Brand: Tojiro
Type: Santoku Knife
"Santoku" Knife is a kitchen knife of the double-edged can be broadly used for meat, a fish, vegetables, etc. The kitchen knife is used broadly at home in Japan.
Blade Material: DP Cobalt Alloy Steel Clad Material
Core: Cobalt Alloy Steel (VG10)
Outside: 13 Chrome Stainless Steel
Double edged
Blade Length: 170 mm (6.6 ")
Blade Width: 45 mm
Total Length: 285 mm (11.2 ")
Thickness of Spine: 1.8 mm
Weight: 130 g (4.6 oz)
Handle: Laminated Reinforced Wood
Item Number: F-316 New Model
Made in Japan
This is Tojiro's basic line of household knives, offering professional-level sharpness.
These kitchen knives are designed for home use, without compromising on sharpness. Each blade is meticulously hand-sharpened by skilled artisans. This BASIC series embodies our desire to make Tojiro's exceptional sharpness more accessible. The blades are crafted from VG10 steel, a premium cutlery material known for its superior sharpness, durability, and rust resistance. Furthermore, Tojiro has focused on creating a thin blade profile for effortless cutting through ingredients.
Kitchen knife for home use
Even for household knives, sharpness is never compromised. Each blade is meticulously hand-sharpened by skilled craftsmen. This series, named BASIC, aims to introduce people to Tojiro's exceptional sharpness more readily. The steel used is VG10, a premium cutlery material known for its superior sharpness, high toughness, and rust resistance. Furthermore, Tojiro has focused on creating a thin blade profile to ensure effortless cutting through ingredients.
Durable laminated reinforced wood handle
The handle is crafted from laminated reinforced wood, offering superior durability and water resistance compared to natural wood. This functional handle retains the natural wood texture and feel, ensuring long-lasting use.
A high-quality cutting knife at home
This series allows you to experience Tojiro's renowned sharpness at an affordable price, right in your own home.
About shape of the blade
"Santoku" Knife is a kitchen knife of the double-edged can be broadly used for meat, a fish, vegetables, etc. The kitchen knife is used broadly at home in Japan.
VG10
VG-10 is a high-carbon stainless steel containing cobalt, known for its hardness, exceptional sharpness, and wear resistance. This material is highly regarded among professional chefs. Developed and manufactured by Takefu Special Steel Co., Ltd., a Japanese company, VG-10 utilizes a layered construction: a hard VG-10 core for optimal edge retention, sandwiched between softer outer layers for enhanced durability and ease of sharpening. Due to VG-10's hardness, a ceramic sharpening stone is recommended for efficient sharpening.
This auxiliary tool makes it easy to sharpen the knife with ceramic sharp stones.
Note:
While the VG-10 core and outer layers are rust-resistant, it is essential to wash, wipe, and thoroughly dry the knife after each use. Should rust appear, it can be removed using a cleanser or sharpening stone (minor scratches may occur). To prevent damage, avoid twisting the blade or striking hard surfaces. Do not use the knife to cut frozen foods or bones, as the thin Japanese blade, designed for exceptional sharpness, is susceptible to chipping or breakage. Due to the handcrafted nature of Japanese knives, minor scratches may be present.
