. 1 by forge welding with a black coating. The Daisuke Nishida Funayuki has an octagonal walnut handle with a maple ring. The bolster is made of Macassar ebony wood. This knife cannot be washed in the dishwasher. Japanese kitchen knives have a very hard but thin blade. Japanese knives are not allowed to cut bones and meat with bones, coconuts and other nuts, and other hard foods. Daisuke Nishida knives due to handmade may differ slightly from those shown in the photos and sizes. Weight 240 gr.
€172.06

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Japanese kitchen knife Goko Hamono Shirogami S/S Clad Honesuki GHO-0101 15cm
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Kitchen knife Goko Hamono Shirogami S/S Clad Honesuki 15cm GHO-0101
Honesuki knife, handmade by Goko Hamono workshop. Honesuki is similar to a boning knife, it is intended for processing meat. The blade is 150 mm long and is made of Shirogami 1 steel with stainless steel cladding. Traditional Japanese wa handle is made of rosewood. 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.
€241.89

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Yanagiba Japanese kitchen knife Hideo Kitaoka 11 Shirogami Layers CN-4209 27cm
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Yanagiba Kitchen knife Hideo Kitaoka 11 Shirogami Layers 27cm CN-4209
Yanagiba sushi-knife by Mr. Hideo Kitaoka with 11 layers of a great Shirogami carbon steel on the 27 cm blade. Handle made of a natural rosenwood. The Yanagiba is a Japanese single-beveled knife, originally designed for sushi and sashimi. Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. 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.
€322.86

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Kiritsuke Japanese kitchen knife Hideo Kitaoka Shirogami CN-2216 24cm
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Kiritsuke Kitchen knife Hideo Kitaoka Shirogami 24cm CN-2216
Handmade single-beveled kiritsuke knife by Mr. Hideo Kitaoka. 24 cm blade is made of carbon steel with Shirogami steel core Handle made of a natural pakkawood.  Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. 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.
€222.66

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Sujihiki Japanese kitchen knife Ittetsu Shirogami Iron Clad IW-11812Z 24cm
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Sujihiki Kitchen knife Ittetsu Shirogami Iron Clad 24cm IW-11812Z
The Japanese double edge slicing knife Ittetsu Sujihiki IW-11812Z  with 240 mm blade. This 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 is made of waterproof mono octagonal Keyaki (Zelkova). Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.
€146.75

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Japanese kitchen knife Ittetsu Mioroshi Shirogami 2 IJF-11115 21cm
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Kitchen knife Ittetsu Mioroshi Forge-welded 21cm IJF-11115
Japanese kitchen Ittetsu Mioroshi IJF-11115  knife with 210 mm forge-welded blade made of Shirogami #2 carbon steel. Mioroshi is perfectly suited to filleting and portioning fish, but it can also slice fish quite well. Mioroshi is a knife like a cross between a sashimi knife and a deba knife. The blade is long and is thicker than shobu but thinner than deba. The oval shaped handle is made of magnolia wood. The blade is single bevel. 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. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry. Ittetsu knives are handmade in Echizen city, Japan.
€156.88

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Deba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11110 21cm
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Deba Kitchen knife Ittetsu Forge-welded Shirogami 2 21cm IJF-11110
The japanese kitchen knife Ittetsu Deba IJF-11110 with 210 mm polished blade made of Shirogami #2 carbon steel. The oval shaped handle is made of magnolia wood. The blade is single bevel. 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.
€241.89

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Santoku Japanese kitchen knife Daisuke Nishida Shirogami Bocote DN-11219BGA
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Santoku Kitchen knife Daisuke Nishida Shirogami Bocote 16cm DN-11219BGA
Santoku knife handmade by Daisuke Nishida. 16 cm blade is made of Shirogami carbon steel with iron clad. Daisuke Nishida santoku has handle made of bocote wood. 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 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. 
€161.94

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Gyuto Japanese kitchen knife Daisuke Nishida Shirogami Bocote DN-11212BGA
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Gyuto Kitchen knife Daisuke Nishida Shirogami Bocote 18cm DN-11212BGA
Gyuto Japanese chef knife handmade by Daisuke Nishida. Blade length 180 mm. Blade of this chef knife is made of Shirogami carbon steel with iron clad. Daisuke Nishida gyuto has handle made of bocote wood. 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. 
€172.06

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Yanagiba Japanese kitchen knife Hideo Kitaoka Shirogami CN-2208 24cm
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Yanagiba Kitchen knife Hideo Kitaoka Shirogami 24cm CN-2208
Handmade yanagiba knife by Mr. Hideo Kitaoka with a great Shirogami carbon steel on the 24 cm blade. Handle made of a natural pakkawood. The Yanagiba is a Japanese single-beveled knife, originally designed for sushi and sashimi. Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. 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.
€182.18

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Japanese kitchen knife Ittetsu Usuba Shirogami 2 IJF-11141 18cm
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Kitchen knife Ittetsu Usuba Forge-welded 18cm IJF-11141
Designed specifically for cutting vegetables the Japanese kitchen knife Ittetsu Usuba IJS-11141 with 180 mm forge-welded blade made of Shirogami #2 carbon steel. As another tool in the kitchen, the Usuba knife can become invaluable when preparing traditional Japanese cuisine. 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.
€136.63

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Yanagiba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11127 33cm
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Yanagiba Kitchen knife Ittetsu Forge-welded Shirogami 2 33cm IJF-11127
The japanese knife Ittetsu Yanagiba IJF-11127 with 330 mm blade. This knife has a bevel on only one side of the blade, to help achieve even slices. Forge-welded blade is made of Shirogami #2 carbon steel. 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. Rub with mineral oil. Handle is made from magnolia and has good water resistance. Ittetsu knives are handmade in Echizen city, Japan.
€293.51

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Yanagiba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11125 27cm
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Yanagiba Kitchen knife Ittetsu Forge-welded Shirogami 2 27cm IJF-11125
The japanese knife Ittetsu Yanagiba IJF-11125 with 270 mm blade. Forge-welded blade is made of Shirogami #2 carbon steel. 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. Rub with mineral oil. 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. Ittetsu knives are handmade in Echizen city, Japan.
€180.15

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