Description:
Tojiro DP knives are considered among the world’s best workhorse knives. With a design refined over more than 50 years, these knives are a top pick among professionals looking for reliability and performance.
Gyuto Profile:
"Gyuto" translates to “beef sword” and is the Japanese counterpart to the French chef’s knife. The 210 mm blade length is a versatile standard, ideal for most users and suitable for nearly all kitchen tasks — especially boneless meat and fish preparation.
Steel:
VG10 steel offers superb hardness, corrosion resistance, and easy maintenance. Tojiro’s expertise in heat treatment ensures maximum potential is drawn from this alloy, offering excellent edge retention and effortless resharpening.
Handle:
Designed in the Western style, the handle is secured with three stainless steel rivets. It’s crafted from heat-resistant composite resin that’s nearly indestructible and well-suited to the rigors of kitchen work.
Who it's for:
Perfect as a first Japanese knife, a thoughtful gift, or an upgrade for your cutlery arsenal.
Specifications:
Manufacturer: Tojiro
Blade type: Gyuto
Blade length: 210 mm
Total length: 335 mm
Weight: 180 g
Grind: Double bevel
Spine thickness: 2 mm
Steel: VG10
Hardness: 61±1 HRC
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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