210mm Isamitsu Shirogami Wa Gyuto
210mm Isamitsu Shirogami Wa Gyuto
Isamitsu knives are made by a team of knife makers in prefecture northeast of Tokyo. The blacksmith and sharpener were both apprentices of Teruyasu Fujiwara
Location: Ibaraki, Japan
Line: Stainless-Clad
Construction: Hand-forged san mai
Edge Steel: Shirogami #1 (White steel) ~63HRC
Cladding: Stainless
Finish: Kurouchi
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal wenge and red pakka wood.
Weight: ~156g
Blade Length: 170mm
Overall Length: ~305mm
Thickness at Heel: ~2.7mm
Blade Height: ~53mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.