Tojiro DP knives are recognized worldwide as the best work knives, and their design has been in production for over 50 years. Professional chefs frequently mention that Tojiro DP is their number one choice when it comes to brand reliability.
The name Santoku translates to "three virtues", referring to its versatility in preparing meat, fish, and vegetables. This knife is perfect for households, but is also favored by professionals who prefer shorter blades.
VG10 steel has ideal properties for making kitchen knives. With advanced processing technology and Tojiro's extensive experience, this steel is maximized to its full potential, making these knives incredibly durable in sharpness and easy to re-sharpen.
The handle is European-style, reinforced with three stainless steel rivets, making it virtually indestructible. It is crafted from composite thermostable plastic, which is highly resistant, making it suitable for any kitchen environment.
The Tojiro DP series provides a perfect balance of price and quality when it comes to Japanese knives. It is recommended whether you are purchasing your first Japanese knife, looking for a gift, or expanding your collection.
Specifications:
Manufacturer: Tojiro
Blade type: Santoku
Blade length: 170 mm
Total length: 295 mm
Knife weight: 165 g
Edge type: Double bevel
Spine thickness: 2 mm
Steel: VG10
Hardness HRC: 61±1
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.
Send request
