Tokushu White #2 Stainless Clad Tsuchime Kiritsuke 210mm

From the maker

Overview

Many folks discover Tokushu Knife while hunting for heavy hitters like Takeda, Nakagawa, or TF. But more and more customers are coming back specifically for our in-house Tokushu White #2 line—made for us by a maker in Tosa, Japan—because it hits that sweet spot of performance, value, and character.

This Tokushu White #2 Stainless Clad Tsuchime Kiritsuke 210mm is built around a Shirogami (White) #2 carbon steel core, renowned for taking a screaming-sharp edge with minimal effort. It’s wrapped in stainless cladding with a hammered tsuchime finish that helps reduce stiction and gives the blade that classic hand-forged look. At about 214mm of actual edge length, 45.5mm at the heel, and 160g, it feels nimble and precise, with a confident flat spot for push-cutting and a laser-like kiritsuke tip for detail work.

Looking to make it truly yours? You can pair this blade with one of our custom wa handles for a completely unique build, or let us dial in maximum performance before it ever hits your board with our professional knife sharpening service. This profile is a fantastic “do-almost-everything” chef knife for cooks who want the extra tip precision of a kiritsuke without giving up everyday usability.

Because this is a carbon steel core, the exposed edge will patina over time. The stainless cladding keeps maintenance easy, but you’ll still want to dry the blade thoroughly after use and, if you like, wipe on a thin layer of tsubaki (camellia) oil for long-term protection. For best results and edge life, pair it with a Hasegawa Pro cutting board and finish your sharpening sessions on our Tokushu leather strop.

Common Questions

Q: Is this 210mm kiritsuke a good choice for home cooks, or is it just for pros?

A: It works beautifully for both. This is a double-bevel kiritsuke gyuto, not a traditional single-bevel “pro-only” blade. If you’re comfortable with a standard chef knife and want more tip precision for herbs, onions, and decorative cuts, this 210mm is an excellent next step. Just avoid torquing the edge through hard items (bones, frozen food, very hard squash) and it’ll serve you for years.

Q: How does this compare to a regular 210mm gyuto?

A: Think of it as a gyuto with a more focused tip. The kiritsuke profile gives you a flatter edge for push-cutting and a lower, more aggressive tip for piercing and fine work. If you do a lot of slicing, push-cutting, and detail prep, this shape can feel more precise than a classic gyuto. If you mainly rock-chop, a standard gyuto might feel more familiar, but many cooks love having both in the block.

Q: How reactive is White #2 with stainless cladding, and how should I care for it?

A: Only the thin strip of exposed core at the edge is reactive; the rest is stainless. Rinse and dry right after use, especially after cutting acidic foods, and let a natural patina develop—it actually helps protect the steel. For extra peace of mind, you can lightly oil the blade with our 100% pure tsubaki oil between uses.

Q: How should I keep this knife sharp over time?

A: White #2 is a joy to sharpen. A basic 1,000–3,000 grit stone routine will keep it performing at a very high level. Between full sharpenings, a few gentle passes on our Tokushu XL buffalo leather strop will help maintain bite without removing much steel. If you prefer to outsource that first, ultra-refined edge, just add our knife sharpening service to your order and we’ll send it out ready to glide through prep.