Page # 4. Shirogami steel knives | White paper steel knives at MyGoodKnife (4)

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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Gyuto Japanese kitchen knife Ittetsu Shirogami IW1188 21cm - 1

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Gyuto Kitchen knife Ittetsu Shirogami 21cm IW1188

Japanese chef knife gyuto Ittetsu with 21 cm blade. Blade is made of Shirogami Iron Clad steel. 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.

€175.00

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Bunka Japanese kitchen knife Daisuke Nishida OUTLET Forge-welded Shirogami 1 DN-11225 18cm

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Bunka Kitchen knife Daisuke Nishida OUTLET Forge-welded Shirogami 1 18cm DN-11225

OUTLET The knife has a small crack in the bolster. This is a cosmetic defect and does not affect the overall quality of the knife. The Bunka Daisuke Nishida DN-11225 knife is forged by Daisuke Nishida.

€144.93

€181.17

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Bunka Japanese kitchen knife Motokyuuichi MQ-1114 18cm

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Bunka Kitchen knife Motokyuuichi 18cm MQ-1114

The Motokyuuichi bunka knife is suitable for those just beginning their acquaintance with Japanese kitchen knives. The classic oval Wa handle is crafted from chestnut wood. The Motokyuuichi blade is made of Shirogami 2 White Paper carbon steel with iron sheaths with a special coating. These sheaths protect the blade's extremely hard core. Hand washing, sharpening with water stones, and using wooden or professional cutting boards are recommended.

€90.08

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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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Kiritsuke Japanese kitchen knife Hideo Kitaoka CN4216 24cm

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Kiritsuke Kitchen knife Hideo Kitaoka 24cm CN4216

Kiritsuke knife 24 sm. Handmade by Mr. Hideo Kitaoka. Damascus blade - 11 layers of Shirogami steel. (White steel), magnolia-wood handle. Blade is sharpened on one side.

€293.51

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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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Blade Yoshikane Hamono Sujihiki Shirogami 2 YH-BS2S240 24cm

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Blade Yoshikane Hamono Sujihiki Shirogami 2 24cm YH-BS2S240

Blade for sujihiki 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 41 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.

€318.81

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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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Blade Yoshikane Hamono Santoku Shirogami 2 YH-BS2S165 16.5cm

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Blade Yoshikane Hamono Santoku Shirogami 2 16.5cm YH-BS2S165

Blade for Santoku 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 50.5 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.

€278.33

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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 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 Gyuto Ittetsu Tall Shirogami IW-11844 21cm

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Gyuto Kitchen knife Ittetsu Tall Shirogami 21cm IW-11844

Tall gyuto chef knife with a wide 60x210 mm blade. Weight 440 g. This 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. Hand wash with warm water and towel dry.

€187.24

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Japanese kitchen knife Bunka Ittetsu Tall Shirogami IW-11843 21cm

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Bunka Kitchen knife Ittetsu Tall Shirogami 21cm IW-11843

Tall bunka knife with a wide 60x210 mm blade. Weight 450 g. This 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. Hand wash with warm water and towel dry.

€227.72

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Japanese kitchen knife Bunka Ittetsu Tall Shirogami IW-11842 18cm

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Bunka Kitchen knife Ittetsu Tall Shirogami 18cm IW-11842

Tall bunka knife with a wide 57x180 mm blade. Weight 400 g. This 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. Hand wash with warm water and towel dry.

€187.24

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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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Shirogami White Paper steel knives