Tsukasa Shiro Kuro Shirogami #1 Gyuto 150mm
Experience Tosa Craftsmanship in a Kurouchi Gyuto
The Tsukasa Shiro Kuro Gyuto 150mm is hand-forged in Tosa, Japan using traditional techniques. Shirogami #1 (White Steel #1) carbon steel with soft iron cladding, finished in kurouchi. A compact, agile chef's knife built for cooks who want to experience the best of Japanese carbon steel at an accessible entry point.
The Specs
- Steel: Shirogami #1 (White Steel #1) carbon steel, soft iron clad
- Finish: Kurouchi (blacksmith's finish)
- Blade length: 150mm
- Overall length: 300mm
- Blade height at heel: 42mm
- Spine thickness at heel: 2.9mm
- Handle: Oak, octagonal
- Origin: Tosa, Japan
The Tsukasa Shiro Kuro Difference
Tsukasa Shiro Kuro knives are hand-forged in Tosa - a region of Japan with a centuries-long tradition of blade-making - using some of the oldest forging techniques still practised today. The steel is Shirogami #1 (White Steel #1, Hitachi Metals) - a pure high-carbon steel with no alloying additions beyond carbon, making it one of the easiest carbon steels to sharpen to a razor edge. The soft iron cladding protects the reactive core on the blade flats while the kurouchi finish is left intact, giving the knife a rustic, honest character and offering slightly better rust resistance than a fully polished carbon blade. The gyuto is the Japanese interpretation of the Western chef's knife - a versatile multipurpose blade capable of push cuts, pull cuts, and rock chopping across meat, fish, vegetables, and fruit. At 165mm, this is the most compact gyuto in the Tsukasa range - ideal for smaller hands, tighter prep spaces, or cooks who prefer a lighter, more agile blade that sits between a petty and a full chef's knife. The oak octagonal handle is lightweight and traditional.
Care and Maintenance
- Hand wash only - never dishwasher
- Dry immediately after use - Shirogami #1 will rust if left wet
- Apply a light coat of food-safe oil if storing for extended periods
- Expect a natural patina to develop with use - this is normal and protective
- Do not cut frozen food or bones - the edge will chip
- Sharpen with a whetstone to maintain the edge
- Store on a magnetic strip or in a knife block
Original: $83.78
-65%$83.78
$29.32More Images
Tsukasa Shiro Kuro Shirogami #1 Gyuto 150mm
Experience Tosa Craftsmanship in a Kurouchi Gyuto
The Tsukasa Shiro Kuro Gyuto 150mm is hand-forged in Tosa, Japan using traditional techniques. Shirogami #1 (White Steel #1) carbon steel with soft iron cladding, finished in kurouchi. A compact, agile chef's knife built for cooks who want to experience the best of Japanese carbon steel at an accessible entry point.
The Specs
- Steel: Shirogami #1 (White Steel #1) carbon steel, soft iron clad
- Finish: Kurouchi (blacksmith's finish)
- Blade length: 150mm
- Overall length: 300mm
- Blade height at heel: 42mm
- Spine thickness at heel: 2.9mm
- Handle: Oak, octagonal
- Origin: Tosa, Japan
The Tsukasa Shiro Kuro Difference
Tsukasa Shiro Kuro knives are hand-forged in Tosa - a region of Japan with a centuries-long tradition of blade-making - using some of the oldest forging techniques still practised today. The steel is Shirogami #1 (White Steel #1, Hitachi Metals) - a pure high-carbon steel with no alloying additions beyond carbon, making it one of the easiest carbon steels to sharpen to a razor edge. The soft iron cladding protects the reactive core on the blade flats while the kurouchi finish is left intact, giving the knife a rustic, honest character and offering slightly better rust resistance than a fully polished carbon blade. The gyuto is the Japanese interpretation of the Western chef's knife - a versatile multipurpose blade capable of push cuts, pull cuts, and rock chopping across meat, fish, vegetables, and fruit. At 165mm, this is the most compact gyuto in the Tsukasa range - ideal for smaller hands, tighter prep spaces, or cooks who prefer a lighter, more agile blade that sits between a petty and a full chef's knife. The oak octagonal handle is lightweight and traditional.
Care and Maintenance
- Hand wash only - never dishwasher
- Dry immediately after use - Shirogami #1 will rust if left wet
- Apply a light coat of food-safe oil if storing for extended periods
- Expect a natural patina to develop with use - this is normal and protective
- Do not cut frozen food or bones - the edge will chip
- Sharpen with a whetstone to maintain the edge
- Store on a magnetic strip or in a knife block
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Experience Tosa Craftsmanship in a Kurouchi Gyuto
The Tsukasa Shiro Kuro Gyuto 150mm is hand-forged in Tosa, Japan using traditional techniques. Shirogami #1 (White Steel #1) carbon steel with soft iron cladding, finished in kurouchi. A compact, agile chef's knife built for cooks who want to experience the best of Japanese carbon steel at an accessible entry point.
The Specs
- Steel: Shirogami #1 (White Steel #1) carbon steel, soft iron clad
- Finish: Kurouchi (blacksmith's finish)
- Blade length: 150mm
- Overall length: 300mm
- Blade height at heel: 42mm
- Spine thickness at heel: 2.9mm
- Handle: Oak, octagonal
- Origin: Tosa, Japan
The Tsukasa Shiro Kuro Difference
Tsukasa Shiro Kuro knives are hand-forged in Tosa - a region of Japan with a centuries-long tradition of blade-making - using some of the oldest forging techniques still practised today. The steel is Shirogami #1 (White Steel #1, Hitachi Metals) - a pure high-carbon steel with no alloying additions beyond carbon, making it one of the easiest carbon steels to sharpen to a razor edge. The soft iron cladding protects the reactive core on the blade flats while the kurouchi finish is left intact, giving the knife a rustic, honest character and offering slightly better rust resistance than a fully polished carbon blade. The gyuto is the Japanese interpretation of the Western chef's knife - a versatile multipurpose blade capable of push cuts, pull cuts, and rock chopping across meat, fish, vegetables, and fruit. At 165mm, this is the most compact gyuto in the Tsukasa range - ideal for smaller hands, tighter prep spaces, or cooks who prefer a lighter, more agile blade that sits between a petty and a full chef's knife. The oak octagonal handle is lightweight and traditional.
Care and Maintenance
- Hand wash only - never dishwasher
- Dry immediately after use - Shirogami #1 will rust if left wet
- Apply a light coat of food-safe oil if storing for extended periods
- Expect a natural patina to develop with use - this is normal and protective
- Do not cut frozen food or bones - the edge will chip
- Sharpen with a whetstone to maintain the edge
- Store on a magnetic strip or in a knife block
